Cottage Cheese Mushroom & Spinach Lasagna Bake

I’ll say it plain: this lasagna bake is the kind of dish that makes you believe vegetables can be cozy. It’s lighter than the Sunday lasagna my mama made (no offense, Mama — your sauce was legendary), but still layered and comforting, with mushrooms, spinach, and cottage cheese holding court. One tiny note: I use 2% cottage cheese because it keeps things creamy without feeling like you’ve fallen into a vat of mayo.

There’s a warm, browned top and the smell of sautéed mushrooms — that first forkful is mostly steam and a little victory (I like my edges crisp, you’ll see).

Why this casserole feels like home

• Zucchini strips replace noodles so it’s lighter but still slices like a proper lasagna (no noodle-fiddling required).
• Cottage cheese gives a tangy, protein-rich creaminess that stretches the night’s leftovers farther.
• Mushrooms add a meaty umami hit — great if you’re cutting back on meat but not on satisfaction.
• Spinach keeps it bright and green; stir it in while the mushrooms are hot so it wilts down perfectly (don’t overcook it).

I half-roasted a pan of mushrooms once and served them with a simple skillet of eggs; the family declared it a “fancy breakfast” — who knew sautéed fungi could be showy? Also, if you’re into cottage-cheese breakfasts, you might like this Blueberry Cottage Cheese Breakfast Bake (I link things I actually try, promise).

A small, true moment in my kitchen

My neighbor dropped by with fresh herbs from her porch (bless her), so I tossed some thyme on top before baking — tiny flourish, big applause. Once, I served this with a jar of pickled beets and someone claimed it was “fancy enough for guests.”

What you’ll need

2 medium zucchini, thinly sliced lengthwise
16 oz mushrooms, sliced
3 cups fresh spinach, chopped
1 tablespoon olive oil
1.5 cups low-fat cottage cheese (2%)

How to put it together

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add sliced mushrooms and sauté until they release their moisture and are tender.
3. Add chopped spinach to the skillet and cook until wilted.
4. In a baking dish, layer zucchini slices, followed by the mushroom and spinach mixture, and cottage cheese. Repeat layers until all ingredients are used, finishing with zucchini.
5. Cover with foil and bake for 30 minutes.
6. Remove foil and bake for an additional 15 minutes, until the top is golden.
7. Allow to cool slightly before serving.

Helpful cooking conversions (because measuring spoons are opinionated)

Quick one-liners to convert cups, ounces, and tablespoons when you’re midway through a recipe and your measuring cup is hiding.

One small tip worth its weight in parmesan

If your zucchini is watery, salt the slices lightly and let them sit for 10 minutes, then pat dry — it keeps the bake from turning into soup. Also, a sprinkle of smoked paprika on top before the last bake gives the whole dish a warm, porch-supper kind of glow (subtle and southern-approved).

Hope you give it a try on a weeknight when you want something fuss-free but respectable.

FAQ and quick answers

Estimate your daily needs while you plan meals

Use this calculator to get a quick sense of calories so you can pair this bake with the right sides.