Cottage Cheese, Mushroom, and Spinach Lasagna Bake Recipe

Introduction

This Cottage Cheese Mushroom and Spinach Lasagna Bake is a delicious and healthier take on classic lasagna. Packed with fresh vegetables, creamy cottage cheese, and melty mozzarella, it’s perfect for a comforting weeknight dinner.

Ingredients

• 2 medium zucchini, thinly sliced lengthwise
• 16 oz mushrooms, sliced
• 3 cups fresh spinach, chopped
• 1 Tbsp olive oil
• 1½ cups low fat cottage cheese (2%)
• 1/2 cup nonfat Greek yogurt
• 1 cup shredded part-skim mozzarella
• 1/4 cup grated Parmesan
• 1 tsp minced garlic
• Salt and black pepper to taste

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat.
2. Step 2: Add mushrooms and cook until golden, about 6–8 minutes.
3. Step 3: Stir in spinach and garlic, cook until wilted. Remove from heat.
4. Step 4: In a bowl, mix cottage cheese, Greek yogurt, half the mozzarella, and Parmesan.
5. Step 5: Salt zucchini slices and let sit for 10 minutes; then pat dry to remove excess moisture.
6. Step 6: In a baking dish, layer cheese mixture, zucchini slices, then spinach-mushroom filling. Repeat the layers.
7. Step 7: Top with the remaining mozzarella cheese.
8. Step 8: Cover with foil and bake at 375°F for 25 minutes.
9. Step 9: Uncover and bake 15 more minutes until bubbly and golden on top.
10. Step 10: Let the lasagna rest for 10 minutes before serving to set.

Tips & Variations

• For extra flavor, add chopped fresh herbs like basil or oregano to the cheese mixture.
• You can substitute spinach with kale or Swiss chard if preferred.
• Use a mandoline slicer to get even zucchini slices for uniform layering.
• To keep it dairy-free, try replacing cottage cheese and yogurt with a plant-based alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or place in a preheated oven at 350°F for 15 minutes until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it, and refrigerate until ready to bake.

Is this recipe gluten-free?

Yes, this recipe uses zucchini slices instead of traditional pasta, making it naturally gluten-free.

Cottage Cheese, Mushroom, and Spinach Lasagna Bake Recipe

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★★★★★

4.7 from 61 reviews

• Author: Rafael
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A delicious and healthy Cottage Cheese Mushroom and Spinach Lasagna Bake featuring layers of zucchini, sautéed mushrooms, fresh spinach, and a creamy cottage cheese and Greek yogurt blend, baked to golden perfection with mozzarella and Parmesan cheeses.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchini, thinly sliced lengthwise
• 16 oz mushrooms, sliced
• 3 cups fresh spinach, chopped
• 1 tsp minced garlic

Dairy

• 1½ cups low fat cottage cheese (2%)
• 1/2 cup nonfat Greek yogurt
• 1 cup shredded part-skim mozzarella (divided)
• 1/4 cup grated Parmesan

Others

• 1 Tbsp olive oil
• Salt and black pepper to taste

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Instructions

1. Heat the olive oil. Heat olive oil in a large skillet over medium-high heat to prepare for sautéing the mushrooms.
2. Cook mushrooms. Add the sliced mushrooms to the skillet and cook until golden brown, about 6–8 minutes, stirring occasionally to ensure even cooking.
3. Add spinach and garlic. Stir in the chopped spinach and minced garlic, cooking until the spinach is wilted. Then remove the skillet from heat.
4. Prepare cheese mixture. In a mixing bowl, combine the low fat cottage cheese, nonfat Greek yogurt, half of the shredded mozzarella, and grated Parmesan cheese. Stir well to blend evenly.
5. Prepare zucchini. Sprinkle salt on the zucchini slices and let them sit for 10 minutes to draw out excess moisture. Then pat them dry thoroughly with paper towels or a clean cloth.
6. Layer the lasagna. In a baking dish, start layering with a portion of the cheese mixture, followed by a layer of zucchini slices, and then the spinach-mushroom filling. Repeat these layers until all ingredients are used.
7. Add remaining mozzarella. Sprinkle the remaining shredded mozzarella cheese evenly on top of the final layer.
8. Bake covered. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
9. Bake uncovered. Remove the foil and continue baking for another 15 minutes until the lasagna is bubbly and the cheese is golden brown.
10. Rest and serve. Let the lasagna rest for 10 minutes before serving to allow it to set for easier slicing and better flavor.

Notes

• Salting the zucchini slices is essential to remove excess moisture and prevent a watery lasagna.
• You can substitute the mushrooms with your favorite type, such as cremini or portobello, for different flavor profiles.
• Use fresh spinach rather than frozen for the best texture in this bake.
• Letting the lasagna rest after baking helps it firm up and improves slicing.
• This dish can be stored in the refrigerator for 3-4 days and reheated gently before serving.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: cottage cheese lasagna, mushroom lasagna, spinach lasagna, healthy lasagna, low fat lasagna, zucchini lasagna