Description
A lighter, protein-packed twist on classic lasagna, featuring creamy cottage cheese, savory mushrooms, and fresh spinach layered with no-boil noodles and marinara sauce.
Ingredients
- 12 no-boil lasagna noodles
- 2 cups cottage cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups sliced mushrooms
- 4 cups fresh spinach
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 3 minutes. Add mushrooms and cook until softened, 5-7 minutes. Stir in spinach until wilted. Season with oregano, salt, and pepper. Remove from heat.
- In a bowl, mix cottage cheese, egg, and Parmesan cheese until well combined.
- Spread 1 cup of marinara sauce in the bottom of the baking dish. Layer 4 lasagna noodles over the sauce. Top with half of the cottage cheese mixture, then half of the mushroom-spinach mixture, and 1/2 cup of mozzarella. Repeat layers: sauce, noodles, remaining cottage cheese, remaining mushroom-spinach, and 1/2 cup mozzarella.
- Finish with a final layer of noodles, remaining marinara sauce, and remaining mozzarella cheese. 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