Comments on: Roasted Butternut Squash Lasagna

By: Sara

Sara — Wed, 02 Apr 2014 16:15:25 +0000

Thanks for the inspiration. I made this recipe the other night and added in some Italian sausage and portabellas. Turned out so good, and was a great way to use up my abundance of butternut squash puree.

By: Natalie

Natalie — Mon, 09 Sep 2013 18:36:18 +0000

That sounds like a great idea!

By: Svenja

Svenja — Sat, 31 Aug 2013 18:16:26 +0000

I am going to fill ravioli with the butternut squash-purree. I am so excited to try it!

By: Anonymous

Anonymous — Tue, 25 Dec 2012 17:47:11 +0000

I made this last night for Christmas Eve dinner & it was a huge hit! I roasted and puréed the squash the day before, and then I assembled with no boil noodles about 5 hours before I cooked it. Turned out perfectly!

By: Natalie

Natalie — Thu, 25 Oct 2012 15:00:15 +0000

Shereen- I am not too exact with it, you might use more or less than 8 and you can break them to fit the pan if you like.

By: Shereen

Shereen — Wed, 24 Oct 2012 13:25:26 +0000

Quick question – maybe I’m just slow, but, how many noodles are you using for each layer? Do you cut them to fit the 8×8 pan or do you just fold them over? Thanks!

By: Laura Lake

Laura Lake — Sat, 20 Oct 2012 03:23:19 +0000

I have made this twice now. It’s SO delicious! I wouldn’t change one thing about the recipe. I would, however, make butternut squash a bit easier to peel and chop! But it’s sooooo worth the hard work in the end 🙂
Clarification: the recipe is easy! It’s the butternut squash you have to arm wrestle!

By: Susan Moreland

Susan Moreland — Sun, 05 Feb 2012 19:17:20 +0000

I just made this. Came out looking just like the picture, and the taste was AMAZING!

By: Annie

Annie — Mon, 30 Jan 2012 20:36:33 +0000

Awesome! Thanks.

By: Natalie

Natalie — Mon, 30 Jan 2012 19:24:15 +0000

Annie- just assemble fully and do not bake before freezing. You can let it defrost in the refrigerator the night before and bake as directed, just cover with foil and add a little extra time to compensate for the lasagna being a bit cooler than if you’d baked it right away.