Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

I followed the recipe exactly and did not have nearly enough seasoning and sauce.  A lot of work for a disappointing result. 

I agree with the others who said the sauce was oddly sweet. I still thought that it was okay but I might try adding something to it to counter the sauce, just not sure what.

This was a huge hit at a pre-Thanksgiving feast. As suggested, I made all the parts ahead of time, and assembled day of (I just brought them to room temp). I used whole milk and increased the fresh sage and S&P in the bechamel sauce, and added a bit of powdered sage to the roasted sweet potatoes. I sauteed the mushrooms in EVOO instead of roasting them, which made a big difference in flavor. I topped the last layer of noodles with bechamel and the cheeses. UPDATE (Sept. 2011). Since this post, I have had three requests for this lasagna from other families. It is not easy to make, nor is it inexpensive, like a regular lasagna. But my vegetarian friends rave about it, and have given me referrals. Gonna figure out a way to make it in smaller sizes.

I really wanted to like this recipe, in theory it sounded so good! I did change a couple of things so it's hard to rate it but the part I didn't like about it was the part I didn't change...I don't like mushrooms so I substituted cauliflower for the mushrooms and I subbed smoked Gouda for the Gruyere. Unfortunately the bechamel is VERY sweet (because of the fat free milk) and it came off making the whole lasagna taste like this weird sweet concoction (especially when paired with SWEET potato). I had to add much more salt as well as a hefty dose of garlic powder and a little black and red pepper to make the sauce taste like more than just plain old milk, I was disappointed that the sage flavor was so mild, it was hardly there. I think there was potential in this recipe, the combo of ingredients are a good start but that bechamel sauce is really just not good in my opinion.