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 lb cooked turkey or chicken 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.

--recipe from Jamie