Veggie Thankful

1hr 40min prep 16min cook 1hr 24min  |  Created by: Emily Wilson

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

Ingredients

  • Baby Arugula (4 Ounces)

  • Fennel (1 Head)

  • Fresh Sage (4 Leaves, 3 Tablespoons)

  • Green Apples (1)

  • Kale (8 Cups)

  • Pomegranate Seeds (1/4 Cup)

  • Mozzarella Cheese, Shredded (1 1/2 Cups)

  • Parmesan Cheese, Grated (1/2 Cup)

  • Ricotta Cheese (1 1/4 Cups)

  • Butter, Unsalted (1 Tablespoon)

  • Egg Yolks, Large (1)

  • Whole Milk (1 1/2 Cups)

  • Lasagna Sheets (6)

  • Black Pepper

  • Flour (1 Tablespoon)

  • Kosher Salt

  • Nutmeg

  • Pumpkin Puree, Canned (1 (15 Ounces each))

  • Apple Cider Vinegar (2 Tablespoons)

  • Extra Virgin Olive Oil (3 Tablespoons)

  • Honey (2 Tablespoons)

  • Pomegranate Juice (1/3 Cup)

Equipment

  • Aluminum Foil

  • Broiler

  • Oven

  • Stove Top

  • Baking Dish, 8"x8"

  • Can Opener

  • Chef's Knife

  • Colander

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Medium

  • Pot, Large (4-6 QT)

  • Saucepan, Medium (2-4 QT)

  • Saute Pan, Large (12" or Larger)

  • Whisk

  • Wooden Spoon

Notes

  1. I've tested this recipe using both savory pumpkin puree and a sweeter pumpkin pie filling. Both were good, and my friends were split on which version they liked best, so go with your pallet. Are you usually a savory, or do you like a bit of sweetness?
     
  2. Buy a good quality, dark red pomegranate juice to ensure it has a lot of pomegranate flavor. Oftentimes, grocery stores will sell packaged pomegranate seeds. If not, you can buy a whole pomegranate, cut it in quarters, and pull the flesh apart to easily remove the seeds.
     
  3. Raw fennel can be a turnoff to some; however, the honey dressing really complements its strong flavor.
     

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.

  • 3

    Separate the leaves of kale from the stems and tear into bite-size pieces.

  • 4

    Soak the kale leaves in a large bowl of cold water for a few minutes.

  • 5

    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.

  • 6

    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.

  • 7

    Cut the green apple around the core, then slice thinly. Add to the bowl of fennel.

  • 8

    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 apple and fennel.

Cook Steps

  • 9

    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.

  • 10

    Preheat the oven to 375 degrees.

  • 11

    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.

  • 12

    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.

  • 13

    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.

  • 14

    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.

  • 15

    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.

  • 16

    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.

  • 17

    Heat a large saute pan over medium heat. Add olive oil and warm.

  • 18

    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.

  • 19

    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.

  • 20

    Once you remove the lasagna from the broiler, let it rest for 5 minutes before slicing.

  • 21

    Place the arugula in the bowl with the apple and fennel. Season with salt and pepper, then toss to combine.

  • 22

    Slice the lasagna and transfer a portion to each dinner plate. Serve warm!

  • 23

    Transfer the arugula, green apple and fennel salad with honey vinaigrette to a serving bowl or dinner plates. Ready to eat!

  • 24

    Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!

Produce

  • Baby Arugula (4 Ounces)

  • Fennel (1 Head)

  • Fresh Sage (4 Leaves, 3 Tablespoons)

  • 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 Supplies

  • Aluminum Foil

Appliances

  • Broiler

  • Oven

  • Stove Top

Cooking Equipment

  • Baking Dish, 8"x8"

  • Can Opener

  • Chef's Knife

  • Colander

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Mixing Bowl, Medium

  • Pot, Large (4-6 QT)

  • Saucepan, Medium (2-4 QT)

  • Saute Pan, Large (12" or Larger)

  • Whisk

  • Wooden Spoon

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.

  • 3

    Separate the leaves of kale from the stems and tear into bite-size pieces.

  • 4

    Soak the kale leaves in a large bowl of cold water for a few minutes.

  • 5

    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.

  • 6

    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.

  • 7

    Cut the green apple around the core, then slice thinly. Add to the bowl of fennel.

  • 8

    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 apple and fennel.

Cook Steps

  • 9

    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.

  • 10

    Preheat the oven to 375 degrees.

