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[comment_author] => Kate
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[comment_date] => 2021-11-02 09:19:05
[comment_date_gmt] => 2021-11-02 14:19:05
[comment_content] => I would LOVE to make this, however, my husband is keto… do you recommend doing zucchini noodles or something else?
Thanks!
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[comment_date] => 2021-11-02 12:46:02
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[comment_content] => Possibly, though I haven’t tried it with this recipe! I do have a zucchini lasagna that works really well, though 🙂
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Kate
says:
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[comment_content] => Possibly, though I haven’t tried it with this recipe! I do have a zucchini lasagna that works really well, though 🙂
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[comment_date] => 2021-11-02 10:14:39
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[comment_content] => Have you tried using eggplant or zucchini as lasagna noodles?
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[comment_content] => Not in this recipe, but I have a zucchini lasagna recipe that you might like! 🙂
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L
says:
Have you tried using eggplant or zucchini as lasagna noodles?
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[comment_content] => Not in this recipe, but I have a zucchini lasagna recipe that you might like! 🙂
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[comment_date] => 2021-11-02 16:35:28
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[comment_content] => Making this tomorrow, did prep work today, roasting veggies ahead of assembly
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[comment_content] => Hope it turned out amazing! 🙂
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Deb
says:
Making this tomorrow, did prep work today, roasting veggies ahead of assembly
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[comment_content] => Hope it turned out amazing! 🙂
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[comment_author] => Jennifer
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[comment_date] => 2021-11-03 11:28:33
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[comment_content] => About how many cups of pureed squash does it make? I buy butternut squash already pureed this time of year (or use frozen chunks that I steam and then puree).
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Jennifer
says:
About how many cups of pureed squash does it make? I buy butternut squash already pureed this time of year (or use frozen chunks that I steam and then puree).
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[comment_date] => 2021-11-04 15:35:34
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[comment_content] => Do you think ground chicken would work in this?
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[comment_content] => I think so, yes!
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Kari
says:
Do you think ground chicken would work in this?
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[comment_content] => I think so, yes!
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[comment_date] => 2021-11-07 15:46:50
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[comment_content] => I made this tonight and it is AMAZING! I see fennel, red onion and baby Bella mushrooms for the roasted vegetables (I skipped the garlic powder) and they are perfect with the warm spices and butternut squash. I will be making this again for sure! I’m thinking spinach would be a good addition as well. This recipe is a keeper.
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[comment_content] => *used fennel, red onions and mushrooms, that is! (My typo was bugging me!). Seriously, if you like roasted fennel try it in this recipe. It’s delicious!
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Jen
says:
I made this tonight and it is AMAZING! I see fennel, red onion and baby Bella mushrooms for the roasted vegetables (I skipped the garlic powder) and they are perfect with the warm spices and butternut squash. I will be making this again for sure! I’m thinking spinach would be a good addition as well. This recipe is a keeper.
-
Jen
replied:*used fennel, red onions and mushrooms, that is! (My typo was bugging me!). Seriously, if you like roasted fennel try it in this recipe. It’s delicious!
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[comment_content] => *used fennel, red onions and mushrooms, that is! (My typo was bugging me!). Seriously, if you like roasted fennel try it in this recipe. It’s delicious!
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[comment_content] => Delish!!
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[comment_content] => Woohooo! I’m so happy you loved it. Appreciate the review!
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En
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Delish!!
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[comment_date] => 2021-11-11 07:29:32
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[comment_content] => So delicious! Hearty and satisfying. I added some seasoned ground chicken to up the protein.
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Kaitlyn Williams
says:
So delicious! Hearty and satisfying. I added some seasoned ground chicken to up the protein.
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[comment_content] => Absolutely delicious!!! I did add some thyme, oregano, and parsley to the sauce, as well as lean ground turkey for some additional protein, Already looking forward to making this again!
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Sam
says:
Absolutely delicious!!! I did add some thyme, oregano, and parsley to the sauce, as well as lean ground turkey for some additional protein, Already looking forward to making this again!
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[comment_content] => The best cozy and nutritious dinner! My toddler loved it, too. I can also vouch that this is a great use for that partial can of pumpkin you might have sitting around in the fridge – I had about a half can and just mixed it in with the butternut squash!
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Callie
says:
The best cozy and nutritious dinner! My toddler loved it, too. I can also vouch that this is a great use for that partial can of pumpkin you might have sitting around in the fridge – I had about a half can and just mixed it in with the butternut squash!
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[comment_content] => If I wanted to add a little bit of ground beef, would I add it cooked or raw?
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[comment_content] => Hi, Houda! I’d recommend cooking it before to develop some flavor and ensure that it’s fully cooked 🙂
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Houda
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If I wanted to add a little bit of ground beef, would I add it cooked or raw?
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[comment_content] => Hi, Houda! I’d recommend cooking it before to develop some flavor and ensure that it’s fully cooked 🙂
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[comment_date] => 2021-11-27 15:42:07
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[comment_content] => Really lovely lasagne. Takes a bit of time as the recipe advises but I will definitely make this again. 😋
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Charlotte
says:
Really lovely lasagne. Takes a bit of time as the recipe advises but I will definitely make this again. 😋
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[comment_content] => Another fabulous cozy healthy, but indulgent recipe! When i fist read over the ingrediencies i was super concerned about cutting this butternut squash. The squash also requires a lot of time to cook. While I was browsing the store for this squash, I found non-frozen butternut squash cubes in a bag! Hello time saver!
If you are looking to save time, or are worried about cutting your hand off cutting into a large squash, I highly recommend the cubed butternut squash in the produce section. It comes in a microwave safe bag (but can also be opened and cooked on the stovetop) that takes six minutes, I threw that in the food processer with the milk and spices and it worked just fine. I found the bag of cube squash at Walmart.
Will be cooking again all winter!
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[comment_content] => Great idea to use pre-cut squash! And so happy to hear you loved it, Katie. Thanks for the review!
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Katie G
says:
Another fabulous cozy healthy, but indulgent recipe! When i fist read over the ingrediencies i was super concerned about cutting this butternut squash. The squash also requires a lot of time to cook. While I was browsing the store for this squash, I found non-frozen butternut squash cubes in a bag! Hello time saver!
If you are looking to save time, or are worried about cutting your hand off cutting into a large squash, I highly recommend the cubed butternut squash in the produce section. It comes in a microwave safe bag (but can also be opened and cooked on the stovetop) that takes six minutes, I threw that in the food processer with the milk and spices and it worked just fine. I found the bag of cube squash at Walmart.
Will be cooking again all winter!
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[comment_content] => Great idea to use pre-cut squash! And so happy to hear you loved it, Katie. Thanks for the review!
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[comment_content] => This was absolutely delicious! My husband is the son of a butcher and to him, a meal is not a meal without meat! He loved this! Definitely in the rotation!
I put the whole butternut squash in my slow cooker until it was fork tender, instead of getting the chainsaw out to cut it in half! Worked beautifully!
Thank you for this recipe!
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[comment_content] => So glad that this one satisfied his appetite and that you guys enjoyed it–thanks for the review! ❤️
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This was absolutely delicious! My husband is the son of a butcher and to him, a meal is not a meal without meat! He loved this! Definitely in the rotation!
