STREAMING NOW: Feed the Beast

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from Cooking Light. Quite good. 262 calories, 8.5 g fat, 30.9 g carh, 30 mg cholesterol per serving.”
READY IN:
2hrs 2mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: