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  • Prep Time 16 min

  • Cook Time 1 hr 24 min

  • Total Time 1 hr 40 min

  • Servings 4

    Skill Easy

Veggie Thankful

Vegetarians have a lot to be thankful for this season too, like this holiday menu!

Created by: Emily Wilson

Recipes included in this meal:

Ingredients

    Produce

    • Baby Arugula
      4 Ounces

    • Fennel
      1 Head

    • Fresh Sage
      3 Tablespoons
      4 Leaves

    • Green Apples
      1

    • Kale
      8 Cups

    • Pomegranate Seeds
      1/4 Cup

    Cheese & Lunchmeat

    • Mozzarella Cheese, Shredded
      1 1/2 Cups

    • Parmesan Cheese, Grated
      1/2 Cup

    • Ricotta Cheese
      1 1/4 Cups

    Dairy & Eggs

    • Butter, Unsalted
      1 Tablespoon

    • Egg Yolks, Large
      1

    • Whole Milk
      1 1/2 Cups

    Dry Goods & Packaged Goods

    • Lasagna Sheets
      6

    Spice & Baking

    • Black Pepper

    • Flour
      1 Tablespoon

    • Kosher Salt

    • Nutmeg

    • Pumpkin Puree, Canned
      1 (15 Ounces each)

    Condiments, Oils & Dressings

    • Apple Cider Vinegar
      2 Tablespoons

    • Extra Virgin Olive Oil
      3 Tablespoons

    • Honey
      2 Tablespoons

    Beverages

    • Pomegranate Juice
      1/3 Cup

Kitchen Equipment

    Kitchen Supplies

    • Aluminum Foil

    Appliances

    • 1 Broiler

    • 1 Oven

    • 3 Stove Top

    Cooking Equipment

    • 1 Baking Dish, 8"x8"

    • Can Opener

    • Chef's Knife

    • 1 Colander

    • Cutting Board

    • Measuring Cups

    • Measuring Spoons

    • 2 Mixing Bowl, Large

    • 2 Mixing Bowl, Medium

    • 1 Pot, Large (4-6 QT)

    • 1 Saucepan, Medium (2-4 QT)

    • 1 Saute Pan, Large (12" or Larger)

    • 1 Whisk

    • Wooden Spoon

teps for Pumpkin and Sage Lasagna

Prep Steps

  1. Pick 4-6 nice looking, whole sage leaves off the stems and set aside for final garnish.
  2. Pick more sage leaves off the stems, then finely chop to measure the indicated amount.

Cook Steps

  1. Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
  2. Preheat the oven to 375 degrees.
  3. Place butter in a medium saucepan over medium heat. Once melted, stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Then whisk in the whole milk, breaking up the clumps of flour until mixture is smooth. Bring to a boil and cook until liquid is thick.
  4. Once thick, stir in mozzarella cheese, chopped sage and a pinch of ground nutmeg. Season with salt and pepper. Stir until cheese is melted and well combined. Remove from heat.
  5. Once water is boiling, add 1 tablespoon of salt and stir in the lasagna sheets. Boil for 4-5 minutes until the pasta is firm but pliable. Strain.
  6. Crack the egg and separate the yolk into a medium mixing bowl. Stir in the pumpkin puree, ricotta cheese and Parmesan cheese. Season with salt and pepper.
  7. To build the lasagna, layer some mozzarella sauce, or bechamel, on the bottom of the baking dish, then layer 2-3 sheets of lasagna on top. You may need to trim the lasagna to fit the dish. Leave a little space between the lasagna sheets and the edge of the dish since they will expand as they cook. Add a layer of pumpkin ricotta, then more of the bechamel; another layer of lasagna, ricotta, and bechamel; and one more layer of lasagna. Finish with the remaining bechamel and then the ricotta. Top with Parmesan cheese and the whole sage leaves.
  8. Cover the lasagna with aluminum foil. Place in the preheated oven and bake until pasta is tender and cheese is melted, about 25-30 minutes. After that, turn on the broiler, remove foil, and cook until the top is golden brown and bubbly, another 4-7 minutes.
  9. Once you remove the lasagna from the broiler, let it rest for 5 minutes before slicing.
  10. Slice the lasagna and transfer a portion to each dinner plate. Serve warm!

teps for Arugula, Green Apple and Fennel with Honey Vinaigrette

Prep Steps

  1. Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then lay each half flat and slice thinly crosswise. Place in a large mixing bowl.
  2. Cut the green apple around the core, then slice thinly. Add to the bowl of fennel.
  3. Mix together honey and apple cider vinegar in a medium mixing bowl. Slowly drizzle the olive oil in, while whisking continuously, to create the honey vinaigrette. Season with salt and pepper to taste, then drizzle the dressing over the apples and fennel.

Cook Steps

  1. Place the arugula in the bowl with the apple and fennel. Season with salt and pepper, then toss to combine.
  2. Transfer the arugula, green apple and fennel salad with honey vinaigrette to a serving bowl or dinner plates. Ready to eat!

teps for Pomegranate Kale

Prep Steps

  1. Separate the leaves of kale from the stems and tear into bite-size pieces.
  2. Soak the kale leaves in a large bowl of cold water for a few minutes.
  3. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.

Cook Steps

  1. Heat a large saute pan over medium heat. Add olive oil and warm.
  2. Once oil is warm, add the kale. Season with salt and pepper and cook until the kale starts to soften. Pour in the pomegranate juice and cover loosely with foil.
  3. Let the kale cook until the pomegranate juice is absorbed and kale is very tender, about 4-6 minutes. Stir often to prevent burning or sticking. Once tender, stir in the pomegranate seeds and remove from heat.
  4. Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!