I have been looking at the recipe on Cooking Light for Butternut Squash Lasagna for the last few weeks now and finally, last evening, had the chance to put it together. Naturally, my vegetarian desires not matching Grumpy’s carnivore desires made me a little nervous to make this dish.

You see, Lasagna is Grumpy’s favorite dish. Meat and cheese laden lasagna. So, in my desire for this dish, I knew I was going to be taking a big, big chance. When Grumpy asked me what was for dinner I said “well, I made butternut squash lasagna, but you can have hotdogs if you don’t want to eat that,” while kinda of “rolling” my eyes around innocently. His response? “Hotdogs, with lasagna???!! Um, I don’t think so.” So, it was decided he would try the lasagna and if he didn’t like it he could eat Banana Nut Cheerios (which has been our choice for dinner a couple of nights in a row lately).

This is also my submission for Presto Pasta Nights which is being hosted this week by Joanna of Eats Well With Others. Make sure to check out her post for the round up!


Oh, I bet your wondering about whether Grumpy liked it? Well, he never poured that bowl of cereal. When I asked him what the thought, his words were “it’s ok”. No ranting and raving by him, but I loved it (if that matters 😉 lol) Grumpy does tell me that he’s the star of the show here. I thought it was hearty and had awesome flavor. If you have been thinking about making Butternut Squash Lasagna then I would stop thinking and start cooking. 😉

You can CLICK HERE for the recipe. A couple notes about what I did:

1. I used Barilla Fire Roasted Pasta Sauce instead of making my own (there is a recipe for the pasta sauce on the lasagna recipe page).

2. I did not microwave my butternut squash. Instead, I roasted it for about 30 minutes in the oven (until still slightly firm but tender) with a little PAM Spray and salt & pepper.