Reviewed: Mar. 4, 2012

I've made this a couple times now. I like that it doesn't include a lot of cheese so it makes me think it is healthier than traditional lasagna. The first time I followed the recipe as is and and it was good, but I wanted some more flavors. The second time I used a bit more garlic and layered fresh spinach leaves and some cooked mild Italian pork sausage in with the noodles. I sprinkled dried parsley on top before baking. I'll make it that way again. In fact, I think the original recipe is a good base to experiment with. Thanks for sharing Anna.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Renee

Reviewed: Feb. 10, 2012

Really good. Could use just a little more flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GizmoDuck

Reviewed: Jan. 29, 2012

I have made this several times. I have never put the heavy cream mix on and don't miss it at all. I have made a few small changes. I layer in the following manner - squash sauce, noodles, sauce, parm, noodles, basil pesto, mozzarella, noodles, sauce, parm, noodles, sauce, mozzarella and parm. My family can't wait to have this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shannon Miller

Reviewed: Dec. 11, 2011

I roasted both the garlic and butternut squash and together in the cream sauce they create an incredible flavor. It's luscious! While the squash was roasting in the oven, I put dry noodles in a 9 x 13 pan on the stove and poured HOT water over them. They were soft by the time the squash came out of the oven! I made the white sauce with nonfat milk and used fat free half and half on top. I also chopped fresh spinach and put it in each layer. This dish is perfect for a casual family dinner or as a side dish for a more sophisticated dinner party. I give it 10 stars!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ClammerNana

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Nov. 30, 2011

Tasty but very rich. One slice per person is definitely adequate. We used 1/2 and 1/2 instead of whipping cream (so no layer or cream on top) and used mozarella cheese (because that's what we had on hand). Tasty. Big hit at Thanksgiving feast.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DianaB

Cooking Level: Expert

Reviewed: Nov. 21, 2011

This was fantastic! I made three major changes: I used a sugar pumpkin instead of a squash, I made my own lasagna noodles (which I boiled for about a minute since they were raw), and added fresh nutmeg. I brought this to a pot luck and it was the first thing to go. The whipped cream sort of threw me, but since it was so moist and decadent, it might have been added just to make sure nothing dried out as it baked in the oven. I highly recommend this!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LMF443

Cooking Level: Intermediate

Reviewed: Nov. 6, 2011

This is fantastic. Followed the advice of other reviewers and added 2 layers of fresh spinach -- didn't make the dish taste "spinach-y" at all. Definitely skip the whipped cream; the dish is plenty rich without it. Lastly, I fried up a little sage and added it in when I added the squash. The herb gave it a more rounded flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

myth9270

Reviewed: Nov. 2, 2011

Thanks for sharing such a great recipe. I didn't have the time to make a full lasagna, but I needed a different sauce to go over some porcini tortelloni I had, and the butternut squash sauce was delicious as written.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

c.m.wang

Reviewed: Oct. 14, 2011

Very good! I wouldn't really count on this as a main dish as it is more like a side dish, but definitely delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Oct. 9, 2011

The concept was good. The sauce was a little on the boring side, hitting only a few flavor notes. Still, I'll likely use the concept again but play with the flavorings in the squash bechmel sauce.

Was this review helpful? [ YES ]
1 user found this review helpful