Savoring the Flavors of a Vegetarian Lasagna

The Perfect Blend of Flavors

To achieve the perfect balance of flavors, it’s essential to select the right ingredients. Fresh Asiago cheese, with its mild flavor and semifirm texture, is a crucial component. If you can’t find it, provolone makes a suitable substitute. Avoid using aged Asiago, as its saltier, firmer texture may disrupt the harmony of the dish.

Preparing the Polenta

Heat your oven to 450°F (230°C) and prepare a large saucepan over medium heat. Add:

• 2 tablespoons of olive oil
• 1/3 cup of diced shallots
• 2 teaspoons of chopped fresh rosemary
• 2 teaspoons of chopped fresh thyme

Cook, stirring occasionally, until the shallots are softened, about 4 minutes.

Roasting the Butternut Squash

Meanwhile, prepare the butternut squash by:

• Peeling
• Trimming
• Cutting it into 1/4-inch-thick slices

Place the slices in a large bowl, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly, then spread the squash in a single layer on a baking sheet. Roast until knife-tender, about 20 minutes.

Assembling the Lasagna

Once the polenta and squash are ready, it’s time to assemble the lasagna. Cut the polenta in half crosswise, then transfer one half to a 13-by-9-inch baking dish. Press the polenta into an even layer, covering the bottom of the dish. Dollop half of the ricotta mixture over the polenta, followed by half of the roasted squash. Repeat the layers, finishing with a sprinkle of the remaining Asiago cheese.

Baking to Perfection

Bake the lasagna in a preheated oven at 375°F (190°C) for 30 to 40 minutes, or until the cheese is melted and the top is golden brown. Serve hot, garnished with fresh herbs, and enjoy the oohs and aahs from your delighted guests.

Yield: 6 to 8 servings

Difficulty: Medium

Total Time: 2 hours 30 minutes