Name: Cottage Cheese Mushroom & Spinach Lasagna Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: Italian-American
Ingredients: 9 lasagna noodles (regular or no-boil); 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 5 oz fresh spinach; 2 cups cottage cheese (full-fat or low-fat); 1 large egg; 1/2 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 3 cups marinara sauce; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

A creamy, hearty lasagna bake featuring layers of cottage cheese, sautéed mushrooms, fresh spinach, and rich marinara, topped with melted mozzarella and Parmesan. Perfect for a comforting weeknight dinner.

Ingredients

Scale

9 lasagna noodles (regular or no-boil)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
5 oz fresh spinach
2 cups cottage cheese (full-fat or low-fat)
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cups marinara sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and begin to brown, about 5-7 minutes.
4. Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
5. In a medium bowl, combine cottage cheese, egg, Parmesan, oregano, salt, and pepper. Mix well.
6. Spread a thin layer of marinara sauce on the bottom of the prepared dish.
7. Layer 3 lasagna noodles over the sauce. Spread half of the cottage cheese mixture over the noodles. Top with half of the mushroom-spinach mixture and a third of the remaining marinara sauce.
8. Repeat with another layer of 3 noodles, remaining cottage cheese mixture, remaining mushroom-spinach mixture, and another third of the marinara sauce.
9. Top with the final 3 noodles, remaining marinara sauce, and sprinkle shredded mozzarella evenly on top.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and cheese is golden.
11. Let rest for 10 minutes before slicing. Serve warm.

Notes

For a richer flavor, use whole-milk cottage cheese. You can substitute ricotta if preferred. This lasagna can be assembled a day ahead and refrigerated; add 10 minutes to the covered bake time.

Prep Time: 20 minutes
Cook Time: 40 minutes
Method: Main Course
Cuisine: Italian-American

Nutrition

Calories: 450
Sugar: 8g
Fat: 20g
Carbohydrates: 35g
Protein: 30g