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Fall Or Winter Lasagna

keithsnow's picture
This fabulous twist on classic lasagna is perfect for cold weather months when hearty ingredients are bountiful. This recipe uses butternut squash, kale, leeks, sweet potatoes and a classic French Mother sauce called "Sauce Bechamel."
Ingredients
  Leeks 1⁄2 Pound, rinsed
  Sweet potatoes 2 Medium, thinly sliced
  Kale 3 Cup (48 tbs), cooked
  Gruyere cheese 1 Cup (16 tbs)
  Fresh mozzarella 1 Cup (16 tbs)
  Lasagna sheets 1 Medium (no boil, 1 package)
  Sauce bechamel 3 Cup (48 tbs)
  Extra virgin olive oil 2 Tablespoon (+ 1 tablespoon for cooking kale)
  Garlic 1 Teaspoon, chopped finely (+ 1/2 teaspoon for cooking kale)
  Seasoning blend 1⁄4 Teaspoon (Harvest Eating)
  Chicken broth 1 Cup (16 tbs) (for cooking kale)
  Shallot 1 Large, chopped (for cooking kale)
Directions

GETTING READY
1) Slice the leeks roughly and set aside.
2) Preheat oven to 350°F.

MAKING
3) In a large pot, saute the shallot and garlic in olive oil for a few seconds. Then add the kale and chicken broth and cook for about 40 minutes until the kale is soft and tender.
4) In a dutch oven, add the olive oil, leeks, garlic and seasoning. Stir the ingredients and saute until the leeks are tender.
5) In a lasagna tray, assemble lasagna by spreading sauce Bechamel at the bottom, then the lasagna sheets, sweet potato slices, cooked leeks, cooked kale, cheese, seasoning and sauce Bechamel. Repeat to make another layer.
6) Top the layers with the remaining cheese and sprinkle with the seasoning.
7) Bake in the preheated oven for about 35 minutes until bubbly and starting to brown on top. The sweet potatoes should be cooked until they are fork tender.

SERVING
8) Slice the Lasagna and spoon onto a serving plate. Garnish with a rosemary sprig, drizzle with some balsamic syrup and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Lasagna
Interest: 
Winter
Ingredient: 
Sweet Potato

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