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Sauce for Butternut Squash Lasagna

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SChen55 Nov 18, 2013 11:49 AM

I made a butternut squash lasagna but it came out too dry! I'd like to make some kind of sauce to help cover up the dryness but can't seem to come up with anything. A marinara sauce wouldn't go with it so should I make like an alfredo sauce to go with it? Would those tastes work together? Thanks in advance for your suggestions!

Just an FYI, I made the Martha Stewart Squash lasagna (link below) and I think what made it so dry is that I subbed whole-wheat lasagna sheets instead of the fresh sheets.

http://www.marthastewart.com/314642/b...

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  1. biondanonima RE: SChen55 Nov 18, 2013 11:56 AM

    Alfredo would work, or just a simple bechamel would be fine. Without any sauce in the original recipe, I would have expected this to be dry. Ricotta isn't liquid enough to provide all the moisture for a lasagna.

    1 Reply
    1. re: biondanonima
      greygarious RE: biondanonima Nov 18, 2013 01:35 PM

      For more color and flavor, add sauteed spinach with a little diced red bell pepper to the alfredo sauce.

    2. d
      DowntownJosie RE: SChen55 Nov 18, 2013 12:23 PM

      This butternut squash lasagna is spectacular, especially with homemade noodles.
      http://www.finecooking.com/recipes/bu...

      1. c
        CocoTO RE: SChen55 Nov 18, 2013 02:41 PM

        My fav lasagna these days is a layer of butternut squash pureed with ricotta, a layer of sautéed mushrooms in a garlic/parmesan bechamel, and a layer of my home-canned tomatoes. Great flavour combo

        1. chefj RE: SChen55 Nov 18, 2013 04:43 PM

          A Parmesan Flavored Mornay Sauce will be just fine with it. A few fried Sage leaves wouldn't hurt either.

          1. j
            Joebob RE: SChen55 Nov 18, 2013 06:19 PM

            Perhaps a cream sauce with nuts broken down to your liking e. g. chunked, whirled, etc.

            1. chowser RE: SChen55 Nov 18, 2013 06:31 PM

              brown butter bechamel, like this:

              http://chezus.com/2011/10/31/delicata...

              1. m
                magiesmom RE: SChen55 Nov 18, 2013 06:32 PM

                Whole wheat lasagna, or any dried lasagne is entirely different than fresh.
                Add some bechamel and it will help.

                1. c
                  callmijane RE: SChen55 Nov 20, 2013 04:44 PM

                  Try some heavy cream spiced with nutmeg and sage.

                  1. Chocolatechipkt RE: SChen55 Nov 21, 2013 07:25 AM

                    I use a bechamel with parmesan when I make butternut squash lasagna.

                    1. alkapal RE: SChen55 Nov 21, 2013 08:27 AM

                      bechamel with some nutmeg

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