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.