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Rosemary Roasted Fall Veggies Gruyere and Sage Béchamel Lasagna
Ingredients
- 10 ounces lasagna noodles
- 1 tablespoon olive oil, divided
- 1 1/2 pounds mushrooms, quartered
- 2 1/2 pounds sweet potatoes, peeled and cubed
- 8 10" rosemary sprigs, leaves chopped
- 1 1/2 teaspoons salt, divided
- 2/3 cup flour
- 6 cups milk
- 3 cups chopped onions, divided
- 1/4 cup chopped fresh sage
- 6 garlic cloves, minced, divided
- 1 bay leaf
- 10 ounces frozen spinach, chopped
- 4 ounces gruyere cheese, grated
- 3 ounces parmesan cheese, grated
Instructions
Rosemary-Roasted Fall Veggies, Gruyere and Sage Béchamel Lasagna serves 8 original recipe by Food52.
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