Cottage Cheese Lasagna Bake (Mushroom & Spinach)

This Cottage Cheese Lasagna Bake (Mushroom & Spinach) is a creamy, high-protein, low-carb comfort food packed with flavor and veggies.

• Author: Nicole Barrett
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baked
• Cuisine: Italian

Ingredients

2 cups cottage cheese

1 egg

2 cups fresh spinach

1 1/2 cups sliced mushrooms

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 cups marinara sauce (low-carb)

1/2 small onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

1 tsp Italian seasoning

Salt and pepper to tasteCook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Heat olive oil in skillet; sauté onion and garlic until fragrant.

3. Add mushrooms; cook until golden. Add spinach and cook until wilted. Set aside.

4. In bowl, mix cottage cheese, egg, half of mozzarella, and half of Parmesan.

5. Spread marinara sauce on bottom of baking dish.

6. Add half the vegetable mix, half the cottage cheese mix, then repeat layers.

7. Top with remaining sauce, mozzarella, and Parmesan.

8. Cover with foil and bake 25 minutes; remove foil and bake 10–15 minutes until bubbly.

9. Cool 10 minutes before slicing and serving.

Notes

Use full-fat cottage cheese for the creamiest texture. Store leftovers in fridge for 4 days or freeze up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 5g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 85mg