Cottage Cheese Mushroom and Spinach Lasagna Bake is a wholesome, creamy, and cozy low-carb lasagna alternative layered with zucchini, mushrooms, spinach, and a light cheese blend.
Ingredients
• 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 and black pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Add mushrooms and cook until golden, about 6–8 minutes.
3. Stir in spinach and garlic, cook until wilted. Remove from heat.
4. In a bowl, mix cottage cheese, Greek yogurt, half the mozzarella, and Parmesan.
5. Salt zucchini slices and let sit 10 mins; pat dry to remove moisture.
6. In a baking dish, layer cheese mixture, zucchini slices, then spinach-mushroom filling. Repeat.
7. Top with remaining mozzarella.
8. Cover with foil and bake at 375°F for 25 mins.
9. Uncover and bake 15 more minutes until bubbly and golden.
10. Let rest 10 minutes before serving.
Notes
– Zucchini must be patted dry to prevent a watery bake.
– Ricotta can replace cottage cheese if preferred.
– Use sour cream instead of Greek yogurt if needed.
– Frozen spinach can be used—just thaw and squeeze dry.
– Stores well in fridge up to 4 days or freezer for 2 months.