Butternut Squash Lasagna
The sweet squash contrasts beautifully with Smoky Marinara in this butternut squash lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days.
The sweet squash contrasts beautifully with Smoky Marinara in this butternut squash lasagna. You can make the marinara in advance, and store it in the refrigerator for up to 2 days.
Lovely recipe. I did end up tripling the amount of butternut squash & then roasting it (so the end volume was more then the origial recipe, but not triple the amount). Roasted squash cannot be beat! I also used a combo of fresh sage & basil in place of the parsley as I think sage is a nice compliment to squash.
Very good recipe even for people who don't typically like squash. Great vegetarian alternative. A little bit of a hassle to put together but it feeds a lot of people
This is absolutely delicious!! I will definitely be making this dish again. I steamed the squash until it was just tender instead of microwaving it. I will probably use more squash next time. The sauce was very easy to prepare and added very little to the overall time. Fresh basil just can't be beat ( I doubled the amount in the recipe). The sauce is very very tart and is a perfect match for the sweetness of the squash. I loved the provolone cheese in the recipe. I also carmelized the onions before adding the spinach.
This was so much work for something that tastes okay. I would not make this again. The only thing I changed was that I didn't buy fresh oregano and basil for the sauce, I just bought tomatoes with oregano and basil. I thought everything tasted okay except for the butternut squash. It just doesn't right.
Very, very good! I found one large butternut squash to be more than enough. I was a little worried about butternut squash in my lasagna, but it was devine. Served it to a crew of carnivores and they loved it!
Fabulous recipe. Made a 9x13 pan and it made for a tall lasagna...I might add the squash to the onion mixture and then layer it next time. I made some changes: roasted the squash instead of microwave it and I used 2 cans of fire roasted tomatoes for the sauce, and I caramelized the onions before wilting the spinach. Added some crushed red pepper to the smoky marinara too. Boyfriend loved it!!! Will be making it again.
This was by far the most delicious vegetarian lasagna I've ever made. I took the easy way out and used store-bought marinara sauce instead of making my own, but it still turned out awesome. I couldn't find shredded provolone cheese in my grocery store so I subbed an Italian blend of parmesan, swiss and provolone. Definitely worth the time and effort it takes to make this dish. Yummy!!!
I really enjoyed this lasagna - it tasted great! I did roast my squash rather than microwave it. I found that the quantity of squash called for in the recipe to be very sparse (especially if it is roasted, and it shrinks!). Next time I would double the quantity of squash called for in the recipe. I also made the homemade smoky marinara - it was fairly simple and worth the extra steps.
Best lasagna that I've made yet. The flavors tasted like a full calorie/fat version of lasagna and everyone ate seconds. I followed the recipe exactly and had no issues while cooking or with the execution. Will definitely make this again
I have to say I was pleasantly surprised with this recipe. The marinara sauce is wonderful and not hard to make. I found peeling the squash the hardest part. The family loved this dish.
OK, this one seemed kind of controversial when I read the reviews so I HAD to try it. I took the advice to roast the squash, not steam. I also used all fire roasted tomatoes. AND I made homemade ricotta cheese which is divine compared to store bought (and easy to make). And I think this lasagna is delicious. And I don't even like lasagna that much. I also made a whole recipe of sauce and a half recipe of the lasagna to ensure I had enough sauce.
The mix of the spicy marinara and the butternut squash is NOT good. I ended up deconstructing it to try and separate the two tastes, but ended up throwing away over half of it because it was just not palatable (and I am not the type to waste food or money).
Not good at all. Far too much liquid, the mixture just didn't hold up. I would perhaps make it again but would roast the butternut squash instead of microwaving it.
This recipe is a little labor intensive but so worth it. The taste is unbelievable!
Flavorful and delicious. I absolutely look forward to making it again.
I made this recipe exactly as written except I used Dreamfields lasagna noodles which I cooked ahead. Loved it and will make it again for company. My husband also didn't miss the meat, and he's a bonafied carnivore! Even my 3 year old granddaughter loved it and that's is saying a lot because she's hit the stage of not wanting to try anything new, especially something with visible veggies.
The taste was excellent, however I would recommend chopped the spinach. I love spinach, but I noticed it got too stringy and at some bites you get a mouthful of spinach which I thought took away from the dish. My husband is getting better about eating spinach, but he picked all of it out of this dish because he thought the same thing, too much and too stringy. I will make it again though and add less spinach, chop it up, or maybe add a different veggie instead.
A lot of work but well worth the effort. I made the smoky marinara (just ok) and substituted shredded sharp cheddar for the provolone because I had it on hand. I also took the extra step to oven roast the butternut squash that I had sprinkled with dried rosemary and garlic salt. Nice to have the spare ready in the freezer for a future meal. Family loved it - even DD who typically rejects anything with ricotta in it. Will definitely make this again.
Excellent dish! I made it last night and used half whole wheat noodles and half zucchini. It was a wonderful veggie addition
You don't miss the meat at all. I used jarred pasta sauce, and didn't put quite a bit on the top b/c I ran out. Turned out perfect...my husband and I ate almost the whole thing ourselves! I can't wait to make the second one for company we are having next week.
