Mushroom Leek Reduced Guilt Lasagna

9 uncooked Esotico lasagna noodles (about 8 ounces)
¼ cup flour
3 cups 1% milk
1 cup grated parmesan cheese
1 cup low-fat cottage cheese
¾ tsp. salt
¼ tsp. pepper
1/8 tsp. ground nutmeg
1 (10 oz.) package frozen spinach, drained and squeezed dry
2 tsp. butter
1 ½ cups thinly sliced leek
1 lb. mushrooms, thinly sliced
1/3 cup fresh parsley, chopped
½ tsp. dried oregano
2 cloves garlic, minced
Cooking spray
½ cup shredded fontina cheese

Add milk to flour in medium saucepan and whisk until blended.  Bring to a boil and cook until this stirring constantly.  Remove from heat and stir in ½ cup parmesan, cottage cheese , salt pepper, nutmeg and spinach.  Set aside.

Sauté leek and mushrooms with butter over medium heat until tender.  Drain well and stir in parsley, oregano and garlic. 

Spread 1 cup spinach mixture on bottom of a 13.9 inch baking dish coated with cooking spray.  Arrange noodles over mixture and top with 1 ½ cups mushroom mixture.  Repeat layers ending with noodles.  Top with ½ cup spinach mixture.  Cover and bake at 400 degrees for 25 minutes.  Uncover and sprinkle with ½ cup parmesan and fontina.  Bake an additional 15 minutes or until golden brown.  Let stand for 10 minutes.