Mushroom Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:1. Cook the pasta according to package directions
2. Preheat oven to 400º
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 400º 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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Number Of
Servings: |
Number Of
Servings:9 |
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