Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Although this hearty dish involves several steps, most can be done a couple of days in advance. Prepare and refrigerate the béchamel, covered, up to 2 days ahead. Refrigerate the mushroom-sweet potato mixture and the spinach mixture separately for up to 2 days.

Yield:

9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 418
Caloriesfromfat 20 %
Fat 9.5 g
Satfat 4.5 g
Monofat 3.2 g
Polyfat 1 g
Protein 22.3 g
Carbohydrate 62.7 g
Fiber 6.4 g
Cholesterol 24 mg
Iron 3.7 mg
Sodium 703 mg
Calcium 505 mg

Ingredients

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

Preparation

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 until thick. Strain béchamel through a sieve over a bowl, and discard solids. Set the béchamel aside.

To prepare the filling, heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 1/2 cups onion and garlic; sauté 3 minutes. Add 1/2 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts. Set aside.

Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray. Bake at 450° for 15 minutes.

Combine cheeses; set aside.

To prepare noodles, soak noodles in warm water in a 13 x 9-inch baking dish 5 minutes. Drain.

Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with half of mushroom mixture, 1 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles, spinach mixture, 1 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles, remaining mushroom mixture, 1 1/2 cups béchamel, and 3 noodles. Spread remaining béchamel over noodles. Bake at 450° for 20 minutes. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.

Peter Berley,

Cooking Light

November 2003
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