This lasagna has been a favorite in our house for years. It's rich, comforting, and warm; full of fall flavors and tantalizing textures. I thought about coming up with some additional sides or salads to accompany this meal, but it wants for nothing. It's the perfect late fall dinner. With this order, you will receive:
Lasagna with roasted butternut squash, Maplebrook Farm ricotta, browned butter béchamel with rosemary and sage, parmesan, and mozzarella layered with thinly sliced apple, sautéed spinach, garlic, and toasted walnuts. The squashy sauce is rich and luxurious, the apple adds sweetness and texture, and the walnuts provide some meatiness and crunch. One 9" x 6" lasagna in an aluminum pan, weighting 2.25 pounds. This arrives fully baked and ready to be reheated. It does not contain meat. (Allergens: milk, eggs, wheat, tree nuts)
Kale, shaved parmesan, red onion, and VT Cranberry Co. dried cranberries with an apple cider vinaigrette. One quart container, with the dressing on the bottom and everything else on top, ready to be dumped into a bowl and tossed to combine. (Allergens: milk)
Finish this dinner on a sweet note with a Pumpkin Cheesecake Parfait!