Vegetarian Butternut Squash and Swiss Chard Polenta Lasagna Recipe

Making lasagna takes time and effort, but when you’re done, you have a huge pan of food to feed a crowd. This vegetarian version swaps in layers of polenta for the noodles and has roasted butternut squash and herbed ricotta cheese mixed with Swiss chard stacked in between.

INGREDIENTS

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

Click here for the instructions.