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TEST KITCHEN
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vegetarian harvest lasagna This lasagna is piled high with sweet potatoes and slow-roasted tomatoes, and layered with creamy béchamel sauce— but the secret’s in the fried sage leaves. RECIPE PAUL LILLAKAS & THE TEST KITCHEN PHOTOGRAPHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING LARA MCGRAW 94 | CANADIAN LIVING NOVEMBER 2017
Don’t have time to make OvenRoasted Tomatoes? Squeeze out excess liquid from 2 large cans (each 796 ml) of plum tomatoes. Arrange tomatoes on 2 parchment paper–lined rimmed baking sheets; roast in oven with garlic until slightly dried, 30 to 40 minutes.
VEGETARIAN HARVEST LASAGNA MAKES 12 TO 16 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 4 HOURS
Béchamel Sauce 2 heads garlic 1 tbsp olive oil 5 tbsp unsalted butter ⅓ cup all-purpose flour 4 cups 2% milk, warmed 1½ tsp ground sage 1 tsp salt ½ tsp nutmeg 1 tbsp water (approx) (optional) 2 7 cups 2 cups 11 to 14 3
pkg (each 312 g) baby spinach shredded mozzarella cheese finely grated Parmesan cheese oven-ready lasagna noodles sweet potatoes (about 900 g), peeled and sliced in ⅛-inch thick rounds 1 batch Oven-Roasted Tomatoes (see recipe, page 22) fried sage leaves
