This hearty lasagna bake swaps traditional ricotta for protein-rich cottage cheese and layers it with sautéed mushrooms, spinach, marinara sauce, and melted mozzarella. It’s comforting, budget-friendly, and perfect for meal prep.
Servings
8 servings
Preparation Time
- Prep: 25 minutes
- Cook: 45–50 minutes
- Rest: 15 minutes
- Total: About 1 hour 30 minutes
Ingredients
For the Vegetable Layer
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced
- 5 oz (140 g) fresh spinach (or 10 oz frozen spinach, thawed and squeezed dry)
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For the Cottage Cheese Layer
- 3 cups (680 g) cottage cheese
- 2 large eggs
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- ¼ tsp black pepper
For Assembly
- 9 lasagna noodles (regular or oven-ready)
- 4 cups marinara sauce
- 2½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Optional Add-Ins
- ½ cup chopped sun-dried tomatoes
- 1 cup zucchini, diced and sautéed
- ¼ tsp red pepper flakes
Step 1: Prepare the Vegetable Filling
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook for 4–5 minutes until softened.
- Add garlic and cook for 30 seconds.
Add mushrooms and cook for 8–10 minutes until their moisture has mostly evaporated.
Stir in:
- Oregano
- Basil
- Salt
- Pepper
Add spinach and cook until wilted, about 2 minutes.
Remove from heat and let cool slightly.
Step 2: Prepare the Cottage Cheese Mixture
In a large bowl combine:
- Cottage cheese
- Eggs
- Parmesan cheese
- Parsley
- Black pepper
Mix until evenly combined.
Optional Smooth Texture
For a ricotta-like consistency, blend the cottage cheese mixture in a food processor for 30–60 seconds.
Step 3: Prepare the Noodles
Regular Lasagna Noodles
Cook according to package directions until al dente.
Drain and lay flat on parchment paper or lightly oiled baking sheets.
Oven-Ready Noodles
No pre-cooking required.
Step 4: Assemble the Lasagna
Preheat oven to 190°C (375°F).
Spread about 1 cup marinara sauce on the bottom of a 9 × 13-inch baking dish.
Layer 1
- 3 lasagna noodles
- ⅓ cottage cheese mixture
- ⅓ mushroom-spinach mixture
- ¾ cup mozzarella
- ¾ cup marinara sauce
Layer 2
Repeat the same layers.
Layer 3
Repeat again.
Finish with:
- Remaining marinara sauce
- Remaining mozzarella
- ¼ cup Parmesan
Step 5: Bake
- Cover loosely with foil.
- Bake for 30 minutes.
Remove foil and bake an additional 15–20 minutes until:
- Cheese is melted
- Sauce is bubbling
- Top is golden brown
Step 6: Rest
Allow the lasagna to rest for 15 minutes before slicing.
This helps the layers set and makes serving easier.
Serving Suggestions
Serve with:
- Garlic bread
- Mixed green salad
- Roasted broccoli
- Caesar salad
- Sautéed green beans
Make-Ahead Instructions
Refrigerate
Assemble up to 24 hours in advance and refrigerate before baking.
Freeze
Wrap tightly and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking.
Nutrition (Approximate Per Serving)
- Calories: 340–420
- Protein: 24–30 g
- Carbohydrates: 28–35 g
- Fat: 12–18 g
- Fiber: 3–5 g
Values vary depending on the brands of cheese, sauce, and noodles used.
Variations
Higher Protein
Add:
- 1 cup low-fat cottage cheese extra
- or 1 pound (450 g) cooked lean ground turkey
Low-Carb Version
Replace noodles with thin slices of:
- Zucchini
- Eggplant
Mediterranean Style
Add:
- Chopped sun-dried tomatoes
- Feta cheese
- Fresh basil
Extra Cheesy
Mix:
- ½ cup provolone
- ½ cup fontina
