Rosemary-roasted fall veggies, gruyere and sage béchamel lasagna
Roast
Italian cuisine
Roasting
If that name doesn't get you drooling, I think your belly may be broken. This is a ridiculously delicious, warm and cheesy in-season main dish that would be great for any chilly weeknight meal and also would make an exceptional vegetarian main for Thanksgiving. Sage-infused, creamy béchamel hug layers of lasagna noodles, sauteed spinach, onions and garlic, and rosemary-roasted sweet potatoes and mushrooms. A combination of tangy gruyere and sharp parmesan compliments the vegetables throughout the layers and forms an amazingly gooey and crunchy crust on top. And it's surprisingly not too high in calories and fat - I'm in heaven!
Share:
0
39
0
Comments