Cottage Cheese, Mushroom, and Spinach Lasagna Bake Recipe
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.
- 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
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
- Sauté Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden, about 6–8 minutes.
- Cook Spinach and Garlic: Stir in chopped spinach and minced garlic, cooking until the spinach is wilted. Remove the mixture from heat.
- Prepare Cheese Mixture: In a bowl, combine cottage cheese, Greek yogurt, half of the shredded mozzarella, and grated Parmesan cheese, mixing well.
- 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.
- 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.
- Top with Mozzarella: Sprinkle the remaining shredded mozzarella evenly on top of the layered bake.
- Bake Covered: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
- 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
