Lasagna With Fall Begetables, Gruyere, And Sage Bechamel

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   BECHAMEL:

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   1. Place flour in a Dutch oven, and gradually add milk, stirring with a whisk.

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   2. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf.

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   3. Bring the mixture to a boil; cook 1 minute or until thick.

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   4. Strain bechamel through a sieve over a bowl, and discard solids. Set the bechamel aside.

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   FILLING:

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   1. heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 1/2 cups onion and garlic; saute 3 minutes.

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   2. Add 1/2 teaspoon salt and spinach; saute 2 minutes or until spinach wilts. Set aside.

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   3. Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray. Bake at 450u00b0 for 15 minutes.

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    4. Combine cheeses; set aside.

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    NOODLES:

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    1. Soak noodles in warm water in a 13 x 9-inch baking dish 5 minutes. Drain.

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    ASSEMBLY:

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    1. Spread 3/4 cup bechamel in bottom of a 13 x 9-inch baking dish coated with cooking spray.

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    2. Arrange 3 noodles over bechamel; top with half of mushroom mixture, 1 1/2 cups bechamel, and 1/3 cup cheese mixture. Repeat and top with 3 noodles. Spread remaining bechamel over noodles.

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    3. Bake at 450u00b0 for 20 minutes.

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    4. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.