Vegetarian Butternut Squash Lasagna (the BEST comfort food!)

Kate

says:

I might LOVE to make this, nevertheless, my husband is keto… do you suggest doing zucchini noodles or one thing else?
Thanks!

Possibly, although I haven’t tried it with this recipe! I do have a zucchini lasagna that works very well, although 🙂

L

says:

Have you tried utilizing eggplant or zucchini as lasagna noodles?

Deb

says:

Making this tomorrow, did prep work at present, roasting veggies forward of meeting

Hope it turned out superb! 🙂

Jennifer

says:

About what number of cups of pureed squash does it make? I purchase butternut squash already pureed this time of yr (or use frozen chunks that I steam after which puree).

Kari

says:

Do you suppose floor hen would work on this?

Jen

says:

I made this tonight and it’s AMAZING! I see fennel, pink onion and baby Bella mushrooms for the roasted greens (I skipped the garlic powder) and they’re good with the nice and cozy spices and butternut squash. I might be making this once more for certain! I’m considering spinach could be an excellent addition as properly. This recipe is a keeper.

Jen

replied:

*used fennel, pink onions and mushrooms, that’s! (My typo was bugging me!). Seriously, in case you like roasted fennel strive it on this recipe. It’s scrumptious!

En

says:

Delish!!

Woohooo! I’m so joyful you really liked it. Appreciate the evaluate!

Kaitlyn Williams

says:

So scrumptious! Hearty and satisfying. I added some seasoned floor hen to up the protein.

So glad you really liked it, Kaitlyn! Bet it was superb with the bottom hen 🙂

Sam

says:

Absolutely scrumptious!!! I did add some thyme, oregano, and parsley to the sauce, in addition to lean floor turkey for some further protein, Already wanting ahead to creating this once more!

Callie

says:

The greatest cozy and nutritious dinner! My toddler liked it, too. I also can vouch that it is a nice use for that partial can of pumpkin you might need sitting round within the fridge – I had a couple of half can and simply combined it in with the butternut squash!

Houda

says:

If I needed so as to add a bit of little bit of floor beef, would I add it cooked or uncooked?

Hi, Houda! I’d suggest cooking it earlier than to develop some taste and make sure that it’s absolutely cooked 🙂

Charlotte

says:

Really beautiful lasagne. Takes a little bit of time because the recipe advises however I’ll undoubtedly make this once more. 😋

Katie G

says:

Another fabulous cozy healthy, however indulgent recipe! When i fist learn over the ingrediencies i used to be tremendous involved about slicing this butternut squash. The squash additionally requires lots of time to cook dinner. While I used to be searching the shop for this squash, I discovered non-frozen butternut squash cubes in a bag! Hello time saver!
If you wish to save time, or are frightened about slicing your hand off slicing into a big squash, I extremely suggest the cubed butternut squash within the produce part. It is available in a microwave protected bag (however may also be opened and cooked on the stovetop) that takes six minutes, I threw that within the food processer with the milk and spices and it labored simply high quality. I discovered the bag of dice squash at Walmart.

Will be cooking once more all winter!

Great concept to make use of pre-cut squash! And so joyful to listen to you really liked it, Katie. Thanks for the evaluate!

This was completely scrumptious! My husband is the son of a butcher and to him, a meal is just not a meal with out meat! He liked this! Definitely within the rotation!

I put the entire butternut squash in my gradual cooker till it was fork tender, as an alternative of getting the chainsaw out to chop it in half! Worked fantastically!

Thank you for this recipe!

So glad that this one happy his urge for food and that you simply guys enjoyed it–thanks for the evaluate! ❤️

Shannon

says:

This was sooo delish!! The butternut squash sauce was 🤩. I added a prime layer of noodles below the sauce and cheese since I had extra cooked than I wanted. This serves 8 individuals IMHO. It’s so good you gotta have an enormous serving to!! Thanks for the nice recipe!!

YAY! I’m so glad you really liked it, Shannon!

Nicole

says:

I like that that is so stuffed with greens and so stuffed with taste!

