FoFa says:
"Am fix'n to try this one this week. Think I'll go with fresh spinach however."
9 uncooked lasagna noodles
1/4 cup all-purpose flour
3 cups 1% low-fat milk
1 cup grated fresh parmesan cheese, divided
1 cup 1% fat cottage cheese
3/4 teaspoon salt
3/4 teaspoon pepper
1/8 teaspoon ground nutmeg (optional)
1(10ounce)package frozen chopped spinach, thawed, drained, and squeezed dry
2 teaspoons butter
1 1/2 cups thinly sliced leeks
2(8ounce)packages button mushrooms, thinly sliced(or use a combination of your favorite varieties of mushrooms)
1/4 cup chopped flat leaf parsley
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/2 cup shredded Fontina cheese
Cook the lasagna noodles according to package directions .
Add flour to a medium saucepan; gradually add in the milk, stirring with a whisk until blended.
Bring to a boil over medium heat; cook and stir constantly for about 5 minutes or until thickened.
Remove pan from heat; stir in 1/2 cup parmesan cheese, cottage cheese and the next 4 ingredients.
Melt the butter in a big non-stick skillet over medium heat.
Add in the leeks and mushrooms; stir/saute for 7 minutes or until tender.
Drain well and return to the pan.
Add in parsley, oregano, and garlic; stir to combine.
Spread 1 cup of spinach mixture over the bottom of a 13x9 inch baking dish that has been sprayed with non-stick cooking spray.
Place 3 noodles over the spinach mixture, top with 1 1/2 cups mushroom mixture.
Repeat layers, ending with noodles.
Top with 1/2 cup spinach mixture.
Cover and bake at 400° for 25 minutes.
Uncover and sprinkle 1/2 cup parmesan and the fontina cheese over the top.
Bake for 15 more minutes or until golden brown.
Let stand 10-15 minutes before serving.