8cupschopped portobello mushroom capsabout 1 ½ pounds
6cups½-inch cubed peeled sweet potatoabout 2 large
Cooking spray
3cupsgrated Italian cheese mixmozzarella, provolone, parmesan or some variation
1package of fresh lasagna noodles6 sheets
Instructions
To prepare béchamel, add flour to a large sauce pan over medium heat. Gradually add milk, stirring with a whisk. Add ½ cup onion, sage, shallots, ½ teaspoon salt, and bay leaf. Bring the mixture to a boil; cook a few minutes or until thick. Strain béchamel through a sieve over a bowl, and discard solids. Set aside. Can be made up to 2 days ahead and kept refrigerated.
To prepare spinach layer: Heat 1 ½ teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 ½ cups onion and garlic; sauté 3 minutes. Add ½ teaspoon salt and spinach; sauté 2 minutes or until spinach wilts. Set aside.
To prepare mushrooms and sweet potatoes: Preheat oven to 450°. Combine 1 ½ teaspoons oil, ½ teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray. Bake at 450° for 15 minutes.
Assembly: Spread ¾ cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 1 and ⅓ noodles over béchamel; top with half of mushroom mixture, 1 ½ cups béchamel, and ⅔ cup cheese mixture. Top with another layer of noodles, all of the spinach mixture, 1 ½ cups béchamel, and ⅔ cup cheese mixture. Top with layer of noodles, remaining mushroom mixture, 1 ½ cups béchamel, ⅔ cups of cheese and last pieces of noodles (you will likely have 1 sheet left, cut it into thirds and lay on top, its okay if the pieces leave spaces). Spread remaining béchamel over noodles. Bake at 450° for 20 minutes. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.