- 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
- 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
How to Make It
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.