Squash & sage skillet lasagna from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 228) by Ali Slagle

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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

  • Eat Your Books

    See recipe for variations.

  • shelbstirr on April 19, 2026

    The noodles weren’t cooked in the time described and there was a lot of extra liquid so I cooked it longer with the lid off and wound up burning/scalding the bottom. I have just never cared for this type of pasta recipe where everything is cooked together. After resting, it was still pretty soupy. I also think it was just too much dairy for my taste. Wouldn’t make again, there are other butternut lasagna recipes I like better

  • TFall21 on November 05, 2025

    Pretty tasty, and easier to make than a regular lasagna. A food processor makes shredding the squash go much faster. I agree the liquid was a bit too much and that it took longer to cook than expected. If I made this again, I'd try adding another noodle or two (I measured 9oz which was closer to 10 noodles on my scale), salt more enthusiastically, and cook for 4-5 minutes longer.

  • MollyB on November 13, 2024

    This was really good and we enjoyed it a lot. I used no-boil lasagna noodles (Whole Foods 365 brand), and it took about twice as long as the recipe suggested to get them soft. I had to add a little bit of boiling water toward the end. Reading other comments about liquid amounts, I wonder if different noodle brands behave differently in the recipe? Leftovers were great, almost better than when first made.

  • calguire on September 22, 2024

    After adding the milk we were worried the sauce would not turn out well... but after the cooking and resting time the texture came out perfect. Delicious.

  • roroj1 on September 28, 2023

    This recipe was great and turned out perfectly, can't wait to make it again

  • NikkiS on October 24, 2022

    This recipe did not come out at all. I'm an experienced cook and I have cooked Ali Slagle's NYT recipes. Way too much milk. The noodles weren't able to absorb it all. Also gave it a too sweet flavor. Hope other recipes work better.

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