Yay! Thanks a lot for leaving a evaluate, Nicole 🙂

Jennifer

says:

Oh goodness…that is soooo DELICIOUS!!! I added some purple cabbage I wanted to make use of as much as the roasted veggies. The pop of colours is so enjoyable on this recipe. Definitely bookmarked for a staple in our family. Thank you!!

Courtney

says:

Made this for dinner final evening and it was scrumptious! My 10 month outdated liked it! I ready it the day earlier than and solely had spaghetti noodles available so I simply layered every part and let it sit. The noodles softened up completely and got here out good after baking! Thanks for the recipe!!

I’m so glad you and your baby liked it! Thanks, Courtney!

Aaron

says:

I’m not an enormous fan of butternut squash. It was too heavy on the squash and that overwhelmed many of the style. The greens got here by means of however not as a lot as I might of appreciated. I measured out the butternut squash and it was actual. If I made once more I might go together with a smaller squash and make it with sausage. All in all, it’s a good recipe and the vegetable mixture was amazingly tasty.

Thanks a lot for the suggestions! Good to know in regards to the sturdy squash taste 🙂

Linda

replied:

If you aren’t a fan of the squash then why did you make it after which complain about too heavy on the squash and complain in regards to the recipe…good grief.

Kate

says:

So yummy!! Such a colourful mixture of veggies and such a terrific dish! I want I made into two smaller dishes and froze one earlier than baking. But total superb and can make once more!

Liz

says:

I LOVED THIS RECIPE SO MUCH!! It was quite simple and the time spent ready for the issues within the oven was spent cleansing or sitting down. I didnt make any substitutions, however my pan was too small so i solely layed 4 strips of lasgna down after which had two on the finish that I simply made a small third layer. Cant say sufficient good issues.

Charlotte

says:

Delicious lasagne. Made it 3 times now and all the time comes out nice. I discover it simpler to cut the butternut squash into chunks earlier than roasting, and them mix them with the opposite sauce components however that’s simply my private desire. Would undoubtedly suggest. Thank you 😊.

I’m so thrilled you’re keen on this recipe, Charlotte! Thanks a lot for taking the time to go away a evaluate 🥰

Meg

says:

This was superb! Takes a while, however principally arms off cooking time and also you described the steps completely. I might be making the butternut squash sauce by itself quickly as a result of it’s soooo good. My children devoured this up and my 13 yr outdated asked for leftovers in her college lunch.

Lizzle

says:

This was scrumptious! Didn’t change a factor and made precisely as instructed. I did purchase pre-cubed butternut squash which made roasting rather a lot faster and simpler.

Mike

says:

Phenomenal recipe! A giant crowd pleaser, good for the autumn season and might see this as good dish to deliver to a Thanksgiving feast. Stuck to the recipe for probably the most half, however used heavy cream for the milk, went with ~1.5 tbs of maple syrup over the brown sugar, and added some additional cinnamon and nutmeg instead of allspice. Surprisingly paired excellently with some spicy pepper relish I had simply whipped up. Highly suggest making this!

I want that I can eat your food which you cook dinner. They are so scrumptious!

Jennifer

says:

This was good. Very delicate in taste. There are some issues I might do in another way for subsequent time tho. Instead of utilizing milk and the spices used right here, I might use vegetable broth and butter and a bit of extra salt. Butternut squash has a definite taste that goes to a pumpkin pie taste right here. I additionally added sautéed spinach with garlic and pink pepper flakes to the ricotta cheese combination. That was excellent however once more wanted one thing there too. Next time I’ll sauté in balsamic vinegar. Give a bit of chew to the dish. I’ll let .😊

Kate

says:

Made this the opposite day. Followed recipe precisely. Delicious! Absolutely scrumptious! Will make once more for certain. Took a loooooong time however value it!

Yay! SO glad you’re a fan 😊

Desly Dan

says:

Bailee

says:

This recipe was scrumptious! The good mixture of cozy and comforting with a distinctly fall taste. My husband even mentioned “I would ask for this for my birthday!”

