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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

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.

Cooking Light NOVEMBER 2003

  • Yield: 9 servings

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.

Nutritional Information

Amount per serving
  • Calories: 418
  • Calories from fat: 20%
  • Fat: 9.5g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1g
  • Protein: 22.3g
  • Carbohydrate: 62.7g
  • Fiber: 6.4g
  • Cholesterol: 24mg
  • Iron: 3.7mg
  • Sodium: 703mg
  • Calcium: 505mg
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Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel recipe

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