  • 11

    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.

  • 12

    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.

  • 13

    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.

  • 14

    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.

  • 15

    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.

  • 16

    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.

  • 17

    Heat a large saute pan over medium heat. Add olive oil and warm.

  • 18

    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.

  • 19

    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.

  • 20

    Once you remove the lasagna from the broiler, let it rest for 5 minutes before slicing.

  • 21

    Place the arugula in the bowl with the apple and fennel. Season with salt and pepper, then toss to combine.

  • 22

    Slice the lasagna and transfer a portion to each dinner plate. Serve warm!

  • 23

    Transfer the arugula, green apple and fennel salad with honey vinaigrette to a serving bowl or dinner plates. Ready to eat!

  • 24

    Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!

Veggie Thankful

1hr 40min prep: 16min cook: 1hr 24min

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

Notes:
  1. I've tested this recipe using both savory pumpkin puree and a sweeter pumpkin pie filling. Both were good, and my friends were split on which version they liked best, so go with your pallet. Are you usually a savory, or do you like a bit of sweetness?
     
  2. Buy a good quality, dark red pomegranate juice to ensure it has a lot of pomegranate flavor. Oftentimes, grocery stores will sell packaged pomegranate seeds. If not, you can buy a whole pomegranate, cut it in quarters, and pull the flesh apart to easily remove the seeds.
     
  3. Raw fennel can be a turnoff to some; however, the honey dressing really complements its strong flavor.
     

Ingredients

Produce

  • Baby Arugula (4 Ounces)
  • Fennel (1 Head)
  • Fresh Sage (4 Leaves, 3 Tablespoons)
  • 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)

Equipment

Kitchen Supplies

  • Aluminum Foil

Appliances

  • Broiler
  • Oven
  • Stove Top

Cooking Equipment

  • Baking Dish, 8"x8"
  • Can Opener
  • Chef's Knife
  • Colander
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Mixing Bowl, Medium
  • Pot, Large (4-6 QT)
  • Saucepan, Medium (2-4 QT)
  • Saute Pan, Large (12" or Larger)
  • Whisk
  • Wooden Spoon

Prep Steps

  1. [ Pumpkin and Sage Lasagna ] Pick 4-6 nice looking, whole sage leaves off the stems and set aside for final garnish.
  2. [ Pumpkin and Sage Lasagna ] Pick more sage leaves off the stems, then finely chop to measure the indicated amount.
  3. [ Pomegranate Kale ] Separate the leaves of kale from the stems and tear into bite-size pieces.
  4. [ Pomegranate Kale ] Soak the kale leaves in a large bowl of cold water for a few minutes.
  5. [ Pomegranate Kale ] 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.
  6. [ Arugula, Green Apple and Fennel with Honey Vinaigrette ] 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.
  7. [ Arugula, Green Apple and Fennel with Honey Vinaigrette ] Cut the green apple around the core, then slice thinly. Add to the bowl of fennel.
  8. [ Arugula, Green Apple and Fennel with Honey Vinaigrette ] 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 apple and fennel.

Cook Steps

  1. [ Pumpkin and Sage Lasagna ] 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. [ Pumpkin and Sage Lasagna ] Preheat the oven to 375 degrees.
  3. [ Pumpkin and Sage Lasagna ] 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. [ Pumpkin and Sage Lasagna ] 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. [ Pumpkin and Sage Lasagna ] 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. [ Pumpkin and Sage Lasagna ] 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. [ Pumpkin and Sage Lasagna ] 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. [ Pumpkin and Sage Lasagna ] 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. [ Pomegranate Kale ] Heat a large saute pan over medium heat. Add olive oil and warm.
  10. [ Pomegranate Kale ] 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.
  11. [ Pomegranate Kale ] 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.
  12. [ Pumpkin and Sage Lasagna ] Once you remove the lasagna from the broiler, let it rest for 5 minutes before slicing.
  13. [ Arugula, Green Apple and Fennel with Honey Vinaigrette ] Place the arugula in the bowl with the apple and fennel. Season with salt and pepper, then toss to combine.
  14. [ Pumpkin and Sage Lasagna ] Slice the lasagna and transfer a portion to each dinner plate. Serve warm!
  15. [ Arugula, Green Apple and Fennel with Honey Vinaigrette ] Transfer the arugula, green apple and fennel salad with honey vinaigrette to a serving bowl or dinner plates. Ready to eat!
  16. [ Pomegranate Kale ] Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!
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