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