Spinach and Mushroom Lasagna

I get a kick out of finding a recipe that uses up multiple things in my refrigerator and pantry…not sure what that says about me?  I enjoy being thrifty?  I hate letting things go to waste?  I’m way too type-A?
As you can see below I am WELL stocked with lasagna noodles…and have been for over a year (remember two Christmases ago when I made lasagna for 100 people?? Well I bought too much then and have had it since). 

I also had half a container of cottage cheese leftover from last week’s overnight oats.  Whole Foods now carries their own line of organic CC and I had to try it.  Pretty good…but favorite is still Breakstone’s.  I wish it was organic!

So I used up two things…plus I already had the parmesan and spices.  Like the nutmeg.  Did you know nutmeg is actually a seed that you can buy whole and grate yourself?  My dad just learned this (from Dr. OZ no less) and was very impressed with his new discovery.
 
The recipe is one that I tore out of Cooking Light in 2003 and have never made.  I left it mostly unchanged, with the exception of doubling the mushrooms.  There can never be too many mushrooms!  I also omitted the parsley and used a little extra salt to season the mushroom and leek mixture.  Don’t be scared of leeks if you’ve never used them.  They are just like a big green onion.  Once sliced, make sure you rinse them well…they are very sandy/gritty.
You would never know this is a “light” recipe.  Don’t be tempted to add extra cheese…you don’t need it, promise!  I suggest doubling the mushrooms too.  Adds a little more substance the layers.  And extra veggies can't hurt either!

Spinach and Mushroom Lasagna
Makes 9 servings
9  uncooked no-boil lasagna noodles (Barilla is my fave)
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 
1 teaspoon  salt, divided
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 (2 medium)
2  (each 8 oz*) packages button mushrooms, thinly sliced
1/2  teaspoon  dried oregano 
3  garlic cloves, minced
Cooking spray
1/2  cup  (2 ounces) shredded fontina or mozzarella cheese
Preheat oven to 400°.
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, 1/2 teaspoon salt and next 3 ingredients (cottage cheese through spinach).
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 remaining 1/2 teaspoon salt, 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. Sprinkle with remaining 1/2 cup Parmesan and fontina. (order: spinach, noodles, mushrooms, spinach, noodles, mushrooms, spinach, noodles, spinach, cheese)
Cover with aluminum foil sprayed with cooking spray and bake at 400° for 25 minutes. Uncover and bake an additional 15 minutes or until golden brown. Let stand 10 minutes.
* I LOVE mushrooms so I double the amount…2 16oz packages
Per serving (1/9th) - 262 calories, 8.5 g fat (5 g saturated), 18 g protein, 31 g carbohydrate, 3 g fiber, 30 mg cholesterol, 353 mg calcium; (exchanges – 1 veg, 1.5 starch, 2 protein, 1 fat)