9 lasagna noodles

2 cups sliced mushrooms

4 cups fresh spinach

1 tbsp olive oil

3 cloves garlic, minced

2 cups cottage cheese

1 egg

½ cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

3 cups marinara sauce

2 cups shredded mozzarella cheese

2 tbsp fresh parsley, chopped

Preheat oven to 375°F (190°C). Cook the lasagna noodles according to package directions until just tender. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and their moisture has evaporated. Add garlic and cook for 30 seconds. Add spinach and cook until wilted. Remove from heat.

In a bowl, combine cottage cheese, egg, Parmesan, Italian seasoning, salt, and black pepper. Mix until well combined.

Spread a thin layer of marinara sauce across the bottom of a greased 9×13-inch baking dish. Add a layer of noodles, followed by cottage cheese mixture, sautéed mushrooms and spinach, marinara sauce, and mozzarella. Repeat the layers until all ingredients are used, finishing with marinara and a generous layer of mozzarella.

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the cheese is bubbling and golden.

Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh parsley and Parmesan.

Tips

For a creamier filling, blend the cottage cheese briefly before mixing. Use baby spinach for a delicate texture and sauté mushrooms until their excess moisture is completely gone to prevent watery lasagna. You can add zucchini, roasted red peppers, or artichokes for extra vegetables.

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: About 1 hour 5 minutes