Elevating Thanksgiving with Veggie Delights
Prepare to dazzle your Thanksgiving spread with a dish that transcends tradition�enter the Butternut Squash Lasagna! This culinary masterpiece reshapes holiday dining, presenting layers of robust flavors and savory goodness that capture the essence of the season. Departing from the ordinary, this gluten-free, veggie-infused marvel brings a symphony of flavors that redefine traditional holiday dishes.
Ingredients
1 thinly sliced butternut squash
1 package of bella mushrooms, minced (8 oz)
1 white onion, diced
6 cloves of garlic
1 jar of whole artichoke hearts, diced
4 tbsp olive oil
1 container spinach (16 oz)
1 package shredded mozzarella (can be vegan)
4 sprigs of oregano
1 tsp salt
1 tsp pepper
Preparation
1. Peel the outside of the squash, then cut the butternut squash in half, remove the seeds, and finely slice it using a mandolin.
2. Heat 2 tbsp olive oil in a pan. Once hot, add minced garlic and diced onion. Once translucent, add diced mushrooms and artichokes.
3. Let the filling cook down for roughly 3-4 minutes, then add spinach. The spinach will cook down in 2-3 minutes.
4. Season with salt and pepper, then drain excess water from the mixture.
5. Layer the bottom of an oven-safe dish with olive oil. Place a layer of butternut squash. Once the dish is fully covered, add 1/4 of the vegetable filling, then top with a sprinkle of cheese.
6. Repeat the layering until you've made 4 layers, using the remaining cheese to fully coat the top. Sprinkle with fresh oregano.
7. Bake at 350 degrees for 45 minutes if freshly assembled, or one hour if refrigerated.
Let it cool before serving.