Zucchini Spinach & Mushroom Lasagna Recipe

ingredients

1 1/2 cup reduced-sodium, low-fat (1%) cottage cheese
1/2 cup grated reduced-sodium Parmesan cheese
1 egg, lightly beaten
1/2 teaspoon ground nutmeg
1 can (16 ounce size) zucchini with tomato sauce
12 no-boil lasagna noodles (7 x 3 1/2 inches)
OR
6 no-boil lasagna sheets (8 x 8 inches)
8 ounces shredded reduced-sodium mozzarella cheese
1 3/4 cup bottled marinara sauce
1 can (13.5 ounce size) no-salt-added whole leaf spinach, drained
2 cans (4 ounce size) sliced mushrooms, drained

directions

Preheat oven to 350 degrees F.

In a medium bowl, mix together cottage cheese, Parmesan, egg and nutmeg. Into an 8 x 8 x 2-inch square baking dish, drain liquid from zucchini; spread evenly over bottom of dish.

Place 2 small lasagna pieces or 1 sheet in bottom of dish. Spread with zucchini mixture, one-quarter of the mozzarella and 1/4 cup of the marinara sauce. Repeat the noodle layer a second time.

Spread evenly with one-half of the cottage cheese mixture and then 1/4 cup of the marinara sauce. Repeat the noodle layer a third time. Spread evenly with the spinach, then one-quarter of the mozzarella and 1/4 cup of the marinara sauce.

Repeat a fourth layer of noodles. Cover with the remaining half of the cottage cheese mixture and 1/4 cup of marinara sauce. Top with a fifth layer of noodle. Cover with mushrooms, one-quarter of the mozzarella and 1/4 cup of marinara sauce. Top a sixth layer of noodle. Top with remaining marinara sauce and remaining mozzarella.

Cover dish tightly with aluminum foil. Place on a baking sheet. Bake in preheated 350 degrees F oven until filling is bubbly and noodles are tender, about 40 minutes. Let stand 10 minutes before cutting.

nutrition data

Nutritional data has not been calculated yet.