Cottage Cheese Mushroom & Spinach Lasagna Bake

Ingredients

For the Lasagna

9–12 lasagna noodles, cooked according to package

2 cups cottage cheese

1 cup shredded mozzarella

1/2 cup grated Parmesan

2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)

2 cups mushrooms, sliced

2 garlic cloves, minced

1 tsp dried Italian herbs

Salt & black pepper to taste

2 tbsp olive oil

For the Sauce

2 cups marinara sauce

1/2 cup heavy cream (optional for creamier texture)

Salt & pepper to taste

Directions

Preheat oven:

Preheat oven to 180°C (350°F). Grease a baking dish lightly with olive oil.

Cook the vegetables:

Heat olive oil in a skillet over medium heat.

Sauté garlic and mushrooms for 5 minutes until softened.

Add spinach, Italian herbs, salt, and pepper. Cook 2–3 minutes until spinach wilts. Remove from heat.

Prepare the cheese mixture:

In a bowl, mix cottage cheese, half of the mozzarella, and half of the Parmesan. Season lightly with salt and pepper.

Assemble the lasagna:

Spread a thin layer of marinara sauce on the bottom of the baking dish.

Layer noodles, cottage cheese mixture, mushroom-spinach mixture, and sauce. Repeat until all ingredients are used, finishing with sauce on top.

Sprinkle remaining mozzarella and Parmesan on top.

Bake:

Cover with foil and bake for 25 minutes.

Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.

Serve:

Let rest 5 minutes before slicing. Serve warm as a comforting, vegetarian main dish.

Nutritional Info (per serving, approx. 1/6 lasagna)

Calories: 380

Protein: 22g

Carbs: 36g

Fat: 16g

Fiber: 4g

Sugar: 6g