Very labor intensive, as other have noted, but definitely not 3 hours. I used frozen spinach instead, so while that was defrosting in the microwave, I chopped the stuff for the squash. While the squash was roasting, I sliced the onions and got the milk, thyme, and bay leaf in pot. I also started cooking the onions. While the onions and squash continued to cook, I shredded the cheese. Once the onions and squash were both cooked, I started the milk. While the milk sat, I peeled the garlic and smashed it with the squash. I drained the spinach and stired it into the onions. Then I added the flour mixture to the milk - this was the only thing that took a while (and I consider downtime) because it just took forever to come back to a boil and thicken. It took about an hour to do all that plus 30 minutes cooking time. It's a lot of work and the result is just ok. Probably won't be making again. Sounded fantastic, but it didn't turn out to be anything special.
This was amazingly good - the whole family loved it (and typically aren't fans of butternut squash like I am). Yes, it does take awhile to prepare. I microwaved the milk so it was already hot when I set it on the burner. I steamed the spinach in the saute pan, then let it drain while I prepared the onions using the same pan to save on clean up. I also roasted the garlic as a whole head, cut off the end, drizzled olive oil then wrapped in foil while the squash baked, then squeezed the cloves out before mashing together. It worked well. We will definitely have this again.
This was really good. It would be good to impress a vegetarian for Sunday dinner.
Absolutely delicious. Hubby, kids & I LOVED it! I read all of the reviews so made sure to multitask so it didn't take 3 hours. I also used one pan for everything except the spinach, and one big bowl where I combined the spinach with the butternut squash and onions. I minced the 12 cloves of garlic and tossed it with the squash before roasting. I then added the remaining whole cloves of garlic from the head. This is a very flavorful dish and I will definitely make it again. Yummy and totally worth the effort!
Wow, this was bad. Made exactly according to directions. 425 way too hot, burned it, and it is very dry. Not very flavorful either.
This was amazing!! A lot of prep time, but worth it if you have a couple of hours to spend in the kitchen, which I love to do in my free time. I also added sauteed crimini mushrooms to the carmelized onion and spinach mixture. I added some sliced up prosciutto which I sauteed then put in the onion and spinach mixture as well. My husband loved it and said it was a keeper!!
Incredible! Our very first introduction to butternut squash, and we are now big fans! Yes, took a good bit of time, but ohh myyy!
Quite a bit of work but delicious. With the roasted garlic, carmelized onions and butternut squash, lasagna was almost too sweet for my tastes. Next time I think I'll a little more heat and savory herbs to counter balance.
Took a while but was delicious!! Followed recipe exactly but if did it again would prep in the morning then cook right before dinner. Will absolutely make again!
This recipe is quite a bit of work for one person, so I recommend making this with a partner. The onions and butternut squash add a lot of sweetness to the dish. I felt like it needed something salty to balance it out. Perhaps substituting some feta crumbles for some of the fontina or adding soy bacon.
I modified this recipe, although I think as written it would have been amazing. I roasted the garlic by cutting off the top portion of a whole head of garlic, drizzling with EVOO, salt, pepper & wrapping it tightly in foil. Also roasted uncured bacon on broiler pan at the same time as the squash and garlic. It really upped the flavor (it's bacon!)! To cut down on the dishes used, I sauteed sliced cremini mushrooms, removed from pan & then used that pan for the onions. To speed up the onions I sprinkled with sugar & toward the end I added 1T water & put the lid on because they were sticking. When done, I used the same pan to wilt spinach (2 batches but didn't want to dirty a dutch oven). Assembly: Bottom= sauce, noodles. 1st layer of squash smashed with garlic + crumbled bacon, then noodles, sauce. 2nd layer veg. then noodles sauce & shredded cheese. I used the whole box of noodles because of extra layer & it took a bit long to cook (spray foil with Pam to prevent cheese stickin
I knew that this was going to take awhile but made it on a rainy Sunday afternoon. I agree there was a lot of white sauce but just added a little more time when baking. It was good but not sure I would make it for guests because it did not look like the photo.
This turned out tasty and good. Definitely not the "wow" moment I was expecting. It took me a while to cook as others. 2 hours before it made its way into the oven. I restarted the onions because following the directions actually burnt them in my pot and I knew I didn't want the taste of burnt onions so I started over. I will try this again but will add some additional herbs (maybe some raw chopped sage in the layers) and really want to add walnuts to this. It needs some sort of unctuous flavor to it. Mushrooms would do as well. (And I think it would help those meat eaters who miss meat.)
