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Rosemary-Roasted Fall Veggies, Gruyere and Sage Béchamel Lasagna

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Ingredients

  • 10 ounces lasagna noodles
  • 1 tablespoon olive oil, divided
  • 1 1/2 pounds mushrooms, quartered
  • 2 1/2 pounds sweet potatoes, peeled and cubed
  • 8 10" rosemary sprigs, leaves chopped
  • 1 1/2 teaspoons salt, divided
  • 2/3 cup flour
  • 6 cups milk
  • 3 cups chopped onions, divided
  • 1/4 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

Details

Preparation

Step 1

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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