PUMPKIN AND SWEET POTATO LASAGNA
Makes 6 to 8 servings (photo on pages 36 and 42)
This cheesy casserole deliciously captures the essence of late fall, and thanks to its generous layers of filling produce, we promise you won’t want for any meat with this hearty dinner.
3 tablespoons unsalted butter
2 medium sweet onions, thinly sliced
⅓ cup all-purpose flour
4 cups whole milk
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 (15-ounce) can pumpkin
1½ cups cottage cheese
1 large egg
12 oven-ready lasagna noodles
1½ pounds sweet potatoes, peeled and sliced ⅛ inch thick
4 cups fresh spinach
10 ounces Gruyère cheese, shredded
Garnish: fresh thyme
1. Preheat oven to 350°. Spray a 13x9-inch cast-iron baking pan with cooking spray.
In a medium Dutch oven, melt butter over medium heat. Add onions; cook, stirring occasionally, until
