Butternut squash and hazelnut lasagna

A 20 year old classic fall recipe from Gourmet Magazine that still delivers

I first made this recipe in 2004 when the August issue came out. It is just as delicious now as it was then. A show stopper fall recipe that takes a little time to assemble, but is absolutely worth the wait. The only things I do differently are that I add 12 oz of ricotta cheese and a tablespoon of minced sage to the cheese mixture. Below is the exact r…