Rosemary-Roasted Fall Veggies, Gruyere and Sage Béchamel Lasagna

November 15, 2009

fall, main, winter

Information

Servings: 8
Time: 60 minutes active; 90 minutes total
Price: ~$24.00 total; ~$3.00 per serving
Nutrition (per serving):
Calories: 516
Protein: 26g
Fat: 6g
Saturated fat: 6g
Carbohydrates: 74g
Fiber: 8g
Sodium: 709mg
Cholesterol: 28mg
High In:
Good Source:
Low In:

Ingredients

• 10 oz lasagna noodles
• 1 Tbsp EVOO, divided
• 1 1/2 lbs mushrooms, quartered
• 2 1/2 lbs sweet potatoes, peeled and cubed
• 8-10" fresh rosemary sprig, leaves chopped
• 1 1/2 tsp salt, divided
• 2/3 cup flour
• 6 cups milk
• 1/2 cup onions, chopped
• 1/4 cup fresh sage, chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 2 1/2 cups onions, chopped
• 3 garlic cloves, minced
• 10 oz frozen spinach, chopped
• 4 oz Gruyere cheese, grated
• 3 oz Parmesan cheese, grated

Preparation

1. Preheat oven to 450 degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. Combine cheeses and set aside.
7. 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.
8. 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.
9. 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.