Squash & Leek Lasagna

I thought this was really good, and don't quite understand the reviews that said this was bland. That said, I did have an issue while making this recipe. There weren't any 2lb squash available, so I used one that was 3.8lb instead, feeling it was an appropriate substitute for 2 2lb squash. After I grated up all of the squash using the food processor, I thought it was way too much, but figured the recipe must be right. As I started making the layers, it became clear that there was no way all of that squash was going to fit into my 9x13in pan. I had to remove a few layers so that I could decrease the amount of squash, which made a HUGE mess! My pan is only 2 deep, so that may have been part of the problem. I also didn't add the pine nuts since I don't care for them. I had intended to add walnuts instead, but ended up not doing it. I think I will make this again. Next time I may add orange zest to the shredded squash. I also added 3 cloves of garlic to the white sauce. The white sauce reminded me of artichoke dip, it was quite yummy! I agree with others that this was labor intensive, more so because I had to take it apart and put it back together, but almost all lasagna recipes are labor intensive!

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.

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.

Labor intensive and pricey I was looking forward to trying a new recipe for lasagne like this one. I have to say the produce portion of this dish were expensive for me. I live in Chicago where we have tons of cheap produce markets, however the leeks were $1 each on top of the costs for everything else. Considering you don't use much of the leek, I feel that's wasteful for the cost. Like others I used my food processor to shred the squash which definitely cut down on some time, so I would absolutely recommend that solution if possible. All in all the flavors were so-so for me and I don't know if I would spend the time to make this again. I would add a little more nutmeg next time, maybe use a bay leaf in the sauce too, and use fontina cheese instead of parm. Pros: A new way to make lasagne Cons: Ingredients aren't cheap and creating the dish is very labor intensive

This is some of the best lasagna I have ever made. Great dish.

This is some of the best lasagna I have ever made. Great dish.

I love squash & leek. And I love lasagna! This seems like an interesting spin and I can't wait to try it.

This recipe is really labor intensive, so I took the short cut of using the food processor for the squash. Even so, the results didn't warrant the effort. The dish was edible but really, really bland. I went out and bought a pound of unsalted butter just to saute the leeks, but probably should have used some of the salted stuff in my freezer. I probably could have doubled all the spice additions, doubled the toasted pine nuts, doubled the cheese (maybe added a layer of mozzarella) and had a better result. I've got it "resting" in the fridge for a couple of days, after which I'll try doctoring the top layer and re-baking. Unless the resting period works miracles, I'll never use this recipe again. I'd certainly never serve it to friends.

This recipe is really labor intensive, so I took the short cut of using the food processor for the squash. Even so, the results didn't warrant the effort. The dish was edible but really, really bland. I went out and bought a pound of unsalted butter just to saute the leeks, but probably should have used some of the salted stuff in my freezer. I probably could have doubled all the spice additions, doubled the toasted pine nuts, doubled the cheese (maybe added a layer of mozzarella) and had a better result. I've got it "resting" in the fridge for a couple of days, after which I'll try doctoring the top layer and re-baking. Unless the resting period works miracles, I'll never use this recipe again. I'd certainly never serve it to friends.

Pretty easy but bland and unexciting. Needs some more herbs or something.

This was okay...not sure if I would make it again. My dish was completely full to the top and overflowing unlike the photo. I used exactly what the recipe called for also.

This was okay...not sure if I would make it again. My dish was completely full to the top and overflowing unlike the photo. I used exactly what the recipe called for also.