I did make just a few slight modifications simply based mostly on our wants and what I had available: since I’m gluten illiberal, I used almond flour tortillas from Trader Joe’s instead of lasagna noodles and so they held up very well. (It was additionally faster since we didn’t need to cook dinner the noodles) We additionally added about 2/3 LB of Italian hen sausage to the veggie combine. Followed every part else precisely and was so happy! Will undoubtedly be making this once more quickly!

Yvonne

says:

I made this for a fellowship meal at our church and it was an enormous hit. Now I’m making it once more to take to household over Thanksgiving. I’d like to know if anybody has frozen it, and in the event that they did which technique they used, and the way it turned out. I’m tempted to freeze it unbaked, and never thaw it, and bake it for an extended time period lined. Any recommendation is appreciated.

Mary

says:

I’m considering of creating this for Christmas however my sisters can’t have something with nutmeg. If I go away it out will that be detrimental to the recipe? Any instructed substitution? Thanks a lot!

Jacky

replied:

Hi Mary! I simply made this recipe at present with out nutmeg or allspice & it got here out nice! I used cloves as an alternative.

Nadia

says:

I made this yesterday and it’s INCREDIBLE. It’s definitely worth the time to make. Thank you a lot 🙂

Ah so joyful to listen to that. Glad you really liked this recipe ❤️🙂

Seija

says:

Absolutely scrumptious! Entire household raved, even the meat eaters. My husband is vegetarian and he requested I put it in common rotation. The flavors had been simply perfect- solely completely different factor I added was some dried sage in with the ricotta. When roasting the veggies, I put the squash on the underside rack and it was truly finished the identical time as the remainder of the veg. Beautiful and straightforward, very yummy lasagna- thanks!

Ahh that is superb!! So glad you’re a fan of this recipe and it’s a hit for the entire household!

Camille H.

says:

Love this recipe! We don’t love these spices in dinner sort recipes so I used an italian seasoning mix, some pink pepper flake and garlic powder within the squash purée. Also, no have to precook the noodles. I simply place them In there uncooked and ensure there’s sufficient purée and ricotta liquid to cook dinner the pasta. So so good. We topped it with a bit of pesto and a few maldon salt. Yum! Thank you Monique.

So glad you enjoyed this recipe ❤️🙂

I made this recipe at present for my complete household who had been coming for lunch. It has been a complete success. The completely balanced flavors. The sweetness of the pumpkin with the spices, the ricotta, the baked greens, a surprise for all of the senses. It stays with us as a favourite recipe and we are going to repeat it for certain. Original, particular and really comforting. Many thanks from Barcelona, Spain. A hug and Merry Christmas from a follower of your excellent work!

I’m so glad this was a success with the entire household! Thanks a lot to your observe – merry Christmas!

I couldn’t charge the celebs within the different remark

Juliet

says:

I discovered that prep time was extra like 2 hours quite than 30 minutes!
In my opinion butternut squash has a pure sweetness that doesnt want any added sugar.
I made it with out sugar and spices and located it to be completely scrumptious.
I’ll undoubtedly make this once more.
Thankyou

Marilyn

says:

Would it’s doable to make this with canned squash? If so, how a lot? Thank you!

Jenifer

says:

This was definitely a process, however properly value it! I didn’t have 3 kilos of squash so I used a pumpkin and squash mix…might be on my rotation!

ira

says:

Made it precisely as written. Everyone liked it. I ready every part 3 hours forward of time and popped it within the oven hour earlier than visitors had been to reach

Excellent! I’m so glad you might be loving this recipe 🙂

Helen Taylor

says:

This got here on my FB feed at present so I made it for dinner and it was completely superb!!!
I made a tofu ricotta as an alternative of retailer purchased and solely had no-cook lasagne noodles nevertheless it nonetheless turned out good.
Even although it took time to organize, it was completely value it
Loved the butternut squash sauce together with the tacky topping 10/10

Terry

says:

So anxious to do that – but nonetheless needing to know the frozen-squash-purée equal to make use of. I roasted, puréed, and froze a number of 2-cup pkgs and can use it, however a 3-lb squash minus the rind could be…?? This higher-level math simply slays me…🤭

Hi Terry – I might counsel anyplace from 2-3 cups of pureed squash ought to be equal to a 3 lb squash.