This recipe came out wonderful. Instead of the method they use for sauce I used mine. 1 28oz. can Muir Glen tomato puree ( i found this brand to have the best flavor), 6 to 9 cloves garlic lightly sauteed with dries oregano and 3 tblsp. of olive oil. I omitted the parsley from the ricotta mix only added parm cheese, but on the top layer of ricotta i put fresh basil and a few fresh sprigs of bronze fennel. And on the top i used reduced fat white cheddar instead of provolone. YUMMY
Amazing combination! Served it to our die-hard vegetarian friends and they couldn't stop telling me how great it was.
Great recipe. We added some garlic to the sauteed onions and some NUTMEG to the cooked squash. Nutmeg makes almost everything better. Enjoy!
Easy, quick, and delicious! I will definitely make it again.
This is a great vegetarian stand-by. I have served it to the meat-and-potatoes crowd as well as the "I don't eat squash" clan, and everyone loves it. It is definitely worth the effort to make the sauce, and perhaps a little extra (some people seem to think it needs more sauce, so a little dish on the side when you serve it would be a good idea.) I've also replaced the sharp provolone with smoked at times, which deepens the flavor nicely.
Great recipe to use over and over...I make this for friends after they have a baby and I keep extra mini lasagnas in the freezer when we need them. Not only do I love not cooking the pasta ahead of time but it is a family and friend favorite...even my dad who avoids green vegetables likes it! Enjoy!
I followed the recipe exactly, and was thrilled with the results! I was very skeptical, but all the reviews convinced me to try it. Leftovers are just as good. I followed the recommendation to make the sauce ahead of time.
What a delicious flavor combination! We served four people and I didn't feel at all guilty about it! Do your prep work ahead of time and assembly is a breeze. And so nice to have a second lasagna tucked away in the freezer for a busy day.
This was delicious. Time consuming, yes, but definitely worth all the effort. My meat-loving husband even enjoyed it. I wouldn't bother to make it without making the homemade sauce; the smokiness of it complemented the sweet squash very nicely. We had caesar salad on the side.
I used smoked provolone and put everything in one 13x9 pan instead of making two lasagnas. The smoky marinar was ok, but jarred sauce would be just as good.
This is a perfect recipe if you are looking for the heartiness of lasagna without all the oils and fat that come along with a traditional meat version. We used a mushroom and sherry pasta sauce instead of what the recipe called for and it added a delicious flavor that complimented the sweetness of the squash. I highly recommend this recipe!
Very delicious!! I made a few changes while cooking though. I didn't have enough squash or fresh spinach so I halved the recipe but made double the cheese filling and froze the leftovers for another time. I also just used one jar of Classico Fire Roasted sauce to save time. It cooked perfectly and was delicious!!
This was a good recipe just not GREAT. I don't think it had enough flavor for my taste. My guests liked it. I would not take the time to make again when there are so many other wonderful lasagna recipes out there. I would rather have butternut squash risotto than the lasagna...it has more butternut squash taste.
This turned out great. My husband would have had a hard time with the original recipe since there's no meat so I added italian turkey sasuage to the layer with the spinach and onions. It was great and since it was turkey I feel like it kept the recipe healthy. I split the recipe into two pans. We cooked one and put one in the freezer for a later date. I can't wait to pull it out.
The flavor was really excellent and worth the work. I subbed mozzarella for the provolone and really liked it. Recommend letting the lasagna rest for about 10 minutes before you remove it from the pan. Also, you need 2 batches of the smoky marinara if you are going to make 2 8x8 pans of lasagna. I followed the recipe exactly and had enough sauce for only one pan. I ended up having to make sauce for the second pan the next night.
I made this a second time tonight. The first time I substituted jarred sauce and didn't find the lasagna that exciting. This time I made the sauce and it was much better. However, I'm surprised that no one else has mentioned 2 problems with the recipe - first, if you follow the instructions exactly you need 8 not 6 cups of sauce for the 2 lasagnas (so double the recipe) and I had too much cheese mixture leftover so I just added it to the second lasagna. This is time consuming! Especially if you have spinach to wash and squash to chop. It's good though, although I won't make it too often because of the time factor.
My family was making fun of me for making this. I think it was the worst meal I have ever made.
Yummy lasagna, but a lot of prep time and needs at least double the sauce. I also added chilli powder, garlic powder and some other spices to the sauce. Would be GREAT with portabella mushrooms and/or sundried tomatoes. Will make again with additions.
This was really good! I did shortcuts: I used frozen spinach, thawed and squeezed dry - but I think next time I would do fresh. 2nd, I used 2 jars of pasta sauce and added a 1 tsp of Spanish smoked paprika. That worked out great! It was tasty, but I would actually recommend 3 jars and 1 1/2 tsp of smoked paprika, just because I felt it needed more sauce. Next time, this is what I'll do differently: I recommend seasoning the spinach mix and the butternut squash with salt and pepper and maybe a little garlic powder, while it's cooking. I will also add about a tablespoon of nutmeg to the cheese mixture next time, it helps draw out the flavor of the spinach and the squash.
