Cottage Cheese, Mushroom & Spinach Lasagna Bake
This vegetarian lasagna swaps ricotta for protein-rich cottage cheese and layers it with sauteed mushrooms, tender spinach, tomato sauce, and lasagna sheets. The result is a lighter, high-protein comfort bake with all the classic lasagna vibes—perfect for family dinners or meal prep.
Prep time: 20 minutes
Cooking time: 45–50 minutes
Total time: ~1 hour 10 minutes
Serves: 6
Ingredients
Vegetable Filling
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
300 g mushrooms, sliced
2 cups fresh spinach
Salt, to taste
Black pepper, to taste
1 tsp dried oregano or Italian seasoning
Cheese Layer
2 cups cottage cheese
1 egg
½ cup grated Parmesan cheese
Lasagna
9–12 lasagna sheets (regular or oven-ready)
2½ cups tomato pasta sauce (homemade or good quality jar)
1½ cups shredded mozzarella cheese
Instructions
1. Prepare the Vegetable Filling
Preheat oven to 190°C (375°F).
Heat olive oil in a pan over medium heat.
Saute onion 3–4 minutes until soft.
Add mushrooms and cook 5–6 minutes until moisture evaporates.
Stir in garlic, spinach, salt, pepper, and herbs; cook until spinach wilts.
Remove from heat.
2. Prepare Cottage Cheese Layer
In a bowl, mix cottage cheese, egg (if using), and Parmesan until smooth.
3. Assemble the Lasagna
Spread a thin layer of tomato sauce in a baking dish.
Layer lasagna sheets on top.
Add mushroom–spinach mixture, cottage cheese layer, then sauce.
Repeat layers.
Finish with lasagna sheets, sauce, and mozzarella on top.
4. Bake
Cover with foil and bake 30 minutes.
Remove foil and bake 15–20 minutes until bubbly and golden.
5. Rest & Serve
Let rest 10 minutes before slicing.
Tips for Best Results
Blend cottage cheese briefly for a ricotta-like texture.
Cook mushrooms well to avoid watery lasagna.
Oven-ready sheets save time.
Add nutmeg (a pinch) to the cheese for depth.
Serving Suggestions
Green salad with lemon vinaigrette
Garlic bread or whole-grain rolls
Roasted vegetables on the side
Frequently Asked Questions
Can I make it eggless?
Yes—omit the egg; it will just be slightly softer.
Can I make it gluten-free?
Use gluten-free lasagna sheets.
Can I freeze this lasagna?
Yes—freeze baked or unbaked for up to 2 months.
Can I add other vegetables?
Absolutely—zucchini, bell peppers, or carrots work well.
Nutritional Information
Calories: 360 kcal
Protein: 24 g
Fat: 14 g
Carbohydrates: 32 g
Fiber: 4 g