Lasagna With Roasted Kabocha Squash and Béchamel Recipe (2024)

I added a thin layer of ricotta/egg mixture over the bechamel and a scattering of Arugula -- came out great. Oh, also, a little cayenne in the Bechamel!

Delicious. It was not necessary to strain the bechamel sauce.

Great recipe! I sautéed two sausages along with a bunch of chopped kale and added this into each of the layers. It was a nice addition to both the texture and taste.

I found this a little bit dry. the addition of greens would help keep this moist. But i added a little water to the pan while cooking. There is a mushroom version that MRS does of this and that is spectacular.

Definitely not enough bechamel for a 13x9 dish. Next time I will probably double the bechamel just to be safe. Otherwise this is great!

I didn't have enough of the bechamel for the amount of noodles so I had to make more.

To make the dish lighter I used sautéed and pureed cauliflower to replace the bechamel: 1 onion, one head cauliflower, 3 carrots, chopped, sautéed & softened w olive oil and salt, nutmeg and black pepper, then braised for 15 min w 2 1/2 C chicken stock and blended thoroughly.

Delicious recipe, though I knocked off a star because the bechamel portion was definitely too low. I made more bechamel (5 cups of whole milk, 5 tbsp of flour, etc), and this seemed to be the right amount. Kabocha squash is very good, but you can use butternut squash for a similar, yet sweeter, result. I added cayenne to the sauce, layers of spinach, and a top layer of mozzarella. Will absolutely make again!

Made a vegan version- used a cashew cream bechamel & cheese-free "parm". Agreed that I would double it next time. Was a bit dry- also added some kale & mushrooms as suggested in one of the comments. Will be making this again for sure!

Tasty; subtle; helped by kabocha’s assertive flavor. Made 1.5x béchemel per others’ feedback, which worked out well. Also plussed up the cheese. Benefits from quite a lot of fresh pepper and fresh nutmeg.

This is brilliant. I'm on a diet and was pleased to see an alternative to the Béchamel. Turned out great with lots left over. Will make a wonderful thick soup.

Too dry and thick. Needs lots of vegetables to lighten up. Not a fan.

I made this with the kobocha squash and we all loved it. I did not peel the squash but cut it into bite sized pieces before roasting. I also used the oven ready lasagne noodles( no boiling) so other then cutting up the squash, the dish went together fairly easily,

This was delicious. We doubled the sauce and did not strain it as per some recommendations. We added spinach extra parm and some mozz. to the sauce. We served with apple sage vegetarian sausages which paired wonderfully. Next time I would use regular boiled noodles and put the sausage in the lasagna.

Followed the advice of others and increased the bechamel to 5 Tbs flour and 5 c milk, also increased the amount of shallots, might add garlic to the sauce next time around. Sauted 8 oz of mushrooms and added that to the squash layers. I like the idea of adding greens and will probably do that next time as well, and my wife suggested topping with toasted pine nuts.

Added black garlic to the bechamel, layers of spinach, and a briny cheese (used brynza, but feta would work just as well). Covered with a layer of smoked mozzarella and cheddar. Outstanding with the additions.

Made this according to recipe but increased bechamel sauce by 1 cup and used fresh pasta sheets. It was super bland, I would bump up all the spices etc. and note I did increase them to account for the increase in milk/bechamel but it was not enough

Delicious recipe, though I knocked off a star because the bechamel portion was definitely too low. I made more bechamel (5 cups of whole milk, 5 tbsp of flour, etc), and this seemed to be the right amount. Kabocha squash is very good, but you can use butternut squash for a similar, yet sweeter, result. I added cayenne to the sauce, layers of spinach, and a top layer of mozzarella. Will absolutely make again!

This came out great. Tastes a lot like a lasagna version of the classic butternut squash raviolli. However, I think the recipe needs much more parmesan than it called for. I used the 1/4 cup in the Bechamel as instructed but then used much more than the remaining 3/4 cup when assembling. Also, I couldn't find no boil noodles so used regular ones and cooked according to the instructions on the box. I don't think you could go wrong adding ricotta, vegetables, meat, or other cheese as you see fit.

Really dry. Needed twice as much béchamel. And a bit bland. The sage was strong but that was it.

We had puréed squash which worked very well. It took me forever to get the sauce to thicken, and I would agree with the suggestion to up the amount of sauce and cheese. I think that we might also increase the amount of sage in the sauce as it wasn’t as noticeable in bites from the lower half of the lasagna.

Added grated mozzarella because I had it in the house and definitely recommend.

This was delicious. I wanted more pumpkin ravioli vibes though. Maybe roasting the squash with a little maple syrup would help.

I combined this with the spinach lasagna recipe by adding water, onion, garlic, vinegar, and herbs to the squash until it resembled the consistency of tomato sauce and subbing it for the sauce in that recipe. Came out 100% amazing. Next time I might try mixing the squash in with pre-made tomato sauce, for a speed hack. Really hearty and tasty!

Tasty; subtle; helped by kabocha’s assertive flavor. Made 1.5x béchemel per others’ feedback, which worked out well. Also plussed up the cheese. Benefits from quite a lot of fresh pepper and fresh nutmeg.

There wasn’t enough liquid to cook the no-boil noodles. I even ran each noodle under the faucet and poured about a cup of water over the lasagna before putting the cheese on top. PLUS I cooked it for an extra 15 minutes. Tasted good but I would definitely just used boiled noodles next time to avoid crunchy lasagna (if I can get over the devastation of how it turned out the first time, that is). I think no-boil noodles are really for the sauce-heavy, ricotta laden, veggie-filled lasagna variety.