Wow. This was soooo good! I love squash and pumpkin, and am always looking for creative ways to prepare them. I made a few small changes, but for the most part, didn't deviate too much from the recipe.
Instead of pumpkin, I used butternut squash, and mashed it slightly after roasting in a bit of butter. Instead of just feta, I used a mix of feta and crumbled goat cheese. I also added (as other reviewers did) a layer of caramelized onions and sliced baby bella mushrooms. I did double the sauce, which I am glad I did because my ricotta mix was a bit dry and I was worried that the no-boil lasagna noodles I used wouldn't soften properly without more liquid. For the sauce, I made a tomato cream sauce, because I felt that it went better with the sweet flavor of the squash. The last slight change I made was to wrap my pesto in lots of paper towels and squeeze the you-know-what out of it, which got rid of all that extra oil (probably why my ricotta mix was a bit dry). The lasagna reheated really well the next day (might have been even better!). Thanks for the recipe.
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Wow. This was soooo good! I love squash and pumpkin, and am always looking for creative ways...