Description
Cottage Cheese Mushroom & Spinach Lasagna Bake is a cosy, veggie-packed dish layered with tender roasted zucchini, golden mushrooms, fresh spinach and a creamy cottage cheese mixture. Finished with bubbling mozzarella and Parmesan, this easy bake makes a satisfying high-protein lunch or dinner without traditional lasagna noodles.
Ingredients
2 medium zucchini, thinly sliced lengthwise
16 oz (450 g) mushrooms, sliced
3 cups fresh spinach, chopped
1 tablespoon olive oil
1/2 small onion, finely diced
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian herbs
Salt and black pepper, to taste
1½ cups low-fat cottage cheese (2%)
1 large egg
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh parsley or basil, for garnish
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a medium baking dish and set it aside.
2. Arrange the zucchini slices on a baking sheet. Lightly brush them with olive oil and season with salt and black pepper. Roast for 10–12 minutes, until the zucchini is slightly tender. Set aside.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the diced onion and sliced mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden and most of their moisture has evaporated.
4. Stir in the minced garlic, chopped spinach, dried oregano and Italian herbs. Cook for 2–3 minutes, until the spinach has wilted. Season with salt and black pepper to taste.
5. In a bowl, combine the cottage cheese, egg, grated Parmesan, dried oregano and black pepper. Mix until well combined.
6. Spread a thin layer of the mushroom and spinach mixture across the bottom of the prepared baking dish.
7. Add a layer of roasted zucchini, followed by some of the cottage cheese mixture.
8. Continue layering the mushroom and spinach mixture, zucchini and cottage cheese until all the ingredients have been used.
9. Finish the bake with an even layer of shredded mozzarella and grated Parmesan.
10. Cover the dish loosely with foil and bake for 25 minutes.
11. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling and golden.
12. Allow the lasagna bake to rest for 10 minutes before slicing.
13. Garnish with fresh parsley or basil and serve warm.
Notes
Cook the mushrooms until golden and allow most of their moisture to evaporate before layering.
Don’t overcook the zucchini during the initial roasting stage. It only needs to become slightly tender.
Season the vegetable layers with salt, pepper and herbs for better flavour.
Allow the finished bake to rest for 10 minutes before slicing so the layers can settle.
Remove the foil during the final baking stage so the mozzarella and Parmesan become golden and bubbly.
Serve warm with fresh parsley or basil. A simple fresh salad makes an easy accompaniment.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean