Cottage Cheese, Mushroom, and Spinach Lasagna Bake Recipe

Introduction

This Cottage Cheese Mushroom and Spinach Lasagna Bake is a lighter twist on classic lasagna, using zucchini slices instead of pasta. It’s packed with flavorful mushrooms, fresh spinach, and creamy cottage cheese, making it a wholesome and delicious meal for any night of the week.

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%)
• ½ cup nonfat Greek yogurt
• 1 cup shredded part-skim mozzarella
• ¼ 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, and cook until the spinach is wilted. Remove from heat.
4. Step 4: In a bowl, mix cottage cheese, Greek yogurt, half the mozzarella, and Parmesan until combined.
5. Step 5: Salt the zucchini slices and let them sit for 10 minutes. Then, pat them dry to remove excess moisture.
6. Step 6: In a baking dish, layer some of the cheese mixture, then zucchini slices, followed by the spinach and mushroom filling. Repeat the layers until ingredients are used.
7. Step 7: Top the final layer with the remaining mozzarella.
8. Step 8: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes.
9. Step 9: Remove the foil and bake uncovered for an additional 15 minutes, until bubbly and golden on top.
10. Step 10: Let the lasagna bake rest for 10 minutes before serving to set.

Tips & Variations

• For extra flavor, add a teaspoon of Italian seasoning to the cheese mixture.
• You can substitute kale or Swiss chard for the spinach if preferred.
• If you want a gluten-free or low-carb version, this recipe is perfect since it uses zucchini instead of pasta.
• To reduce moisture further, salt and drain zucchini slices twice before layering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake covered at 350°F (175°C) until warmed through, or microwave individual portions until hot. This dish does not freeze well due to the high moisture content of the zucchini.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but Greek yogurt helps keep the filling thicker and creamier, so the texture may be slightly different.

Do I need to peel the zucchini for this recipe?

Peeling the zucchini is optional. Leaving the skin on adds color and nutrients, but if the skin is thick or tough, you may prefer to peel it.

Cottage Cheese, Mushroom, and Spinach Lasagna Bake Recipe

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★★★★★

4.7 from 58 reviews

This Cottage Cheese Mushroom and Spinach Lasagna Bake is a wholesome, low-fat twist on classic lasagna, layering tender zucchini slices with sautéed mushrooms, fresh spinach, and a creamy blend of cottage cheese, Greek yogurt, and mozzarella. Baked to golden perfection, it’s a delicious and nutritious vegetarian meal option.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

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

Dairy & Cheese

• 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

Other

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

Instructions

1. Sauté Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden, about 6–8 minutes.
2. Cook Spinach and Garlic: Stir in chopped spinach and minced garlic, cooking until the spinach is wilted. Remove the mixture from heat.
3. Prepare Cheese Mixture: In a bowl, combine cottage cheese, Greek yogurt, half of the shredded mozzarella, and grated Parmesan cheese, mixing well.
4. Prepare Zucchini: Salt the zucchini slices and let them sit for 10 minutes to draw out moisture. Then pat them dry thoroughly with paper towels.
5. Assemble Lasagna: In a baking dish, start by layering the cheese mixture, followed by a layer of zucchini slices, then the spinach and mushroom filling. Repeat the layers once more.
6. Top with Mozzarella: Sprinkle the remaining shredded mozzarella evenly on top of the layered bake.
7. Bake Covered: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
8. Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
9. Rest and Serve: Allow the lasagna to rest for 10 minutes before serving to set and enhance flavors.

Notes

• Saling zucchini slices helps remove excess moisture to prevent a watery lasagna.
• You can substitute low fat cottage cheese with ricotta if preferred.
• For a vegan version, substitute dairy with plant-based alternatives and omit mozzarella.
• Letting the dish rest after baking improves texture and flavor melding.

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