We went to the Abingdon, Virginia Farmers Market yesterday and one of the vendors was selling butternut squash - the first local ones I have seen this season. I made this lasagna twice last fall, and it is one of my favorite dishes. It is very labor intensive so I don't make it that often, but it is so much better than the other ways I have made butternut squash. For the first ones of the season I decided to indulge. I used some organic basil from our weekly CSA basket, and also a few leaves from my own basil plants. I always skip the amaretti cookies and the lasagna is still outstanding. I also use low-fat mozzarella and it taste just fine. I think that about 3-4 pounds of squash is perfect - I think I used about 5 pounds this time and the squash overwhelmed the basil sauce. This is definitely a great dish for company, but only if you have a few hours to prepare it. And the best thing is, I still have half the lasagna in my fridge for leftovers!
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