From The Nest Website
Ingredients
1 large onion, finely chopped
1 pound cremini mushrooms, sliced
4 garlic cloves, finely chopped
3/4 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 tablespoon unsalted butter
1/4 cup all-purpose flour
4 cups low-fat (1%) milk
3/4 cup grated Parmesan cheese
1 (15-ounce) container part-skim ricotta cheese
2 cups shredded fat-free mozzarella cheese
12 basil leaves, chopped
1 (8-ounce) box no-cook lasagna noodles
Preparation
1. Preheat the oven to 350ºF. Spray a 9 × 13-inch baking dish with nonstick spray. Spray a large nonstick skillet with nonstick spray and set it over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the mushrooms, garlic, and 1/4 teaspoon of the salt and cook, stirring, until the mushrooms are tender, about 5 minutes. Stir in the spinach and heat through.
2. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook, stirring, 1 minute. Increase heat to medium high and whisk in 1 cup of the milk. Cook, until the mixture begins to thicken. Whisk in the remaining 3 cups milk. Cook, stirring frequently, until mixture simmers and thickens, about 8 minutes. Stir 1/2 cup of the Parmesan and the remaining 1/2 teaspoon salt; remove from the heat.
3. Stir the ricotta, mozzarella, and basil together in a large bowl. Fold in 1/4 cup of the white sauce. Spoon one-third of the white sauce into the baking dish. Layer in half the mushroom-spinach mixture, half the noodles and half the ricotta mixture. Repeat layers once. Pour remaining sauce over the top and sprinkle with the remaining 1/4 cup Parmesan. Bake until the sauce is bubbling and the noodles are tender, about 30 minutes. Cool 10 minutes, then cut into 12 (3-inch) squares.
Per serving (1 square): 257 Cal, 9 g Fat, 6 g Sat Fat, 0 g Trans Fat, 28 mg Chol, 465 mg Sod, 27 g Carb, 3 g Fib, 19 g Prot, 455 mg Calc.
