This was so good! It is a pleasant surprise and a nice twist on lasagna. Served it for family in town and got great reviews. The only change I made was not straining the milk mixture, I didn't have a strainer and I wanted to keep the onion flavor
This recipe is labor intensive but well worth it since there is plenty for leftovers. I enjoy making it on the weekend. A simple salad of lettuce, tomato, and carrots is a nice complement.
I really enjoyed this dish. The one thing I would change is having the coarse onions in the roasted veg part cut more finely, since they seemed a little big and chewy. I think the larger size was perfect for the milk sauce though. I would also like to try it by adding some fresh sage. I'll definitely make this again.
My husband said: "This is the best thing you've ever cooked". I took it to a potluck and it was a great success! Got many compliments. The only two things I did different were: I added fresh chopped rosemary to the sqaush/sweet potato, and instead of shredded mozzarella, I used a mix of mozarella, fontina and asiago. It is time-consuming but worthy of a special occasion.
Great autumnal flavors. This was a little bit of a one note, but with a side salad I think it would be lovely.
Two stars = Has potential... I wasn't bothered by the prep time, the dish smelled delicious as it was cooking but I found it bland. The next day I diced and cooked a quarter pound of pancetta to sprinkle on the top of the leftovers. That's all it took--well, minus the pieces we snacked on! I used 12 pieces of lasagna to more fully fit the pan size.
I finally got around to making this recipe since it seemed (and was) pretty labor intensive. It turned out well and tasted good, but since my boyfriend doesn't really like sweet-ish things for dinner, he was not a big fan. I doubt I will make it again b/c, well, my boyfriend didn't like it and I will definitely tire of eating an entire pan of lasagna by myself!
This was a great alternative to the standard tomato, meat, cheese lasagnas we're all used to. Is a little labor intensive at the beginning, but makes a large pan so you'll have leftovers. I made it with skim milk and it didn't seem to make a huge difference. Yummy!
Really yummy! I added about 1/2 pound of turkey Itialian Sausage to bring it up a notch. I would make this for any occasion. The dish is easy to make ahead for extra ease. To save some time, I pre-cooked the squash and potatoes in the microwave for about 5 minutes then finished roasting in the oven for another 20 minutes.
Our family loves sweet potatoes and butternut squash and this a great way to welcome fall.It was very easy to make with a great taste. A great diversion from meat lasagna. I will be using this recipe again.
I prepared the recipe according to directions. It was good and my guests enjoyed it. However, I prefer the Spinach and Butternut Squash Lasagna (December 2006 Cooking Light) even though it is much more time consuming for preparation.