Cottage Cheese Mushroom and Spinach Lasagna Bake

Craving lasagna but not the heaviness that comes with it? This Cottage Cheese Mushroom and Spinach Lasagna Bake brings all the cozy, cheesy comfort without the carb overload. Layered with thin-sliced zucchini, savory mushrooms, tender spinach, and a creamy blend of cottage cheese and Greek yogurt, it’s a lighter twist on a classic that still delivers on flavor. Whether you’re cooking for a weeknight dinner or prepping meals ahead, this bake is satisfying, wholesome, and packed with protein. Best of all? No noodles, no problem. Just melty mozzarella, bubbling edges, and veggies that melt in your mouth. Trust us—you won’t miss the pasta. From sanjicuisine.com .

Cottage Cheese Mushroom and Spinach Lasagna Bake


Ingredients:

2 medium zucchini, thinly sliced lengthwise
16 oz mushrooms, sliced
3 cups fresh spinach, chopped
1 tablespoon olive oil
1½ cups low-fat (2%) cottage cheese
½ cup nonfat Greek yogurt (if tolerated)
1 cup shredded part-skim mozzarella
¼ cup grated Parmesan cheese (if tolerated)
1 teaspoon minced garlic
Salt and black pepper, to taste (if tolerated)


Directions:

1. Preheat your oven to 375°F and lightly grease a medium baking dish.

2. Heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and cook until golden and their moisture has evaporated, about 6–8 minutes.

3. Stir in the garlic and chopped spinach. Cook just until the spinach wilts, about 2 minutes. Remove from heat and set aside.

4. In a bowl, combine cottage cheese, Greek yogurt, half the mozzarella, and the Parmesan. Season lightly with salt and pepper.

5. Sprinkle zucchini slices with a little salt and let them sit for 10 minutes to draw out moisture. Pat them very dry with paper towels.

6. Spread a thin layer of the cheese mixture on the bottom of the dish. Add a layer of zucchini slices, followed by the mushroom-spinach mixture. Repeat the layers, ending with the remaining mozzarella on top.

7. Place the lasagna in the oven and bake for 35–40 minutes, until bubbly and the top is lightly golden.

8. Let it rest for 5–10 minutes before cutting. This helps it set and slice cleanly.


Can I make this ahead of time?
Yes! You can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator. Just add 5 extra minutes to the baking time if going straight from fridge to oven.


Tips and Tricks for the Perfect Veggie Lasagna

• Use a mandoline slicer for ultra-thin zucchini slices that cook evenly and layer beautifully.
• Salt and dry the zucchini thoroughly before assembling—this prevents your lasagna from becoming watery.
• Let it rest after baking so it holds its shape and doesn’t fall apart when sliced.
• Choose mushrooms with deep flavor, like cremini or portobello, to build a richer base.
• Customize the seasoning: add Italian herbs, crushed red pepper, or even a little lemon zest to brighten the flavors.


Can I freeze this lasagna?
Yes, once baked and cooled completely, you can freeze individual portions in airtight containers. Reheat in the oven or microwave until warmed through.


Substitutions and Variations

• Vegan version: Swap dairy for vegan cottage cheese, plant-based Greek-style yogurt, and dairy-free mozzarella.
• Add more protein: Layer in cooked lentils, ground turkey, or tofu crumbles between the veggies.
• Swap the veggies: Use eggplant or yellow squash instead of zucchini, or add bell peppers for sweetness.
• Use fresh herbs like basil, oregano, or thyme to enhance the flavor profile naturally.


Is this lasagna keto-friendly?
Mostly yes! It’s low in carbs thanks to the zucchini, and packed with protein. Be mindful of the dairy if tracking macros strictly.


Frequently Asked Questions (FAQ)

• Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out all the excess water before adding it to the mushroom mix.

• What if I don’t like cottage cheese?
You can substitute ricotta cheese for a more traditional texture, or blend the cottage cheese smooth for a less noticeable texture.

• Do I need to peel the zucchini?
Nope! The peel adds structure and color. Just wash it well before slicing.

IC White Bean Chili

Here is a healthy chili choice that will warm you up without irritating your bladder. The recipe can be modified as indicated for vegetarian chili. From icdietblog.wordpress.com.

