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Mushroom & Veggie Lasagna

Vegetable Lasagna with sweet potatoes, mushrooms and kale

This lighter, healthier vegetable lasagna is a delicious, hearty winter food. 

Ingredients: 

12 Lasagna noodles

2# Sweet potatoes, peeled & thinly sliced

1/2 c. Parmesan cheese, grated

Bechamel Sauce: 

  • 3 c. low-fat milk, divided
  • 1/2 c. flour
  • 2 oz. cream cheese
  • 1 c. Parmesan cheese, grated
  • 1/2 t. ground black pepper
  • 1/8 t. nutmeg

Cheese Layer:

  • 1 c. Ricotta cheese
  • 1 bunch Farmer Dave's kale

Mushrooms: 

  • 1# Fat Moon Mushrooms, assorted varieties
  • 1 medium onion
  • 2 cloves garlic
  • 1/4 white wine

1. Cook lasagna noodles according to package

2. Parboil sweet potato slices

3. Make Bechamel Sauce

  • Heat 2 1/2 cups of milk until bubbles appear
  • Mix 1/2 cup milk with flour
  • Whisk flour mixture into bubbling milk
  • Continue to heat until thick
  • Stir in cheese and spices

4. Ricotta Mixture

  • Finely chop kale. Boil for 2 minutes and drain.
  • Mix ricotta and kale

5. Mushroom Mixture

  • Sautee mushrooms and onions until beginning to brown.
  • Add garlic and cook for an additional 2 minutes.
  • Deglaze pan with white wine. 

6. Assemble Lasagna

  • 1/2 c. bechamel sauce in bottom of pan
  • Noodles, sweet potato slices, ricotta cheese, mushrooms (3x)
  • Final layer: noodles, shredded cheese

7. Cover and bake at 400 degrees for 45 minutes. Uncover and bake until brown on top. 

Lasagna shown in photo has a single batch of Bechamel Sauce (made with 3 c. of milk.) Bechamel can be doubled if you desire a creamier lasagna. 

 

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