Reviewed: Jul. 21, 2010

AS is, I give this 4 stars. The only change I made to the lasagna recipe was adding fresh basil. I poured a LITTLE bit of water over the top noodles, since others mentioned they didnt cook all the way, maybe 1/8 cup? VERY little, but enough for the noodles to have something to absorb and they were great. FOR 5 STARS: On the side I made a mushroom sauce, and tried both without and with the sauce spread on top. The sauce made this OUTSTANDING!! 5 stars for sure! The savory mushrooms went SO well with the sweet squash. I got the idea from a restaurant that made butternut squash/mushroom lasagna, the butternut squash was like the cheese and the mushroom was the sauce, and it was made just like regular cheese lasagna. AMAZING I love it. Despite being a little labor-intensive, I will definitely make this again :D

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Reviewer:

Bito

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: May 17, 2010

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!

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Reviewer:

clmurphy

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Reviewed: May 14, 2010

freeking delicious.

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Reviewer:

rachel :D

Cooking Level: Expert

Reviewed: Mar. 11, 2010

Absolutely delicious. I've never had anything like this!

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Reviewer:

Kipp's Delight

Cooking Level: Intermediate

Reviewed: Feb. 25, 2010

excellent....added spinach because we are spinach lovers, my kids LOVED it, they were digging in before i even got it in the oven. Used the heavy cream as described but in the interest of calories I will probably omit next time b/c this is sooo good I think we won't miss it too much..thank you!

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Reviewer:

PATINAHARRELL

Reviewed: Feb. 22, 2010

Such a great recipe. I followed it to a T, and didn't change anything but using whole wheat noodles. I took it to my parents for sunday night dinner and everyone loved it. will definately be making again.

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Reviewer:

Carla

Cooking Level: Expert

Living In: Maple Ridge, British Columbia, Canada

Reviewed: Feb. 19, 2010

I made the recipe exactly as written and I think it was awesome. My 3 year old even had seconds! And my husband, who was "dreading" dinner when I told him what we were having loved it. He felt bad for doubting me :) Excellent recipe, thanks a million!

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Reviewer:

jenball717

Reviewed: Feb. 5, 2010

I liked that this was a unique way to use butternut squash, but to me all of the flavors were very heavy (squash, cheese, milk)--it felt like there needed to be something tangy or different to balance it out. I used some motzarella cheese along with the parmesean, which I think helped, plus some basil.

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Reviewer:

Sarahbeth.510

Living In: Oakland, California, USA

Reviewed: Jan. 31, 2010

Delicious! My fiancé loves garlic, he eats whole cloves! (it's good for the blood). However, not necessarily a recipe to eat before socialising, as it could prove overpowering, but still very good!

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Reviewer:

helenbu

Cooking Level: Expert

Reviewed: Jan. 28, 2010

This is out of this world delicious! I did do a few things different. As other readers said, I quickly dipped the noodles in simmering water before placing them in the dish. I also added one large onion to the garlic mixture, sprinkle of nutmeg and dash of basil. Didn't think the nutmeg or the basil really made that big of a difference. I short on regular parmesan but did have an italian mix (mozzarella and parmesan) on hand which i used. I also had some leftover ricotta that I used up on the last creamy layer. This recipe is definite keeper! Next time I'm thinking about adding either roasted corn or a layer of spinach...

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