As Thanksgiving nears this week, a holiday where we take a few moments to appreciate and be grateful for family, friends, health, and delicious food on the table, I’d like to share something I’m thankful for: Capello’s! This local gluten-free food company is a lifesaver! I can still enjoy some of my favorite dishes, without the grain AND I get to support a local business in the process. Gluten-free pizzas, pasta, and cookie dough…bring it on! Thank you for your delicious products and super cool vibe, Capello’s. I’m a lifer.
(photo courtesy of Cappello’s FB page)
Specifically, Capello’s Lasagna Sheets have contributed in a big way to this Autumn Lasagna Pie. They’re slightly salty and just the right texture. This pie is a perfect meal for Fall or an unexpected dish for Thanksgiving potlucks. It feeds large groups and falls into that comfort food category, which I always crave this time of year. Serve it as a one-dish meal or pair it with a simple salad and crusty garlic bread.
There’s an obvious autumnal feel in the layers of veggies and herbed goat cheese, yet the recipe preserves the simplicity of a traditional lasagna with a marinara variation and ricotta blend.
I cooked and served this meal for our dear friends at our mountain house in Winter Park, CO on a chilly night. And since it’s not the healthiest of meals to begin with, why not serve it with fudgy flourless brownies! This recipe is one of my favs from Oh She Glows. The pups didn’t mind the vanilla ice cream either ;-).
Because I rarely cook or clean without listening to some tunes, my playlist for this meal prep included anything by Tom Petty. When I first experimented with this recipe it was the weekend of what would have been his 67th birthday. It was the perfect backdrop to a yummy meal with even better company.
Swaps and Subs: It’s just as yummy with the sausage removed if you’re vegetarian or prepping a “meatless Monday” dinner like we tend to do in our household. Although, I’d recommend adding a sweet potato to the veggie roast for a heartier taste. Top with parsley if you’re feeling fancy.
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Autumn Lasagna Pie
- 8 Tbs olive oil
- Salt + Pepper to taste
- Half bundle of asparagus (chopped bitesize)
- 1 leek (usable parts)
- 8 oz baby portabella mushrooms (one small container)
- 11 oz package butternut squash (pre-cleaned/peeled/cut)
- 2 large parsnips (peeled and chopped bitesize)
- Fresh rosemary, fresh sage, fresh tarragon (minced)
- 1 package of ground Italian sausage (my go-to: Boulder Sausage brand or Canino’s)
- 1 small log plain goat cheese
- 4 oz ricotta cheese
- 8 oz mozzarella cheese (1 bag)
- 1 jar marinara sauce (I used Mezzetta’s Truffle, Porcini, and Cream
- Preheat oven to 350 degree
- Heat 2 Tbs of olive oil in large saucepan. Add chopped asparagus, leeks, and mushrooms and season with s+p. Sautee on low for 15 minutes.
- In second saucepan, brown sausage until fully cooked through.
- Toss squash and parsnips with 2 Tbs olive oil and 2 Tbs (total) of equal parts fresh rosemary, sage, and tarragon. Roast in oven, 350 degrees, for 12 minutes. Toss and roast an additional 10-12 minutes until squash begins to caramelize or brown. Combine with asparagus mixture and set aside.
- Prepare herbed goat cheese. Using handheld or stand-up counter mixer, combine goat cheese, ricotta, 2 Tbs olive oil, and 1 Tbs equal parts rosemary, sage, and tarragon.
- In 9 inch round pan, layer ingredients in the following order: Sauce, lasagna sheets, herbed goat cheese, veggie-load, sausage, mozzarella cheese. Complete for additional 1-2 layers.
- Bake at 350 degrees uncovered for 20 minutes, then cover for remaining 10-13 minutes. Let cool 5 minutes before cutting. Serves six comfortably or four with leftovers.