Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel

Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel
19 Ingredients
  • 2/3 cup all-purpose flour
  • 6 cups fat-free milk
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh sage
  • 2 tablespoons finely chopped shallots
  • 1/2 teaspoon sea salt
  • 1 bay leaf
  • 1 tablespoon olive oil, divided
  • 2 1/2 cups finely chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt, divided
  • 1 (10-ounce) package fresh spinach
  • 8 cups chopped portobello mushroom caps (about 1 1/2 pounds)
  • 6 cups (1/2-inch) cubed peeled sweet potato (about 2 1/2 pounds)
  • Cooking spray
  • 1 cup (4 ounces) shredded gruyère cheese
  • 3/4 cup (3 ounces) grated fresh parmesan cheese
  • 12 precooked lasagna noodles
  • 2 cups warm water
Nutrition
505
25% daily value
9 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

24% 16

Saturated

26% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

24% 71

Carbs (net)

- 62

Fiber

35% 9

Sugars

- 19

Sugars, added

- 0

Protein

44% 22

Cholesterol

8% 24

Sodium

30% 731

Calcium

73% 729

Magnesium

30% 119

Potassium

39% 1355

Iron

22% 4

Zinc

20% 3

Phosphorus

77% 538

Vitamin A

148% 1331

Vitamin C

32% 19

Thiamin (B1)

26% 0

Riboflavin (B2)

36% 1

Niacin (B3)

29% 6

Vitamin B6

37% 1

Folate equivalent (total)

40% 158

Folate (food)

- 134

Folic acid

- 14

Vitamin B12

16% 1

Vitamin D

1% 2

Vitamin E

8% 2

Vitamin K

271% 217
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