IC White Bean Chili
Serves about 6


Ingredients:

1 tablespoon olive oil
1 cup chopped sweet onion (if tolerated)
1 cup chopped celery
2 sweet bell peppers cored and chopped (red, yellow or orange or green if tolerated)
1 pound ground lean chicken or turkey with no preservatives (for vegetarian chili substitute 1 can of beans and 1 cup of corn)
It is also possible to use 2 cups grilled chicken breast or turkey tenderloin instead of ground
1 tablespoon minced garlic
1 tablespoon all-purpose flour
1 teaspoon ground cumin (if tolerated or substitute dried basil)
1 teaspoon dried oregano
2 cups chicken or vegetable broth low-sodium with no preservatives or problem ingredients
2 15 ounce cans white beans drained and rinsed (mash one can of beans for thicker chili)
1/2 cup low-fat sour cream or plain yogurt (if tolerated)
salt and pepper to taste (if tolerated)
shredded mild cheddar cheese for topping and/or can chopped mild green chilis if tolerated


Directions:

In a large pot over medium heat warm the oil. Add chopped veggies and sautee for 5 min. Add chicken or turkey and cook through at least 5 minutes. Omit for vegetarian chili.

Add the garlic, flour, cumin (or basil) and oregano. Cook, stirring over low heat 2 minutes. Add the broth while stirring. Increase heat and bring to a boil stirring occasionally. Reduce heat to simmering and cook 10 minutes longer.

Add the beans and simmer another 10 minutes. Mash 1 can of the beans for thicker chili. Add a third can of beans and corn for vegetarian chili.

Stir in sour cream or yogurt. Season with salt and pepper.

Ladle into bowls and top with shredded cheddar and green chilis. May be served over rice, quinoa or other cooked grains. Add a warm piece of corn bread for a more hearty meal.

One-Pan Creamy Meat & Potato Skillet Recipe

When it comes to hearty comfort food, few dishes deliver the same level of satisfaction as a rich, creamy meat and potato combination. The One-Pan Creamy Meat & Potato Skillet is everything you could want in a weeknight dinner—savory ground meat, tender golden potatoes, a luscious creamy sauce, and melted cheese, all cooked together in one skillet for easy cleanup.

Whether you’re making it for your family, preparing a cozy dinner for two, or cooking ahead for meal prep, this recipe will have everyone asking for seconds. The combination of perfectly seasoned meat, fluffy-yet-crispy potatoes, and a smooth, velvety sauce makes this a true weeknight hero. From yummyrecipes.woochiens.com .

One-Pan Creamy Meat & Potato Skillet Recipe
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4 hearty portions


Ingredients:

For the Skillet
1 lb (450g) ground beef (or substitute ground chicken/turkey/pork)
1 tablespoon olive oil (or butter)
4 medium Yukon Gold potatoes, diced into small cubes (about ½-inch pieces)
1 small onion, finely chopped (if tolerated)
3 cloves garlic, minced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper (if tolerated)
½ teaspoon paprika (if tolerated)
½ teaspoon dried thyme (optional) 1 cup (240ml) chicken or beef broth (without problem ingredients)
1 cup (240ml) heavy cream
1 tablespoon all-purpose flour (optional, for thickening)
1 cup shredded cheddar cheese (or a blend like Monterey Jack or mozzarella)
2 tablespoons chopped fresh parsley (for garnish)


Directions:

1. Prepare the Ingredients
Before starting, dice your potatoes into small cubes. Smaller cubes cook faster and more evenly, ensuring they become tender without overcooking the meat. Chop the onion finely and mince the garlic. Shred your cheese and set it aside.

2. Brown the Meat
In a large, deep skillet or sauté pan, heat the olive oil over medium-high heat. Add the ground meat and cook, breaking it apart with a wooden spoon, until browned and no longer pink (about 5–6 minutes). Drain any excess grease if needed.

3. Sauté the Aromatics
Push the browned meat to one side of the skillet. On the other side, add the chopped onion and minced garlic. Cook for 2–3 minutes until softened and fragrant. Mix the onions and garlic into the meat.

4. Cook the Potatoes
Add the diced potatoes to the skillet. Season with salt, pepper, paprika, and thyme. Stir to coat everything evenly in the seasonings.

