Mushroom Lasagna

Total Time: 2 hrs 2 mins Preparation Time: 1 hr Cook Time: 1 hr 2 mins

Ingredients

• Servings: 9
• 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

Recipe

• 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.