Lauren

says:

This dish was a success with a bunch of buddies that I had over for dinner. It does take a little bit of time so I prepped the recipe the evening earlier than & baked shortly earlier than serving. None of the steps had been tough and the steps had been written out very clearly. I used Kite Hill model vegan ricotta as a result of I’m considerably delicate to dairy however in any other case adopted the instructions precisely and love this lasagna! Thanks Monique for all your recipes. Your web site is all the time the primary place I verify after I want some inspiration.

Aw this implies a lot to me! Thank you, glad you might be loving my recipes! ❤️🙂

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Anonymous

says:

Question….can I make this lasagna with none mozzarella and Parmesan cheese? Would changing it with dietary yeast work? If so, how a lot would I add? Thank you!

Cheryl G

says:

Sounds scrumptious. How many cups of sauce does the butternut squash make? Thank you.

I haven’t measured it however I might say about 2-3 cups

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Anonymous

says:

This was so scrumptious!

Jacky

says:

I made a vegan/gf model of this at present & it was an absolute hit! A really discerning 2 yr outdated actually gave it the cooks kiss, & her dad mentioned 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 floor flaxseed + water. The gluten free lasagna noodles had been from an Italian model known as Bi Alimenta. For the butternut squash sauce I used up issues I already had, so soy milk as an alternative 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 minutes longer than the directions then broiled it for about 3-5 minutes to get the vegan mozzarella to brown up on prime. I might undoubtedly make this once more & my buddies might be hoping for it! Thanks Monique!

Of course! So glad this recipe is a success ❤️

Vanessa V

says:

My husband and I had this for dinner this previous week and it was so tasty! The butternut squash blended was 10/10! I like understanding I get all of the veggies in! My husband particularly appreciated it as a result of there have been no tomatoes for a lasagna dish… little change up ( he’s taking part in round with an acidic components proper now). I’m wanting ahead to creating this recipe once more. 🙂

Excellent! So glad this recipe is a success and you might be each loving it 🙂

Molly

says:

I LOVE butternut squash and love this dish! Even with cooking the butternut squash the day earlier than, it was labor-intensive to make however so value it. Next time I’ll most likely prep the veggies forward of time as properly. I used brown rice lasagna noodles for additional nutrition and also you couldn’t inform the distinction, they cooked splendidly.

Yay! I’m so glad you might be loving this recipe and it turned out nice for you ❤️

Leigh Ann

says:

I made a decision to develop butternut squash this yr and located myself with greater than I knew what to do with. So joyful to seek out this recipe! I made it precisely to the recipe with the one exception being I used white sugar as an alternative of brown since that was all I had available. It was excellent. The butternut sauce is severely to die for, I’d have been joyful eating an entire bowl of it by itself. The lasagna could be very ooey gooey good. My solely critique is that it wanted one thing acidic added to it to stability the flavors. The addition of diced tomatos or cooking the veggies in pink wine or lemon juice would have actually taken this a better stage of yum.

Ah I’m so glad you discovered this recipe, Leigh Ann! Thanks a lot to your suggestions however I’m joyful to listen to this recipe is a success!

Jane

says:

My daughter and I simply made this precisely per the recipe and it’s implausible. We roasted the veggies and squash final evening and the remaining at present. When I first smelled it cooking from upstairs I considered spice cake. This recipe could be very acceptable for fall coming. Will undoubtedly make once more. She noticed the recipe on Instagram.

YUM! I’m so glad you discovered this recipe and it turned out nice for you, Jane ❤️

Renee

says:

This seems beautiful. My query is: Is it candy? When wanting on the components it looks like will probably be candy. Also can I minimize the recipe in half? I’ll most likely solely be making it for myself since my
husband doesn’t like squash of any variety. Thank you.

Hi Renee – It is probably the most good mix of candy and savory. I feel it’ll be difficult to chop this recipe in half, however you may make it and freeze what you don’t eat for a later time. Hope you take pleasure in!

Casey

says:

This is scrumptious! Perfect for autumn.

I did discover it took me longer than the 2 and half hours allotted. Would you suggest making the butternut squash layer forward of time, freezing it, and thawing it when able to assemble?

