I agree with most reviewers that this is very good, but it turned out very soupy for us. I followed the recipe exactly and let it sit for 10 minutes before cutting it, but the sauce was so runny that it was difficult to serve and it made a mess on my plate. Next time I may use less milk or let it sit for longer - or even overnight - before heating individual servings.
Roasted Butternut Squash, Rosemary, and Garlic Lasagna
detailaddict Posted: 02/15/11
MichelleS Posted: 12/26/09
Wow this was delicious and easy to make as well. I had it for Chirstmas dinner and it was definitely fit for a special occasion. The only difference I made to the recipe is with the whipping cream because I did not want to use such a high fat ingredient. I took 2% condensed milk and thickened that for the topping which worked very nicely. The lasgana held together well even with the chunks of squash. I have a lot leftover and I am hoping the leftovers will be just as good as the first time!
heidishark Posted: 01/04/09
This recipe was a surprise. It was sweeter than I had expected, but my family enjoyed it. My husband really liked it, but of course said it would be good with some sausage. I skipped the cream on the top and topped with rest of sauce and little parm. cheese.
LexaNewman Posted: 12/26/08
This lasagna has a delicate flavor and a mellow-ness that makes it spectacular, whether serving it to a patient whose just had their wisdom teeth removed, or your in-laws at Christmas!
Vern09 Posted: 12/01/10
Not a bad recipe, but it needs some changes. I didn't like the chunks of squash sitting in the midst of the noodles. I would puree the squash and add it to the milk slurry. Also, I ended up adding a bit more flour because the slurry didn't seem to thicken enough. I added some milk around the lasagna so that the noodles would absorb more liquid and be less dry. That said, the flavors were good and it's a great way to get rid of all that post-Thanksgiving squash.