Spinach-Leek Lasagna with Mushroom Filling

This is my go-to recipe when I want to impress someone.  It is time-consuming to make but always gets raves from everyone. – Kathy

Ingredients

White Sauce:

• 2 tablespoons margarine or butter
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 3¼ cups low-fat (1%) milk
• ⅓ cup grated Parmesan cheese

Spinach-Leek Mixture:

• 3 medium leeks (about 1 ¼ pounds)
• 2 tablespoons margarine or butter
• ½ teaspoon salt
• ¼ teaspoon coarsely ground black pepper
• 2 bunches or bags spinach (10-12oz each), tough stems discarded, coarsely chopped

Mushroom Filling:

• 1 tablespoon margarine or butter
• 1 pound mushrooms, cut into ¼” pieces
• ½ teaspoon salt
• 2 cloves garlic, crushed with garlic press or grated with a rasp
• ¼ cup water

• 8 no-boil lasagna noodles (three-fourths 8-oz package)
• 2 ounces Fontina cheese, shredded (½ cup)
  

Instructions

1. Prepare White Sauce: In 3-quart saucepan, melt butter over medium heat.  With wire whisk, stir in flour, salt, and nutmeg, and cook 1 minute.  Gradually whisk in milk and cook over medium-high heat, stirring frequently, until sauce boils and thickens.  Boil 1 minute, stirring.  Whisk in Parmesan; set aside.  Makes about 3 cups.
2. Prepare Spinach-Leek Mixture: Trim off roots and leaf ends from leeks.  Discard any tough outer leaves.  Cut each leek lengthwise in half, then crosswise into ¼” wide slices.  Place leeks in large bowl of cold water; swish leeks around to remove sand.  Remove leeks to colander.  Repeat process, until all sand is removed.  Drain well.
3. In nonstick 12″ skillet, melt 1 tablespoon butter over medium-high heat.  Add leeks, salt, and pepper; cook until tender about 8 minutes, stirring.  Transfer leeks to large bowl.
4. In same skillet, melt 1 tablespoon butter; add spinach and cook 8 to 10 minutes, until all liquid evaporates, stirring occasionally.  Transfer spinach to bowl with leeks; stir in 1 cup White Sauce.
5. Prepare Mushroom Filling: In same skillet, melt butter over medium-high heat; add mushrooms and salt, and cook 12 to 14 minutes, until mushrooms are browned, stirring occasionally.  Add garlic; cook 1 minute.  Add water; cook, stirring, until liquid evaporates.  Transfer mushroom mixture to medium bowl; stir in ¾ cup White Sauce.
6. Preheat oven to 350° F.  Assemble lasagna: Spray an 8″x 8″ ceramic or glass baking dish with cooking spray, then evenly spoon 1/2 cup White Sauce.  Arrange 2 noodles over sauce, making sure noodles do not touch sides of dish (they will expand), then top with half of Spinach-Leek Mixture, then 2 noodles.  Spoon Mushroom Filling over noodles; top with half of Fontina Cheese, Spinach-Leek Mixture, 2 noodles, remaining White Sauce, and Fontina cheese.
7. Cover lasagna with foil and bake 40 minutes or until hot and bubbly.  Let lasagna stand 10 minutes for easier serving.  Makes 6 servings.