Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

Ingredients

• 1 tablespoon olive oil, divided
• 3 garlic cloves, minced
• 1 teaspoon sea salt, divided
• 6 cups fat-free milk
• ½ cup finely chopped onion
• 1 bay leaf
• Filling:
• + 15 more ingredients
• • ²/₃ cup all-purpose flour
  • 2 cups warm water
  • 2 tablespoons finely chopped shallots
  • 12 precooked lasagna noodles
  • Béchamel:
  • ½ teaspoon sea salt
  • 2 ½ cups finely chopped onion
  • Noodles:
  • ¾ cup (3 ounces) grated fresh Parmesan cheese
  • 1 cup (4 ounces) shredded Gruyère cheese
  • Cooking spray
  • 6 cups (1/2-inch) cubed peeled sweet potato (about 2 1/2 pounds)
  • 8 cups chopped portobello mushroom caps (about 1 1/2 pounds)
  • 1 (10-ounce) package fresh spinach
  • ¼ cup chopped fresh sage

Preheat oven to 450°. To prepare béchamel, lightly spoon flour into dry measuring cups; level with a knife. Place flour in a Dutch oven, and gradually add milk, stirring with a whisk. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. Bring the mixture to a boil; cook 1 minute or...

View full recipe at My Recipes