Mushroom Spinach Lasagna

8 oz uncooked whole wheat lasagna noodles (about 9)

1/4 cup whole wheat flour (or spelt flour)

3 cups whole milk

1 cup Parmesan cheese, grated and divided

1 cup 4% cottage cheese

3/4 tsp salt

1/4 tsp black pepper

1/8 tsp nutmeg

10 oz spinach (fresh; wilted in olive oil - or frozen chopped spinach; thawed, drained, and squeezed dry)

1 pound cooked ground turkey sausage (optional)

1 TBSP butter

2 (or more) large leeks, thinly sliced

16 oz thinly sliced mushrooms

1/2 tsp dried oregano

2 garlic cloves, minced

1/2 cup whole milk mozzarella cheese, shredded

Cook pasta according to package directions, omitting salt and fat. Place flour or oatmeal in a saucepan and add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick, stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, salt, pepper, nutmeg and spinach. Melt butter in a skillet over medium heat. Add leeks and mushrooms and saute until tender. Stir in oregano and garlic (and sausage). Grease a 4 qt. (11x15-ish) baking dish, and spread 1 cup spinach mixture in the bottom. Layer noodles over that, then about 1 1/2 cups of the mushroom mixture, then repeat all three layers, ending with spinach mixture on top. Cover and bake at 400˚ for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and the mozzarella. Bake for an additional 15 minutes or until golden brown. Let stand for 10 minutes before serving.

Used to be recognizable as being adapted from Cooking Light, April 2003