LASAGNA WITH FALL BEGETABLES, GRUYERE, AND SAGE BECHAMEL
Categories Mushroom Pasta Bake Vegetarian Casserole/Gratin Squash
Yield 8 Servings
Number Of Ingredients 22
Steps:
- BECHAMEL: 1. Place flour in a Dutch oven, and gradually add milk, stirring with a whisk. 2. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. 3. Bring the mixture to a boil; cook 1 minute or until thick. 4. Strain béchamel through a sieve over a bowl, and discard solids. Set the béchamel aside. FILLING: 1. 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. 2. Add 1/2 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts. Set aside. 3. 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. 4. Combine cheeses; set aside. NOODLES: 1. Soak noodles in warm water in a 13 x 9-inch baking dish 5 minutes. Drain. ASSEMBLY: 1. Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. 2. Arrange 3 noodles over béchamel; top with half of mushroom mixture, 1 1/2 cups béchamel, and 1/3 cup cheese mixture. Repeat and top with 3 noodles. Spread remaining béchamel over noodles. 3. Bake at 450° for 20 minutes. 4. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.
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