Mushroom Lasagna

Adapted from Cooking Light. Quite good. 262 calories, 8.5 g fat, 30.9 g carh, 30 mg cholesterol per serving.

• Ready In: 2 hrs 2 mins
• Serves: 9

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 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.