5. Add the Broth
Pour in the chicken or beef broth, stirring to loosen any browned bits stuck to the bottom (this adds flavor). Cover the skillet with a lid and let the potatoes cook for 10 minutes, stirring occasionally, until they are fork-tender.

6. Make the Creamy Sauce
In a small bowl, whisk the heavy cream with the flour until smooth. Pour this mixture into the skillet with the meat and potatoes. Stir well to combine, and let it simmer for 3–5 minutes until slightly thickened.

7. Add the Cheese
Sprinkle the shredded cheddar cheese over the top of the skillet. Reduce the heat to low, cover, and let the cheese melt into the sauce.

8. Garnish and Serve
Once the cheese is melted and the sauce is creamy, sprinkle with fresh parsley for a burst of color. Serve hot right from the skillet for a rustic presentation.


Cooking Tips for the Perfect Skillet:
1. Choose the right potatoes – Yukon Gold or red potatoes hold their shape well and have a buttery texture. Russets work but may break down more in the sauce.
2. Cut evenly – Uniform potato cubes ensure even cooking.
3. Don’t skip browning – Browning the meat adds depth and flavor to the entire dish.
4. Low and slow for the sauce – Once cream is added, reduce the heat to prevent curdling.
5. Cheese matters – Use freshly shredded cheese for the smoothest melt.


Variations to Try
• Add Veggies – Mix in peas, carrots, corn, or broccoli for extra nutrition.
• Different Cheeses – Try other IC friendly cheeses.
• Herb Swap – Rosemary or oregano can replace thyme for a new flavor profile.
• Bacon Upgrade – Stir in crispy bacon (without problem ingredients) bits for extra smoky richness.


What to Serve with It
While this dish is complete on its own, you can pair it with:
• Garlic bread or crusty rolls
• A fresh side salad
• Steamed green beans or roasted asparagus


Storage & Reheating
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze portions in airtight containers for up to 2 months. Thaw overnight before reheating.
• Reheat: Warm in a skillet over medium-low heat with a splash of broth or cream to restore creaminess.

Crockpot Chicken Corn Chowder

This Crockpot Chicken Corn Chowder is comfort at its coziest think creamy, hearty, and full of sweet corn, tender chicken, and warming potatoes. Just toss everything but the dairy in, cook low and slow, then swirl in milk and cheese near the end. The result is a rich, satisfying chowder perfect for chilly nights. From masteredrecipes.com .

Crockpot Chicken Corn Chowder


Ingredients:

3 cups cooked shredded chicken
4 cups chicken broth (without problem ingredients)
1 can cream of chicken soup (10.5 oz), without problem ingredients
1 can corn, drained
1 can cream-style corn
2 medium potatoes, diced
1 cup chopped carrots
1 cup chopped celery
1 small onion, diced (if tolerated)
1 cup milk
1 cup shredded cheddar cheese
Salt, pepper, and a pinch of paprika (if tolerated)


Directions:

1. Place chicken, broth, cream of chicken soup, corn, cream-style corn, potatoes, carrots, celery, onion, salt, pepper, and paprika into your crockpot.

2. Stir everything gently to combine.

3. Cover and cook on LOW for 6–7 hours or until the potatoes are tender.

4. About 30 minutes before serving, add the milk and shredded cheese.

5. Stir well and let the cheese melt completely into the chowder.

6. Taste and adjust seasoning as needed.

7. Serve hot with warm bread or rolls.


NOTES:

• This chowder thickens as it cools add extra milk or broth when reheating if needed.

• You can substitute fresh or frozen corn for either canned option.

Texas Cornbread

Here is a much-loved recipe that I adjusted to be IC friendly. It’s moist and flavorful and I hope you like it as much as I do. I give it: ★ ★ ★ ★ ★

Texas Cornbread


Ingredients:

2 c corn bread mix (I use 2 Jiffy Corn Muffin Mixes. Jiffy Corn Muffin Mix is generally considered IC friendly, but please check for problem ingredients.)
1 c sour cream (if tolerated)
2 beaten eggs
2 c shredded Cheddar cheese


Directions:

Preheat oven to 350 degrees. Mix first three ingredients well. Add cheese. Coat iron skillet with oil and heat in oven. Pour in mix and spread in pan. Bake 20-25 minutes or until done.

