I got the recipe for Butternut Squash Lasagna from epicurious.com It's a great recipe and I couldn't do anything to improve it. But I do have couple of tips to make it a bit less time consuming.

1. You can buy butternut squash already peeled and seeded at most supermarkets (a 3Lb whole squash that the recipe calls for equals 2.5Lb peeled and seeded squash).
2. If you decide to peel the squash yourself, here is a method that works pretty well. Set a squash half vertically on a working surface with the thick end on the bottom. Peel from top to bottom. You will still have some peel left on the thick part of the squash. To get it off, hold the squash at an angle with the skinny part at the work surface. Use your thumb for support and peel towards you (from the thick end toward the thin end).
3. Another big time saver is to skip hazelnuts, so that you don't have to roast them, peel them, and chop them. If you want to add an accent to your filling, add some dried cranberries.
4. If serving this for company, you can make the dish the day before and reheat it. Preheat the oven to 375F. Cover lasagna with aluminum foil, and bake for 30-35 minutes. Then remove the foil and bake another 10 minutes. To check if the lasagna is heated through, insert a knife into its center and remove after 5 seconds. If the knife blade is hot, lasagna is ready.