I put the whole butternut squash in my slow cooker until it was fork tender, instead of getting the chainsaw out to cut it in half! Worked beautifully!
Thank you for this recipe!
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[comment_content] => This was sooo delish!! The butternut squash sauce was 🤩. I added a top layer of noodles under the sauce and cheese since I had more cooked than I needed. This serves 8 people IMHO. It’s so good you gotta have a big helping!! Thanks for the great recipe!!
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[comment_content] => YAY! I’m so glad you loved it, Shannon!
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Shannon
says:
This was sooo delish!! The butternut squash sauce was 🤩. I added a top layer of noodles under the sauce and cheese since I had more cooked than I needed. This serves 8 people IMHO. It’s so good you gotta have a big helping!! Thanks for the great recipe!!
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[comment_date] => 2021-12-26 11:28:02
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[comment_content] => I love that this is so full of vegetables and so full of flavor!
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[comment_content] => Yay! Thanks so much for leaving a review, Nicole 🙂
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Nicole
says:
I love that this is so full of vegetables and so full of flavor!
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[comment_content] => Oh goodness…this is soooo DELICIOUS!!! I added some purple cabbage I needed to use up to the roasted veggies. The pop of colors is so fun in this recipe. Definitely bookmarked for a staple in our household. Thank you!!
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Jennifer
says:
Oh goodness…this is soooo DELICIOUS!!! I added some purple cabbage I needed to use up to the roasted veggies. The pop of colors is so fun in this recipe. Definitely bookmarked for a staple in our household. Thank you!!
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[comment_content] => Made this for dinner last night and it was delicious! My 10 month old loved it! I prepared it the day before and only had spaghetti noodles on hand so I just layered everything and let it sit. The noodles softened up perfectly and came out just right after baking! Thanks for the recipe!!
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Courtney
says:
Made this for dinner last night and it was delicious! My 10 month old loved it! I prepared it the day before and only had spaghetti noodles on hand so I just layered everything and let it sit. The noodles softened up perfectly and came out just right after baking! Thanks for the recipe!!
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[comment_content] => I’m not a big fan of butternut squash. It was too heavy on the squash and that overwhelmed most of the taste. The vegetables came through but not as much as I would of liked. I measured out the butternut squash and it was exact. If I made again I would go with a smaller squash and make it with sausage. All in all, it is a good recipe and the vegetable combination was amazingly tasty.
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[comment_content] => Thanks so much for the feedback! Good to know about the strong squash flavor 🙂
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[comment_content] => If you are not a fan of the squash then why did you make it and then complain about too heavy on the squash and complain about the recipe…good grief.
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Aaron
says:
I’m not a big fan of butternut squash. It was too heavy on the squash and that overwhelmed most of the taste. The vegetables came through but not as much as I would of liked. I measured out the butternut squash and it was exact. If I made again I would go with a smaller squash and make it with sausage. All in all, it is a good recipe and the vegetable combination was amazingly tasty.
-
Linda
replied:If you are not a fan of the squash then why did you make it and then complain about too heavy on the squash and complain about the recipe…good grief.
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[comment_content] => Thanks so much for the feedback! Good to know about the strong squash flavor 🙂
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[comment_date] => 2022-01-22 08:22:50
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[comment_content] => So yummy!! Such a colorful mix of veggies and such a great dish! I wish I made into two smaller dishes and froze one before baking. But overall amazing and will make again!
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Kate
says:
So yummy!! Such a colorful mix of veggies and such a great dish! I wish I made into two smaller dishes and froze one before baking. But overall amazing and will make again!
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[comment_content] => I LOVED THIS RECIPE SO MUCH!! It was very simple and the time spent waiting for the things in the oven was spent cleaning or sitting down. I didnt make any substitutions, but my pan was too small so i only layed four strips of lasgna down and then had two at the end that I just made a small third layer. Cant say enough good things.
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Liz
says:
I LOVED THIS RECIPE SO MUCH!! It was very simple and the time spent waiting for the things in the oven was spent cleaning or sitting down. I didnt make any substitutions, but my pan was too small so i only layed four strips of lasgna down and then had two at the end that I just made a small third layer. Cant say enough good things.
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[comment_date] => 2022-04-13 17:33:48
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[comment_content] => Delicious lasagne. Made it three times now and always comes out great. I find it easier to chop the butternut squash into chunks before roasting, and them blend them with the other sauce ingredients but that’s just my personal preference. Would definitely recommend. Thank you 😊.
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[comment_content] => I’m so thrilled you love this recipe, Charlotte! Thanks so much for taking the time to leave a review 🥰
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Charlotte
says:
Delicious lasagne. Made it three times now and always comes out great. I find it easier to chop the butternut squash into chunks before roasting, and them blend them with the other sauce ingredients but that’s just my personal preference. Would definitely recommend. Thank you 😊.
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[comment_content] => I’m so thrilled you love this recipe, Charlotte! Thanks so much for taking the time to leave a review 🥰
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[comment_date] => 2022-09-23 08:47:39
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[comment_content] => This was amazing! Takes some time, but mostly hands off cooking time and you described the steps perfectly. I will be making the butternut squash sauce on its own soon because it is soooo good. My kids gobbled this up and my 13 year old asked for leftovers in her school lunch.
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Meg
says:
This was amazing! Takes some time, but mostly hands off cooking time and you described the steps perfectly. I will be making the butternut squash sauce on its own soon because it is soooo good. My kids gobbled this up and my 13 year old asked for leftovers in her school lunch.
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[comment_content] => This was delicious! Didn’t change a thing and made exactly as instructed. I did buy pre-cubed butternut squash which made roasting a lot quicker and easier.
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Lizzle
says:
This was delicious! Didn’t change a thing and made exactly as instructed. I did buy pre-cubed butternut squash which made roasting a lot quicker and easier.
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[comment_content] => Phenomenal recipe! A big crowd pleaser, perfect for the fall season and can see this as perfect dish to bring to a Thanksgiving feast. Stuck to the recipe for the most part, but used heavy cream for the milk, went with ~1.5 tbs of maple syrup over the brown sugar, and added some extra cinnamon and nutmeg in place of allspice. Surprisingly paired excellently with some spicy pepper relish I had just whipped up. Highly recommend making this!
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Mike
says:
Phenomenal recipe! A big crowd pleaser, perfect for the fall season and can see this as perfect dish to bring to a Thanksgiving feast. Stuck to the recipe for the most part, but used heavy cream for the milk, went with ~1.5 tbs of maple syrup over the brown sugar, and added some extra cinnamon and nutmeg in place of allspice. Surprisingly paired excellently with some spicy pepper relish I had just whipped up. Highly recommend making this!
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I wish that I can eat your food which you cook. They are so delicious!
