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Cottage Cheese Mushroom Spinach Lasagna

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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.

Ingredients

Scale
  • 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

  1. In a medium bowl, combine cottage cheese, basil, parsley, garlic salt, Italian seasoning, and egg. Mix well and set aside.
  2. 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.
  3. In a 9×13 inch un-oiled baking dish, pour 1/3 of the sauce into the bottom.
  4. Add half of the uncooked lasagna noodles over the sauce layer.
  5. Spread half of the cottage cheese and vegetable mixture over the noodles.
  6. Sprinkle 2/3 cup mozzarella cheese evenly over the mixture.
  7. Repeat layering with the remaining noodles, cottage cheese mixture, and mozzarella cheese.
  8. Top with remaining sauce.
  9. Cover the dish with foil and bake at 400°F for 45 minutes, removing the foil after 35 minutes.
  10. Garnish with additional basil or parmesan cheese if desired.
  11. 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

Find it online: https://www.receipster.com/cottage-cheese-mushroom-spinach-lasagna/

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