Hi Casey! Glad you enjoyed this recipe 🙂 What a part of the recipe did you are feeling took you the longest? I haven’t tried freezing it, however I’m certain it will final within the fridge for just a few days earlier than assembling.

Kaitlin

says:

Made this as is, simply didn’t use the egg. Used no boil noodles as a result of that’s what I had. This was so good!! Will undoubtedly make once more. Thanks for the recipe!

Ah yay! I’m so joyful you might be loving this recipe and it turned out nice for you!

please add sodium content material to Nutrition listing i’m tring to additionally eat coronary heart healthy
thanks

casey

says:

I’m not a lot of a cook dinner and reside on my own, so spending lots of time on meals is just not often my factor. BUT boy oh boy was this value it. once more – not a lot of a cook dinner and I are inclined to work slower than most, so took me ~4 hours start to complete 😅 1hr to prep veggies and toss into the oven, 1 hour of roasting (prepped the ricotta and sauce components throughout this time), 1.25 hrs cooling + making the sauce and layering (actually do not know why this took so lengthy – I feel I used to be simply feeling like remy from ratatouille layering every part & took my time lol), after which one other 50 minutes baking (25 minutes initially, then 25 minutes w/o foil – was aiming for a broiled look with out truly broiling since I used to be utilizing glass). so I’d rec beginning early within the day or making the lasagna the day earlier than and baking the subsequent, as many others have mentioned. another person commented this, however seconding roasting the veggies with some wine – would undoubtedly elevate it w some acidity – however it’s soooo scrumptious as is !! I used no-boil noodles and dipped them into the juice leftover from the roasted veggies simply to ensure they weren’t too dry (don’t know if this did a lot tbh, however name it an additional measure). the squash I used yielded about 36oz of sauce, which was nice as a result of my lasagna was additional saucy (oh and this sauce btw … simply wow). I can’t wait to interrupt this out nearer to thanksgiving (: this undoubtedly lives as much as its title: insanely cozy meal – looks like a hug eating this 🥰 thanks for sharing this recipe monique !!

Aww thanks a lot for giving this a attempt to I’m so glad it turned out nice for you!

Chelsea

says:

SO AMAZING! I’ve but to strive a recipe of yours I don’t like however that is one thing particular. There is a LOT of prep work and I added shredded hen and likewise wilted spinach to the ricotta however it’s SO WORTH IT! Even my husband who by now’s rolling his eyes each time I say dinner is “fall-inspired” liked it! Thank you for sharing!

Hi Chelsea – this makes me so joyful to listen to. I’m glad you gave this recipe a attempt to are loving it – that is such a fall impressed dish and certainly one of my faves.

Made the squash veggie lasagna! Was completely scrumptious and an enormous household hit! I made it each gf and diary free. My favourite gf pasta is Rummo and Green Valley Lactoses Free has a terrific line of lactose free cheese that’s REAL CHEESE! They don’t have a ricotta of their product line, so simply used their cottage cheese and added 1 extra egg. Thanks Monique!

Vi

says:

I actual all of the feedback however didn’t see the reply to my query so right here goes. I’m going to make it particularly after studying all of the constructive feedback and useful hints. Your instructions & footage are going to be so useful. However, I’m afraid to chop a butternut squash so if I purchase the cubed squash that is available in a pkg from Trader Joes or the market, what number of cups would I would like? Thank you

Vi

replied:

I determined to purchase a butternut squash & minimize it myself. It was very simple to peel and minimize up. It additionally was on sale so a bit of below $3 (16 oz of cut-up butternut squash at Sprouts was $3.98). So it’s a financial savings. I’m wanting ahead to creating it at present!!

I might say about 4 cups of cubed butternut squash!

kathleen

says:

This is the third recipe I’ve tried from formidable kitchen. The first two had been superb so I figured I might give this one a strive additionally. This was terrible. It tasted like pumpkin pie married veggie lasagna. Gag worthy. Lasagna ought to by no means style like this. I’ll go away a evaluate within the superb Turkey Chili (greatest ever) and the Ginger Healing Chicken Soup (savory, completely different and scrumptious) however I might not suggest this.

