Description
A creamy and hearty lasagna bake with cottage cheese, mushrooms, and spinach, perfect for a comforting weeknight dinner.
Ingredients
- 8 oz lasagna noodles, cooked al dente
- 2 tbsp olive oil
- 1 lb mushrooms, sliced
- 4 cloves garlic, minced
- 10 oz frozen spinach, thawed and drained
- 2 cups cottage cheese
- 1 large egg
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (or your favorite pasta sauce)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. Add minced garlic and cook for 1 minute more. Stir in drained spinach to combine; remove from heat.
- In a bowl, mix together cottage cheese, egg, oregano, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer one-third of the lasagna noodles over the sauce. Spread half of the cottage cheese mixture over the noodles. Top with half of the mushroom-spinach mixture. Sprinkle with one-third of the mozzarella and Parmesan.
- Repeat layers: noodles, remaining cottage cheese, remaining mushroom-spinach mixture, and another third of the mozzarella and Parmesan.
- Top with remaining noodles, then spread the remaining marinara sauce over the noodles. Sprinkle remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden on top.
- Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste. Add red pepper flakes for heat or use ricotta instead of cottage cheese for a richer texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: Italian-American