Mushroom Lasagna

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


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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


Cook the pasta according to package directions, omitting salt and fat.

Preheat oven to 400°.

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).

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.

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.

Created date

March 2005

Nutritional Information

Calories 262
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 5 g
Monofat 1 g
Polyfat 0.5 g
Protein 18.2 g
Carbohydrate 30.9 g
Fiber 2.8 g
Cholesterol 30 mg
Iron 2.8 mg
Sodium 561 mg
Calcium 353 mg