Mushroom Lasagna Recipe

Name: Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 uncooked lasagna noodles; ¼ cup all-purpose flour; 3 cups 1% low-fat milk; 1 cup grated fresh parmesan cheese, divided; 1 cup 1% fat cottage cheese; ¾ teaspoon salt; ¾ teaspoon pepper; ⅛ teaspoon ground nutmeg (optional); 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 2 teaspoons butter; 1 ½ cups thinly sliced leeks; 2 (8 ounce) packages button mushrooms, thinly sliced (or use a combination of your favorite varieties of mushrooms); ¼ cup chopped flat leaf parsley; ½ teaspoon dried oregano; 2 garlic cloves, minced; ½ cup shredded Fontina cheese

Servings: persons

9 uncooked lasagna noodles
¼ cup all-purpose flour
3 cups 1% low-fat milk
1 cup grated fresh parmesan cheese, divided
1 cup 1% fat cottage cheese
¾ teaspoon salt
¾ teaspoon pepper
⅛ teaspoon ground nutmeg (optional)
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 teaspoons butter
1 ½ cups thinly sliced leeks
2 (8 ounce) packages button mushrooms, thinly sliced (or use a combination of your favorite varieties of mushrooms)
¼ cup chopped flat leaf parsley
½ teaspoon dried oregano
2 garlic cloves, minced
½ cup shredded Fontina cheese

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.

1369

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 9 uncooked lasagna noodles, ¼ cup all-purpose flour, 3 cups 1% low-fat milk, 1 cup grated fresh parmesan cheese, divided, and more.

Yes, Mushroom Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Lasagna

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