No-Tomato Mushroom Lasagna

By Suzette

Ingredients

• 3 cups fat-free milk
• 3 Tbsp all-purpose flour
• 1 1/2 cups shredded fat-free mozzarella cheese
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 4 cups sliced cremini mushrooms
• 10 oz frozen chopped spinach, thawed squeezed dry*
• 1/4 tsp grated nutmeg
• 8 oz whole-wheat lasagna noodles, cooked drained
• Nonstick spray

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350ºF.
Whisk the milk and flour in a large saucepan over medium heat until thickened and lightly simmering, about 10 minutes. Stir in the cheese, Worcestershire sauce, thyme, onion powder, salt, pepper and garlic powder. Set aside.
Spray a large skillet with nonstick spray and set over medium heat. Add the mushrooms; cook, stirring often, until they release their liquid and it evaporates to a glaze, about 5 minutes. Stir in the spinach and nutmeg.
Spray a 9 x 13-inch baking dish with nonstick spray. Place a third of the noodles in the baking dish; ladle on and smooth out a third of the sauce. Top with half the mushroom mixture. Use half the remaining noodles to create another layer; spread with half the remaining sauce, smoothing it out evenly. Top with the remaining mushroom mixture, then the rest of the noodles and the rest of the sauce.
Cover and bake for 20 minutes. Uncover and continue baking until bubbling and lightly browned, about 10 minutes. Cool 10 minutes before slicing into eight squares and serving. 1/8 of lasagna.

Points Plus: 5