1 cup fat free cottage cheese
3 cups grated parmesan cheese
salt and fresh black pepper
1/4 cup extra virgin olive oil
2 pounds mushrooms, thinly sliced
6 garlic cloves, minced
1/2 stick unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
8 ounces gorgonzola
Freshly grated nutmeg
4 ounces whole-milk mozzarella cheese, coarsely
4 cups mozzarella cheese
lasagna noodles until al dente, 8 to 12 minutes.
the pasta is cooking, fill a large bowl with cold
When the pasta is done, drain the pasta and
place in the
water to cool and then drain.
In a small bowl, mix together the parmesan and
Season with salt and pepper. Set
aside. Heat 2 tablespoons
of the olive oil in pan,
add the spinach, and cook for 3-4
soft. Place in holding dish and sauté' the
mushrooms and garlic the same way for 10 minutes.
heat, add spinach
and let simmer.
Melt the butter in a saucepan over medium-high heat.
Stir in the flour
and cook, uncovered, stirring
constantly, for 2 to 3 minutes. Add the milk
whisk constantly until it comes to a boil and
4 to 5 minutes. Add the Gorgonzola and
stir until smooth.
Season with salt, pepper, and
nutmeg as wanted.
Preheat the oven to 375°F. Cover the pasta with 1/3
of the ricotta mixture
mushroom-spinach mixture, 1/3 of the gorgonzola
Repeat process with the remaining 2 layers
of lasagna. Sprinkle the
mozzarella evenly over the
top layer. Bake on the top rack of the oven until
the surface is golden and bubbling around the edges,
40 to 50 minutes.