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 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 3 cups marinara sauce
- 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 bowl, mix cottage cheese, egg, Parmesan, 1 cup mozzarella, oregano, salt, and pepper. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté mushrooms until browned, about 5 minutes. Add garlic and spinach, cooking until spinach wilts, 2-3 minutes. Season with salt and pepper.
- Spread 1 cup marinara sauce in the baking dish. Layer 4 noodles, half the cottage cheese mixture, half the mushroom-spinach mix, and 1/2 cup sauce. Repeat layers. Top with remaining noodles, sauce, and 1 cup mozzarella.
- Cover with foil and bake 25 minutes. Uncover and bake 10 more 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