Cottage Cheese Mushroom Spinach Lasagna Recipe
This Easy Cottage Cheese Spinach Lasagna is a delicious, protein-packed twist on the classic comfort food. Ready in just 45 minutes, it layers creamy cottage cheese, savory mushrooms, and fresh spinach for a satisfying meal that feels indulgent yet wholesome. For another simple, hands-off pasta dish, try this Slow Cooker Lasagna Soup Recipe.
PrintCottage Cheese Mushroom Spinach Lasagna
A delicious vegetarian lasagna featuring layers of creamy cottage cheese mixed with fresh herbs, sautéed mushrooms and spinach, uncooked lasagna noodles, marinara sauce, and mozzarella cheese, baked to bubbly perfection.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Method: Main Course
- Cuisine: Italian
Ingredients
- 16 oz cottage cheese
- 1/2 cup fresh basil, sliced into ribbons
- 1/2 cup fresh parsley
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 egg
- 1 tablespoon olive oil
- 2 cups fresh mushrooms, quartered
- 2 cups fresh spinach
- 8 oz uncooked lasagna noodles
- 32 oz spaghetti sauce
- 2 cups shredded mozzarella cheese
- Additional basil or parmesan cheese for garnish (optional)
Instructions
- In a medium bowl, combine cottage cheese, basil, parsley, garlic salt, Italian seasoning, and egg. Mix well and set aside.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms until softened and starting to shrink, then add spinach and cook until wilted. Combine the spinach and mushroom mixture with the cottage cheese mixture.
- In a 9×13 inch un-oiled baking dish, pour 1/3 of the sauce into the bottom.
- Add half of the uncooked lasagna noodles over the sauce layer.
- Spread half of the cottage cheese and vegetable mixture over the noodles.
- Sprinkle 2/3 cup mozzarella cheese evenly over the mixture.
- Repeat layering with the remaining noodles, cottage cheese mixture, and mozzarella cheese.
- Top with remaining sauce.
- Cover the dish with foil and bake at 400°F for 45 minutes, removing the foil after 35 minutes.
- Garnish with additional basil or parmesan cheese if desired.
- Let the lasagna rest for 15 minutes before cutting into squares and serving.
Notes
No need to boil lasagna noodles as they cook during baking; letting the lasagna rest after baking helps it set for easier slicing; fresh herbs enhance flavor but dried can be substituted if needed.
Nutrition
- Calories: 350
- Sugar: 7g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Frequently Asked Questions
Can I use a different cheese instead of cottage cheese?
Yes, ricotta is a common substitute for cottage cheese in lasagna. However, using cottage cheese in this Cottage Cheese Mushroom Spinach Lasagna creates a uniquely light and creamy texture. The mild flavor of cottage cheese perfectly complements the savory mushrooms and spinach.
Do I need to cook the mushrooms and spinach before assembling?
Yes, you should sauté the mushrooms and wilt the spinach before layering. This step removes excess moisture, preventing a watery Cottage Cheese Mushroom Spinach Lasagna. It also concentrates the flavors of the vegetables for a richer final dish.
Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it goes into the oven cold. This make-ahead feature makes Cottage Cheese Mushroom Spinach Lasagna perfect for entertaining.
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