I slept through three alarms this morning.

If you know me, you know how absurd this is since I am pretty much a human 6AM alarm clock who kind of just sets the alarms for posterity.

But this is pretty much what happens when, on the day before the day before Christmas you realize you have never once in the past year used the KitchenAid pasta maker attachment for your stand mixer that you got for Christmas last year, and since you have a guilt complex three hundred miles wide, well…

…you decide to remedy this quite perturbing situation.



And that, my friends, is how I found myself standing in front of a stove for four hours yesterday making nothing that resembled anything that was going to appear on my Christmas table, which of course resulted in me staying up way later than I intended doing the things that I actually should have been doing.

I’m so full of good decision making skillz I can hardly stand it.


So I’m not really sure what my point is. Make this? Don’t make it?  I’m confused.

It’s really delicious.  You just can’t go wrong with a dish that involves a (lighter) bechamel, butternut squash, swiss chard and gruyere, and you could totally not be a psycho who insists on making her own pasta, which will save you about an hour and a half and will be just as delicious.  I think it would be absolutely stunning on a Christmas table, but if you decide to hold off until after the holidays, I totally understand and respect you for being a much more reasonable person than I.

And with that I have to go try my hand at making macarons. For the first time ever.  {Seriously, I have a problem.}

But before I go, I just want to wish you all a Merry Christmas and Happy Holidays!! I’ll be back on Wednesday with something healthy.delicious so we can all start atoning for our cookie sins well before the new year.

And if you make anything winter squash-infused this week, feel free to link up here for week 9 of Heather’s and my 12 Weeks of Winter Squash!


Lasagna of Fall Vegetables, Gruyere and Sage Bechamel
Serves 8, adapted from Peter Berley

For the noodles:

  • 2 cups all-purpose flour
  • 3 large eggs

For the bechamel: 

  • 1 quart almond or regular milk
  • 1/2 cup diced onion
  • 1 large shallot, finely chopped
  • 1/4 cup fresh sage, coarsely chopped
  • 1 tbsp butter
  • 6 tbsp all-purpose flour

For the vegetable filling: 

  • 3 lb butternut squash, peeled seeded and cut into 1/2-inch cubes
  • 3 tbsp olive oil, divided
  • salt and freshly ground black pepper
  • 2 dried ancho chilis, stems and seeds removed
  • 1 large onion, diced
  • 2 cloves garlic, finely chopped
  • 2 bunches swiss chard, leaves torn into strips
  • 8 oz gruyere, coarsely grated
  • 4 oz parmesan cheese, finely grated


  1. Crack the eggs into a bowl and beat them with a fork.
  2. Place the flour in the bowl of a food processor fitted with a steel blade. Add the egg mixture and pulse until the dough comes together into a ball. Knead for 2-3 minutes on a floured surface. Test the dough for stickiness by inserting the tip of a clean finger into the ball. If dough sticks to it, then add more flour and knead until smooth.
  3. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  4. Divide the dough into four equal parts. Roll each piece using a hand-cranked machine to the finest setting or a KitchenAid attachment to a thinness of 6.  Cut the noodles to fit the length of the pan that you’ll be making the lasagna in. Lay the pieces on floured wax or parchment paper without touching each other. As each sheet fills up, top it with another piece of lightly floured paper and set noodles on top. Repeat with remaining dough.
  5. Preheat the oven to 450.
  6. In a large bowl, toss the squash with 2 tbsp olive oil, salt and black pepper. Spread the mixture on a large baking pan and roast for 25-30 minutes or until squash is tender. Set aside.
  7. While the squash is cooking, make the bechamel. In a deep saucepan, bring the milk to a boil and then immediately remove from heat. Stir in the onion, shallots, and sage. Cover and let stand for 30 minutes. Strain and discard the solids.
  8. Saute the flour and butter over medium heat, stirring constantly, 3 minutes. Whisk in the milk and bring to a simmer. Cook 20 minutes on low until thick.
  9. Cut open the chiles and discard the seeds and stem. Place in a bowl of boiling water for 8-10 minutes or until soft. Drain.
  10. Saute the onion in the remaining tbsp of olive oil with 1/2 tsp salt over medium heat for 5-7 minutes or until softened. Stir in the garlic and chiles. Saute 3-4 minutes longer.
  11. Add the swiss chard leaves to the pan and saute until wilted, about 4 minutes.  Toss swiss chard/onion mix with butternut squash. Season to taste with salt and pepper.
  12. Mix the cheeses together in a large bowl.
  13. Spread 1/4 of the bechamel on the bottom of a 9×13-inch lasagna pan. Top with a layer of noodles, slightly overlapping. Spread 1/2 of the veggies over the noodles along with 1/3 of the cheese mix.
  14. Add a second layer of pasta and top with 1/4 of the sauce, then the remaining veggies and another layer of cheese. Add a third layer of lasagna noodles and top with remaining bechamel and cheese.
  15. Cover the pan loosely with foil and bake 20 minutes. Remove the foil and bake uncovered for 20 minutes.  Allow the lasagna to rest for 10 minutes before serving.


