This recipe is based on Roasted Vegetable Lasagne in All about Vegetarian Cooking from The Joy of Cooking.

Did you know that Irma von Starkloff Rombauer, originally from Saint Louis, took her life savings and self-published a book called The Joy of Cooking? Her daughter, Marion, tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.

This recipe can be made vegan and gluten-free and tastes amazing! I never thought I would eat lasagna again after going gluten-free, but here I am making it myself :)

This photo is of a delectable lasagna from Adobe stock, but yours will look different with all the veggies. The original recipe calls for eggplant, but we like it better with mushrooms and broccoli. You can really use any vegetable you have on hand.

I was worried about the Hearts of Palm not having the right texture, but you will be surprised at how much they taste like pasta… a good lower-carb option.

Makes 8-10 servings

2 cups mushrooms (sliced
1 small head of broccoli (chopped)
3 medium zucchini (sliced)
1/2 cup EV olive oil
1 teaspoon sea salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
24 oz marinara or pasta sauce (or roasted tomatoes)
16 oz ricotta cheese (we like Kite Hill for a vegan version)
1/2 cup grated Parmesan cheese (we use Follow your Heart’s vegan version)
2 eggs (can be omitted or subbed with egg substitute)
1 cup Mozzarella cheese (shredded - try Violife brand or you can omit this - I’ve made it without and it turns out great!)
1 pound fresh or dried lasagna (gluten-free options are available - we tried Palmini Hearts of Palm Lasagna sheets with wild success!)
1 cup fresh gf breadcrumbs (optional for topping)
a pinch ground nutmeg (to taste)

Position a rack in the lower third of the oven and another in the upper third. Preheat the oven to 450 degrees F. Lightly oil a 13x9x3-inch baking or lasagna pan. Place vegetables in a large bowl and pour over olive oil mixed with salt and pepper.

Toss the vegetables to coat them. You can place them in the oven in a roasting pan for 40 minutes, stirring halfway through.

Or you can sauté them on the stove until soft (about 10 minutes).

Reduce the oven temperature to 375 degrees F. Bring to a boil 8 quarts water. Check instructions if using Hearts of Palm. Cook lasagna sheets until tender.

Drain and separate the noodles. Keep in a bowl of ice water. Arrange a layer of noodles in your pre-greased pan.

Mix together ricotta cheese, eggs, parmesan cheese, 1/2 teaspoon salt, ground black pepper and ground nutmeg to taste.

Layer 1/3 of the ricotta mixture on the noodles. layer with tomato sauce, roasted vegetables, and mozzarella overed by another noodle.

On top, dust with parmesan, mozzarella, black pepper and gf breadcrumbs. Cover pan and bake for 30 minutes. Uncover and continue to bake for about 15 minutes more, until golden and bubbly.

Let stand for 10 -15 minutes before serving. Cut out slices from the pan, making sure to catch all the sauce and cheese. Enjoy!

To make roasted tomatoes (in lieu of tomato sauce)

3 pounds ripe tomatoes (halved crosswise)

2 tablespoons EV olive oil

sea salt (a generous amount)

ground black pepper (to taste)

Place tomatoes into a large baking pan. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes at 450 degrees F until slightly golden. Remove the tomatoes and their juice and oil and stir well in a bowl. Layer with the roasted vegetables in the lasagna.

For our Thanksgiving dinner, my Mom always makes Deviled Eggs. They’re not vegan… and I would not suggest trying to make them vegan, but don’t worry - I’ll have a fantastic vegan lasagna recipe coming up next month :) (It may include Hearts of Palm…)

In the meantime, you might also check out some of our Vegan Thanksgiving dishes!

Deviled eggs are a family tradition and we enjoy every one. We’ll switch out the yellow mustard for Dijon sometimes, or used smoked paprika, but the basic recipe is the same. My Mom usually doesn’t use relish (keep it simple) and probably doesn’t use these measurements - She makes it by feel :)

This is the classic deviled egg recipe from the Southern Living article “Handsome Devils” which has a lot of amazing different variations of the recipe.

Where did the deviled name come from? According to Daily Meal:

“Deviled eggs were anointed with this mischievous name long after the term "deviled" had already been deemed a descriptor for many other foods. According to the Oxford English Dictionary, in 1786 to "devil" a food meant to cook it with a spicy seasoning or over very high heat. It was thought that this association grew from the similarly high heat presumed from the depths of hell.”

Classic Deviled Eggs

Active 15 min/ Total 40 min - Makes 12

6 large eggs
Ice
2 Tablespoons mayonnaise
1 1/2 Tablespoon sweet or dill pickle relish
1 teaspoon yellow mustard (or Dijon)
1/4 teaspoon salt
1/8 teaspoon black pepper
paprika (to taste)

Fill a large pot with water; bring to a boil over high heat. Carefully lower eggs into the boiling water; cook undisturbed for 11 minutes and 30 seconds.
Fill a large bowl halfway with ice, and add water to cover. Set ice bath aside.
Using a slotted spoon, immediately transfer the cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes.
Working with 1 egg at a time, firmly tap on a flat surface until cracks from all over the shell. Peel under cold running water.
Cut eggs in half lengthwise; remove yolks. Set egg white halves aside. Using a fork, mash together yolks and mayonnaise in a medium bowl. Add relish (if using), mustard, salt and pepper: stir well to combine.
Spoon or pipe about 1 tablespoon yolk filling into each egg white half. Garnish with paprika, if desired. Serve immediately or store, covered, in refrigerator up to 2 days.