Parmesan And Root Vegetable Lasagna

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6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)

2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)

2 cups coarsely chopped onion, divided

1 tablespoon olive oil

Cooking spray

4 cups 1% low-fat milk

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1 bay leaf

1 1/2 ounces all-purpose flour (about 1/3 cup)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/4 cups (5 ounces) grated Parmigiano-Reggiano cheese

9 packaged no-boil lasagna noodles

1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

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