Hi Kathleen – Thanks to your suggestions, everybody has completely different preferences and this one, whereas a success for many, sounds to not be up your alley. No drawback, many individuals truly love the autumn flavors of this lasagna!

Jennifer

says:

To be trustworthy, I wasn’t actually certain about this. Kind of person that likes to maintain my issues established order. HOWEVER….. this was completely scrumptious…. so good. 😋

Ahh that is so superb, Jennifer! Glad you gave this recipe a attempt to it turned out nice for you

Jenna

says:

This recipe goes to be a brand new staple in our residence. I wouldn’t change one factor!

So joyful to listen to that! Love this for a comfortable winter dinner.

Charlene

says:

What could be the approximate amount of butternut squash after roasting? Would frozen squash be an appropriate substitute?

You can undoubtedly use frozen squash! I might counsel thawing no less than 3 kilos of squash, then roast it as course. You’ll then wish to mix the squash cubes so that you simply get a puree.

Anonymous

says:

Such an AMAZING COMFORTING WINTER DINNER!!!! I like the refined pumpkin spices in with all of the tacky goodness and loads of veggies! To save time I used some do-it-yourself pumpkin puree I already had made as an alternative of roasting a squash and I sauted the veggies within the forged iron skillet to make these sooner. Cottage cheese works nice on this too! Added complete wheat lasagna noodles for additional nutrition! Thanks for the yummy recipe!!!!

Great concept for swapping in pumpkin puree! One of our fav winter dinners, too 🙂

Jess

says:

This recipe is *cooks kiss*. Seriously the very best veggie lasagna I’ve ever had. It turned out with a lot flavour. I added some truffle oil on the highest and really a lot suggest making an attempt that!

So glad you really liked it! Truffle oil sounds AMAZING.

Karen

says:

I made this just a few weeks in the past and I’m nonetheless drooling over it. It was so deliciously comforting. I didn’t have sufficient butternut squash, I solely had about 1 1/2 lbs, however I did have a kabocha squash, so I used that one as a complement for the three lbs, and it turned out superb. I maintain telling everybody I made the very best lasagna ever, and that is it! It’s like Thanksgiving and heat fuzzy emotions in a single chew.

Great concept so as to add some kabocha squash! Perfect comfort meal 🙂

Enzarela

says:

Absolutely superb. I didn’t style the veggies or sauce whereas cooking, and had a creeping feeling it will be too candy from the squash or “healthy-tasting.” NOPE! 🙂

It is phenomenal and I’ve to make it once more. I added chopped spinach to the ricotta combine, added a layer of spinach, and omitted the sugar altogether. It may use much more veggies subsequent time. An absolute fall delight, and great spin on the basic lasagna.

This one’s nice for customizing! So glad you really liked it!

Tori

says:

Very saucy and delicate taste. I’d go for half the squash puree and twice the veggies. I like cinnamon, however possibly not in my lasagna.

Sorry to listen to this wasn’t a success! Always be at liberty to bump up the salt to deliver out the additional flavors. The cinnamon is supposed to provide this lasagna a stunning, fall-inspired taste, however you may go away it out in case you’d like.

Courtney

says:

This recipe is a labor of affection however so extremely value it! We used chopped/roasted broccoli instead of zucchini since my retailer was out, however I feel any roasted veggies could be good on this. We used our final butternut squash from the backyard and the sauce was cozy, silky and excellent. We additionally assembled it all of the evening earlier than and it baked up completely!

This one’s nice for including any veggies you want! Such a enjoyable cozy dinner 🙂

Julie

says:

Time consuming to make however so good and so value it. My calorie calculator did listing it at double the quantity of energy (after which some) as listed within the recipe so if somebody is strictly monitoring that may very well be an issue.

So glad you enjoyed! Hmmm did you compute the nutrition details based mostly on 12 servings? Just double-checked and what’s written is correct!

Ann

says:

Everything seems scrumptious can’t wait to strive these

Y

says:

You asked to boil the lasagne noodle however they stick collectively and I couldn’t separate them, will they not cook dinner by means of in th oven anyway? Why trouble?