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[comment_content] => This was good. Very mild in flavor. There are some things I would do differently for next time tho. Instead of using milk and the spices used here, I would use vegetable broth and butter and a little more salt. Butternut squash has a distinct flavor that goes to a pumpkin pie flavor here. I also added sautéed spinach with garlic and red pepper flakes to the ricotta cheese mixture. That was very good but again needed something there too. Next time I’ll sauté in balsamic vinegar. Give a little bite to the dish. I’ll let you know.😊
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Jennifer
says:
This was good. Very mild in flavor. There are some things I would do differently for next time tho. Instead of using milk and the spices used here, I would use vegetable broth and butter and a little more salt. Butternut squash has a distinct flavor that goes to a pumpkin pie flavor here. I also added sautéed spinach with garlic and red pepper flakes to the ricotta cheese mixture. That was very good but again needed something there too. Next time I’ll sauté in balsamic vinegar. Give a little bite to the dish. I’ll let you know.😊
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[comment_date] => 2022-11-08 10:58:21
[comment_date_gmt] => 2022-11-08 16:58:21
[comment_content] => Made this the other day. Followed recipe exactly. Delicious! Absolutely delicious! Will make again for sure. Took a loooooong time but worth it!
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[comment_date] => 2022-11-09 09:33:00
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[comment_content] => Yay! SO glad you’re a fan 😊
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Kate
says:
Made this the other day. Followed recipe exactly. Delicious! Absolutely delicious! Will make again for sure. Took a loooooong time but worth it!
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[comment_content] => Yay! SO glad you’re a fan 😊
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[comment_author] => Desly Dan
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[comment_date] => 2022-11-14 02:03:59
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[comment_content] => The oven really fulfills a lot of my ideas.
I absolutely love this oven recipe~
I recommend this for you: https://saucegrandmaster.com/puff-pastry-cream-of-mushroom-soup/
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Desly Dan
says:
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[comment_author] => Bailee
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[comment_date] => 2022-11-15 20:15:20
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[comment_content] => This recipe was delicious! The perfect mix of cozy and comforting with a distinctly fall flavor. My husband even said “I would ask for this for my birthday!”
I did make a few slight changes just based on our needs and what I had on hand: since I’m gluten intolerant, I used almond flour tortillas from Trader Joe’s in place of lasagna noodles and they held up really well. (It was also quicker since we didn’t have to cook the noodles) We also added about 2/3 LB of Italian chicken sausage to the veggie mix. Followed everything else exactly and was so satisfied! Will definitely be making this again soon!
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Bailee
says:
This recipe was delicious! The perfect mix of cozy and comforting with a distinctly fall flavor. My husband even said “I would ask for this for my birthday!”
I did make a few slight changes just based on our needs and what I had on hand: since I’m gluten intolerant, I used almond flour tortillas from Trader Joe’s in place of lasagna noodles and they held up really well. (It was also quicker since we didn’t have to cook the noodles) We also added about 2/3 LB of Italian chicken sausage to the veggie mix. Followed everything else exactly and was so satisfied! Will definitely be making this again soon!
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[comment_date] => 2022-11-16 19:28:41
[comment_date_gmt] => 2022-11-17 01:28:41
[comment_content] => I made this for a fellowship meal at our church and it was a huge hit. Now I’m making it again to take to family over Thanksgiving. I’d love to know if anyone has frozen it, and if they did which method they used, and how it turned out. I’m tempted to freeze it unbaked, and not thaw it, and bake it for a longer period of time covered. Any advice is appreciated.
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Yvonne
says:
I made this for a fellowship meal at our church and it was a huge hit. Now I’m making it again to take to family over Thanksgiving. I’d love to know if anyone has frozen it, and if they did which method they used, and how it turned out. I’m tempted to freeze it unbaked, and not thaw it, and bake it for a longer period of time covered. Any advice is appreciated.
(
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[comment_author] => Mary
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[comment_date] => 2022-11-16 20:20:18
[comment_date_gmt] => 2022-11-17 02:20:18
[comment_content] => I am thinking of making this for Christmas but my sisters cannot have anything with nutmeg. If I leave it out will that be detrimental to the recipe? Any suggested substitution? Thanks much!
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[comment_content] => Hi Mary! I just made this recipe today without nutmeg or allspice & it came out great! I used cloves instead.
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Mary
says:
I am thinking of making this for Christmas but my sisters cannot have anything with nutmeg. If I leave it out will that be detrimental to the recipe? Any suggested substitution? Thanks much!
-
Jacky
replied:Hi Mary! I just made this recipe today without nutmeg or allspice & it came out great! I used cloves instead.
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[comment_content] => Hi Mary! I just made this recipe today without nutmeg or allspice & it came out great! I used cloves instead.
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[comment_date] => 2022-11-21 18:50:44
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[comment_content] => I made this yesterday and it is INCREDIBLE. It’s worth the time to make. Thank you so much 🙂
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[comment_content] => Ah so happy to hear that. Glad you loved this recipe ❤️🙂
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Nadia
says:
I made this yesterday and it is INCREDIBLE. It’s worth the time to make. Thank you so much 🙂
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[comment_content] => Ah so happy to hear that. Glad you loved this recipe ❤️🙂
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[comment_date] => 2022-11-28 11:04:35
[comment_date_gmt] => 2022-11-28 17:04:35
[comment_content] => Absolutely delicious! Entire family raved, even the meat eaters. My husband is vegetarian and he requested I put it in regular rotation. The flavors were just perfect- only different thing I added was some dried sage in with the ricotta. When roasting the veggies, I put the squash on the bottom rack and it was actually done the same time as the rest of the veg. Beautiful and easy, very yummy lasagna- thank you!
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[comment_content] => Ahh this is amazing!! So glad you are a fan of this recipe and it is a hit for the whole family!
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Seija
says:
Absolutely delicious! Entire family raved, even the meat eaters. My husband is vegetarian and he requested I put it in regular rotation. The flavors were just perfect- only different thing I added was some dried sage in with the ricotta. When roasting the veggies, I put the squash on the bottom rack and it was actually done the same time as the rest of the veg. Beautiful and easy, very yummy lasagna- thank you!
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[comment_date_gmt] => 2022-11-30 18:09:24
[comment_content] => Ahh this is amazing!! So glad you are a fan of this recipe and it is a hit for the whole family!
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[comment_content] => Love this recipe! We don’t love those spices in dinner type recipes so I used an italian seasoning blend, some red pepper flake and garlic powder in the squash purée. Also, no need to precook the noodles. I just place them In there raw and make sure there’s enough purée and ricotta liquid to cook the pasta. So so good. We topped it with a little pesto and some maldon salt. Yum! Thank you Monique.
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[comment_content] => So glad you enjoyed this recipe ❤️🙂
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Camille H.
says:
Love this recipe! We don’t love those spices in dinner type recipes so I used an italian seasoning blend, some red pepper flake and garlic powder in the squash purée. Also, no need to precook the noodles. I just place them In there raw and make sure there’s enough purée and ricotta liquid to cook the pasta. So so good. We topped it with a little pesto and some maldon salt. Yum! Thank you Monique.
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[comment_content] => So glad you enjoyed this recipe ❤️🙂
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[comment_date] => 2022-12-18 09:14:10
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[comment_content] => I made this recipe today for my whole family who were coming for lunch. It has been a total success. The perfectly balanced flavors. The sweetness of the pumpkin with the spices, the ricotta, the baked vegetables, a wonder for all the senses. It remains with us as a favorite recipe and we will repeat it for sure. Original, special and very comforting. Many thanks from Barcelona, Spain. A hug and Merry Christmas from a follower of your very good work!
