Butternut squash and hazelnut lasagne from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on March 27, 2020

    This was delicious as always but due to quarantine I didn't have the amount of whole milk called for. I had 2 cups whole milk and added 2 cans (3 cups) evaporated milk to make the sauce. It turned out beautifully and none of my family noticed the difference.

  • consortiumlibrary on October 21, 2016

    We loved this, as modified, and think with hazelnuts it'd also be delicious. For filling, instead of hazelnuts, I used a lb of bulk Italian sausage (several guests "need" meat at every meal). Also in filling, I doubled the onions, tripled the garlic, used 2 Tbsp dried sage instead of fresh, substituted olive oil for butter, and oven roasted squash with olive oil & salt at 450F for 20-30 minutes (until nicely browned) to bring out its flavor. Even if I used hazelnuts instead of sausage, I'd make all the other changes to the filling, which seems too bland as written. I used regular boiled lasagne noodles (don't like oven ready). For sauce, I added 1/3 cup of grated Parmigiano Reggiano - doing so elevated the flavor. Be warned, this recipe is time consuming. I made filling and sauce ahead and assembled on serving day. Leftovers are excellent (maybe better) the next day, but by 2 days after the flavor starts to fade. I'd do it again.

  • hillsboroks on November 07, 2014

    This is one of my favorite fall dishes. The squash, hazelnuts, herbs and cheeses all compliment one another beautifully. I never use the oven ready lasagne and instead just boil regular lasagne noodles per the package directions. I think using fresh herbs if you have them really makes this a special dish.

  • L.Nightshade on January 18, 2012

    A couple modifications were made with this recipe. I was a bit too exuberant in making ravioli filling the other night, so I found this recipe, which seemed compatible, and added a layer of my leftover squash and Italian chicken sausage mixture to the other ingredients called for. Mr. Nightshade made fresh pasta sheets which we used instead of the oven-ready sheets called for. Other than those changes, we followed the recipe and made layers of pasta, bechamel, squash, onions, hazelnuts, and cheeses. This was very good lasagne. I thought the toasted hazelnuts added a nice texture, and the flavor combined nicely with the squash and cheeses. After enjoying a slice for lunch today, I can attest that this lasagne is even a little bit better the next day.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.