Cottage Cheese Mushroom & Spinach Lasagna Bake
A creamy, protein-rich lasagna bake layered with tender spinach, savory mushrooms, cottage cheese, marinara sauce, and melted mozzarella. It’s comforting, flavorful, and perfect for an easy family dinner.
Ingredients
- 9 lasagna noodles
- 2 cups cottage cheese
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, optional, for the cottage cheese mixture
Instructions
- Cook the noodles: Boil lasagna noodles according to package directions. Drain and set aside.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add onion and mushrooms and cook for 5–7 minutes until softened. Add garlic and spinach and cook until the spinach wilts.
- Make the cottage cheese filling: In a bowl, combine cottage cheese, Parmesan, Italian seasoning, salt, pepper, and the optional egg.
- Layer the lasagna: Spread a little marinara sauce in the bottom of a greased baking dish. Add a layer of noodles, cottage cheese mixture, mushroom-spinach mixture, marinara sauce, and mozzarella.
- Repeat: Continue layering until all ingredients are used, finishing with marinara sauce and mozzarella on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10–15 minutes, until bubbly and golden.
- Rest and serve: Let the lasagna rest for 10–15 minutes before slicing.
Q&A
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding it.
Q: Can I make this lasagna ahead of time?
Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking.
Q: Can I use ricotta instead of cottage cheese?
Absolutely. Ricotta can be substituted in an equal amount.
Q: How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days.