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[comment_content] => I’m so glad this was a hit with the whole family! Thanks so much for your note – merry Christmas!
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I made this recipe today for my whole family who were coming for lunch. It has been a total success. The perfectly balanced flavors. The sweetness of the pumpkin with the spices, the ricotta, the baked vegetables, a wonder for all the senses. It remains with us as a favorite recipe and we will repeat it for sure. Original, special and very comforting. Many thanks from Barcelona, Spain. A hug and Merry Christmas from a follower of your very good work!
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[comment_content] => I’m so glad this was a hit with the whole family! Thanks so much for your note – merry Christmas!
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I couldn’t rate the stars in the other comment
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[comment_content] => I found that prep time was more like 2 hours rather than 30 mins!
In my opinion butternut squash has a natural sweetness that doesnt need any added sugar.
I made it without sugar and spices and found it to be absolutely delicious.
I’ll definitely make this again.
Thankyou
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Juliet
says:
I found that prep time was more like 2 hours rather than 30 mins!
In my opinion butternut squash has a natural sweetness that doesnt need any added sugar.
I made it without sugar and spices and found it to be absolutely delicious.
I’ll definitely make this again.
Thankyou
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[comment_content] => Would it be possible to make this with canned squash? If so, how much? Thank you!
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Marilyn
says:
Would it be possible to make this with canned squash? If so, how much? Thank you!
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[comment_content] => This was certainly a task, but well worth it! I didn’t have 3 pounds of squash so I used a pumpkin and squash blend…will be on my rotation!
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Jenifer
says:
This was certainly a task, but well worth it! I didn’t have 3 pounds of squash so I used a pumpkin and squash blend…will be on my rotation!
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[comment_content] => Made it exactly as written. Everyone loved it. I prepared everything 3 hours ahead of time and popped it in the oven hour before guests were to arrive
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[comment_content] => Excellent! I am so glad you are loving this recipe 🙂
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ira
says:
Made it exactly as written. Everyone loved it. I prepared everything 3 hours ahead of time and popped it in the oven hour before guests were to arrive
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[comment_content] => This came on my FB feed today so I made it for dinner and it was absolutely amazing!!!
I made a tofu ricotta instead of store bought and only had no-cook lasagne noodles but it still turned out perfect.
Even though it took time to prepare, it was totally worth it
Loved the butternut squash sauce along with the cheesy topping 10/10
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Helen Taylor
says:
This came on my FB feed today so I made it for dinner and it was absolutely amazing!!!
I made a tofu ricotta instead of store bought and only had no-cook lasagne noodles but it still turned out perfect.
Even though it took time to prepare, it was totally worth it
Loved the butternut squash sauce along with the cheesy topping 10/10
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[comment_content] => So anxious to try this – yet still needing to know the frozen-squash-purée equivalent to use. I roasted, puréed, and froze several 2-cup pkgs and will use it, but a 3-lb squash minus the rind would be…?? This higher-level math just slays me…🤭
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[comment_content] => Hi Terry – I would suggest anywhere from 2-3 cups of pureed squash should be equivalent to a 3 lb squash.
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Terry
says:
So anxious to try this – yet still needing to know the frozen-squash-purée equivalent to use. I roasted, puréed, and froze several 2-cup pkgs and will use it, but a 3-lb squash minus the rind would be…?? This higher-level math just slays me…🤭
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[comment_content] => Hi Terry – I would suggest anywhere from 2-3 cups of pureed squash should be equivalent to a 3 lb squash.
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[comment_content] => This dish was a hit with a bunch of friends that I had over for dinner. It does take a bit of time so I prepped the recipe the night before & baked shortly before serving. None of the steps were difficult and the steps were written out very clearly. I used Kite Hill brand vegan ricotta because I’m somewhat sensitive to dairy but otherwise followed the directions exactly and love this lasagna! Thanks Monique for all of your recipes. Your website is always the first place I check when I need some inspiration.
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[comment_content] => Aw this means so much to me! Thank you, glad you are loving my recipes! ❤️🙂
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Lauren
says:
This dish was a hit with a bunch of friends that I had over for dinner. It does take a bit of time so I prepped the recipe the night before & baked shortly before serving. None of the steps were difficult and the steps were written out very clearly. I used Kite Hill brand vegan ricotta because I’m somewhat sensitive to dairy but otherwise followed the directions exactly and love this lasagna! Thanks Monique for all of your recipes. Your website is always the first place I check when I need some inspiration.
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2023-02-12 10:07:49WP_Comment Object
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[comment_content] => Question….can I make this lasagna without any mozzarella and Parmesan cheese? Would replacing it with nutritional yeast work? If so, how much would I add? Thank you!
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Anonymous
says:
Question….can I make this lasagna without any mozzarella and Parmesan cheese? Would replacing it with nutritional yeast work? If so, how much would I add? Thank you!
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[comment_content] => Sounds delicious. How many cups of sauce does the butternut squash make? Thank you.
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[comment_date] => 2023-02-28 08:49:42
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[comment_content] => I haven’t measured it but I would say about 2-3 cups
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Cheryl G
says:
Sounds delicious. How many cups of sauce does the butternut squash make? Thank you.
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[comment_content] => This was so delicious!
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Anonymous
says:
This was so delicious!
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[comment_content] => I made a vegan/gf version of this today & it was an absolute hit! A very discerning 2 year old literally gave it the chefs kiss, & her dad said it was the BEST lasagna he has ever had – vegan or not. For the cheeses I used Kite Hill ricotta, Violife shredded mozzarella, & Follow Your Heart Parmesan. For the egg I used ground flaxseed + water. The gluten free lasagna noodles were from an Italian brand called Bi Alimenta. For the butternut squash sauce I used up things I already had, so soy milk instead of almond milk, half maple syrup half agave, one butternut squash & one can of pumpkin puree. I didn’t have any allspice or nutmeg so I used cloves. I baked it about 10 mins longer than the instructions then broiled it for about 3-5 mins to get the vegan mozzarella to brown up on top. I would definitely make this again & my friends will be hoping for it! Thanks Monique!
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[comment_date] => 2023-03-13 18:33:14
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[comment_content] => Of course! So glad this recipe is a hit ❤️
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Jacky
says:
I made a vegan/gf version of this today & it was an absolute hit! A very discerning 2 year old literally gave it the chefs kiss, & her dad said it was the BEST lasagna he has ever had – vegan or not. For the cheeses I used Kite Hill ricotta, Violife shredded mozzarella, & Follow Your Heart Parmesan. For the egg I used ground flaxseed + water. The gluten free lasagna noodles were from an Italian brand called Bi Alimenta. For the butternut squash sauce I used up things I already had, so soy milk instead of almond milk, half maple syrup half agave, one butternut squash & one can of pumpkin puree. I didn’t have any allspice or nutmeg so I used cloves. I baked it about 10 mins longer than the instructions then broiled it for about 3-5 mins to get the vegan mozzarella to brown up on top. I would definitely make this again & my friends will be hoping for it! Thanks Monique!
