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window.ATGalleries[52479] = {“id”:52479,”type”:”Cooking Lesson”,”images”:[{“image_id”:”1c0359dcda0f675aade887006298d250ebb0d118″,”caption”:”How to make vegetarian lasagna for Thanksgiving. “,”image”:{“id”:”1c0359dcda0f675aade887006298d250ebb0d118″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:40.871-04:00″,”updated_at”:”2016-10-27T16:27:40.871-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22808_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1b60b03fb873d684411078f24a90677194d6db0e”,”caption”:”\u003cb\u003eGrease the baking dish:\u003c/b\u003e Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9 by 13-inch baking dish (glass or ceramic) with cooking spray and set aside.”,”image”:{“id”:”1b60b03fb873d684411078f24a90677194d6db0e”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:41.003-04:00″,”updated_at”:”2016-10-27T16:27:41.003-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22510_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”f006c61fde71b74d4790219380f9ffe5c7be60b7″,”caption”:”\u003cb\u003eSlice and roast the squash:\u003c/b\u003e Peel the squash and thinly slice it crosswise into 1/4-inch thick rounds. Use a spoon to remove the seeds as needed. Sprinkle with salt and lay the squash rings into a single layer on 2 baking sheets. Bake until the rings are tender, about 20 minutes. “,”image”:{“id”:”f006c61fde71b74d4790219380f9ffe5c7be60b7″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:39.309-04:00″,”updated_at”:”2016-10-27T16:27:39.309-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22512_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”51ffd6e4014c0f25756e061abd9b4cb08b251da1″,”caption”:”\u003cb\u003eMake a pumpkin and crème fraîche sauce:\u003c/b\u003e While the squash roasts, place the pumpkin purée, crème fraîche, egg, 1 teaspoon salt, sage, and nutmeg in a large bowl and whisk until smooth. “,”image”:{“id”:”51ffd6e4014c0f25756e061abd9b4cb08b251da1″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:39.359-04:00″,”updated_at”:”2016-10-27T16:27:39.359-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22519_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”31b172ccd2fb524fa998f5c5dd86cd7fe4f6223b”,”caption”:”\u003cb\u003eBuild the lasagna:\u003c/b\u003e Once the squash is roasted and cool enough to handle, build the lasagna. Spread about a 1/4 cup of pumpkin sauce in a thin layer on the bottom of the baking dish. Top with a layer of lasagna noodles and a layer of squash. “,”image”:{“id”:”31b172ccd2fb524fa998f5c5dd86cd7fe4f6223b”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:39.758-04:00″,”updated_at”:”2016-10-27T16:27:39.758-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22559_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”7d530e7b1ca70c1535a0b0f83bdd29b73ae32b04″,”caption”:”Top with 1/2 cup of sauce.”,”image”:{“id”:”7d530e7b1ca70c1535a0b0f83bdd29b73ae32b04″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:39.968-04:00″,”updated_at”:”2016-10-27T16:27:39.968-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22567_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8973d77c4bb6179f7934903451865ccc710d6523″,”caption”:”Sprinkle with 1/2 of the arugula.”,”image”:{“id”:”8973d77c4bb6179f7934903451865ccc710d6523″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:39.908-04:00″,”updated_at”:”2016-10-27T16:27:39.908-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22568_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”da5b623e810c30b32f2402c4126c0286f405af71″,”caption”:”Sprinkle with 1/3 of the Fontina. Repeat layering with noodles, squash, 1/2 cup of sauce, the remaining arugula, and 1/3 of the Fontina. Top with the remaining noodles, pumpkin sauce, and Fontina.”,”image”:{“id”:”da5b623e810c30b32f2402c4126c0286f405af71″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:39.925-04:00″,”updated_at”:”2016-10-27T16:27:39.925-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22573_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”69c75fbd83a0338969e4c8971bd1e5dfa0c1e2d7″,”caption”:”\u003cb\u003eFinish with Parmesan and sage:\u003c/b\u003e Top with the sage and Parmesan.”,”image”:{“id”:”69c75fbd83a0338969e4c8971bd1e5dfa0c1e2d7″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:40.498-04:00″,”updated_at”:”2016-10-27T16:27:40.498-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22624_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ec29196266c71d09b9e37624303b9e5afda9770f”,”caption”:”\u003cb\u003eBake the lasagna:\u003c/b\u003e Bake until the noodles are tender, the cheese is golden brown, and the sauce is bubbly, 40 to 45 minutes.”,”image”:{“id”:”ec29196266c71d09b9e37624303b9e5afda9770f”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:40.725-04:00″,”updated_at”:”2016-10-27T16:27:40.725-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22771_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6e9d06bb5cf81457be5f00dd0856490ede6b3e03″,”caption”:”\u003cb\u003eCool briefly:\u003c/b\u003e Cool for at least 15 minutes before slicing and serving. “,”image”:{“id”:”6e9d06bb5cf81457be5f00dd0856490ede6b3e03″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T16:27:40.934-04:00″,”updated_at”:”2016-10-27T16:27:40.934-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_Lasagna_22812_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
One of the fondest Thanksgiving memories of my childhood was the year my mother tried to serve us a completely vegetarian Thanksgiving. We had just relocated to a new city after my mother had finished graduate school; we didn’t have friends or family to celebrate with, and I’m sure that money was tight that year. And what was the centerpiece of this event? A ham-roasted eggplant.
Picture a spiral-cut eggplant turned black from roasting with a brown-sugar glaze and served on a platter much too large for its puny size. My mother presented it so lovingly to the table, with the same flair as the real deal. At the same time, my brother and I promptly burst into uncontrollable fits of laughter, and our exhausted mother plopped down and joined in on the guffaws. No one touched the eggplant ham and the three of us filled up on sides, gathered around the tiny table in our new rental apartment.
<p><a href=’http://www.thekitchn.com/how-to-make-vegetarian-thanksgiving-lasagna-237532′><strong>READ MORE »</strong></a></p>
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