Recipe by ANNARICCIJOHNSON
"This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butternut squash, halved and seeded
salt and ground black pepper to taste
no-cook lasagna noodles
1 1/3 cups
finely grated Parmesan cheese
I can't tell you all how good this was!!!! Let's just say that for Thanksgiving I had about 20 different things to eat and this was the only thing that was completely gone. Half the people there said this was their favorite. Here's what I did different: I used 12 noodles instead of 9 and dipped them in boiling water as some of the reviews said the noodles were too hard after baking. I also added more flour since my sauce was not thickening (about 2 tablespoons more). I also added one large sauteed onion to the garlic mix. This dish was beyond good and I'll be making it again and again. I was a little nervous about the heavy cream on top but it was great. I baked the lasagna for about 45 min total and then let it sit for a cpouple of hours (to be timed with dinner) and then warmed it up in the over before serving. BRAVO BRAVO BRAVO!!!!! UPDATE: Made this again. I used a Vidallia onion. It worked wonderfully. For the topping I used half and half and just stired some salt into it (didn't have a mixer where I was baking). You don't lose any bit of flavor with that sub.
Way too rich for our tastes.
This is soooo delicious! I can't stop eating it! I did add a layer of fresh spinach for color but either way it is a great recipie.
HUGE hit - I was stunned at the reactions of my husband and guests. I omited the whipping cream entirely and didn't miss it. I added fresh basil leaves to each layer.
WOW! And I thought this lasagna was pretty good the day I made it, but the next day it was amazing! I took some of the suggestions made by others: I added a layer in the center of fresh spinach (which I topped with mozzerella), I added sweet onion to the sauce, and I dipped the lasagna noodles in boiling water for 20 seconds before cooking. It came out perfect . . . this recipe is a keeper and a must repeat for my family! Thank you!
Having everything on hand, company in the house, including a vegetarian, and looking for something yummy to make for dinner between Christmas and New Years, this is what I decided on. I've had this recipe sitting in my box for a couple of months and finally gave it it's just due. This was extremely easy to assemble. I roasted the squash in the morning and had that ready when it came time to make dinner. Followed the recipe exactly, however, I did add a bit of nutmeg to the sauce and when layering also added some mozzarella cheese in addition to the Parmesan. Just a simple delicious meal with many happy groans from everyone around the table. I served it with a spinach salad, and hot garlic bread. Thanks for submitting a great recipe. Now I can't wait to make it again.
This is a pretty good recipe as is. I added nutmeg, but otherwise stuck to the original and it turned out great.
I really liked this recipe. I think it is a great dish to serve on the side of maybe a roasted or smoked meat. This has a nice mellow flavor and creamy texture. I did add some fresh spinach as a layer in mine to add some color to the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Butternut Squash and Garlic Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 339
** Calories from Fat: 174
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Pair this rich, easy lasagna with a crunchy kale salad.
A super-simple, savory side dish that’s ready in no time.
See how to make homemade gnocchi with butternut squash and mascarpone.