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[comment_content] => Of course! So glad this recipe is a hit ❤️
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[comment_content] => My husband and I had this for dinner this past week and it was so tasty! The butternut squash blended was 10/10! I love knowing I am getting all the veggies in! My husband specifically liked it because there were no tomatoes for a lasagna dish… little change up ( he’s playing around with an acidic ingredients right now). I am looking forward to making this recipe again. 🙂
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[comment_content] => Excellent! So glad this recipe is a hit and you are both loving it 🙂
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Vanessa V
says:
My husband and I had this for dinner this past week and it was so tasty! The butternut squash blended was 10/10! I love knowing I am getting all the veggies in! My husband specifically liked it because there were no tomatoes for a lasagna dish… little change up ( he’s playing around with an acidic ingredients right now). I am looking forward to making this recipe again. 🙂
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[comment_content] => Excellent! So glad this recipe is a hit and you are both loving it 🙂
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[comment_content] => I LOVE butternut squash and love this dish! Even with cooking the butternut squash the day before, it was labor-intensive to make but so worth it. Next time I will probably prep the veggies ahead of time as well. I used brown rice lasagna noodles for extra nutrition and you couldn’t tell the difference, they cooked wonderfully.
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[comment_content] => Yay! I am so glad you are loving this recipe and it turned out great for you ❤️
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Molly
says:
I LOVE butternut squash and love this dish! Even with cooking the butternut squash the day before, it was labor-intensive to make but so worth it. Next time I will probably prep the veggies ahead of time as well. I used brown rice lasagna noodles for extra nutrition and you couldn’t tell the difference, they cooked wonderfully.
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[comment_content] => I decided to grow butternut squash this year and found myself with more than I knew what to do with. So happy to find this recipe! I made it exactly to the recipe with the only exception being I used white sugar instead of brown since that was all I had on hand. It was very good. The butternut sauce is seriously to die for, I’d have been happy eating a whole bowl of it by itself. The lasagna is very ooey gooey good. My only critique is that it needed something acidic added to it to balance the flavors. The addition of diced tomatos or cooking the veggies in red wine or lemon juice would have really taken this a higher level of yum.
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[comment_content] => Ah I am so glad you found this recipe, Leigh Ann! Thanks so much for your feedback but I am happy to hear this recipe is a hit!
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Leigh Ann
says:
I decided to grow butternut squash this year and found myself with more than I knew what to do with. So happy to find this recipe! I made it exactly to the recipe with the only exception being I used white sugar instead of brown since that was all I had on hand. It was very good. The butternut sauce is seriously to die for, I’d have been happy eating a whole bowl of it by itself. The lasagna is very ooey gooey good. My only critique is that it needed something acidic added to it to balance the flavors. The addition of diced tomatos or cooking the veggies in red wine or lemon juice would have really taken this a higher level of yum.
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[comment_content] => Ah I am so glad you found this recipe, Leigh Ann! Thanks so much for your feedback but I am happy to hear this recipe is a hit!
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[comment_content] => My daughter and I just made this exactly per the recipe and it is fantastic. We roasted the veggies and squash last night and the rest today. When I first smelled it cooking from upstairs I thought of spice cake. This recipe is very appropriate for fall coming. Will definitely make again. She spotted the recipe on Instagram.
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[comment_content] => YUM! I am so glad you found this recipe and it turned out great for you, Jane ❤️
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Jane
says:
My daughter and I just made this exactly per the recipe and it is fantastic. We roasted the veggies and squash last night and the rest today. When I first smelled it cooking from upstairs I thought of spice cake. This recipe is very appropriate for fall coming. Will definitely make again. She spotted the recipe on Instagram.
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[comment_content] => This looks lovely. My question is: Is it sweet? When looking at the ingredients it seems like it will be sweet. Also can I cut the recipe in half? I will probably only be making it for myself since my
husband does not like squash of any kind. Thank you.
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[comment_date] => 2023-09-16 14:19:40
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[comment_content] => Hi Renee – It is the most perfect blend of sweet and savory. I think it’ll be challenging to cut this recipe in half, but you can make it and freeze what you don’t eat for a later time. Hope you enjoy!
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Renee
says:
This looks lovely. My question is: Is it sweet? When looking at the ingredients it seems like it will be sweet. Also can I cut the recipe in half? I will probably only be making it for myself since my
husband does not like squash of any kind. Thank you.
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[comment_date] => 2023-09-16 14:19:40
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[comment_content] => Hi Renee – It is the most perfect blend of sweet and savory. I think it’ll be challenging to cut this recipe in half, but you can make it and freeze what you don’t eat for a later time. Hope you enjoy!
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[comment_content] => This is delicious! Perfect for autumn.
I did find it took me longer than the two and half hours allotted. Would you recommend making the butternut squash layer ahead of time, freezing it, and thawing it when ready to assemble?
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[comment_content] => Hi Casey! Glad you enjoyed this recipe 🙂 What part of the recipe did you feel took you the longest? I haven’t tried freezing it, but I am sure it would last in the fridge for a few days before assembling.
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Casey
says:
This is delicious! Perfect for autumn.
I did find it took me longer than the two and half hours allotted. Would you recommend making the butternut squash layer ahead of time, freezing it, and thawing it when ready to assemble?
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[comment_content] => Hi Casey! Glad you enjoyed this recipe 🙂 What part of the recipe did you feel took you the longest? I haven’t tried freezing it, but I am sure it would last in the fridge for a few days before assembling.
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[comment_content] => Made this as is, just didn’t use the egg. Used no boil noodles because that’s what I had. This was so good!! Will definitely make again. Thanks for the recipe!
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[comment_content] => Ah yay! I am so happy you are loving this recipe and it turned out great for you!
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Kaitlin
says:
Made this as is, just didn’t use the egg. Used no boil noodles because that’s what I had. This was so good!! Will definitely make again. Thanks for the recipe!
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[comment_content] => please add sodium content to Nutrition list i am tring to also eat heart healthy
thank you
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please add sodium content to Nutrition list i am tring to also eat heart healthy
thank you
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[comment_content] => I’m not much of a cook and live by myself, so spending a lot of time on meals is not usually my thing. BUT boy oh boy was this worth it. again – not much of a cook and I tend to work slower than most, so took me ~4 hours start to finish 😅 1hr to prep veggies and toss into the oven, 1 hour of roasting (prepped the ricotta and sauce ingredients during this time), 1.25 hrs cooling + making the sauce and layering (honestly have no idea why this took so long – I think I was just feeling like remy from ratatouille layering everything & took my time lol), and then another 50 minutes baking (25 mins initially, then 25 minutes w/o foil – was aiming for a broiled look without actually broiling since I was using glass). so I’d rec starting early in the day or making the lasagna the day before and baking the next, as many others have said. someone else commented this, but seconding roasting the veggies with some wine – would definitely elevate it w some acidity – but it is soooo delicious as is !! I used no-boil noodles and dipped them into the juice leftover from the roasted veggies just to make sure they weren’t too dry (don’t know if this did much tbh, but call it an extra measure). the squash I used yielded about 36oz of sauce, which was great because my lasagna was extra saucy (oh and this sauce btw … just wow). I can’t wait to break this out closer to thanksgiving (: this definitely lives up to its name: insanely cozy meal – feels like a hug eating this 🥰 thank you for sharing this recipe monique !!
