Butternut Squash Lasagna

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Category: Main Course

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wrote on September 24, 2009

I think there are a few typos in the original recipes. 1/2c milk should be 1 1/2c milk.

Make sure to spread the sauce and puree layers thin. I spread the sauce on the lasagna noodle then flip them , it just seemed easier.

It was extremly delicious.Perfect for fall.

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wrote on October 15, 2009

TP used to have an annoying bug in that it would only process the last number in an ingredient quantity, so any mixed-number (1 1/2, 3 2/3, etc) was reduced to only its fractional value (1/2, 2/3, etc). Sorry about that, but I don’t have time to go validate all the recipes.

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wrote on September 09, 2011

What is an amaretti cookie and is there something I can substitute for them? I don’t want to buy a package of cookies just to use three and have the rest sit in my cupboard until they go bad.

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wrote on October 02, 2011

I ended up nixing the cookies, using about 2 1/2 cups of milk, and a whole lot more mozzarella (and squash) than called for. Also, I used frozen squash and it worked out just fine (and took a lot of time out of the preparation). I added some olive oil to the puree because it just seemed too thick even with the added milk… maybe it was just me, but it worked out just fine wither way. Like DELICIOUS just fine. :) 5 stars to this recipe. MAKE IT.

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