Winter Squash and Greens Lasagna

I'm not sure I've ever met a lasagna I didn't like. Whether it's a luscious vegetarian dish filled with greens (like this one), a meaty specimen oozing with neon orange grease (my favorite dinner item at the notoriously un-tasty dining hall in college... weird, I know), or a foreign but undoubtedly authentic-tasting version made by a family friend from Italy (hand rolled pasta, hard boiled eggs, and a tiny bit of fresh mozzarella), I am fully capable of eating half of the pan and enjoying every bite of it.

Imagine my delight when I came across this recipe and the accompanying photos. First I wiped the drool off my keyboard, then I started peeling a butternut squash and sauteing some kale, which I substituted for baby spinach. It really does taste as good as it looks.