Vegetarian Butternut Squash and Swiss Chard Polenta Lasagna Recipe

Ingredients

• 6 tablespoons olive oil
• 2/3 cup small-dice shallot (from about 3 medium shallots)
• 2 teaspoons finely chopped fresh rosemary leaves
• 2 teaspoons finely chopped fresh thyme leaves
• 3 1/2 cups water , plus more as needed
• 2 cups whole milk
• 1 tablespoon kosher salt , plus more as needed
• 1 1/2 cups polenta (or coarsely ground cornmeal)
• 1 medium butternut squash (about 3 pounds)
• Freshly ground black pepper
• 1 1/2 cups shredded Gruyère cheese (about 5 ounces)
• 1/2 cup dry white wine
• 1 pound Swiss chard (about 2 bunches), stems removed and leaves coarsely chopped
• 1 pound whole-milk ricotta cheese (about 2 cups)
• 1 cup shredded fresh Asiago cheese (about 2 1/2 ounces)
• 1 large egg

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 15 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Ricotta Cheese	1/2 cup (124g) part-skim	174
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Cheese	1 oz (28g) cheddar	113
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Shallot	1 tbsp minced (10g)	7
Black Pepper	1 tsp ground (2.3g)	6
Rosemary	1 tsp dried (1.2g)	4
Thyme	1 tsp dried (1.4g)	4
Salt	1 tsp (6g)	0
Water	not in our table	0
Pumpkin	not in our table	0
Swiss Chard	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.