The sweet potato and spinach lasagna that will make you a star of your next family get together. Sweet potatoes, spinach and portabella mushrooms in a rich bechamel sauce.
I may have gone overboard with the cheese in this one.
So sue me - I like cheese.
This is one of those posts that I have rewritten several times over the last year. There is an issue that needs addressing. But I worry someone will leave feeling a bit - well, hurt or un-appreciated. I've weighted the issue between that saying that if you don't have anything nice to say, don't say anything at all, and the fact that I think people really need to know.
We need to discuss the vegetarian lasagna issue. The longer I have been vegetarian, the more I have grown to despise lasagna. It feels like it is always the vegetarian choice. "Well, we have a vegetarian lasagna."
Oh, good. I wonder if I will like it better than the one I had last week? Maybe I could do a taste test?
Sure, I'm all for layers of cheese and sauce and noodles. I like these things. But I can only take so much. After awhile it becomes the same ol' same old. It's not special, certainly not very adventurous. And sometimes I need adventure. Variety at the least.
It's the curse of the non-omnivorous. I understand. Lasagna is substantial. It takes time to make. It requires effort and shows love. It says you care. It's also a complete meal all in itself. The giver of the lasagna can feel at-ease that they did not give a mere side dish. The receiver of a lasagna is not burdened with something that requires assembly before serving. Reheat and eat. It's easy. It keeps and freezes well too.
The moral of this story is simple if you are going to make a lasagna for a vegetarian friend, know that they have had their fair share of vegetarian lasagna. So make them something different. Something special. It doesn't necessarily have to clog an artery either.
This is my answer the vegetarian lasagna issue. Yes - it is lasagna. But is so, so different from any other. There is not a tomato in sight.
How to make Sweet Potato Lasagna:
-
First you make the béchamel sauce: add flour to a large sauce pan over medium heat. Gradually add milk, stirring with a whisk. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. Bring the mixture to a boil; cook 1 minute or until thick. Strain béchamel through a sieve over a bowl, and discard solids. Set aside. Can be made up to 2 days ahead and kept refrigerated.
-
Next prepare spinach layer: Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 1/2 cups onion and garlic; sauté 3 minutes. Add 1/2 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts. Set aside.
-
Next prepare mushrooms and sweet potatoes: Preheat oven to 450°. Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray. Bake at 450° for 15 minutes. You want nicely soft and roasted veggies.
-
Finally, you get to assemble the lasagna, layers are as follows:
- bechamel
- noodles
- 1/2 mushoom and sweet potato mixture
- bechamel
- all the spinach mixture
- bechamel
- cheeses
- noodles
- 1/2 mushoom and sweet potatos
- bechamel
- cheese
- noodles (whatever is left)
- remaining bechamel
-
Bake at 450° for 20 minutes. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.
Sweet Potato and Portobello Lasagna
Ingredients
Bechamel Sauce
- 2/3 cup all-purpose flour
- 6 cups milk 1%
- 1/2 cup onion finely chopped
- 1/4 cup chopped fresh sage
- 1 shallot finely chopped
- 1/2 teaspoon sea salt
- 1 bay leaf
Filling:
- 1 tablespoon olive oil divided
- 2 1/2 cups finely chopped onion
- 3 garlic cloves minced
- 1 teaspoon sea salt divided
- 1 10-ounce package fresh spinach
- 8 cups chopped portobello mushroom caps about 1 1/2 pounds
- 6 cups 1/2-inch cubed peeled sweet potato about 2 large
- Cooking spray
- 3 cups grated Italian cheese mix mozzarella, provolone, parmesan or some variation
- 1 package of fresh lasagna noodles 6 sheets
Instructions
- To prepare béchamel, add flour to a large sauce pan over medium heat. Gradually add milk, stirring with a whisk. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. Bring the mixture to a boil; cook a few minutes or until thick. Strain béchamel through a sieve over a bowl, and discard solids. Set aside. Can be made up to 2 days ahead and kept refrigerated.
- To prepare spinach layer: Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 1/2 cups onion and garlic; sauté 3 minutes. Add 1/2 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts. Set aside.
- To prepare mushrooms and sweet potatoes: Preheat oven to 450°. Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray. Bake at 450° for 15 minutes.
- Assembly: Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 1 and 1/3 noodles over béchamel; top with half of mushroom mixture, 1 1/2 cups béchamel, and 2/3 cup cheese mixture. Top with another layer of noodles, all of the spinach mixture, 1 1/2 cups béchamel, and 2/3 cup cheese mixture. Top with layer of noodles, remaining mushroom mixture, 1 1/2 cups béchamel, 2/3 cups of cheese and last pieces of noodles (you will likely have 1 sheet left, cut it into thirds and lay on top, its okay if the pieces leave spaces). Spread remaining béchamel over noodles. Bake at 450° for 20 minutes. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.
Notes
More high protein vegetarian recipes for your holiday table:
Edamame & Beet Salad {vegan}
Hi, I'm Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!
ClinicalPosters.com (@ClinicalPosters) says
Though I'm a vegetarian, I must admit that I'm not a fan of white-sauce lasagna. Grill veggies, season ricotta, add mozzarella, dredge with marinara with garlic and oregano. That's Italian!
Trish @infinebalance says
And that sounds wonderful
Tiffany Myers says
Trish, I'm making this as a meal for another family next week. I'll be dropping it off in the morning, and they will be reheating it for dinner. So I will need to make it 24 hrs before they will eat it. Do you have any suggestions for how to do that? Should I just assemble it in the 13X9 pan, and have them bake it? Should I bake the initial 20 mins, but not the last 10 (the browning part), letting them complete that when they reheat it?
Trish @infinebalance says
Hi Tiffany! I would assemble and have them bake it. The texture might not be as creamy, but it will still be nice. Keep it refrigerated until it is ready to go into the oven. It will likely need an extra 10mins in the oven before adding the cheese. You may want to instruct them to keep it covered during that first 30 mins to keep it from drying out. Then uncover and add a bit more cheese and bake for the last 10 to brown the top. Hope that helps.
Tiffany Myers says
Sounds great! I am working on it now. I think I might make a little extra bechamel, since you mentioned it might not be as creamy if assembled 24 hours in advance. I'm going to use 2% milk also, hoping that will help. Thanks!