A hearty oven-to-table dish is a necessary element of any cook’s repertoire. When it’s also freezable and suitable for vegetarians, well, you know it’s a keeper. This lasagna is full of satisfying cool-weather ingredients and tastes even better when it’s made in advance, giving the flavors a chance to mingle.
What to buy: Look for unsweetened chestnut purée in most grocery stores or gourmet markets. We like Clement Faugier brand. If you can’t find chestnut purée, just thinly slice some jarred, roasted chestnuts and scatter them across the filling as you layer the lasagna.
We used Gorgonzola picante in this recipe, though you can substitute another variety of Gorgonzola or just about any other type of blue-veined cheese.
Game plan: You’ll need to make the Béchamel Sauce before you begin.
Make a double recipe and keep one lasagna in the freezer for when company’s coming. Then simply leave it to defrost overnight in the fridge and pop it in the oven an hour before guests arrive.
Beverage pairing: Stoller Chardonnay, Oregon. Rich squash, mushrooms, decadent cheese—all things that are good with Chardonnay. In this case, a wine from Oregon is a good choice, as it has all the fruit of a California Chardonnay but maybe a little more backbone to stand up to all that cheese.