Reviewed: Oct. 15, 2012

I feel like I'm eating butternut squash soup... amazing. I usually add spinach in between the layers and add some nutmeg/cinnamon to the sauce.

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Nakhla19

Reviewed: Sep. 23, 2012

This is yummy but A LOT of work. I did add the onion and spinach, as others suggested, and omitted the cream but put chunks of fresh mozzarella on top. My 18 month old son LOVED it

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Cooking Level: Intermediate

Reviewed: Sep. 19, 2012

I made this the way the recipe called except for two things. i added finely chopped vidalia onion and I used the regular boiled lasagna noodles. It was good, but time consuming and it was missing something. I think some herbs or something else I can't quite put my finger on. Definitely add the onion. It would have been extremely bland without that. I will be making again but with more flavoring.

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nicole26

Cooking Level: Intermediate

Living In: New Berlin, Wisconsin, USA

Reviewed: Sep. 16, 2012

SO good! I did add some onion in with the garlic. I also left off the whipped cream. Instead I saved a very small amount of the squash sauce for the top layer and put a bit a fresh mozzarella on top. Will make again and again!

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Twin Cities

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.

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Renee

Reviewed: Feb. 10, 2012

Really good. Could use just a little more flavor.

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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.

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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!

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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.

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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!

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