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 (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

Servings: persons

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

1
Cook the pasta according to package directions, omitting salt and fat.
2
Preheat oven to 400u00b0.
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; saute 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 400u00b0 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.

1370

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 17 ingredients. The key ingredients include: 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, 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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