Happy Thanksgiving everyone! I can't believe we are already at Thanksgiving and December and the holidays are just around the corner. I hope that everyone is having a great time with friends and family today and that you all eat some seriously delicious food and enjoy!
I made a Vegetarian Lasagna to have around in honor of Thanksgiving. My husband is a vegetarian and thanksgiving food is typically not his favorite. Sure he likes the sides, but the main course is obviously not for him. So, I tried out this recipe I saw from The Kitchn and it turned out fantastic! I subbed a few different things in so here is my variation:
Vegetarian Thanksgiving Lasagna
12 no-boil lasagna noodles
1 large butternut squash
1 15 oz can of pumpkin puree
8 oz creme fraiche
1 egg, lightly beaten
1 tsp dried sage
1 tsp salt, plus more
1/2 tsp nutmeg
1/4 tsp cinnamon
2 oz baby arugula/spinach mix
1 lb fontina cheese, shredded
fresh sage leaves
1 cup shredded parmesan cheese
1. Heat oven to 375 and lightly grease a few baking sheets.
2. Peel the butternut squash, cut off the ends, and then thinly slice the rest. Place the slices of squash on the prepared sheets, sprinkle with some salt and bake for 20 minutes.
3. While the squash is baking, in a medium bowl, mix the pumpkin puree with the creme fraiche, dried sage, salt, nutmeg, and cinnamon.
4. In a 13 by 9 inch baking dish, spread a thin layer of sauce. Place 4 lasagna sheets down then place some butternut squash pieces on top. Spread more pumpkin sauce over the top, sprinkle 1/2 of the arugula/spinach mix, and 1/3 of the fontina cheese. Place 4 more lasagna sheets on top and repeat the same process. Top with the final 4 sheets, more sauce, and the rest of the fontina. Place some sage leaves over the top and sprinkle with the parmesan.
5. Bake for 45 minutes.