Harvest Lasagna

Recipe By kelsoal
Reviews
Prep Time
0
min.
Total Time
1
hr.
30
min.
Servings

6+ servings

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Make It

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  • Preheat oven to 450 degrees F and ready a 9x13 baking dish. Then for roasting cover a baking sheet with parchment paper. Toss vegetables in olive oil and spread in an even layer over baking sheet. Roast for 10 minutes. Stir and roast another (approx) 10 minutes until tender.
  • Reduce oven temperature to 375 degrees F. Heat milk in a microwave safe container on low power until warm (not boiling). Heat butter in a saucepan at medium temp. Whisk in flour and cook for a minute. Slowly pour warm milk in a steady stream. Add salt, pepper and nutmeg. Cook at medium, whisking frequently until thickened (6-10 minutes). Remove from heat. Place vegetable mixture in a food processor and add the milk mixture (béchamel sauce). Puree (this may have to be done in 2 batches).
  • Cover the bottom of 9x13 baking dish with puree mixture and top with noodles. Add another layer of puree on top of those noodles, then sprinkle with both cheeses.
  • Repeat layering 2 more times. Top with last three noodles and remaining puree. Sprinkle with remaining cheese.
  • Cover with foil and bake for 35 minutes. Uncover and bake another 15 or until golden brown and bubbling. Let it rest out of the over for approx. 10 minutes before cutting to let ingredients settle.

Notes

This season I added pieces of pumpkin to my vegetable mixture and it was a very nice combination. It is a sweet fiberous twist on traditional lasagna!

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