Noodle-Less Butternut Squash Lasagna

Flavor was good but spinach over powered the squash. Only got 3 layers of squash using 3 pounds but wouldn't want to slice any thinner or it would be mush. More squash and less spinach.

Loved this recipe!! The flavors were fabulous and the butternut squash cooked perfectly between all of the delicious layers. I salted the butternut squash when adding them to the pan and recommend you do this too!

I used gluten free flour. When I uncovered the dish after 45 min in the oven it looked like soup! And it was leaking everywhere. Thank god I put it in a tray. I think maybe I used to much of the sauce … and the water from riccotta cheese made it too runny… I’m never making it again. That’s what I get for trying the new recipe… just roast the butternut squash. Olive oil sal and pepper. Don’t bother with lasagna. Time and money down the drain! In the garbage.

Loved this! I made it on Halloween night and it was such a treat! A little time-consuming, but worth it. Two insights that might be worth knowing: 1. Butternut squash has a seeded center, so all of your pieces won't be round. I just cut rounds until I got to that section and then cut crescents and filled in the "holes" with those. But definitely discard the seeds and mushy part! My husband had the thought of cutting it longwise for the noodles instead, which I may try next time (but doesn't really matter all that much). 2. The skin of the squash may cause your hands to peel (had to google this after it started happening!), it's some chemical reaction or something. Doesn't hurt, but it's a little strange. Apparently folks often use rubber gloves to cut/peel butternut and acorn squash (you are welcome!). I added a bit more salt than it called for, but otherwise didn't really make any ingredient changes. I might add some sage next time and a bit more nutmeg. One of my favorite butternut squash recipes I've cooked, and healthy too!