SPD

Zucchini, Spinach and Mushroom Lasagna

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Rating:

(2 votes) 5 2

If you like, you may substitute chopped, canned no-salt-added whole tomatoes for the canned zucchini with tomato. This lasagna takes about 20 minutes to assemble -- very convenient, and no pre-cooking noodles.

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Serving Size / Yield

8 servings

Ingredients

  • 1 1/2 C. reduced-sodium, low-fat (1%) cottage cheese
  • 1/2 C. grated reduced-sodium Parmesan cheese
  • 1 egg (lightly beaten)
  • 1/2 tsp. ground nutmeg
  • 1 can (16 oz.) zucchini (with tomato sauce)
  • 12 no-boil lasagna noodles (7x3 1/2-inches) (or 6 no-boil lasagna sheets (8x8-inches))
  • 8 oz. shredded reduced-sodium mozzarella cheese
  • 1 3/4 C. bottled marinara sauce
  • 1 can (13 1/2 oz.) whole leaf spinach, (no-salt-added, drained)
  • 2 cans (4 oz. each) sliced mushrooms, drained

Directions

Preheat oven to 350 F. In medium bowl, mix together cottage cheese, Parmesan, egg and nutmeg. Into an 8x8x2-inch square baking dish, drain liquid from zucchini. Spread evenly over bottom of dish. Place 2 small lasagna pieces or 1 sheet in bottom of dish. Spread with zucchini one-quarter of the mozzarella and 1/4 C. of the marinara sauce. Repeat the noodle layer a second time. Spread evenly with 1/2 of the cottage cheese mixture and then 1/4 C. of the marinara sauce. Repeat the noodle layer a third time. Spread evenly with the spinach, then ¼ of the mozzarella and 1/4 C. of the marinara sauce. Repeat a fourth layer of noodles. Cover with the remaining half of the cottage cheese mixture and ¼ C. of marinara sauce. Top with a fifth layer of noodle. Cover with mushrooms, ¼ of the mozzarella and ¼ C. of marinara sauce. Top with a sixth layer of noodle. Top with remaining marinara sauce and remaining mozzarella. Cover dish tightly with aluminum foil. Place on a baking sheet. Bake until filling is bubbly and noodles are tender, about 40 minutes. Let stand 10 minutes before cutting.


Servings: 8

Reviews (2)

  • We substituted fresh lasagna and fresh spinach, and didn't make as many layers (used the Barilla no-boil lasagna sheets), but this recipe is one of the best-ever lasagnas we've had!

    Flag as inappropriate AnneCC  |  August 14, 2010

  • take out the cottage cheese add real cheese(ricotta)
    take out the canned mushrooms(unless you like the metal taste) add in real mushrooms this is ok after that

    Flag as inappropriate foodperv  |  February 28, 2009