"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetarian Harvest Lasagna Recipe

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This recipe for Vegetarian Harvest Lasagna, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandra Kendel


échamel Sauce:
2 heads garlic
1 tablespoon olive oil
5 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups 2% milk , warmed
1 1/2 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon nutmeg
1 tablespoon water (approx) (optional)
2 pkg (each 312 g) baby spinach
7 cups shredded mozzarella cheese
2 cups finely grated Parmesan cheese
11 to 14 oven-ready lasagna noodles
3 sweet potatoes (about 900 g), peeled and sliced in 1.8-inch thick rounds
1 batch Oven-Roasted Tomatoes (recipe in Cookbook)
fried sage leaves

Béchamel Sauce: Preheat oven to 375°F. Slice off top third of garlic to expose cloves; discard. Drizzle with oil; wrap in foil. Roast on rimmed baking sheet until tender and golden, about 40 minutes; let cool completely. Squeeze cloves into bowl; mash until smooth.
In large saucepan, melt butter over medium heat; whisk in flour. Cook, whisking constantly, for 1 minute. Whisk in milk, sage, salt and nutmeg. Increase heat to medium-high; bring to boil, whisking constantly. Reduce heat to medium; simmer, whisking often, until slightly thickened, 8 to 10 minutes. Remove from heat; whisk in garlic. Let cool slightly, whisking occasionally. Béchamel Sauce will thicken as it cools; thin with water, 1 tbsp at a time, if needed.
Meanwhile, in large dry saucepan, cook spinach over medium-high heat, working in batches and stirring constantly, until wilted, 5 to 7 minutes. (Pan will seem full at first, but spinach will cook down.) Strain; when cool enough to handle, squeeze out excess liquid. Set aside. In large bowl, combine mozzarella and Parmesan. Set aside.
Assembly: In bottom of greased 13- x 9-inch deep baking dish, spread 1 cup of the Béchamel Sauce; arrange 3 to 4 noodles over top, overlapping slightly if needed, and pressing down. Arrange half of the sweet potatoes over top and sprinkle with 2 cups of the mozzarella mixture; top with three-quarters of the spinach. Arrange Oven-Roasted Tomatoes over top. Top with 4 to 5 noodles, breaking to fit, if needed; spread 1 cup of the Béchamel Sauce over top. Top with 2 cups of the mozzarella mixture, remaining sweet potatoes and remaining spinach. Top with 2 cups of the mozzarella mixture and 4 to 5 noodles, pressing down firmly. Spread remaining Béchamel Sauce over top; sprinkle with remaining mozzarella mixture.
Place dish on rimmed baking sheet; cover with greased foil. Bake for 1 3/4 hours. Uncover and continue to bake until cheese is golden, about 15 minutes. Sprinkle with sage leaves; let stand for 20 to 30 minutes before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
See recipe for Oven roasted potatoes.

Try substituting the bechamel sauce with the sauce from the "Cauliflower Mac'n'Cheese recipe.




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