Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

Ingredients

• 1  bay leaf 
• 6 cups fat-free milk fat-free
• 0.7 cup flour all-purpose
• 0.3 cup fresh sage fresh chopped
• 3  garlic cloves minced
• 4 ounces gruyère cheese shredded
• 12  lasagna noodles 
• 1 tablespoon olive oil divided
• 0.5 cup onion finely chopped
• 2.5 cups onion finely chopped
• 3 ounces parmesan cheese fresh grated
• 1.5 pounds portobello mushroom caps chopped
• 0.5 teaspoon sea salt 
• 1 teaspoon sea salt divided
• 2 tablespoons shallots finely chopped
• 10 ounce pkt spinach fresh
• 6 cups sweet potatoes and into cubed peeled () ( 2 1/2 pounds)
• 2 cups water 
• 9 servings b[special_char 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• sieve
• baking pan
• measuring cup
• dutch oven

Directions

1. Preheat oven to 45
2. To prepare bchamel, lightly spoon flour into dry measuring cups; level with a knife.
3. Place flour in a Dutch oven, and gradually add milk, stirring with a whisk.
4. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. Bring the mixture to a boil; cook 1 minute or until thick. Strain bchamel through a sieve over a bowl, and discard solids. Set the bchamel aside.
5. To prepare the filling, heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
6. Add 2 1/2 cups onion and garlic; saut 3 minutes.
7. Add 1/2 teaspoon salt and spinach; saut 2 minutes or until spinach wilts. Set aside.
8. Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray.
9. Bake at 450 for 15 minutes.
10. Combine cheeses; set aside.
11. To prepare noodles, soak noodles in warm water in a 13 x 9-inch baking dish 5 minutes.
12. Drain.
13. Spread 3/4 cup bchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over bchamel; top with half of mushroom mixture, 1 1/2 cups bchamel, and 1/3 cup cheese mixture. Top with 3 noodles, spinach mixture, 1 1/2 cups bchamel, and 1/3 cup cheese mixture. Top with 3 noodles, remaining mushroom mixture, 1 1/2 cups bchamel, and 3 noodles.
14. Spread remaining bchamel over noodles.
15. Bake at 450 for 20 minutes.
16. Sprinkle with remaining cheese; bake an additional 10 minutes.
17. Let stand 10 minutes before serving.