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. For even more flavor, fresh Asiago and Gruyère cheeses are mixed into the filling and sprinkled on top. Serve this unique and satisfying dish for Thanksgiving or bring it to a potluck.
What to buy: For this recipe, make sure to use fresh Asiago cheese, which has a mild flavor and semifirm texture. If you can’t find it, you can substitute provolone. Don’t substitute aged Asiago, which is a saltier, firm grating cheese.