Happy Thanksgiving! The vegetable I’m most thankful for this year is the Butternut Squash – hands down. I’ve been going butter-nuts with it all season making soups, side dishes, and now lasagna.
In a previous post, I single handedly gobble, gobbled down a pan of Butternut Squash Mac N’ Cheese – which has since become a go-to dish. Now I thought I’d give this meatless, squash lasagna a whirl. Check out the eye-popping orange color! It’s a big, bubbling bite of happiness! I made a giant pan of it so I could take a slice to work each day this week
It’s a Martha Stewart recipe.
Much like a traditional lasagna, this dish is easy to construct, the only difference being you have to roast your squash first instead of browning your meat. Simple enough! Also, as much as I would have loved to make my own noodles… ain’t nobody got time for that! I used store-bought noodles to cut down on the prep time.
TASTE TEST: As an all-around vegetable lover and extreme squash lover, I enjoyed the dish! My carnivore huz even had a couple of slices and didn’t get the urge to give our garbage disposal a taste!
That said, if you’re a die-hard fan of oozy, saucy lasagnas and you just won’t eat it any other way, this is probably not for you. It’s not dry, it’s just not “saucy,” but it sure is a fun way to switch up lasagna night!
A final question before I go get ready to prepare my Thanksgiving feast: Who else couldn’t resist putting up their Christmas tree before turkey day this year?! My huz and I broke down and trimmed our cute little faux pine with silver and gold, and brown and white (the brown and white being our bulldog!)