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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62 Responses to Lasagna of Fall Vegetables, Gruyere and Sage Bechamel {twelve weeks of winter squash}

  1. Anything with gruyere cheese has gotta be good! And fall veggies? And sage bechamel? Total winner, this dish. 🙂
    Happy holidays, Joanne!!

  2. Pam says:

    Love this! Here’s wishing you the best over the holidays!

  3. Oh, you so had me at ‘gruyere’.

    Happy Holidays to you!

  4. Simply Life says:

    i can’t believe you made your own pasta!

    merry christmas!

  5. Tandy says:

    I hope you get to use it more often next year and good luck with your macaroons 🙂

  6. Marcia says:

    I have four butternut squashes. I will have to try something like this. Or maybe pizza. Maybe tonight? I was going to cook up the official dinner tonight, but maybe save the ham for tomorrow…

    At least one of the squashes is destined to become baby food. Have to decide what to do with the rest. Generally I just like it in soup or roasted. But sometimes, I want to try something special.

  7. Big Dude says:

    Very creative Joanne. Hope you have a great Christmas.

  8. Danielle says:

    This looks decadent! Hey – I featured your Mole in my bookmarks on Saturday.

  9. Foodycat says:

    That looks so delicious! I’ve been lightening up my bechamel by using half vegetable stock and half skim milk. It still tastes really creamy and delicious but with far fewer calories.

  10. Elizabeth says:

    This is so impressive! Have a wonderful holiday and hopefully see you later this week!

  11. Looks fantastic!
    Merry Christmas, Joanne. Wishing you a very happy New Year!

  12. Mary says:

    What a lovely feast, Joanne. This looks delicious. I hope you have a wonderful holiday. Hugs and Christmas blessings…Mary

  13. Mission accomplished – this lasagna is a thing of beauty. I’d actually love a pan of just this on my Christmas table today. Now go get on with your day 😉

  14. Um can I please please join your Christmas dinner? Merry Christmas, love!

  15. Cathleen says:

    I have yet to buy a stand mixer. It is restricting the amount of delicious goodies I can make which is kind of upsetting.
    This looks fantastic! I love lasagna so much

  16. Survey says make it! There is definitely something about the holidays that encourage me to sleep in too. Who knows. But making this is a GREAT reason to stay awake late!

  17. Cara says:

    I can’t think of a better way to break in that pasta roller 🙂 Merry Christmas!

  18. Amy says:

    Oh my gosh, too funny – I spent 3 hours yesterday, hunched over, wrapping presents (which this 43 year old body can’t take), and then spent another 2 hours+ making Smitten Kitchen’s Mushroom Lasagna for Trevor (because I promised him.) My body is killing me today and I am so eternally grateful my sister hosts Christmas. Because if I had to clean the house, I might cry. An ocean.

  19. london bakes says:

    I had something similar when we went out for dinner at the weekend but this version looks even better! Merry Christmas Joanne.

  20. Sippity Sup says:

    You are right about bechemel. It’s like alchemy. Hoe can those simple ingredients come together to create something so nuanced, rich and delicious? GREG

  21. Merry Xmas and all the best for 2013. Am sure the macarons will turn out perfect

  22. That Girl says:

    Seriously, lasagna with fresh noodles is my favorite kind of lasagna

  23. i love béchamel sauce. so so good. and homemade noodles? even better! merry christmas!

  24. Hotly Spiced says:

    Ahhh, the time you spent making this reminded me of the amount of time I spent making a gingerbread house that caused me to run enormously behind schedule which is why I’m up so early on Christmas morn – I have three recipes to make and a turkey to stuff before 10am. Well…at least your lasagne looks amazing unlike my little house. Merry Christmas to you and all your family, Joanne xx

  25. bellini says:

    I won a KitchenAid mixer and ordered a pasta roller from Amazon for Christmas which sadly had not arrived yet….sigh. In the New Year we may see some homemade pasta.

  26. I just want to tear that top layer of perfectly browned cheese right off the top and pluck it right into my mouth! And I do love swiss chard and all the veggies too 🙂 But the perfectly browned Gruyere, mmm! yes!

  27. I just got the pasta attachment for my kitchenaid mixer for a wedding present and I’ve been wanting to use it…now I have the perfect recipe! Looks delicious, Joanne! I hope you have a wonderful holiday with your family 🙂

  28. Yum Yum Yum!! I’ve made a butternut squash lasagna also with a sage bechemel but I love the addition of gruyere and swiss chard. Can’t wait to amp up my usual squash lasagna. Happy Holidays!

  29. OohLookBel says:

    Have a great Christmas, Joanne. It’s sure to be delicious!

  30. Pam says:

    Merry Christmas Joanne!!

  31. Sharmila says:

    You had me at gruyere. No seriously, I’m the one with the problem, a cheese problem apparently. Happy holidays!!

  32. I give you credit for making homemade pasta. Your lasagna looks amazing!! I would love to have this at my dinner table. Right now, I still have no idea what to make for Christmas dinner!! Merry Christmas to you and your family!!

