Baked Butternut Squash, Raisin and Pine Nut Lasagna

From: Cookworm

On Mar 18, 2008

We really enjoyed the flavor mixture of this recipe. I love how inexpensive it is. We did feel like it might need a bit more salt but as it does specify to taste I can't fault the recipe too much. Thank you for such a different and wonderful meal!

From: Vraklis

On Nov 12, 2007

Loved it! I am a total butternut squash-aholic so I couldn't wait to try this. Even my husband, who won't eat squash in any form, ate 1 1/2 helpings. I did have to change some things since I didn't have all the ingredients on hand. I used 2 cups skim milk and added 1/2 cup part skim Ricotta to the cheese sauce along with the parmesan once it had thickened. I also used chopped walnuts instead of pine nuts but it turned out wonderfully. I'll probably skip the raisins next time b/c I thought it would be better without the added sweetness. But I'm def. making this again!

From: littleturtle

On Nov 14, 2006

Sorry, maybe a bit to sophisticated for our palettes. I wasn't sure how my family would take this anyway, but I'm trying to expand our food horizons and had high hopes for it. It fell pretty flat with my family, and I ended up thinking it was quite odd, but still pretty good. I subbed about 4 oz of sausage sauteed with garlic for 1/2 of the raisins, and I'm glad I did cause nobody cared for raisins in this dish, but DH commented on the sausage being good. I liked the creamy texture of the squash and the crunch from the pine nuts. Followed other reviewers advice and made extra sauce, and added 1/2 tsp cloves and 1/4 tsp cinnamon to it, but DH thought it was bland anyway. Sorry, won't be making this one again.

From: Irene H Forster

On Jan 18, 2008

I came here to post this! I just made this tonight off the WW website. I was looking for something to use some leftover butternut squash, and came across it on the WW site. It appealed to me because I'm a huge fan of the butternut squash ravioli that Lean Cuisine makes and this seemed to have the same flavor components. I made it as written on the WW site (with 2 1/2 c evap milk). It was fabulous and now I can recreate that wonderful sweet/savory taste at home. I know the flavor combination seems odd at first, but it's awesome, I highly recommend it! One more note. I used the no bake noodles and added about a cup of ff milk to the sauce for the noodles to soak up — I added it after the thickening step, mixing it in. Worked beautifully! I thought I'd miss the ricotta, but I didn't, at all! thanks!