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Mushroom Lasagna

Yield 9 servings
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

Nutrition 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

How to Make It

  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.