Recipes: Main Entrees

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Harvest Eating Winter Lasagna

Recipe courtesy of Chef Keith Snow of
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.”



1 lb. 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 below)


Preheat oven to 350º F.

Assemble lasagna as per video using cooked kale, raw sweet potatoes and cooked leeks. Layer with cheese and sauce Bechamel.

Top with remaining cheese and bake until bubbly and starting to brown on top. Sweet potatoes need to be fork tender.

Sauce Bechamel


  • 4 oz. all-purpose flour
  • 4 oz. butter or pure olive oil
  • 2 cups whole milk (scalded, do not boil over!)
  • fresh nutmeg
  • dash of kosher salt & pepper


  1. In sauce pan (rounded sides “saucier”) over medium low heat melt butter or oil, add flour and whisk for 1 minute without adding color.
  2. Whisk in hot milk, continue whisking until sauce starts to get thick, lower heat and season with nutmeg salt and pepper.
  3. Take off heat.

Chef’s Note: The classic version starts with a small piece of white onion and a few bay leaves which are stabbed together using the a few cloves. After the milk steeps with these 3 items, they are removed. I consider these as optional but remember any French chef would freak out and whack you in the head with a pan for omitting these!

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