This recipe is one of my favorites. It has a lot of flavor and seems filling and hearty, but with lots of veggies and not much cheese at all (as compared to a typical lasagna). The combination of the squash and parmesan cheese is very tasty and the milk/leek sauce makes it taste creamy. I buy no boil noodles and pre-shredded cheese and I use a food processor for the squash to cut down on time. I also use delicata squash (doesn't need peeling) as well (the smaller the squash the sweeter/tastier it will be). Lastly, I toast the pine nuts in the toaster oven for a light cycle, which for some reason seems easier than toasting on the stove.
This also freezes/re-heats very well. I usually freeze half of the lasagna in individual portions, which is great for weeks when I don't have time to cook.