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[comment_content] => Aww thank you so much for giving this a try and I am so glad it turned out great for you!
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casey
says:
I’m not much of a cook and live by myself, so spending a lot of time on meals is not usually my thing. BUT boy oh boy was this worth it. again – not much of a cook and I tend to work slower than most, so took me ~4 hours start to finish 😅 1hr to prep veggies and toss into the oven, 1 hour of roasting (prepped the ricotta and sauce ingredients during this time), 1.25 hrs cooling + making the sauce and layering (honestly have no idea why this took so long – I think I was just feeling like remy from ratatouille layering everything & took my time lol), and then another 50 minutes baking (25 mins initially, then 25 minutes w/o foil – was aiming for a broiled look without actually broiling since I was using glass). so I’d rec starting early in the day or making the lasagna the day before and baking the next, as many others have said. someone else commented this, but seconding roasting the veggies with some wine – would definitely elevate it w some acidity – but it is soooo delicious as is !! I used no-boil noodles and dipped them into the juice leftover from the roasted veggies just to make sure they weren’t too dry (don’t know if this did much tbh, but call it an extra measure). the squash I used yielded about 36oz of sauce, which was great because my lasagna was extra saucy (oh and this sauce btw … just wow). I can’t wait to break this out closer to thanksgiving (: this definitely lives up to its name: insanely cozy meal – feels like a hug eating this 🥰 thank you for sharing this recipe monique !!
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[comment_content] => SO AMAZING! I have yet to try a recipe of yours I don’t like but this is something special. There is a LOT of prep work and I added shredded chicken and also wilted spinach to the ricotta but it is SO WORTH IT! Even my husband who by now is rolling his eyes every time I say dinner is “fall-inspired” loved it! Thank you for sharing!
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[comment_content] => Hi Chelsea – this makes me so happy to hear. I am glad you gave this recipe a try and are loving it – this is such a fall inspired dish and one of my faves.
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Chelsea
says:
SO AMAZING! I have yet to try a recipe of yours I don’t like but this is something special. There is a LOT of prep work and I added shredded chicken and also wilted spinach to the ricotta but it is SO WORTH IT! Even my husband who by now is rolling his eyes every time I say dinner is “fall-inspired” loved it! Thank you for sharing!
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[comment_content] => Hi Chelsea – this makes me so happy to hear. I am glad you gave this recipe a try and are loving it – this is such a fall inspired dish and one of my faves.
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[comment_content] => Made the squash veggie lasagna! Was absolutely delicious and a huge family hit! I made it both gf and diary free. My favorite gf pasta is Rummo and Green Valley Lactoses Free has a great line of lactose free cheese that is REAL CHEESE! They don’t have a ricotta in their product line, so just used their cottage cheese and added 1 more egg. Thanks Monique!
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Made the squash veggie lasagna! Was absolutely delicious and a huge family hit! I made it both gf and diary free. My favorite gf pasta is Rummo and Green Valley Lactoses Free has a great line of lactose free cheese that is REAL CHEESE! They don’t have a ricotta in their product line, so just used their cottage cheese and added 1 more egg. Thanks Monique!
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[comment_content] => I real all the comments but did not see the answer to my question so here goes. I am going to make it especially after reading all the positive comments and helpful hints. Your directions & pictures are going to be so helpful. However, I am afraid to cut a butternut squash so if I buy the cubed squash that comes in a pkg from Trader Joes or the market, how many cups would I need? Thank you
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[comment_content] => I decided to buy a butternut squash & cut it myself. It was very easy to peel and cut up. It also was on sale so a little under $3 (16 oz of cut-up butternut squash at Sprouts was $3.98). So it is a savings. I am looking forward to making it today!!
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[comment_content] => I would say about 4 cups of cubed butternut squash!
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Vi
says:
I real all the comments but did not see the answer to my question so here goes. I am going to make it especially after reading all the positive comments and helpful hints. Your directions & pictures are going to be so helpful. However, I am afraid to cut a butternut squash so if I buy the cubed squash that comes in a pkg from Trader Joes or the market, how many cups would I need? Thank you
-
Vi
replied:I decided to buy a butternut squash & cut it myself. It was very easy to peel and cut up. It also was on sale so a little under $3 (16 oz of cut-up butternut squash at Sprouts was $3.98). So it is a savings. I am looking forward to making it today!!
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[comment_content] => I decided to buy a butternut squash & cut it myself. It was very easy to peel and cut up. It also was on sale so a little under $3 (16 oz of cut-up butternut squash at Sprouts was $3.98). So it is a savings. I am looking forward to making it today!!
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[comment_content] => I would say about 4 cups of cubed butternut squash!
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[comment_content] => This is the third recipe I have tried from ambitious kitchen. The first two were amazing so I figured I would give this one a try also. This was awful. It tasted like pumpkin pie married veggie lasagna. Gag worthy. Lasagna should never taste like this. I will leave a review in the amazing Turkey Chili (best ever) and the Ginger Healing Chicken Soup (savory, different and delicious) but I would not recommend this.
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[comment_content] => Hi Kathleen – Thanks for your feedback, everyone has different preferences and this one, while a hit for most, sounds not to be up your alley. No problem, many people actually love the fall flavors of this lasagna!
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kathleen
says:
This is the third recipe I have tried from ambitious kitchen. The first two were amazing so I figured I would give this one a try also. This was awful. It tasted like pumpkin pie married veggie lasagna. Gag worthy. Lasagna should never taste like this. I will leave a review in the amazing Turkey Chili (best ever) and the Ginger Healing Chicken Soup (savory, different and delicious) but I would not recommend this.
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[comment_content] => Hi Kathleen – Thanks for your feedback, everyone has different preferences and this one, while a hit for most, sounds not to be up your alley. No problem, many people actually love the fall flavors of this lasagna!
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[comment_content] => To be honest, I wasn’t really sure about this. Kind of person that likes to keep my things status quo. HOWEVER….. this was absolutely delicious…. so good. 😋
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[comment_content] => Ahh this is so amazing, Jennifer! Glad you gave this recipe a try and it turned out great for you
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Jennifer
says:
To be honest, I wasn’t really sure about this. Kind of person that likes to keep my things status quo. HOWEVER….. this was absolutely delicious…. so good. 😋
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[comment_content] => This recipe is going to be a new staple in our home. I wouldn’t change one thing!
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[comment_content] => So happy to hear that! Love this for a cozy winter dinner.
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Jenna
says:
This recipe is going to be a new staple in our home. I wouldn’t change one thing!
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[comment_content] => What would be the approximate quantity of butternut squash after roasting? Would frozen squash be an acceptable substitute?
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[comment_content] => You can definitely use frozen squash! I would suggest thawing at least 3 pounds of squash, then roast it as direction. You’ll then want to blend the squash cubes so that you get a puree.
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Charlene
says:
What would be the approximate quantity of butternut squash after roasting? Would frozen squash be an acceptable substitute?
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[comment_content] => You can definitely use frozen squash! I would suggest thawing at least 3 pounds of squash, then roast it as direction. You’ll then want to blend the squash cubes so that you get a puree.
