| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- One 20-ounce package cremini mushrooms, sliced
- 2 cloves garlic, minced
- 15 ounces spinach, rinsed and drained
- 3 large zucchinis (about 1 1/2 pounds)
- 1 pound mozzarella
- 6 fresh basil leaves
- 2 tablespoons fresh flat-leaf parsley leaves
- 3 cups low-fat cottage cheese
- 1 cup freshly grated Parmesan
- 2 eggs, beaten
- Salt, to taste
- Freshly ground black pepper, to taste
- Two 24-ounce jars store-bought marinara sauce
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
- Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
- Grate the mozzarella cheese and set aside.
- Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
- To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
- Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 474 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 1568 mg |
| Serving Size | 1 of 8 servings |
| Calories | 474 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 1568 mg |
Reviews
This is one of those recipes I used what I had. So, I used fresh spinach, leftover pesto, and ricotta cheese with cottage cheese. I added a good amount of good quality Italian seasoning. It turned out delicious. I did a quick boil on the zucchini only because I thought I was doing zucchini rolls. This was definitely easier. I look forward to summer and making this again. It was good!
Love this!
I read through the comments and made a judgement call when making this and it still came out watery. I made as written but let the zucchini lay out with salt to remove moisture before assembling. I think the culprit was the mushroom spinach combo, I thought I got out the moisture but didn’t, It had great flavor minus the water.
Loved this recipe! I only used one jar of marinara and it was perfect!! I will definitely make this again. Using the zucchini instead of pasta was great for watching your carb intake.
I made this for my family, we all loved it including my granddaughter. It was a little soupy but it held its form.
A soupy mess. Tastes good but would not make again.
Awesome! Will definitely make it again.
I highly recommend using a “deep” 9×13 baking dish.
Also I used a wide flat peeler for creating thin, even zucchini slices.
I used 1 jar of pasta sauce & 8 oz of mozzarella.
It was a bit soupy, but absolutely perfect the following day.
It was still a bit soupy the first night but was absolutely perfect the following day
I highly recommend using a “deep” 9×13 baking dish.
Also I used a wide flat peeler for creating thin, even zucchini slices.
I used 1 jar of pasta sauce & 8 oz of mozzarella.
It was a bit soupy, but absolutely perfect the following day.
It was still a bit soupy the first night but was absolutely perfect the following day
I’ve made this several times and my husband is vegan, so I just substitute everything vegan… and it’s delicious!!!!
Absolutely Delicious! I read several “SOUPY” reviews so I actually left the zucchini slices salted on a cooling rack sitting in a sheet pan for several hours. I ended up wrapping them in paper towels and stuck them in the fridge over night. They were nice and dry in the morning. I even drained the cottage cheese and only used 1 jar of marinara plus about 1/2 cup, it was plenty of sauce. After baking I let it sit for about an hour before slicing. The result was NO SOUP! There was very little liquid in the bottom of the pan and the lasagna was not dry at all it was moist and delicious. I sliced individual servings and wrapped them up to freeze so I have a go to dinner when I need one. I will definitely make it again.
The best tip to make this lasagna is to place the slided zucchini on parchment paper and bake at 375 degrees for ten minutes. Cool and then assemble the casserole. Less moisture and a great tasting dish.