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Mushroom Lasagna Recipe

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This recipe for Mushroom Lasagna, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cooking Light
Added: Thursday, March 27, 2008


9 uncooked lasagna noodles
1/3 c. flour
3 c. 2% milk
1 c. grated Parmesan cheese, divided
1 c. cottage cheese
3/4 t. salt
1/4 t. pepper
1/8 t. ground nutmeg
1 (10oz) pkg. frozen chopped spinach, thawed, drained, and squeezed dry
2 t. butter
1 1/2 c. thinly sliced leek
1 ( 8oz ) pkg button mushrooms, thinly sliced
1/3 c. chopped parsley
1/2 t. dried oregano
2 cloves garlic, minced
cooking spray
1/2 c. shredded fontina or mozzarella cheese

1. Cook the pasta according to package directions
2. Preheat oven to 400
3. Place 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 min), stirring constantly. Remove from heat. Stir in 1/2 c. Parmesan, 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 c. spinach mixture onto the bottom of a 13x9 inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture and top with 1 1/2 c. mushroom mixture. Repeat layers, ending with noodles. To with 1/2 c. spinach mixture.
5. Cover and bake at 400 for 25 minutes. Uncover and sprinkle with 1/2 c. Parmesan and fontina. Bake an additional 15 minutes or until golden brown. Let stand 10 minutes.

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