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.
Ingredients
Scale
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
Instructions
- Heat the olive oil. Heat olive oil in a large skillet over medium-high heat to prepare for sautéing the mushrooms.
- Cook mushrooms. Add the sliced mushrooms to the skillet and cook until golden brown, about 6–8 minutes, stirring occasionally to ensure even cooking.
- Add spinach and garlic. Stir in the chopped spinach and minced garlic, cooking until the spinach is wilted. Then remove the skillet from heat.
- 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.
- 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.
- 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.
- Add remaining mozzarella. Sprinkle the remaining shredded mozzarella cheese evenly on top of the final layer.
- Bake covered. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- Bake uncovered. Remove the foil and continue baking for another 15 minutes until the lasagna is bubbly and the cheese is golden brown.
- 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
