Description
A lighter, protein-packed twist on classic lasagna, featuring creamy cottage cheese, savory mushrooms, and fresh spinach layered with noodles and marinara sauce.
Ingredients
- 9 lasagna noodles, uncooked
- 2 cups cottage cheese
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 24 oz marinara sauce
- 2 cups shredded mozzarella cheese
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and mushrooms until softened, about 5-7 minutes. Add spinach and cook until wilted. Season with oregano, salt, and pepper. Set aside.
- In a bowl, mix cottage cheese, beaten egg, and Parmesan cheese until combined.
- Spread a thin layer of marinara sauce in the baking dish. Place 3 lasagna noodles on top. Layer with half the cottage cheese mixture, half the mushroom-spinach mixture, and a third of the mozzarella. Repeat layers: sauce, noodles, remaining cottage cheese and mushroom-spinach, and more mozzarella. Top with final 3 noodles, remaining sauce, and remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 10-15 minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American