This was super easy and delicious!!I bought a jar of spicey marianara instead. Still super delicous though. I will make this again!
This is sooooo tasty! I felt like a real chef after making this, and I have no cooking talent :)
Absolutely delicious. I used my own home-made sauce and used smoked provolone.
I had to make many changes to the ingredients because of what was available at my local store. I had to use noodles that were not oven ready. I went ahead and boiled them and that turned out good. I made the sauce exactly as recipe called and it was perfect with lasagna recipe. I used an Italian blend of cheese in place of the provolone and it was great. Probably the one substitutions I would rather had not made but did, was using whole milk ricata (bc it was available and low-fat wasn't). It turned out great. The squash and smokey marinara are the perfect combination. The "meat-eating" men in the family didn't even notice the meat was not present. Will be adding this to my recipe file! Also, several people stating it was lengthy to make, I did not feel it was...and I have 3 children under 4 who helped and ate this very well.
absolutely outstanding.... I used the fire roasted marinara sauce to save time and did add a little mozzarella. The first time I made it I cut the recipe in 1/2, but it is a bit time consuming so this time I am making the full recipe and freezing part. Who knew that butternut squash could be so good.
This is the best lasagna! We have served it at three dinner parties now, and our guests beg us for the recipe each time - it's also good on day two!
The only complaint I have is that the sharp provolone was a bit too strong of a cheese for the other ingredients. It kind of over-powered a bit. When I make again, I will use half the amount of provolone and substitute half mozzarella. Other than that, the lasagna was fantastic. Flavorful and savory. I cut the recipe in half, since it is just my husband and I.
Made this for a family Christmas gathering. It has really good flavor, but next time I will double the sauce recipe. There wasn't quite enough, so the edges were a little crisp. But overall, very pleased with the dish and will make it again.
this was a very good, healthy recipe. i substituted plain fire roasted tomatoes for the smoky marinara sauce and it was still good.
This is undoubtedly the best vegetarian lasagna I have ever made! My brother was skeptical to eat lasagna that didn't have a meat component and he devoured it! This will become a staple in our house!
This was absolutely delicious! I love how easy it was to put together and this was also my first experience with no boil noodles. When I asked Grumpy what he thought, he said not bad. He was going to eat Cheerios if he didn't like. lol I did a couple things different. I didn't microwave the squash. Instead I diced it and roasted it in the oven for about 30 minutes. Also, instead of making the sauce I bought Barilla Fire Roasted Spaghetti Sauce. Totally awesome. I will be making this again!
I chose this recipe because I follow the Weight Watcher's food plan and a serving of this lasagna was just 5 points, much lower than other kinds of lasanga. I followed the recipe for the marinara but used fire roasted diced tomatoes instead of crushed tomatoes as I had them in the pantry. The flavors of this dish were delicious and satisfied both the vegetarians and meat eaters in our household. It is time consuming as other reviewers noted but it was worth the effort. I think this would be a good meal for guests and I plan to freeze the left overs. I will definitely make this lasagna again.
Loved it. First time I tried making lasagna and eveyone in family & friends loved. Did not chnage at all. It took a lot of time for sure. Next time I will prepare sauce & spinach one day in advance. Cannot wait to make it again
i made this in about 2.5 hours from start to finish. the sauce just takes a few minutes to throw together; everything else just takes a few minutes more. i bought a squash that was about 3 pounds and it was just enough. i made it in a large baking dish rather than 2 smalls since my family usually likes to take leftovers for lunch the next day. it's really good!
This recipe was fantastic. I saw that quite a few people substituted jarred sauce for the homemade sauce to save time: I made the homemade sauce and I cannot imagine how the time saved by using jarred sauce would be worth the loss of flavor! I had no problem finding the fire-roasted tomatoes in 14.5oz size, and making the sauce really exemplified the play of sweet and spice. This will be a regular in our household!
This recipe is fabulous and very flavorful. I also advise substituting a jarred sauce to save some time. Yes, the prep work can be a little time-consuming, but the recipe is really worth it, and the extra casserole to freeze is a bonus.
I am giving this one star b/c i would not make it again. The taste was just okay, not great. The effort you have to put into this is not worth it.
YUM is all I can say to sum this recipe up!! I took the shortcut route, and instead of making the homemade sauce, I used a jar of pre-made pasta sauce. I also scaled it down to one pan, and divided it up into 4 generous servings. It was SO good, my meat-loving BF didn't even notice that there was squash in it! I, on the other hand, thought the squash gave it a wonderful, subtle sweetness to it. I will be definitely making this one again and again!
Excellent recipe!! It can be very time consuming, though....A bottle of marinara can be subbed for the smoky marinara, which saves time. Meat-eaters cannot tell that there is not meat in this lasagna. Very flavorful!
This recipe is delicious!!! My carnivore boyfriend had THIRDS! I skipped making the tomato sauce from scratch, using a jarred variety and it wasn't missed at all. The only changes I made were to add some mushrooms in with the spinach/onion mixture and to throw some oven roasted tomatos into the pasta sauce. I had both laying around the kitchen, so I included them in. I also used whole wheat lasagna sheets. Really though, the cheese/squash/tomato mix is all around great!