Mushroom Lasagna Recipe

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 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.