Ingredients
For the Lasagna
9–12 lasagna noodles, cooked according to package
2 cups cottage cheese
1 cup shredded mozzarella
1/2 cup grated Parmesan
2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)
2 cups mushrooms, sliced
2 garlic cloves, minced
1 tsp dried Italian herbs
Salt & black pepper to taste
2 tbsp olive oil
For the Sauce
2 cups marinara sauce
1/2 cup heavy cream (optional for creamier texture)
Salt & pepper to taste
Directions
Preheat oven:
Preheat oven to 180°C (350°F). Grease a baking dish lightly with olive oil.
Cook the vegetables:
Heat olive oil in a skillet over medium heat.
Sauté garlic and mushrooms for 5 minutes until softened.
Add spinach, Italian herbs, salt, and pepper. Cook 2–3 minutes until spinach wilts. Remove from heat.
Prepare the cheese mixture:
In a bowl, mix cottage cheese, half of the mozzarella, and half of the Parmesan. Season lightly with salt and pepper.
Assemble the lasagna:
Spread a thin layer of marinara sauce on the bottom of the baking dish.
Layer noodles, cottage cheese mixture, mushroom-spinach mixture, and sauce. Repeat until all ingredients are used, finishing with sauce on top.
Sprinkle remaining mozzarella and Parmesan on top.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
Serve:
Let rest 5 minutes before slicing. Serve warm as a comforting, vegetarian main dish.
Nutritional Info (per serving, approx. 1/6 lasagna)
Calories: 380
Protein: 22g
Carbs: 36g
Fat: 16g
Fiber: 4g
Sugar: 6g
