Rosemary-Roasted Fall Veggies, Gruyere And Sage Béchamel Lasagna

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Put a large pot of salted water on the stove. Cook lasagna noodles al dente, about 5-6 minutes. Drain and to keep from sticking, put strainer of noodles in a bowl of cold water. Drain noodles right before assembling the lasagna.

3. 3

   Meanwhile put 1/2 Tbsp EVOO, mushrooms and sweet potatoes in a large casserole dish. Add 1/2 tsp salt and rosemary and toss. Put in oven for 25 minutes, tossing half-way through cooking. Remove from oven and set aside when done. Leave oven on.

4. 4

   For the bechamel, put flour in a large pot. Turn heat on medium and slowly pour the milk over the flour, constantly whisking to avoid lumps. Add onions, sage, garlic, salt and bay leaf. Bring to a boil, cook 1 minute and then remove from heat. Set aside. Right before assembling the lasagna, strain bechamel through a strainer or sieve over a bowl pressing against solids to get all the sauce through. Discard solids.

5. 5

   For the filling, heat 1/2 Tbsp EVOO in a medium skillet over medium heat. Add onions and garlic and saute for 3 minutes. Add 1/2 tsp salt and spinach. Saute 2 minutes, remove from heat and set aside.

6. 6

   Combine cheeses and set aside.

7. 7

   To assemble, spread 3/4 cup bechamel in the bottom of a 9x13 casserole dish sprayed with cooking spray. Layer 3 noodles on top. Top with 1/2 of the mushroom mixture, 1 1/2 cup bechamel, and 1/3 cup cheeses.

8. 8

   Top with 3 more noodles, spinach mixture, 1 1/2 cups bechamel, and 1/3 cup cheeses. Top with 3 more noodles, remaining mushroom mixture, and 1 1/2 cups bechamel. Top with last 3 noodles and spread remaining bechamel on top.

9. 9

   Bake for 20 minutes, sprinkle with remaining cheeses and cook 10 minutes more. This is likely to boil over the sides so lay a piece of foil or put a pan in the bottom of the oven. Let stand 10 minutes after removing from oven and serve hot.

No additional tips available.