Hi! Be certain to separate the noodles as quickly as they’re finished boiling and laying them on a flat floor the place they don’t contact. There are “no boil” lasagna noodles that can cook dinner within the oven, however common lasagna noodles (which I favor) should be boiled beforehand.

Anonymous

says:

This is among the most superb lasagna’s I’ve ever made! Thank you for the recipe 🙂

CC

says:

I didn’t learn the components earlier than cooking nevertheless it has garlic, cinnamon, ginger, allspice, and nutmeg and for my part garlic is just not an excellent combine with the others It additionally has no tomato sauce. It was a really concerned recipe however my boyfriend and I had been dissatisfied once we ate it. I suppose tomato sauce simply looks like a given as an ingredient in lasagna. The roasted greens had been a good suggestion however I gained’t be making this once more. I’d substitute the squash with marinara.

Jennifer

says:

Fantastic! A brand new favourite! We add 1lb of spicy sausage to the veggies.

I might say prep and meeting takes 1-1.5 hours not half-hour. 😅 We’ve cooked this recipe twice and it’s taken is for much longer each occasions.

So glad you enjoyed! I embrace any cooking steps (roasting the veggies, and many others.) as cook dinner time (quite than prep time) in order that is likely to be why! Is the entire thing taking about 2 hours and quarter-hour? I’ve adjusted and added one other quarter-hour to prep as properly 🙂

Anonymous

says:

Can you utilize frozen butternut squash ?

Yep! Just use no less than 3 kilos and roast up the cubes till they’re tender sufficient to mix with the remainder of the sauce components.

Brittany

says:

This seems completely scrumptious! Do you suppose it will be doable so as to add meat for my carnivore household?

Anonymous

says:

Such an excellent recipe! Loved the spices within the butternut squash. It all paired very well collectively and was the right cozy recipe for the autumn.

One of our favs for fall! Glad you really liked it!

Elizabeth

says:

I feel I might have liked this minus the candy pumpkin pie spices. It was pumpkin pie lasagna. I didn’t anticipate the depth of the spices and sweetness. I’m tremendous bummed that I spent a great deal of time making it, however possibly minus the spices, it will be extra to my liking. Not for me, however thanks for being superior and sharing recipes.

Sorry to listen to that you simply didn’t love this one! Feel free to scale back or omit the spices subsequent time to maintain it extra savory.

Laura

says:

Pls make clear noodle placement 4 vertical 1 horizontal
Where does one place the one horizontal noodle?

Hi! Check out the video to see what I imply 🙂 you’ll place 4 noodles the good distance in your pan, then 1 on the backside on the brief facet of your pan to fill within the hole because the noodles gained’t absolutely cowl your pan vertically.

Fabmumof2

says:

Really enjoyed this recipe. I did change it up fairly a bit attributable to components available and needing a strong protein supply. Used TVP as an alternative of mushrooms, and skipped the zucchini because it’s isn’t in season. Used milk quite than egg to loosen the ricotta. But wow what a flavorful dish. Will undoubtedly make once more.

Perfect! Glad you enjoyed!

Diane

says:

This is a very enjoyable and engaging twist on Lasagna. We have made it twice now this winter. I do have to go away out the cinnamon to an allergy however compensate with another spices so it’s not actual taste profile however works for us. Thank you.

Absolutely! Glad you enjoyed!

Anonymous

says:

This was lots of work and ended up a bit of too gooey for my liking. It was a pleasant various to common tomato based mostly lasagna, however not one thing I’ll make frequently.

Sorry to listen to that! Were your noodles by likelihood overcooked? I’m undecided what else may very well be giving it a gooey texture.

Priya panchal

says:

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RMB

says:

Can you make the butternut squash sauce 2 days earlier than – roast and blend with spices and milk?

I feel that ought to be high quality! Just give it an excellent stir earlier than utilizing it within the recipe.

dropthecat

says:

This lasagna recipe sounds superb! I like the way it makes use of roasted greens and butternut squash for a comfortable twist. The mixture of warming spices and melted cheese should make it the final word comfort food. Can’t wait to strive making this at residence!

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