Lasagna With Fall Vegetables, Gruyère, And Sage Béchamel

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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

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