I assembled and baked the lasagna in the morning before we left for my sister's house - about an hour and a half away. We brought the Autumn Vegetable soup - ready to re-heat - and the chopped tomatoes, chopped collard greens, some frozen chopped kale from earlier in the season, some frozen chopped red and yellow peppers, lemon juice, spices, etc, to add and cook a bit before serving. We also brought the Apple Cranberry chutney I made the other day and a jar of Sweet Corn Relish I canned in October (my second try at canning - a story for another day).
Everyone brought something and everyone helped. Our Thanksgiving menu looked something like this:
Starters: veggies & dip & Red pepper Hummus
assorted cheeses & crackers & grapes
goat cheese rolled in cranberries
Autumn Salad (greens with celery, apples, dried cranberries and candied pecans and balsamic vinagrette)
Autumn Vegetable soup with grated Parmesan cheese
Turkey & Dressing
Butternut Squash Lasagna
Mashed parsnips and carrots
Perfectly cooked green beans with sauteed onions and sliced almonds
Baked Sweet potatoes
Cranberry sauce, Chutney, Corn Relish
Apple, pumpkin, & pecan pies, cranberry bread, chocolate chip cookies & Jello - because we always have Jello.
Everything was very, very good.