This was AWESOME! Making the vegetables the day before made it more manageable. Totally worth it for our Christmas dinner. I did cover with foil because I didn't see how the top layer of pasta could possibly cook otherwise. This worked. Highly recommend.
Met my goal of having a vegetarian, holiday, make-ahead dish. Assembled it in the morning--took about an hour and a half, yes, labor intensive. and then refrigerated it. Baked it for supper and it was spectacular. The flavors and colors are wonderful. Mine held together better and was more attractive than the picture. Maybe the refrigerating helped that. A few corrective notes . . . caramelizing the onions took twice as long, about 40 minutes. The roasted garlic was a sticky goo and would not distribute evenly; next time I would finely chop about three cloves, saute it lightly, and sprinkle it over the squash. Instead of fontina, I used reduced fat 4-cheese Italian shreds--very nice. This is a much more flavorful lasagna than previous recipes. My husband thought it was delicious but "soft"--I think that's just the way this veggie lasagna would be. Could serve it with a crisp bread and crunchy salad. I will definitely make this again. Thank you for this recipe.
After reading through the reviews I was ready for this lasagna to take all day to prepare. I tried to multi-task and cook the items on the stove top while the squash and garlic were baking and the onions were carmalizing. By doing that, it took about 2 hours, like the recipe states. Some people wrote that this was a bit bland so I was expected it be a little boring in flavor but I was happly surprised when my boyfriend and I ate it. There are a lot of different flavors happeing in this dish. The carmalized onions, the roasted garlic and butternut squash... I will make this again, probably on a lazy Sunday afternoon.
I made this almost exactly to the recipe and it came out really great. My local stores apparently had a Fontina shortage, so I had to use a cheese blend. There was just the right amount of liquid after baking, so I'm not sure why that was an issue for others. I'll definitely make it again - everyone loved it!
As Jeanine88 aptly points out, 3 hours of prep and 2 dishwasher loads of pans leads to 1 "meh" lasagna. I have no idea what recipe was used for the associated picture, as 5 cups of milk and a cup of cheese made a ton of white sauce that drowned the dish and visually washed out any of the colors you might have otherwise seen. The end result was neither a flavorful dish nor that visually appealing, being mostly in the yellow and green tones.
This is absolutely amazing. There is a wide variety of flavors going on, and the cayenne and roasted garlic give it a tiny kick that's soooo good. As others stated, this is a cooking adventure, so put on some good music, and take your time because it's well worth it. I agree with the other reviewer that I would start the milk part sooner because that took a while. I will definitely be making this again!
Made this for my vegatarian friends at work. We all enjoyed. I did add a layer of ricotta, egg, and parm in between squash layers because I knew I would miss the ricotta as in traditional lasagne. I also increased the sauce so it wouldn't be dry with the added layer. It was really good!
Not sure what possessed me to make this meal on a weeknight, but I only spent 15 minutes more than the estimated 2 hours in the magazine. I would have saved those 15 minutes if I had started the milk step earlier. I always underestimate how long it takes to bring milk to a boil and thicken without scorching. There's a lot of opportunity to multi-task the steps and save time. I enjoyed the recipe a lot, but my meat-a-saurus husband missed the meat. I would make this again if I was hosting a dinner party where I knew vegetarians would be present.
This recipe took over 3 hours to make, was very labor intensive and used lots and lots of pots, pans, bowls, etc. And the outcome was just "meh". Very bland and I was expecting more for all the effort. Disappointed.
The layers in this lasagna are great. The roasted squash with garlic is fantastic, and I think it would even make a great side dish as an alternative to mashed potatoes. However, I don't know that it was worth the almost 3 hours it took me to make. Onions usually take about 40 mins to caramelize, so that doubles that time. They are great, though. I knew it would be a time-consuming project, so I started it early on a Sunday. It used basically every dish in my kitchen. But flavor-wise I still give it 5 stars. The only thing I really changed was adding italian seasoning to both the sauce and the squash mixture. (DON'T forget to spray your pan with cooking spray, like I did! My bottom layer of noodles are glued to the bottom of my pan... oops.)