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Vegetable Lasagna Bake

A lighter lasagna featuring zucchini, mushrooms, spinach, and creamy cottage cheese, perfect for a cozy meal.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchini, thinly sliced lengthwise Use fresh zucchini for best results.
  • 16 oz mushrooms, sliced Any variety of mushrooms can be used.
  • 3 cups fresh spinach, chopped Add towards the end of mushroom cooking.
  • 1 tablespoon olive oil For sautéing mushrooms.
  • 1.5 cups low-fat cottage cheese (2%) Provides creaminess without excess calories.

Method
 

Preparation
  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.
Baking
  1. Cover the baking dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes, until the top is golden.
  3. Allow to cool slightly before serving.

Notes

If your zucchini is watery, salt the slices lightly and let them sit for 10 minutes, then pat dry. This will prevent the bake from becoming too soupy. A sprinkle of smoked paprika on top before the final bake adds flavor and a nice touch.