Vegetarian Butternut Squash and Swiss Chard Polenta Lasagna Recipe

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Peel the butternut squash, halve it, scoop out the seeds and cut the flesh into 1/2-inch cubes. Toss with 2 tablespoons olive oil and 1/2 teaspoon kosher salt, spread on a baking sheet and roast 35 to 40 minutes until tender. Lower the oven to 375°F (190°C).

2. Bring the water, whole milk and 1 teaspoon kosher salt to a simmer in a large heavy pot. Slowly whisk in the polenta, lower the heat and cook, stirring often, 25 to 30 minutes until thick. Add a splash of water if it gets too stiff. Season with black pepper and stir in 1 cup Gruyère. Keep warm.

3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the shallot, rosemary and thyme 4 to 5 minutes until soft. Add the chard and the white wine, cover and cook 5 to 8 minutes until the chard wilts and the liquid has evaporated. Season with salt and pepper and let cool slightly.

4. In a bowl, mix the ricotta, egg, Asiago and 1/4 teaspoon kosher salt with a generous grind of black pepper until smooth.

5. Grease a 9x13-inch baking dish with 1 tablespoon olive oil. Spread half the polenta in the dish, then layer half the roasted squash, half the chard and half the ricotta mixture. Repeat with the remaining polenta, squash, chard and ricotta mixture.

6. Sprinkle the remaining 1/2 cup Gruyère over the top. Bake at 375°F (190°C) about 40 minutes, until bubbling and the egg in the ricotta layer is set and reaches 160°F (71°C) in the center.

7. Let the lasagna rest 15 minutes before cutting into squares and serving.