Rosemary-Roasted Fall Veggies, Gruyere and Sage Béchamel Lasagna

Rosemary-Roasted Fall Veggies, Gruyere and Sage Béchamel Lasagna

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  • Prep Time


  • Total Time


  • Servings



  • 10

    ounces lasagna noodles

  • 1

    tablespoon olive oil, divided

  • pounds mushrooms, quartered

  • pounds sweet potatoes, peeled and cubed

  • 8

    10" rosemary sprigs, leaves chopped

  • teaspoons salt, divided

  • cup flour

  • 6

    cups milk

  • 3

    cups chopped onions, divided

  • ¼

    cup chopped fresh sage

  • 6

    garlic cloves, minced, divided

  • 1

    bay leaf

  • 10

    ounces frozen spinach, chopped

  • 4

    ounces gruyere cheese, grated

  • 3

    ounces parmesan cheese, grated


Preheat oven to 450 degrees F. Put a large pot of salted water on the stove. Cook lasagna noodles al dente, about 5-6 minutes. Drain and to keep from sticking, put strainer of noodles in a bowl of cold water. Drain noodles right before assembling the lasagna. Meanwhile put 1/2 Tbsp EVOO, mushrooms and sweet potatoes in a large casserole dish. Add 1/2 tsp salt and rosemary and toss. Put in oven for 25 minutes, tossing half-way through cooking. Remove from oven and set aside when done. Leave oven on. For the béchamel, put flour in a large pot. Turn heat on medium and slowly pour the milk over the flour, constantly whisking to avoid lumps. Add onions, sage, garlic, salt and bay leaf. Bring to a boil, cook 1 minute and then remove from heat. Set aside. Right before assembling the lasagna, strain béchamel through a strainer or sieve over a bowl pressing against solids to get all the sauce through. Discard solids. For the filling, heat 1/2 Tbsp EVOO in a medium skillet over medium heat. Add onions and garlic and saute for 3 minutes. Add 1/2 tsp salt and spinach. Saute 2 minutes, remove from heat and set aside. Combine cheeses and set aside. To assemble, spread 3/4 cup béchamel in the bottom of a 9x13 casserole dish sprayed with cooking spray. Layer 3 noodles on top. Top with 1/2 of the mushroom mixture, 1 1/2 cup béchamel, and 1/3 cup cheeses. Top with 3 more noodles, spinach mixture, 1 1/2 cups béchamel, and 1/3 cup cheeses. Top with 3 more noodles, remaining mushroom mixture, and 1 1/2 cups béchamel. Top with last 3 noodles and spread remaining béchamel on top. Bake for 20 minutes, sprinkle with remaining cheeses and cook 10 minutes more. This is likely to boil over the sides so lay a piece of foil or put a pan in the bottom of the oven. Let stand 10 minutes after removing from oven and serve hot.


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