As soon as we saw this recipe for lasagna, we knew we had to make it. The original recipe calls for pumpkin but any winter squash will suffice. We used what we had on hand – farmers’ market butternut squash and kale, fontina instead of mozzarella. The result was divine. This is the perfect dish for an icy, cold night.
Emi Uchida of the blog Goboroot was kind enough to share this delectable dish with us. You can find this recipe and more sensational meals here. Enjoy!