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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

TEST KITCHEN TIP

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 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 ⅛-inch thick rounds 1 batch Oven-Roasted Tomatoes (see recipe, page 22) fried sage leaves

Béchamel Sauce Preheat oven to 375°F.

TEST KITCHEN TECHNIQUE

To make fried sage leaves, remove stems from 15 to 20 fresh sage leaves. In skillet, heat enough vegetable oil to come ⅛ inch up side over medium heat until oil starts to shimmer. Working in batches, fry sage leaves until bright green and brittle, 15 to 30 seconds (do not brown). Transfer to paper towel-lined plate; sprinkle with salt. Best made an hour before serving.

Assembly

PER EACH OF 16 SERVINGS about 387 cal, 19 g pro, 20 g total fat (11 g sat. fat), 35 g carb (4 g dietary fibre, 10 g sugar), 57 mg chol, 619 mg sodium, 674 mg potassium. % RDI: 43% calcium, 21% iron, 142% vit A, 40% vit C, 43% folate.