Creamy Spinach & Mushroom Lasagna Directions:
- If using regular lasagna noodles, cook them according to the package instructions. Drain and set aside. Skip this step for no-boil noodles.
- In a medium saucepan, melt the light butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth. Gradually add almond milk, whisking constantly to prevent lumps. Cook until thickened, about 5-7 minutes. Stir in nutmeg (if using), salt, and pepper. Set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened. Add mushrooms and cook for 5 minutes until they release moisture and brown slightly. Stir in spinach and cook until wilted. Season with salt and pepper. Remove from heat.
- Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a small amount of béchamel sauce on the bottom. Layer 3 lasagna noodles, a portion of the spinach and mushroom mixture, dollops of cottage cheese, a sprinkle of mozzarella and Parmesan, and a spoonful of béchamel sauce. Repeat until all ingredients are used, finishing with béchamel sauce and mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until the top is golden and bubbly.
- Let the lasagna rest for 5-10 minutes before slicing.
WW Points Calculation
- 9 whole wheat lasagna noodles: 27 points
- 2 tbsp olive oil: 8 points
- 1 onion: 0 points
- 3 garlic cloves: 0 points
- 10 oz mushrooms: 0 points
- 4 cups fresh spinach: 0 points
- ½ cup fat-free cottage cheese: 0 points
- 1 cup shredded reduced-fat mozzarella: 4 points
- ¼ cup grated Parmesan: 5 points
- 2 tbsp light butter: 4 points
- 2 tbsp all-purpose flour: 3 points
- 2 cups unsweetened almond milk: 1 point
Total Points: 52 points
Servings: 6
Per Serving: 8.67 points
Nutrition Information
- Calories: ~250 per serving
- Fat: 9g
- Protein: 15g
- Carbohydrates: 26g
- Sugar: 2g
- Sodium: 340mg
I'm waiting for your comments! Enjoy!
