The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.
Make Ahead Tips
You can make the roasted squash mixture up to 1 day ahead of assembling the lasagne.
You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.
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Fine Cooking recipes are known for the attention to detail and freshness. I needed to throw together a lasagna for a friend’s potluck and wanted to make something that was a little different from the tomato & cheese version. Roasting the squash proved to be time-consuming and I am not sure if it added much to the flavor. Next time, I will probably boil the squash or pick up a bag of frozen and then purée it. I also added some garlic to the bread crumb mixture and used oven ready lasagna noodles.
Love this. Everyone who tries it loves it too. Even meat eaters. Yum!
Made this for a dinner party last night and guests loved it. Breadcrumb topping gave great flavor, plus I added and extra garlic clove with squash and used herbed goat cheese from Trader Joe's. The only problem I had was roasting the squash. After 40 min cooking, then cooling, it was too hard to scoop it out. Put back in the oven for another 10 min, and after less time cooling, still too hard. Ended up cutting chunks out, and after I poured the hot milk/cheese sauce in, used my immersion blender to break it up. I used fresh pasta sheets from Whole Foods- 1 package was only 3/4 lb, so I had to spend another $7 for a second pkg, but could not have gotten away with just one. I did not boil pasta first.
Despite adding some cayenne, this turned out tasting bland with a custardy gluey consistency.
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