Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

Name: Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 1 liters fat-free milk; 158 milliliters all-purpose flour; 59 milliliters chopped fresh sage; 3 garlic cloves, minced; 113 grams cup shredded Gruyère cheese; 12 precooked lasagna noodles; 1 Tbsp olive oil, divided; 118 milliliters finely chopped onion; 591 milliliters finely chopped onion; 85 grams 3/4 cup grated fresh Parmesan cheese; 680 grams cups chopped portobello mushroom caps (about; 1 teaspoons sea salt; 1 teaspoon sea salt, divided; 2 Tbsps finely chopped shallots; 283 grams package fresh spinach; 1 liters (1/2-inch) cubed peeled sweet potato (about 2 1/2 pounds); 473 milliliters warm water; 9 servings B[SPECIAL_CHAR

Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel might be just the main course you are searching for. One portion of this dish contains around 23g of protein, 9g of fat, and a total of 458 calories. This recipe serves 9. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Autumn event. This recipe is typical of Mediterranean cuisine. A mixture of olive oil, onion, portobello mushroom caps, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert.

Instructions

Preheat oven to 45

Equipment you will use

Oven

To prepare bchamel, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

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Measuring Cup

Knife

Place flour in a Dutch oven, and gradually add milk, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Dutch Oven

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 bchamel through a sieve over a bowl, and discard solids. Set the bchamel aside.

Ingredients you will need

Bay Leaves

Shallot

Onion

Sage

Salt

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Sieve

Bowl

To prepare the filling, heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

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Frying Pan

Add 2 1/2 cups onion and garlic; saut 3 minutes.

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Garlic

Onion

Add 1/2 teaspoon salt and spinach; saut 2 minutes or until spinach wilts. Set aside.

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Spinach

Salt

Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Sweet Potato

Mushrooms

Jelly

Roll

Salt

Cooking Oil

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Frying Pan

Bake at 450 for 15 minutes.

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Oven

Combine cheeses; set aside.

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

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Pasta

Water

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Baking Pan

Drain.

Spread 3/4 cup bchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over bchamel; top with half of mushroom mixture, 1 1/2 cups bchamel, and 1/3 cup cheese mixture. Top with 3 noodles, spinach mixture, 1 1/2 cups bchamel, and 1/3 cup cheese mixture. Top with 3 noodles, remaining mushroom mixture, 1 1/2 cups bchamel, and 3 noodles.

Ingredients you will need

Cooking Spray

Mushrooms

Pasta

Spinach

Cheese