This was not at all what I was expecting - the flavors did not go well together and the texture was really unappealing. I never throw away food, but this had to be tossed - neither my husband nor I could stomach it. And it's a LOT of work!
Whole-wheat Lasagna with Butternut Squash and Kale
JessicaStacey Posted: 11/06/10
Bierorama Posted: 04/13/11
Yes, it's a lot of work but ours turned out really well! Loved the nutmeg combined with the butternut squash! It's too bad that the prep is so time consuming and messy because I can only pull that off for special occasions.
MarinM Posted: 08/28/12
This recipe is definitely very labor intensive (don't start it at 9pm like I did!) but worth it if you have the time/patience. I'm very pleased with how well it turned out! I used semolina noodles instead of wheat because I couldn't find any wheat noodles that weren't "no cook" (the kind you supposedly don't have to cook first) & I've heard those are a major no-go since they soak up all the moisture in your lasagna while it bakes. The semolina noodles turned out great. I cooked the squash almost twice as long as the recipe recommends to make sure it was really cooked through. Although it would have added yet another step, I wish I had sauteed the kale with some shallot after blanching because it definitely needs more flavor. In fact, next time if I'm really ambitious, I will sauté the kale with some shallot and then blend it with the butternut squash. I added ground turkey too, BTW. Overall the flavors come together well, especially if you let it sit for a little while after baking.