Vegetable Lasagna for two

Serves 2

For the Mornay Sauce

• 3 tablespoon butter
• ¼ cup flour 
• 2 cups milk
• ½ pound taleggio or semi soft cheese, rind removed, cubed
• Salt and pepper

For the Lasagna

• 1 pint warm Mornay Sauce 
• 2 Sweet potatoes
• 3-4 carrots
• Black Pepper
• Salt
• 1 wedge parmesan cheese, grated
• 1 box dried lasagna or fresh sheets if you can find them 
• Vegetable oil for baking dish

Directions:

Parboil and cool pasta ahead of time.

For the Mornay Sauce

• Melt 3 tablespoon butter in a small saucepan and whisk in flour to incorporate, pour in milk and whisk vigorously until thickened. 
• Add cheese and whisk over medium heat until cheese is melted.
• Remove from heat and finish with salt and black pepper.

For the Vegetable Lasagna

• Preheat oven to 350ºF
• Rinse and scrub sweet potatoes and carrots to remove any soil, shave on a mandoline over a bowl to the same thickness as the lasagna sheets, salt liberally and allow to rest until they start to purge water and wilt.
• Coat the inside of your terrine with vegetable oil making sure to reach into the corners and up the sides wiping clean with a paper towel.
• Start with a layer of freshly grated parmesan, then add lasagna noodles, Mornay sauce, shaved vegetables, and another lasagna sheet, repeat until it reaches the top of terrine with the last layer topped with Mornay sauce and cheese.
• Bake until lightly browned on all sides. If the top is browning too quickly, cover the pan with foil while baking. Bake the terrine on a parchment lined sheet tray to manage cleanup.
• Remove from the oven and allow to cool and refrigerate covered if needed. 
• When ready to serve, slice the lasagna and bake the individual portions at around 350ºF until hot and bubbly.

Substitutions From Dr. Amy Sapola: