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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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 the pasta according to package directions, omitting salt and fat.
2. Preheat oven to 400°.
3. Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, and next 4 ingredients (cottage cheese through spinach).
4. Melt butter in a large nonstick skillet over medium heat. Add leek and mushrooms; sauté 7 minutes or until tender. Drain well, and return to pan. Stir in parsley, oregano, and garlic. Spread 1 cup spinach mixture onto the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture, and top with 1 1/2 cups of the mushroom mixture. Repeat layers, ending with noodles. Top with 1/2 cup spinach mixture.
5. Cover and bake at 400° for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and fontina. Bake an additional 15 minutes or until golden brown. Let stand 10 minutes.
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