Vegetable Lasagna with Butternut Béchamel

I was disappointed by the vagueness of the directions. They did not specify an alternate for an amount of squash purée vs. cups of cubed squash. I had squash purée in my freezer and had to guess on the amount to use. I did not use all of the sauce. Also, I have found that different brands of lasagna come in different sizes, so ounces would have been more helpful than “6 noodles.” There was an error in the amount of cheese to use. Very confusing.

This was delicious. It probably helped that I only had 2% milk instead of skim for the sauce, but I still think it would have been great. It’s definitely good for weekends - lots of prep and pots.

This in no way reminded me of lasagna, however it was a delicous veggie casserole. 

I had problem making the sauce it was way to watery, I added 1 TBS flour and even that didn't help, so I added about another 1/2c butternut squash and let it cool to room temp which helped thicken it. 

I used mushrooms, zucchini, onion and pepper instead of the chard since I don't like it. 

I was also confused in the ingrediants it says 3 oz. mozza, however in the recipe it called for 10 oz. so I went in the middle and used 5. It ended up very creamy and nice, not lasagna but satisfying when you are dieting. 

I baked it 1/2 hour at 375 and let it sit for about 20 min to let it set up.

Worth all the work.  An exceptional, healthy vegetable lasagna with a distinctly good taste.  The toasted pine nuts add a surprising but welcome touch.  Heats up well in the microwave for leftovers.

This is delicious and creamy.  I will make it again!   I have never found a vegetarian lasagna that I really thought was worth making because they are all so full of fat and calories (no advantage!!!)   This is the exception!     It takes a while to put together but so does most any lasagna.  I tasted the sauce before layering so that I got the saltiness just right for my family's taste.  I also added shredded carrots for some color and heartiness.  In addition, I put ricotta on both layers even though the recipe said only on the first.  I'm not sure if this was an oversight or intentional but I still used the same total amount.

The only negatives to this recipe may be the season availability of butternut squash vs the price and the price of the aged guyre cheese.  It is absolutely essential though to the flavor of this dish!

I love butternut squash and I really wanted this to be good but it just wasn't. It was bland and the pine nuts seemed out of place. Especially for the time it took to make, I wanted it to be delicious. I won't make again.

Definitely not a great dish if you are short on time - there are many steps and stages.  But the outcome is worth it.  I think leftovers will be even tastier.  I did sub chicken broth for the veggie broth because it was what I had on hand.

I thought this was a lot of work but it was nice to have something different. I used egg lasagna noodles and was very happy with their firm texture. All of the flavors are very mild except the chard which my husband felt overpowered the dish. I might try spinach next time for less bitterness.

A new comfort food!  So good!  I poured hot water over whole wheat noodles (15 minutes or so) before putting the lasagna together cooking it later in day.  Was tender and delicious!