We’ve had this recipe bookmarked since it was the cover recipe on the July issue of Delicious magazine. This recipe seemed like it was going to be a superstar recipe, but in the end, it wasn’t true love.
I think it was the sage. I don’t really like the smell of sage … or for that matter, the taste. I liked the idea of pumpkin between the noodle layers, but it was just too mushy and sagey. The buttery walnut topping almost made up for the sagey-mush. Almost. I probaby wouldn’t make it again, though it did look good.
No boyfriendly rating.
I must admit I like the idea of this, but I’m not sure my boy would eat it. He’s a bit funny about pumpkin, too bad. Sage always reminds me of California. The smell of it just makes me think I’m walking around on trail somewhere. It’s a very typical scent here.
Yes, the pumpkin is definitely an Australian thing. They love their pumpkin soup and even put it on pizza (which is awesome!) but I just don’t think it works in lasagna.
The boy did eat this, but neither of us really liked it.
my two cents: were you aware that pumpkin in Australia is actually what we call squash in Canada? might explain the mushiness.
This sounds great.