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“Adapted from Cooking Light. Quite good. 262 calories, 8.5 g fat, 30.9 g carh, 30 mg cholesterol per serving.”
2hrs 2mins

Ingredients Nutrition


  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.

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