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[comment_content] => Such an AMAZING COMFORTING WINTER DINNER!!!! I love the subtle pumpkin spices in with all the cheesy goodness and plenty of veggies! To save time I used some homemade pumpkin puree I already had made instead of roasting a squash and I sauted the veggies in the cast iron skillet to make those faster. Cottage cheese works great in this too! Added whole wheat lasagna noodles for extra nutrition! Thanks for the yummy recipe!!!!
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[comment_content] => Great idea for swapping in pumpkin puree! One of our fav winter dinners, too 🙂
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Anonymous
says:
Such an AMAZING COMFORTING WINTER DINNER!!!! I love the subtle pumpkin spices in with all the cheesy goodness and plenty of veggies! To save time I used some homemade pumpkin puree I already had made instead of roasting a squash and I sauted the veggies in the cast iron skillet to make those faster. Cottage cheese works great in this too! Added whole wheat lasagna noodles for extra nutrition! Thanks for the yummy recipe!!!!
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[comment_date] => 2023-12-08 10:28:40
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[comment_content] => Great idea for swapping in pumpkin puree! One of our fav winter dinners, too 🙂
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[comment_content] => This recipe is *chefs kiss*. Seriously the best veggie lasagna I’ve ever had. It turned out with so much flavour. I added some truffle oil on the top and very much recommend trying that!
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[comment_content] => So glad you loved it! Truffle oil sounds AMAZING.
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Jess
says:
This recipe is *chefs kiss*. Seriously the best veggie lasagna I’ve ever had. It turned out with so much flavour. I added some truffle oil on the top and very much recommend trying that!
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[comment_content] => I made this a few weeks ago and I’m still drooling over it. It was so deliciously comforting. I didn’t have enough butternut squash, I only had about 1 1/2 lbs, but I did have a kabocha squash, so I used that one as a supplement for the 3 lbs, and it turned out amazing. I keep telling everyone I made the best lasagna ever, and this is it! It’s like Thanksgiving and warm fuzzy feelings in one bite.
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[comment_content] => Great idea to add some kabocha squash! Perfect comfort meal 🙂
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Karen
says:
I made this a few weeks ago and I’m still drooling over it. It was so deliciously comforting. I didn’t have enough butternut squash, I only had about 1 1/2 lbs, but I did have a kabocha squash, so I used that one as a supplement for the 3 lbs, and it turned out amazing. I keep telling everyone I made the best lasagna ever, and this is it! It’s like Thanksgiving and warm fuzzy feelings in one bite.
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[comment_content] => Great idea to add some kabocha squash! Perfect comfort meal 🙂
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[comment_content] => Absolutely amazing. I didn’t taste the veggies or sauce while cooking, and had a creeping feeling it would be too sweet from the squash or “healthy-tasting.” NOPE! 🙂
It is phenomenal and I have to make it again. I added chopped spinach to the ricotta mix, added a layer of spinach, and omitted the sugar altogether. It could use even more veggies next time. An absolute fall delight, and wonderful spin on the classic lasagna.
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[comment_content] => This one’s great for customizing! So glad you loved it!
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Enzarela
says:
Absolutely amazing. I didn’t taste the veggies or sauce while cooking, and had a creeping feeling it would be too sweet from the squash or “healthy-tasting.” NOPE! 🙂
It is phenomenal and I have to make it again. I added chopped spinach to the ricotta mix, added a layer of spinach, and omitted the sugar altogether. It could use even more veggies next time. An absolute fall delight, and wonderful spin on the classic lasagna.
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[comment_content] => This one’s great for customizing! So glad you loved it!
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[comment_date] => 2024-02-07 14:22:34
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[comment_content] => Very saucy and mild flavor. I’d opt for half the squash puree and twice the veggies. I love cinnamon, but maybe not in my lasagna.
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[comment_content] => Sorry to hear this wasn’t a hit! Always feel free to bump up the salt to bring out the extra flavors. The cinnamon is meant to give this lasagna a lovely, fall-inspired flavor, but you can leave it out if you’d like.
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Tori
says:
Very saucy and mild flavor. I’d opt for half the squash puree and twice the veggies. I love cinnamon, but maybe not in my lasagna.
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[comment_content] => Sorry to hear this wasn’t a hit! Always feel free to bump up the salt to bring out the extra flavors. The cinnamon is meant to give this lasagna a lovely, fall-inspired flavor, but you can leave it out if you’d like.
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[comment_content] => This recipe is a labor of love but so incredibly worth it! We used chopped/roasted broccoli in place of zucchini since my store was out, but I think any roasted veggies would be perfect in this. We used our last butternut squash from the garden and the sauce was cozy, silky and perfect. We also assembled it all the night before and it baked up perfectly!
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[comment_content] => This one’s great for adding any veggies you like! Such a fun cozy dinner 🙂
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Courtney
says:
This recipe is a labor of love but so incredibly worth it! We used chopped/roasted broccoli in place of zucchini since my store was out, but I think any roasted veggies would be perfect in this. We used our last butternut squash from the garden and the sauce was cozy, silky and perfect. We also assembled it all the night before and it baked up perfectly!
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[comment_content] => Time consuming to make but so good and so worth it. My calorie calculator did list it at double the amount of calories (and then some) as listed in the recipe so if someone is strictly monitoring that could be a problem.
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[comment_content] => So glad you enjoyed! Hmmm did you compute the nutrition facts based on 12 servings? Just double-checked and what’s written is accurate!
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Julie
says:
Time consuming to make but so good and so worth it. My calorie calculator did list it at double the amount of calories (and then some) as listed in the recipe so if someone is strictly monitoring that could be a problem.
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[comment_content] => So glad you enjoyed! Hmmm did you compute the nutrition facts based on 12 servings? Just double-checked and what’s written is accurate!
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[comment_date] => 2024-03-23 08:00:37
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[comment_content] => Everything looks delicious can’t wait to try these
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Ann
says:
Everything looks delicious can’t wait to try these
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[comment_content] => You asked to boil the lasagne noodle but they stick together and I couldn’t separate them, will they not cook through in th oven anyway? Why bother?
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[comment_date] => 2024-05-17 09:38:46
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[comment_content] => Hi! Be sure to separate the noodles as soon as they’re done boiling and laying them on a flat surface where they don’t touch. There are “no boil” lasagna noodles that will cook in the oven, but regular lasagna noodles (which I prefer) must be boiled beforehand.
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Y
says:
You asked to boil the lasagne noodle but they stick together and I couldn’t separate them, will they not cook through in th oven anyway? Why bother?
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[comment_date] => 2024-08-20 20:21:51
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[comment_content] => This is one of the most amazing lasagna’s I have ever made! Thank you for the recipe 🙂
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[comment_content] => I’m so glad!!
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Anonymous
says:
This is one of the most amazing lasagna’s I have ever made! Thank you for the recipe 🙂
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[comment_date] => 2024-09-04 18:05:12
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[comment_content] => I did not read the ingredients before cooking but it has garlic, cinnamon, ginger, allspice, and nutmeg and in my opinion garlic is not a good mix with the others It also has no tomato sauce. It was a very involved recipe but my boyfriend and I were disappointed when we ate it. I guess tomato sauce just seems like a given as an ingredient in lasagna. The roasted vegetables were a good idea but I won’t be making this again. I’d replace the squash with marinara.
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CC
says:
I did not read the ingredients before cooking but it has garlic, cinnamon, ginger, allspice, and nutmeg and in my opinion garlic is not a good mix with the others It also has no tomato sauce. It was a very involved recipe but my boyfriend and I were disappointed when we ate it. I guess tomato sauce just seems like a given as an ingredient in lasagna. The roasted vegetables were a good idea but I won’t be making this again. I’d replace the squash with marinara.
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[comment_content] => Fantastic! A new favorite! We add 1lb of spicy sausage to the veggies.
I would say prep and assembly takes 1-1.5 hours not 30 minutes. 😅 We’ve cooked this recipe twice and it’s taken is much longer both times.
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[comment_content] => So glad you enjoyed! I include any cooking steps (roasting the veggies, etc.) as cook time (rather than prep time) so that might be why! Is the whole thing taking about 2 hours and 15 minutes? I’ve adjusted and added another 15 minutes to prep as well 🙂
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Jennifer
says:
Fantastic! A new favorite! We add 1lb of spicy sausage to the veggies.
I would say prep and assembly takes 1-1.5 hours not 30 minutes. 😅 We’ve cooked this recipe twice and it’s taken is much longer both times.
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[comment_content] => So glad you enjoyed! I include any cooking steps (roasting the veggies, etc.) as cook time (rather than prep time) so that might be why! Is the whole thing taking about 2 hours and 15 minutes? I’ve adjusted and added another 15 minutes to prep as well 🙂
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[comment_content] => Can you use frozen butternut squash ?
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[comment_content] => Yep! Just use at least 3 pounds and roast up the cubes until they’re tender enough to blend with the rest of the sauce ingredients.
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Anonymous
says:
Can you use frozen butternut squash ?
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[comment_content] => This looks absolutely delicious! Do you think it would be possible to add meat for my carnivore family?
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Brittany
says:
This looks absolutely delicious! Do you think it would be possible to add meat for my carnivore family?
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[comment_content] => Such a good recipe! Loved the spices in the butternut squash. It all paired really well together and was the perfect cozy recipe for the fall.
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[comment_content] => One of our favs for fall! Glad you loved it!
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Anonymous
says:
Such a good recipe! Loved the spices in the butternut squash. It all paired really well together and was the perfect cozy recipe for the fall.
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[comment_content] => I think I would have loved this minus the sweet pumpkin pie spices. It was pumpkin pie lasagna. I did not anticipate the intensity of the spices and sweetness. I’m super bummed that I spent a good deal of time making it, but maybe minus the spices, it would be more to my liking. Not for me, but thank you for being awesome and sharing recipes.
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[comment_content] => Sorry to hear that you didn’t love this one! Feel free to reduce or omit the spices next time to keep it more savory.
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Elizabeth
says:
I think I would have loved this minus the sweet pumpkin pie spices. It was pumpkin pie lasagna. I did not anticipate the intensity of the spices and sweetness. I’m super bummed that I spent a good deal of time making it, but maybe minus the spices, it would be more to my liking. Not for me, but thank you for being awesome and sharing recipes.
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[comment_content] => Sorry to hear that you didn’t love this one! Feel free to reduce or omit the spices next time to keep it more savory.
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[comment_content] => Pls clarify noodle placement 4 vertical 1 horizontal
Where does one place the one horizontal noodle?
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[comment_content] => Hi! Check out the video to see what I mean 🙂 you’ll place 4 noodles the long way in your pan, then 1 at the bottom on the short side of your pan to fill in the gap as the noodles won’t fully cover your pan vertically.
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Laura
says:
Pls clarify noodle placement 4 vertical 1 horizontal
Where does one place the one horizontal noodle?
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[comment_content] => Hi! Check out the video to see what I mean 🙂 you’ll place 4 noodles the long way in your pan, then 1 at the bottom on the short side of your pan to fill in the gap as the noodles won’t fully cover your pan vertically.
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[comment_content] => Really enjoyed this recipe. I did change it up quite a bit due to ingredients on hand and needing a solid protein source. Used TVP instead of mushrooms, and skipped the zucchini as it’s isn’t in season. Used milk rather than egg to loosen the ricotta. But wow what a flavorful dish. Will definitely make again.
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[comment_content] => Perfect! Glad you enjoyed!
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Fabmumof2
says:
Really enjoyed this recipe. I did change it up quite a bit due to ingredients on hand and needing a solid protein source. Used TVP instead of mushrooms, and skipped the zucchini as it’s isn’t in season. Used milk rather than egg to loosen the ricotta. But wow what a flavorful dish. Will definitely make again.
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[comment_content] => This is a really fun and tasty twist on Lasagna. We have made it twice now this winter. I do have to leave out the cinnamon to an allergy but compensate with some other spices so it is not exact flavor profile but works for us. Thank you.
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[comment_content] => Absolutely! Glad you enjoyed!
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Diane
says:
This is a really fun and tasty twist on Lasagna. We have made it twice now this winter. I do have to leave out the cinnamon to an allergy but compensate with some other spices so it is not exact flavor profile but works for us. Thank you.
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[comment_date] => 2025-05-27 23:12:09
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[comment_content] => This was a lot of work and ended up a little too gooey for my liking. It was a nice alternative to regular tomato based lasagna, but not something I’ll make regularly.
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[comment_content] => Sorry to hear that! Were your noodles by chance overcooked? I’m not sure what else could be giving it a gooey texture.
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Anonymous
says:
This was a lot of work and ended up a little too gooey for my liking. It was a nice alternative to regular tomato based lasagna, but not something I’ll make regularly.
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[comment_content] => Sorry to hear that! Were your noodles by chance overcooked? I’m not sure what else could be giving it a gooey texture.
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[comment_author] => Priya panchal
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[comment_date] => 2025-07-22 07:11:04
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[comment_content] => This might be place that’s astonishing. Your design that’s creating is completely distinct let me discuss that you’re undertaking a job that’ll be fantastic and others.
https://jalandhar.aliyasen.in
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Priya panchal
says:
This might be place that’s astonishing. Your design that’s creating is completely distinct let me discuss that you’re undertaking a job that’ll be fantastic and others.
https://jalandhar.aliyasen.in
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[comment_date] => 2025-10-17 16:19:03
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[comment_content] => Can you make the butternut squash sauce 2 days before – roast and mix with spices and milk?
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[comment_content] => I think that should be fine! Just give it a good stir before using it in the recipe.
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RMB
says:
Can you make the butternut squash sauce 2 days before – roast and mix with spices and milk?
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[comment_content] => This lasagna recipe sounds amazing! I love how it uses roasted vegetables and butternut squash for a cozy twist. The combination of warming spices and melted cheese must make it the ultimate comfort food. Can’t wait to try making this at home!
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dropthecat
says:
This lasagna recipe sounds amazing! I love how it uses roasted vegetables and butternut squash for a cozy twist. The combination of warming spices and melted cheese must make it the ultimate comfort food. Can’t wait to try making this at home!
I would LOVE to make this, however, my husband is keto… do you recommend doing zucchini noodles or something else?
Thanks!