Quite simply one of the most delicious recipes ever. A huge favorite with non-healthy picky and healthy eaters alike. It's absolutely wonderful.
This is a great recipe I've made this many times since the recipe was printed in 2006 and I'm going to make it this weekend. Yes it's labor intensive. Have you met a lasagne that wasn't? But it is delicious I even like it cold for breakfast. Definitely use the food processor for the squash and cheese don't forget the S&P.
This is pretty yummy! Grating the squash was time consuming but that is okay. Unlike other reviewers I thought the spices flavor the dish well. I can really taste the nutmeg and thyme in each bite. I did add more cheese and pine nuts than the recipe called for. I will make again when I feel like grating all of that squash.
Bland. I made this recipe for our family of two therefore I decided to halve it. I also figured it would take about an hour as indicated to make. What I did not count on was the sheer volume of time and ingredients that this somewhat vague recipe results in. After I had shredded the 2 lb. squash and chopped 3 cups of leeks I looked at what was there and realized there was no WAY it was going to fit into my 9x9 pan. So I pulled out the 9x13 (as is what is instructed in the original twice-what-I-made recipe) and set to work for almost two hours. This took far longer than it should have in creating an exceptionally marginal bechamel filled a 9x13 pan completely to brimming with leftover shredded squash and even the next day has failed to result in some magical blending of ingredients that would make me nod wisely and say yes THIS is a keeper. It's just...bland. I read all the reviews and doubled the spices (on a half batch mind) and it STILL is completely unremarkable. It's the kind of food people eat in the future that is produced by Bio-block 937 as they all wear their squadron suits and ponder the caverns in which they dwell. You don't hate it; there's just nothing to love. The squash fails to come through the spices don't really showcase enough to give it flavor and while eh I'll eat it because there are leftovers is KIND of a selling point as far as not throwing away/wasting food (I am notorious for hating leftovers) even my husband's coworker
As other reviewers suggested adding more spices I followed and doubled spices as well as added 2 cloves of garlic 2 tsp of pepper and more parmesan reggiano. The result was a completely delicious dish that will become a fall staple. Also to save time and energy/frustration on this recipe soak your noodles in hot water while preparing the rue instead of boiling them.
Lots of taste - yummy combo of flavors This recipe is one of my favorites. It has a lot of flavor and seems filling and hearty but with lots of veggies and not much cheese at all (as compared to a typical lasagna). The combination of the squash and parmesan cheese is very tasty and the milk/leek sauce makes it taste creamy. I buy no boil noodles and pre-shredded cheese and I use a food processor for the squash to cut down on time. I also use delicata squash (doesn't need peeling) as well (the smaller the squash the sweeter/tastier it will be). Lastly I toast the pine nuts in the toaster oven for a light cycle which for some reason seems easier than toasting on the stove. This also freezes/re-heats very well. I usually freeze half of the lasagna in individual portions which is great for weeks when I don't have time to cook.
Bland and a lot of work This was terrible. Glad I didn't serve it to company. Just threw it out. Makes a huge pan - which meant I wasted good butternut squash cheese leeks and expensive pine nuts. It takes way too long to peel and grate that amount of squash. There is nothing that would save this recipe! Cons: Too much work.
If you like butternut squash and fall flavors you will love this recipe. My family was divided -- it was a love it or hate it dish. Definitely an aquired taste. If you like squash it's well worth the effort!
Very tasty! Loved finding a new way to use butternut squash besides roasting or using in soups. Thanks!
