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

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 13×9 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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