Although this hearty dish involves several steps, most can be done a couple of days in advance. Prepare and refrigerate the béchamel, covered, up to 2 days ahead. Refrigerate the mushroom-sweet potato mixture and the spinach mixture separately for up to 2 days.

Peter Berley
Recipe by Cooking Light November 2003

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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • To prepare béchamel, lightly spoon flour into dry measuring cups; level with a knife. Place flour in a Dutch oven, and gradually add milk, stirring with a whisk. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. Bring the mixture to a boil; cook 1 minute or until thick. Strain béchamel through a sieve over a bowl, and discard solids. Set the béchamel aside.

  • To prepare the filling, heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 1/2 cups onion and garlic; sauté 3 minutes. Add 1/2 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts. Set aside.

  • Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray. Bake at 450° for 15 minutes.

  • Combine cheeses; set aside.

  • To prepare noodles, soak noodles in warm water in a 13 x 9-inch baking dish 5 minutes. Drain.

  • Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with half of mushroom mixture, 1 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles, spinach mixture, 1 1/2 cups béchamel, and 1/3 cup cheese mixture. Top with 3 noodles, remaining mushroom mixture, 1 1/2 cups béchamel, and 3 noodles. 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.

Nutrition Facts

418 calories; calories from fat 20%; fat 9.5g; saturated fat 4.5g; mono fat 3.2g; poly fat 1g; protein 22.3g; carbohydrates 62.7g; fiber 6.4g; cholesterol 24mg; iron 3.7mg; sodium 703mg; calcium 505mg.