  33. Beth says:

    I know this Christmas will be different for you, without your dad. I’m keeping your family in my thoughts and prayers. Hoping you can cherish many happy memories of your father.

  34. Homemade pasta, yes. Veggies in my lasagna, yes. Gruyere, yes. This dish is an absolute winner! I’m a little jealous of your Kitchenaid though, I don’t have one. 🙁

  35. A wonderful lasagna and I really love it loaded with veggies.
    I wish you and your family a peaceful and blessed holiday season!

  36. Your lasagna looks beautiful and sounds wonderful. Have a wonderful Christmas day.

  37. Merry Christmas friend! I hope you have an awesome holiday. Enjoy the rest of your Christmas eatin’!

  38. Candace says:

    Merry Christmas, Joanne! I had a very similar lasagna for Christmas eve here with the family. I love that yours had chard and gruyere! I’m going to have to try that next time. I hope you and your family have a nice holiday. You are in my thoughts. *hugs*

  39. A great Boxing day recipe and one that can easily be converted to vegan 🙂 Cheers for this great idea and for something to do while yesterdays overindulgence settles in my stomach ;). I can sit on a stool and make pasta!

  40. Hannah says:

    I don’t know how anyone could eat this and -not- have a happy holiday. Man, does it look amazing. How lucky are the people who get to eat the fruits of your labor! I’m glad you slept in after all that because you deserve it, my dear.

  41. Christine says:

    Joanne, Merry Christmas! Oh my, this dish looks incredibly delicious, and is now bookmarked! Yum.
    I would die for a pasta attachment for my KitchenAid! You lucky girl. Hope your holiday was happy and full of love.

  42. Patsy K says:

    That is one gorgeous lasagna! I think it had to be incredibly delicious, too!

    I hope you had a very Merry Christmas!

  43. Kelsey says:

    This looks gorgeous and tasty and totally worth staying up all night. Merry Christmas to you!

  44. Jayne says:

    I can only say WOW! That is a very nice lasagne. And much healthier than the original. One I don’t mind stuffing my belly with this coming New Year.

  45. Karen says:

    Yeah, why do we do those things to ourselves? Ha. The lasagna looks fabulous.

  46. Life would be too boring without procrastination, Joanne 🙂 Love this BS lasagna and I do mean butternut squash!

  47. Of course I’ll be making this! I can never say no to a butternut-bechamel combo. YUM!

  48. grace says:

    how wonderfully seasonal and cheesy! this is a really picturesque dish, joanne–bravo!

  49. Oh mine were more than just cookie sins. Healthy eating started back again yesterday as I cant look at myself right now lol. I hope you had a good Christmas and I can’t wait for more deliciousness in the New Year 😀 x It has been such a pleasure!

  50. Reeni Pisano says:

    That looks so insanely delicious I could cry! You are a rock star for making your own pasta! I can’t even imagine how delicious it must of been.

  51. Kerstin says:

    Sold at bechamel, this looks amazing! Merry Christmas!!

  52. What a lovely looking lasagna. I love all the fall veggies, and, of course, the HOMEMADE PASTA! Wonderful!

  53. oh man, this looks so incredibly delicious!! and you crack me up, but we are soooo two peas in a pod as i could totally see myself in your shoes 🙂

  54. I’m envious, I can’t sleep through the sun coming up. This lasagna looks really good Joanne. Happy New Year.

  55. Chris says:

    Haha, my sister offered to get me a pasta attachment for ours this year for Christmas and I knew I would do just what you did last year…and declined, lol.

    Psst: wake up!

  56. The topics always strike a chord with me (I also love food, family and have a thing for pasta), and it is just so gorgeous.

    My favorite thing to do with fall vegetables: Grill it with a bit of olive oil, salt and pepper, lay it on a platter with slices of luscious mozzarella, drizzle the whole thing with olive oil, sprinkle some fresh mint on there, and serve it with grilled bread rubbed with garlic. Oh my…it is a real treat.

    I still would love to try it your way, laborious , yet oh so nice! thank you.

  57. Johanna GGG says:

    sounds like an amazing lasagna – just the sort of thing to be centre of the festive table – far better than anything I ever see in a cafe but I would like to think I might see it on my dinner table in the near future – already bookmarked (and yes I will try not to do it at a crazy time but it is funny what you find yourself doing)

  58. I hope you had a wonderful Christmas! This looks worth every bit of effort you put into it. Wishing you all the best in the new year!

  59. Roz P. says:

    OK….I give up, this is one of the best lasagna recipes that I have ever read . . . the gruyere does it for me. Heaven! Thank you for creating this and sharing it Joanne!

  60. Roz P. says:

    PS: Joanne, I pinned this under ‘Deliciously Italian’ on my Pinterest boards (this is a group board). Your blog is properly credited.

  61. Laura says:

    I am having a truly lousy week and this post made my day. Seriously. I laughed out loud. Yummy looking lasagne too.

  62. […] year ago…Lasagna of Fall Vegetables, Gruyere and Sage Bechamel, Broccolini with Tofu, Sesame and […]

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