Comments on: Chicken, Roasted Butternut Squash and Feta Lasagna

By: Anonymous

Anonymous — Wed, 29 Aug 2012 22:57:36 +0000

This recipe was amazing! I made it last night and we finished it tonight. Even though there are numerous steps, many can be happening at the same time so it's not that bad. I used some tomatoes that I had roasted and kept them pretty chunky; otherwise, I followed the recipe exactly. It was one of the best meals I've ever made- my husband said he could eat it every week! Delicious!

By: Ro

Ro — Wed, 23 Nov 2011 19:21:14 +0000

this dish is bloody tasty! made it today and my housemates love it!

happy thanksgiving!

By: Eric

Eric — Wed, 17 Mar 2010 04:25:54 +0000

Yep, tried it – it's delicious. Love the sweetness of the squash with the cheesy goodness. Only change is I would add a few more of the tomatoes, make 'em a bit chunkier too perhaps. Another winner!

By: Rachel

Rachel — Sat, 13 Mar 2010 17:53:13 +0000

I've been wanting to try this recipe since I saw it a few weeks ago…a dinner with friends last night was the perfect excuse! It tastes as incredible as your pictures look! I did have to use a slightly bigger and deeper dish to make sure it would all fit, but otherwise, followed the recipe to a T. Thanks for sharing…now off to try more of the many marked recipes off your site!

By: Claire

Claire — Wed, 10 Mar 2010 17:00:23 +0000

I made this on Sunday evening for dinner. I couldn't get the layers right (so it ended up being more of a jumble than described in the recipe), but it was delicious. We had another helping for dinner last night, and it was even better second time around!

By: Kerstin

Kerstin — Fri, 05 Mar 2010 16:47:04 +0000

I'm a huge lasagna fan too and this unique version looks fabulous!

By: CaSaundraLeigh

CaSaundraLeigh — Thu, 04 Mar 2010 16:21:30 +0000

This looks/sounds amazing! I might try it with using grilled eggplant strips in place of the noodles!

By: thoughtcrimes

thoughtcrimes — Thu, 04 Mar 2010 04:46:11 +0000

I just made this recipe; it's in the oven right now! I only had a larger casserole dish (8 by 12?), and I wasn't able to layer it as posted.

If you are using a larger dish you may want to do the following:
1. Up the bechamel sauce to 4 cups of milk, adjust other quantities.
2. Up the tomato sauce to a larger can (21 oz?), adjust other quantities.
3. Crumble some more feta as you're layering (I only got one layer in and it was a bit sparse).
4. Roast the whole butternut squash (same problem as the feta).
5. Throw some more mozza on top.

But it still looks tasty!

By: Peabody

Peabody — Thu, 04 Mar 2010 03:56:02 +0000

This sounds simply lovely.

By: Kate @ Savour Fare

Kate @ Savour Fare — Wed, 03 Mar 2010 19:43:41 +0000

I love butternut squash in lasagna — I often make one with mushrooms and alfredo sauce — but I'm totally intrigued by the use of cheddar. Was that calculated or just what you had in the house?