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 shredded mozzarella cheese
- 2 cups sliced mushrooms
- 4 cups fresh spinach
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon 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. Add mushrooms and garlic, sauté until mushrooms are tender, about 5 minutes. Add spinach and cook until wilted. Season with salt, pepper, and oregano. 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.
- Spread half of the cottage cheese mixture over the noodles, then half of the mushroom-spinach mixture, and 1/2 cup of mozzarella cheese. Repeat layers: sauce, noodles, remaining cottage cheese mixture, remaining mushroom-spinach mixture, and 1/2 cup mozzarella.
- Top with the final 4 noodles, remaining marinara sauce, and remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American