Servings: 6-8
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.
I’ve been looking for a good centerpiece Thanksgiving dish for our vegetarian guests and this is it. Ethereal! Store bought noodles do not compare. Many steps but since all can be done in advance, perfect for company. To roll out the noodles I use a pasta attachement on my Kitchenaid mixer, which simplifies the process a bit. Take it as far as #7 — at #8 thinness the ribbons will tear. #7 is plenty thin.
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.
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