I have - it's a very sweet squash, so you do need to make sure you balance it out with other ingredients unless you want a very sweet lasagna. A nice salty parmigiano is good in there. Also used spinach with it, they went very well together. I remember it was quite good, just be sure to balance out the sweetness. If you're using a tomato sauce, that should take care of it.
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I'm making Chef Meg's slow cooker lasagna which calls for eggplant. To avoid going to the store, I'm going to use a butternut squash I've already got...has anyone used this kind of squash in lasagna before with good results?
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