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Butternut Squash Lasagna

WITH PROSCIUTTO & CARAMELIZED ONION

Thanksgiving doesn’t always have to be traditional turkey, dressing, ham, and sides. This perfect fall dish is easily one of the best lasagnas of all time. Every layer is cheesy, creamy deliciousness with a slight sweetness from the maple syrup caramelized onions. Crispy prosciutto gives it a little extra crunch.

Andrea LeTard is the author of Andrea’s Cooktales: A Keepsake Cookbook. She runs a full-time Memphis-based cooking business where she’s a recipe blogger, personal chef, cooking instructor, and freelance recipe and culinary writer. Andrea has been featured on Food Network, Cooking Channel, and Today Show. She was chosen as a Top 100 Contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.

Prep Time: 1 hour | Makes 8 Servings

Ingredients:

q 5 cups butternut squash, cubed q 4 Tbsp olive oil q Kosher salt and freshly cracked pepper q 1 Tbsp unsalted butter, plus more for greasing q 2 large sweet onions, thinly sliced q 2 Tbsp maple syrup q 2 Tbsp minced sage q 1 (16 oz) container whole milk ricotta q 1 cup Parmesan q 1 (8 oz) container creme fraiche q 1 tsp anchovy paste (or salt, but I highly recommend the anchovy paste) q 1/4 tsp nutmeg q 1/2 lb no-boil lasagna noodles q 4 oz grated fontina cheese q 8 oz fresh mozzarella pearls or whole mozzarella torn into pieces q 3 to 4 oz prosciutto, torn into pieces

Directions:

Preheat your oven to 350F. On a large baking sheet, toss together the butternut squash, 3 Tbsp of olive oil, 1 1/2 tsp of kosher salt, and 1/2 tsp of freshly cracked pepper. Bake for 25–30 minutes or until soft.

While the squash cooks, heat the other Tbsp of olive oil and butter in a large sauté pan over medium heat. Add the onions, a heavy dash of kosher salt and pepper, and the maple syrup. Cook until brown and caramelized. Add the sage and cook for one more minute.

In a large mixing bowl, add all but 1/2 cup of the cooked butternut squash and roughly mash with a fork or potato masher. Add the caramelized onion, ricotta, and Parmesan. Stir together until combined.

In a medium mixing bowl, whisk together the creme fraiche, anchovy paste, and nutmeg with 1/4 cup of cold water. Keep adding water until smooth and the consistency of white pasta sauce; it should be thin but not watery.

Turn your oven temperature up to 400F, then build the lasagna. Start by greasing an 8 x 12 inch baking dish. Spread a thin layer of white sauce evenly on the bottom. Top with the lasagna noddles, a layer of butternut squash mixture, and a thin layer of white sauce. Repeat 3 more times, ending with white sauce on the top. Evenly sprinkle the fontina, mozzarella, and reserved squash cubes over the top. Top with pieces of the prosciutto. Bake for 30–35 minutes or until golden and bubbly.

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Greek-Inspired Chicken & Zucchini Meatballs with Loaded Rice Salad

This dish is packed full of flavor and nutrients—but low in carbs! Greek-inspired meatballs are served over RightRice, a high-fiber substitute made with a blend of chickpeas, lentils, peas, and rice. Bonus: there’s extra protein. This dish comes together in about 35 minutes!

Prep Time: 35 minutes | Makes 20-25 Meatballs and 4 Servings of Rice Salad

Meatball Ingredients:

q 2 medium zucchini q 2 lbs ground chicken q 3 tsp salt q 6 cloves garlic, minced q 1 tsp red pepper flakes q 1/2 tsp ground cumin q 1/2 tsp black pepper q 1 tsp ground coriander q Zest of 1 lemon q 1 Tbsp fresh oregano, finely chopped q 2 Tbsp fresh mint, finely chopped q 1/2 cup red onion, finely diced

Rice Salad Ingredients:

q 1 package of Garlic and Herb Right Rice (available at Kroger, Whole Foods, The Fresh Market, and Sprouts) q 3/4 cup cherry tomatoes, cut in half q 2-3 mini cucumbers, sliced thinly q 1 bell pepper, diced q 2 Tbsp olive oil q 3 Tbsp lemon juice (about 1 lemon) q 1 tsp salt q 1 Tbsp red wine vinegar q Toppings q 1 cup feta, crumbled q Fresh mint q Fresh dill q Kalamata olives

Directions:

Preheat your oven to 400F.

Grate 2 medium zucchini until you have about 2 cups. Place in a thin kitchen towel and squeeze out as much liquid as you can. Add zucchini to a large mixing bowl.

In the same bowl, add all remaining ingredients except the ground chicken. Mix thoroughly with your hands and then add the ground chicken. Use your hands to mix the ingredients until just evenly combined, and be careful not to over mix. To make the meatballs easier to form, you can refrigerate the mixture for up to an hour, but it’s optional. Use your hands or a scoop to form the meatballs, aiming for about 2 Tbsp in each meatball. This will be a sticky mixture, so feel free to put a little oil on your hands to make it easier. Place them on a greased or lined baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165F.

While meatballs are in the oven, cook Right Rice according to package directions. Prepare the rest by adding the cut veggies to a medium bowl, add dressing ingredients and mix thoroughly. Allow the rice to cool for a few minutes before tossing with the veggies.

Serve meatballs and loaded rice salad topped with fresh mint, dill, crumbled feta, and olives.