wholeliving

Recipe Reviews

Reviews (28)

  • dgiesb 12 Mar, 2011

    I am making this tonight. I'm using fresh lasagna sheets from my local italian grocer and I'm not planning on par boiling the noodles. I'm confident that the moisture in the squash and cheese mixture will be good to cook the noodles and I don't want the noodles to be soggy. I'll update with results...

  • running_foodie 11 Dec, 2010

    bijou09 - it does not specify "vegetarian" anywhere on this recipe. If you want a vegetarian dish, simply sub veg stock for the chicken stock. I have done so several times with delicious results. There's no need to be snide.

  • susiejv 27 Nov, 2010

    This is absolutely delicious. I make it often.

  • 52restaurants52weeks 22 Nov, 2010

    Could you take it to step 5 then travel a few hours and put it in the oven or would that not work?
    Thanks

  • bijou09 13 Nov, 2010

    I thought this was meatless. Do people not understand that chicken stock is made from chicken?

  • stephmonster87 9 Nov, 2010

    This looks delicious! Thanks for including Vegetarian alternatives. Im going to serve this as a side to tofurkey! and assorted pies..haha http://www.fourgreensteps.com/infozone/featured/features/green-guide-to-...

  • siamom 4 Nov, 2010

    EVERYBODY asks me for this recipe, it is one I reach for frequently when I have a party. Somehow it is both comfort food and interesting to eat. It freezes very well, just make sure you thaw it completely before you bake. Substitute veggies stock and you have a satisfying meal for both vegetarians and omnivores.

  • EdithAnnC 1 Nov, 2010

    This recipe calls for "chicken stock". Chicken is a meat, therefore this is not a "meatless recipe". If someone served this to me and I ate it thinking it was vegetarian I would never eat there again. You could have used vegetable stock instead, SHAME YOU YOU.

  • cmgillis56 30 Oct, 2010

    I'm a first time member of a CSA (Community Sponsored Agriculture) and have a hard time deciding what to do with all the fresh produce. This site provide excellent ideas and recipes. This is a tasty entre, even my husband loved it. Couldn't decide what to serve with it. I did reduce the stock (I think I only used about 1/2 cup) and only had a few tablespoons of sage. Consistency was just right. Next time, I'll have the full amount of sage, but keep the reduced volume of stock. Enjoy

  • ShopGirl24 29 Oct, 2010

    Yum! Great recipe. Like others, I made a couple substitutions, and it turned out beautifully (2% milk instead of heavy cream... part skim ricotta... vegetable stock instead of chicken stock... a bit less parmesan). It is a great dish for company, and great for a Sunday night if you want easy leftovers for lunch or dinner later in the week.

  • ShopGirl24 29 Oct, 2010

    Yum! Great recipe. Like others, I made a couple substitutions, and it turned out beautifully (2% milk instead of heavy cream... part skim ricotta... vegetable stock instead of chicken stock... a bit less parmesan). It is a great dish for company, and great for a Sunday night if you want easy leftovers for lunch or dinner later in the week.

  • kymcc 21 Oct, 2010

    Unfortunately, mine didn't work out so well. It was very, VERY sloppy. I followed the directions pretty close (I think). It was still tasty, and I will try it again next time with no stock.

  • pumpkinpants 19 Oct, 2010

    Great recipe! I used the lower fat ricotta and mozzarella and added slices of grilled Jennie-O sweet Italian sausage to the squash layer. Turned out good and my boyfriend is very pleased.

  • amberweishaar 4 Oct, 2010

    Yummy! We used store-bought regular (not no-boil) noodles, part-skim ricotta, 2% milk instead of cream, and 2% mozzarella. It was delicious!

  • newmommissescooking 17 Oct, 2009

    love this recipe and want to make it for a dinner for four, but would like to also serve a protein...chicken..any suggestions on what would be good with it to balance the richness

  • amandainDE 24 Feb, 2009

    It was perfect frozen - just popped it in the microwave and made a simple salad.

  • amandainDE 5 Feb, 2009

    Very good! I froze 1/2 - hope it turns out OK. I like Kitchentrove's idea of adding toasted pine nuts. Nice with a simple salad.

  • Kitchentrove 30 Dec, 2008

    Made this recently. Oh my gosh. It was like dessert for dinner. I've been craving it since. Next time I may add some pine nuts or walnuts. Yummy

  • SwimMomRuns 22 Dec, 2008

    I made this in November and it was wonderful! I used the no-boil noodles without any problems--lasagne wasn't too dry. I plan to make it again tonight, so hopefully it will turn out just as well.

  • PenelopeRB 20 Nov, 2008

    Tasty and pretty simple to make. Next time I'll definitely use more sage. Make sure to watch your sage closely to ensure that it does not burn. I used part-skim ricotta and whole milk in lieu of cream. We didn't miss the extra fat. Next time I'd probably mash up more of the squash as I prefer a less chunky lasagna. I used packaged noodles, not the no-boil variety. Great meshing of flavors!

  • amazing_gracie 12 Nov, 2008

    Re: "Has anyone made this using no-boil store bought noodles?"

    I did this weekend and definitely wouldn't reccommend them. Homemade or store bought boiled noodles are the way to go. The no-boils absorbed all of the moisture and left the lasagna really dry. Otherwise, the flavors were great

  • Michael 30 Oct, 2008

    I'm the editor of Living and I've made this twice (both times with store-bought noodles but don't tell the Food Department). It was a hit at both dinner parties. Saturday night I made one and half times the recipe for 6 people, and there was barely any left. A huge hit. The second time I even added more sage leaves, cause I love sage so much. And it smells fantastic.

  • jenniferwfowler 27 Oct, 2008

    everyday cooking has a recipe for chicken enchiladas with pumpkin, is that it?

  • PamLaRoccoYoung 21 Oct, 2008

    I am trying to get the recipe for a chicken and pumpkin dish I saw in the October 2008 issue. I can't find the magazine, my library does not have it, and I really want top cook this for my Halloween party. I went on the web site and cannot find it there. Can anyone hel;p me. Thanks in advance.

  • tabassan 20 Oct, 2008

    Has anyone made this using no-boil store bought noodles?

  • mongtz 15 Oct, 2008

    amazing!

  • Cheryllion 15 Oct, 2008

    I made this last night just because "butternut squash

  • monumentallybusy 13 Oct, 2008

    I made this on Friday with homemade whole-wheat lasagna noodles. We loved the fresh sage in this recipe. A very hardy lasagna that left us stuffed. I would cut the squash into smaller pieces next time as everyone thought the 1 inch chunks were a little large.