Description
Your search for a delicious, healthier lasagna ends here with this Cottage Cheese Mushroom & Spinach Lasagna Bake. Packed with flavor and nutrients, this dish redefines comfort food while keeping your health goals intact.
Ingredients
Scale
- 2 medium zucchini, thinly sliced lengthwise
- 16 oz mushrooms, sliced
- 3 cups fresh spinach, chopped
- 1 Tbsp olive oil
- 1½ cups low fat cottage cheese (2%)
- 1/2 cup nonfat Greek yogurt
- 1 cup shredded part skim mozzarella
- 1/4 cup grated Parmesan
- 1 tsp minced garlic
- Salt & pepper to taste
Instructions
- Begin your culinary adventure by preheating your oven to 375°F (190°C). This creates the perfect environment for baking your lasagna. While the oven heats up, light oil your 9×9” dish, creating a non-stick surface for your comforting layers.
- In a large sauté pan, drizzle the olive oil and heat it over medium-high heat. Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes. Then, add chopped spinach and minced garlic, stirring until wilted.
- In a separate bowl, combine the low-fat cottage cheese and nonfat Greek yogurt to create a creamy white sauce.
- Layer the zucchini slices, white sauce, half of the mushroom-spinach mixture, and cheese in your baking dish. Repeat layers, finishing with sauce and cheese.
- Cover with foil and bake for 25 minutes, then uncover and bake for another 10-15 minutes until bubbly and golden.
Notes
Ensure zucchini slices are salted and patted dry to maintain firmness. Let the dish rest after baking to make cutting easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: ~360 per serving
- Sodium: Depends on added salt and cheese options
- Protein: ~34 g