Mushroom Lasagna

I was watching the Barefoot Contessa one day and she made a portobello mushroom lasagna. I love lasagna and finding different ways of making it always appeals to me. She, of course, used a lot of heavy ingredients so I decided to make it a little bit lighter since I'm doing Weight Watchers. I also added onions and used pecorino romano cheese because I didn't have any parmesan cheese on hand. Instead of using traditional lasagna shells that you have to cook first; I used no boil lasagna shells because it's quicker.

Ingredients:

• Pre-heat oven to 375
• 28 ounces of mushrooms (I used regular button mushrooms and portobello mushrooms)
• 4 cups skim milk
• 1 medium sized onion
• 9 tbsps light butter
• 1/2 cup all purpose white flour
• 16 no boil lasagna shells (I used the Barilla brand)
• 1/2 a cup of pecorino romano cheese
• salt and pepper to taste
• 5 cloves of garlic
• Non-stick cooking spray

Instructions:

• In a sauce pan add the milk and let it simmer be careful not to let it burn stir occasionally
• Cut the mushrooms and onion (you can remove the stems and just use the tops I use the stems)
• Spray a pan with non-stick cooking spray, add 1 tbsp of light butter, then add mushrooms and onions, add a pinch of salt and a pinch of pepper
• While that's cooking add 8 tablespoons of light butter into a sauce pan, once that's melted add garlic, then add the flour
• Stir the butter, garlic, and flour, then add the milk keep stirring to remove the lumps, (I use a whisk to stir) keep stirring till sauce thickens. Once the sauce has a thick creamy consistency remove from burner.
• Set up a lasagna making station I do sauce to the left, then mushrooms/onions, then cheese then right  next to my right hand I put the shells
• Put down a layer of sauce, then three shells horizontally,then another layer of sauce, mushrooms/onions, sprinkle cheese, then put another layer of shells and repeat till done
• On the top layer I add sauce and the remaining cheese
• Then spray one side of aluminium foil with non-stick cooking spray, cover the lasagna, put into the oven cook for 50-60 minutes

*You actually end up using only half of the sauce I put that on the table so you can add more sauce once the lasagna is cooked.

Serving size 6 pieces at 6 WW points per piece

I always add broccoli because it's zero points and I don't mind eating it plain. Enjoy!