Servings: 6 to 8
Indulgently cheesy like a traditional lasagne but bursting with the autumnal flavors of squash and chard, this dish makes a satisfying Thanksgiving entrée.
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Very good! I made it for Thanksgiving for the one guest who does not eat turkey. Made it the night before and like all lasagnas it tasted even better the next day. I cut the recipe in half but followed exactly. Next time I'll roast the squash the day before to save a stop. Not sure which I like better - this recipe or the FC butternut squash and goat cheese lasagna from a few years ago. Both are delicious!
Yes, this does take quite a bit of work, and it will render a lot of dirty pans/bowls in the process, but it is delicious. I followed the recipe as stated and to ease the load, I roasted the butternut squash the day before. I thought that my two very large bunches of swiss chard were going to be too much, but in fact, it would have been nice to have more in the dish. Next time, I will add 3 large bunches. This filled my 9x13 pyrex to the brim.
We had 8 adults, and even with a couple of people having seconds, we still have 1/2 the pan leftover! I would say this recipe could EASILY feed 12+ people and you'd still have leftovers. I plan to freeze some of the leftovers and we will enjoy it again in a few weeks time. I think it should freeze/reheat well. Enjoy!
Lasagna will never be the same again! This is a very rich, comfort food-filling recipe. Like others have noted it does take a lot of time and work but didn't require a food processor or other equipment. You need to have the large pan (I didn't). It's a good fall/winter dish because the oven heats up the apartment and kitchen. I felt so healthy eating it because of the squash rich in beta carotene and the Swiss chard rich in antioxidants. I would like a version with dairy-free cheese if possible. I used hemp milk. Bon appetit!
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