Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¼ cup chopped fresh sage
  • 2 cups warm water
  • 6 cups fat-free milk
  • Béchamel:
  • Cooking spray
  • 1 bay leaf
  • 2 ½ cups finely chopped onion
  • + 15 more ingredients
    • 12 precooked lasagna noodles
    • 2/3 cup all-purpose flour
    • 6 cups (1/2-inch) cubed peeled sweet potato (about 2 1/2 pounds)
    • 1 teaspoon sea salt, divided
    • Noodles:
    • 3 garlic cloves, minced
    • Filling:
    • 1 (10-ounce) package fresh spinach
    • ½ cup finely chopped onion
    • 1 tablespoon olive oil, divided
    • 8 cups chopped portobello mushroom caps (about 1 1/2 pounds)
    • 2 tablespoons finely chopped shallots
    • 1 cup (4 ounces) shredded Gruyère cheese
    • ¾ cup (3 ounces) grated fresh Parmesan cheese
    • ½ teaspoon sea salt

Preheat oven to 450°. To prepare béchamel, lightly spoon flour into dry measuring cups; level with a knife. Place flour in a Dutch oven, and gradually add milk, stirring with a whisk. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. Bring the mixture to a boil; cook 1 minute or...

View full recipe at My Recipes

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