Created By: Chef Keith Snow
This fabulous twist on classic lasagna is perfect for cold weather months when hearty ingredients are bountiful. This recipe uses butternut squash, kale, leeks, sweet potatoes and a classic French Mother sauce called “Sauce Bechamel.” Chef Keith Snow demonstrates how-to make this lasagna in this detailed video. This recipe is a fan favorite and many Harvest Eating cookbook owners rave about this recipe.
1 pounds Leeks, cleaned cut up
2 whole Sweet potatoes, sliced thin
3 cups Cooked kale
2 cups Gruyere cheese
2 cups Fresh mozzarella
1 package No-boil lasagna sheets
6 cups Sauce Bechamel (see video player for instructional video)
1. Preheat oven to 350 degrees.
2. Assemble lasagna as per video using cooked kale, raw sweet potatoes and cooked leeks. Layer with cheese and sauce Bechamel.
3. Top with remaining cheese and bake until bubbly and starting to brown on top. Sweet potatoes need to be fork tender.