Mushroom Lasagna

Name: Mushroom Lasagna
Prep time: 1 h
Cook time: 1 h 2 min
Total time: 2 h 2 min
Yield: 9 serving(s)
Ingredients: 9 uncooked lasagna noodles; 1/4 cup all-purpose flour; 3 cups 1% low-fat milk; 1 cup grated fresh parmesan cheese, divided; 1 cup 1% fat cottage cheese; 3/4 teaspoon salt; 3/4 teaspoon pepper; 1/8 teaspoon ground nutmeg (optional); 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 2 teaspoons butter; 1 1/2 cups thinly sliced leeks; 2 (8 ounce) packages button mushrooms, thinly sliced (or use a combination of your favorite varieties of mushrooms); 1/4 cup chopped flat leaf parsley; 1/2 teaspoon dried oregano; 2 garlic cloves, minced; 1/2 cup shredded Fontina cheese

Submitted by ratherbeswimmin

"Adapted from Cooking Light. Quite good. 262 calories, 8.5 g fat, 30.9 g carh, 30 mg cholesterol per serving."

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Ready In:: 2hrs 2mins
Ingredients:: 16
Serves:: 9

ingredients

9 uncooked lasagna noodles
¹⁄₄ cup all-purpose flour
3 cups 1% low-fat milk
1 cup grated fresh parmesan cheese, divided
1 cup 1% fat cottage cheese
³⁄₄ teaspoon salt
³⁄₄ teaspoon pepper
¹⁄₈ teaspoon ground nutmeg (optional)
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 teaspoons butter
1 ¹⁄₂ cups thinly sliced leeks
2 (8 ounce) packages button mushrooms, thinly sliced (or use a combination of your favorite varieties of mushrooms)
¹⁄₄ cup chopped flat leaf parsley
¹⁄₂ teaspoon dried oregano
2 garlic cloves, minced
¹⁄₂ cup shredded Fontina cheese

directions

Cook the lasagna noodles according to package directions .
Add flour to a medium saucepan; gradually add in the milk, stirring with a whisk until blended.
Bring to a boil over medium heat; cook and stir constantly for about 5 minutes or until thickened.
Remove pan from heat; stir in 1/2 cup parmesan cheese, cottage cheese and the next 4 ingredients.
Melt the butter in a big non-stick skillet over medium heat.
Add in the leeks and mushrooms; stir/saute for 7 minutes or until tender.
Drain well and return to the pan.
Add in parsley, oregano, and garlic; stir to combine.
Spread 1 cup of spinach mixture over the bottom of a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
Place 3 noodles over the spinach mixture, top with 1 1/2 cups mushroom mixture.
Repeat layers, ending with noodles.
Top with 1/2 cup spinach mixture.
Cover and bake at 400° for 25 minutes.
Uncover and sprinkle 1/2 cup parmesan and the fontina cheese over the top.
Bake for 15 more minutes or until golden brown.
Let stand 10-15 minutes before serving.