Comments on: Lasagna, in Thirty Sage-Scented Minutes

By: meatballs & milkshakes

meatballs & milkshakes — Fri, 15 Mar 2013 18:27:22 +0000

yum! I love butternut squash lasagna! It’s one of my favorite recipes on my blog! The individual lasagnas are such a classy touch!

By: Recipe Roundup: Orange and Yellow Food Edition

Recipe Roundup: Orange and Yellow Food Edition — Tue, 12 Jun 2012 21:52:17 +0000

[...] Butternut Squash and Sage Lasagna – First let me tell you that the idea of lasagna does not romance me. It’s alright, but never my first choice. But this lasagna — THIS LASAGNA – has changed my life. The white sauce, the sage, the bite from the balsamic, the asiago crusted noodles mixing with the tender sweet squash — if it doesn’t change your life I will offer you a money back guarantee. Hands down, the best lasagna I have ever had. It may take every dish in your house to make it (or maybe I’m just betraying our lack of cookware) but it will be worth every delectable bit. [...]

By: Brynn

Brynn — Wed, 16 Nov 2011 22:01:42 +0000

Kristin- made this last night and it was perfect. Somehow most of our planted herbs are still hanging on (through a few snow storms already) so we loaded up on the sage, thyme & some rosemary, too. I may have also snuck some ricotta into the spinach layer, and some fresh mozzarella on top. What can I say? I like cheese. I think this recipe may have earned a spot in the regular rotation. Thanks – as always! Miss you guys…talk soon!

By: 24 Homemade Lasagna Recipes : TipNut.com

24 Homemade Lasagna Recipes : TipNut.com — Thu, 04 Mar 2010 04:55:59 +0000

[...] Spinach & Butternut Squash Lasagna: This recipe trades marinara for bechamel and instructs you to alternately tuck sauteed spinach and roasted nuggets of butternut squash between layers of the ruffle-edge noodles. What results is not only a beautiful—the cross-section view boasts autumnal stripes of emerald green and vivid orange—but delicious. Recipe found at The Kitchen Sink Recipes. [...]

By: sarah

sarah — Mon, 26 Oct 2009 21:54:31 +0000

we made this tonight… so very very good! one of the best new recipes we’ve made in a while…

By: April

April — Fri, 16 Jan 2009 18:52:31 +0000

I made this last night with ingredients from my CSA box and boy was it DELICIOUS. Thank you!

By: Dawn in CA

Dawn in CA — Mon, 24 Nov 2008 23:35:18 +0000

p.s. – oops, that’s way longer than I intended. Feel free to delete if it’s taking up too much space on your site.

By: Dawn in CA

Dawn in CA — Mon, 24 Nov 2008 23:33:59 +0000

Hi Kristin, following up on the dairy-free redux! Made this last night and it got a big thumbs-up from my meat-loving husband. Thanks for the inspiration!

Subbed in soy milk, mozarella-flavored veggie shreds for the two cheeses, dried herbs (b/c that’s what I had on hand), omitted the red pepper (my kids don’t like spicy stuff) and upped the salt just a bit (veggie cheeses are kind of bland). I adjusted the herb quantities down since dried herbs are stronger than fresh when baked. Although the end result was delicious, non-dairy cheeses tend to be much drier and less fatty than their milk counter-parts, so I am trying to think of how I can further tweak the recipe so it is moist without being runny. Maybe just a thinner bechamel alone would do the trick. This is an easy but TIME-consuming recipe, with lots of pots, so not very busy-mom friendly. Next time I’ll make it in stages over two days. Upside? Tastes great and looks beautiful on the plate. One tip for other non-dairy folks out there: at the end of baking, give the top layer of “cheese” a quick spritz/spray of olive oil, then place under the broiler for a few minutes for a crispy, toasty-brown top.

By: Chris

Chris — Mon, 24 Nov 2008 00:37:20 +0000

Hi Kristin –

I made this for a party we threw last night; it got rave reviews! The only downer is that it got eaten so quickly, and there weren’t any leftovers, so I wasn’t able to take pictures of it for my site. I made it with a mix of butternut and acorn squash since that’s what arrived in our CSA box this week. Thanks for posting the recipe.

-Chris

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Fri, 21 Nov 2008 03:47:14 +0000

Betsy: Hmmm, no I don’t remember how long I let it cook. But if you’re getting down to the end of your layers and you’re short on the sauce, you could always whisk in a bit more milk to stretch it out a bit. I’m glad you gave it a shot! Thanks for the report.