🧀 Cottage Cheese Mushroom & Spinach Lasagna Bake
⏱ Time
Prep: 20 minutes
Bake: 35–40 minutes
Serves: 4–6
🛒 Ingredients
For the filling
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2 cups cottage cheese
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1 cup mozzarella cheese (shredded)
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½ cup Parmesan cheese (grated)
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1 large egg
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2 cups mushrooms (sliced)
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2 cups fresh spinach (chopped)
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1 small onion (finely chopped)
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3 cloves garlic (minced)
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1 tbsp olive oil
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Salt & black pepper to taste
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½ tsp dried oregano
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½ tsp dried basil
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¼ tsp chili flakes (optional)
For layering
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6–8 lasagna sheets (regular or oven-ready)
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1½ cups marinara or tomato sauce
Topping
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Extra mozzarella or Parmesan (optional)
👩🍳 Instructions
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Prepare veggies
Heat olive oil in a pan. Sauté onion until soft. Add garlic, mushrooms, salt, and pepper. Cook until mushrooms release moisture. Add spinach and cook until wilted. Set aside. -
Make cottage cheese layer
In a bowl, mix cottage cheese, egg, mozzarella, Parmesan, oregano, basil, and chili flakes. -
Assemble lasagna
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Spread a thin layer of marinara in a baking dish
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Add lasagna sheets
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Spread cottage cheese mixture
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Add mushroom-spinach mixture
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Repeat layers
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Finish with sauce and cheese on top
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Bake
Cover with foil and bake at 180°C (350°F) for 25 minutes.
Uncover and bake another 10–15 minutes until bubbly and golden. -
Rest & serve
Let it rest 10 minutes before slicing.
❓ Q & A
Q: Can I use ricotta instead of cottage cheese?
A: Yes, but cottage cheese is lighter and higher in protein. Blend it for a smoother texture if you want.
Q: Can I make this low-carb?
A: Absolutely! Replace lasagna sheets with grilled zucchini or eggplant slices.
Q: Can I make it ahead of time?
A: Yes. Assemble, cover, and refrigerate up to 24 hours before baking.
Q: Can I freeze it?
A: Yes. Freeze baked or unbaked lasagna for up to 2 months. Thaw overnight before reheating.
Q: How do I make it more cheesy?
A: Add an extra ½ cup mozzarella between layers.
Q: Is this vegetarian?
A: Yes, completely vegetarian 🌱