5-Star Cottage Cheese and Spinach Crustless Quiche: Light & Fluffy Delight

This 5-Star Cottage Cheese and Spinach Crustless Quiche is a light, fluffy, and healthy dish perfect for any meal! Creating a homemade quiche is more than just cooking; it’s an experience that brings a touch of elegance to any breakfast or brunch. With the 5-Star Cottage Cheese and Spinach Crustless Quiche, you get to indulge in a dish that is not only light and fluffy but also packed with nutrition. Perfect for young professionals juggling work and life, this recipe transforms simple ingredients into a culinary delight. From indcooking.com.

5-Star Cottage Cheese and Spinach Crustless Quiche: Light & Fluffy Delight


Ingredients:

1 cup cottage cheese
1 cup fresh spinach (you can use frozen but make sure to thaw the spinach and squeeze out the excess moisture before adding it to the mixture)
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper (if tolerated)
1/2 teaspoon garlic powder
1/2 cup shredded cheese (whatever you can tolerate)


Directions:

1. Preheat the oven to 375°F (190°C).

2. In a mixing bowl, combine cottage cheese, spinach, eggs, and milk.

3. Add salt, pepper, and garlic powder, and mix until well blended.

4. Fold in the shredded cheese.

5. Pour the mixture into a greased baking dish.

6. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.

7. Allow to cool for a few minutes before slicing and serving.

Cheesy Chicken Alfredo Lasagna Rolls

When life gets hectic, the last thing you want is to spend hours in the kitchen. Enter our cheesy chicken alfredo lasagna rolls recipe, a dish that not only fills your belly but also warms your heart. This delightful meal combines the richness of creamy Alfredo sauce with tender chicken, all wrapped in lasagna noodles that create an easy-to-eat roll format. It’s like a comforting hug on a plate! From findcooking.com.

Cheesy Chicken Alfredo Lasagna Rolls


Ingredients:

9 lasagna noodles
2 cups cooked chicken, shredded
1 cup ricotta cheese
2 cups Alfredo sauce (without problem ingredients)
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese (if tolerated)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste (if tolerated)


Directions:

1. Preheat the oven to 350°F (175°C).

2. Cook the lasagna noodles according to package instructions; drain.

3. In a bowl, mix the shredded chicken, ricotta cheese, Italian seasoning, garlic powder, salt, and pepper.

4. Spread a thin layer of Alfredo sauce on the bottom of a baking dish.

5. Place about 2 tablespoons of the chicken mixture on each noodle, roll them up, and place them seam-side down in the baking dish.

6. Pour the remaining Alfredo sauce over the top and sprinkle with mozzarella and Parmesan cheese.

7. Bake for 25-30 minutes until bubbly and golden.


*These rolls can be assembled in advance and stored in the refrigerator until ready to bake.

*You can add frozen spinach that is thawed and drained by squeezing all the water out and mix it with the ricotta cheese. Layer this creamy spinach mixture into the lasagna rolls along with your alfredo sauce. This variation not only adds flavor but also a vibrant color that makes the dish pop. Plus, you’ll sneak in those greens without anyone noticing!

*If you’re cooking for a vegetarian crowd, go for a vegetarian option by using roasted vegetables like zucchini, bell peppers, and mushrooms. Roasting them adds a deliciously sweet depth that pairs beautifully with the creamy alfredo sauce. You won’t feel like you’re missing out; in fact, this version might just steal the spotlight!


Storage Tips for Leftovers
Storing your cheesy chicken alfredo lasagna rolls recipe is easy. Cover leftover rolls tightly with plastic wrap or transfer them to an airtight container. They can last in the refrigerator for about 3-4 days and in the freezer for up to 3 months. Just make sure to label them with the date for easy reference.

Reheating Suggestions
When you’re ready to enjoy those delicious leftovers, preheat your oven to 350°F (175°C). Bake the rolls for about 20-25 minutes, covered with foil to retain moisture. If you’re in a hurry, the microwave works too—just heat in short intervals to avoid drying them out. Trust me, these rolls are even better the next day!