Butternut Squash Lasagna - need help

13 years ago

Sooo.. I have been looking for something else to make for xmas with my spiral ham and I think I found it. Problem is - it is not an easy dish - and it is messy with lots of dishes.

Never made it before but want to try it.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-lasagna-recipe/index.html

I need some suggestions... Should I:

a. Make it and bake it the day before and reheat on xmas day

b. Prepare the lasagna and refrigerate til the next day when I need to bake it.

Any help would be greatly appreciated..

Thanks

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Comments (4)

lorijean44
13 years ago
I've made it before. It's not difficult at all - just follow the directions, and it will be perfect. I promise!

I rarely make stuff ahead... I'm happy puttering away in the kitchen. BUT if you want to make it ahead, I would probably just put it together the day before and bake it the day of.

Lori
roorezzi
Original Author
13 years ago
My son is going to be 15 months on xmas day and I just want to be able to spend as much time with him playing with his family and his new toys.

I am glad that you have made this before and you like it. I saw one that Michael C did on Food Network but this one seemed to have better reviews and much more.

Thanks
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jimster
13 years ago
To me, lasagna is technically easy, but a lot of work. I've never made butternut squash lasagna but my daughter is crazy about butternut squash ravioli. The lasagna is something I would like to make nxt week. Have a link or recipe to post?

Regular lasagna is better the second day IMO. Maybe it would be the same for butternut squash lasagna.

Jim
loves2cook4six
13 years ago
I've made this and gotten rave reviews. I did make it the same day we ate it though.

If you make it ahead and refrigerate, I would add extra water to the recipe. Maybe 1/2 cup or so. Or use boiled noodles otherwise the no-boil noodles are going to absorb liquid during that long wait and possible make your lasagna too dry.

Also an immersion blender will be easier to use than a blender.

And if you're nervous about the white sauce clumping, sub Wondra for the flour.

If you're serving a crowd, I'd double the filling recipe and use a whole box of noodles

And finally, this was one of the reviews I copied into my notes "The squash ultimately ends up in the blender, so instead of the labor intensive method described here, save yourself an hour by cutting the squash in half, remove seeds, place face down in 1/4" water right in your lasagna pan, bake at 375 for 45-60 min. Then scoop the flesh with a spoon.
ALSO, the squash is MUCH easier to spread if you mix it with the milk sauce! Turned out great. "

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Butternut Squash Lasagna - need help

Comments (4)

lorijean44

roorezzi
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Butternut Squash Lasagna - need help

Comments (4)

lorijean44

roorezziOriginal Author

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loves2cook4six

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roorezzi
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