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
325
16% daily value
14 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

16% 10

Saturated

17% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

15% 46

Carbs (net)

- 40

Fiber

23% 6

Sugars

- 12

Sugars, added

- 0

Protein

29% 14

Cholesterol

5% 15

Sodium

20% 470

Calcium

47% 468

Magnesium

18% 76

Potassium

19% 871

Iron

14% 3

Zinc

18% 2

Phosphorus

49% 346

Vitamin A

95% 856

Vitamin C

14% 12

Thiamin (B1)

21% 0

Riboflavin (B2)

31% 0

Niacin (B3)

23% 4

Vitamin B6

36% 0

Folate equivalent (total)

25% 102

Folate (food)

- 86

Folic acid

- 9

Vitamin B12

26% 1

Vitamin D

10% 1

Vitamin E

7% 1

Vitamin K

116% 140
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