Mushroom Lasagna

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can substitute shredded mozzarella cheese for the fontina. To vary the flavor, use a variety of mushrooms.

Ingredients

• 9 uncooked lasagna noodles (about 8 ounces)
• 1/4 cup all-purpose flour
• 3 cups 1% low-fat milk
• 1 cup (4 ounces) grated fresh Parmesan cheese, divided
• 1 cup 1% low-fat cottage cheese
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 teaspoons butter
• 1 1/2 cups thinly sliced leek (about 2 large)
• 2 (8-ounce) packages button mushrooms, thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• Cooking spray
• 1/2 cup (2 ounces) shredded fontina cheese

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Preheat oven to 400°.
3. Place flour in a medium saucepan.
4. Gradually add milk, stirring with a whisk until blended.
5. Bring to a boil over medium heat; cook until thick (about 5 minutes), stirring constantly.
6. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, and next 4 ingredients.
7. Melt butter in a large nonstick skillet over medium heat.
8. Add leek and mushrooms; sauté 7 minutes or until tender.
9. Drain well; return to pan.
10. Stir in parsley, oregano, and garlic.
11. Spread 1 cup spinach mixture onto bottom of a 13 x 9-inch baking dish coated with cooking spray.
12. Arrange 3 noodles over spinach mixture; top with 1 1/2 cups mushroom mixture.
13. Repeat layers, ending with noodles.
14. Top with 1/2 cup spinach mixture.
15. Cover and bake at 400° for 25 minutes.
16. Uncover and sprinkle with 1/2 cup Parmesan and fontina.
17. Bake an additional 15 minutes or until golden brown.
18. Let stand 10 minutes.

Yield: 9 servings