I have to confess that this idea was totally new for me: when I first thought about this butternut squash lasagna prepared in a skillet, I was inspired by traditional Peruvian locro. This recipe doesn’t contain queso fresco (fresh cheese) or corn, but it’s creamy, flavorful and colorful.
This lasagna is perfect for any day of the week. You can make it ahead of time and it’s easy to reheat. You can also prepare and freeze it, before baking, so it’s ready in a pinch. All you have to do is bake and serve on the busiest nights! This vegetarian dish always hits the spot. Serve with garlic bread and a green salad for a complete meal. Try it today!