Cottage Cheese Zucchini Lasagna with Mushrooms and Spinach
Cottage cheese zucchini lasagna is a creamy, cheesy way to turn zucchini, mushrooms, and spinach into a comforting baked dinner.
Instead of traditional pasta sheets, thin slices of zucchini form the layers. Cottage cheese and Greek yogurt make the creamy white filling, while mozzarella and Parmesan melt over the vegetables as the lasagna bakes.
The most important step is preparing the zucchini well. Salting the slices and patting them dry before layering helps keep excess moisture out of the baking dish.
Why Zucchini Works in This Lasagna
Thin zucchini slices work as the layers in place of traditional lasagna noodles.
Because zucchini naturally contains plenty of moisture, it needs a little preparation before going into the casserole. Salt the slices and pat them dry before assembling the lasagna.
Keeping the layers relatively thin also helps the finished casserole hold together better when sliced.
Cottage Cheese and Greek Yogurt Make the Creamy Layer
This zucchini lasagna uses a simple mixture of cottage cheese and plain Greek yogurt instead of a heavier white sauce.
Stir 1 1/2 cups cottage cheese with 1/2 cup Greek yogurt before assembling the casserole. The mixture goes between the zucchini and vegetables in thin layers.
There is no need to make a separate stovetop cream sauce.
For another cottage cheese recipe, see the Cottage Cheese Pizza Base.
Mushrooms and Spinach Add Plenty of Flavor
The mushroom and spinach filling is cooked before the lasagna is assembled.
Start by browning 16 ounces of sliced mushrooms in olive oil.
Once the mushrooms are browned, add 3 cups chopped fresh spinach and the minced garlic.
Cook until the spinach wilts, then season with salt and black pepper.
How to Keep Zucchini Lasagna From Getting Watery
Moisture control is especially important in a zucchini lasagna.
First, salt and dry the zucchini before layering.
Second, cook the mushrooms and spinach before assembling the casserole rather than adding them raw.
Let the finished lasagna rest for 10 minutes after baking before slicing.
How to Layer Cottage Cheese Zucchini Lasagna
Lightly oil a 9×9-inch baking dish.
Layer in this order: zucchini slices; a thin cottage cheese and Greek yogurt layer; the mushroom-spinach mixture; mozzarella and Parmesan.
Repeat approximately 3–4 thin layers.
Finish with the remaining creamy mixture and cheeses.
Baking the Zucchini Lasagna
Preheat the oven to 375°F.
Cover and bake for 25 minutes.
Remove the foil and bake another 10–15 minutes until bubbly and golden.
Rest for 10 minutes before slicing.
For another baked dinner with cottage cheese, see the High Protein Cottage Cheese Chicken Bake with Broccoli.
Frequently Asked Questions
Can I make zucchini lasagna without pasta noodles?
Yes. Thin zucchini slices form the layers instead of traditional lasagna noodles.
Why should I salt the zucchini first?
Zucchini contains a lot of moisture. Salting and drying the slices before assembling the casserole helps reduce liquid released during baking.
Do I need to cook the mushrooms first?
Yes. Sauté the mushrooms until browned before adding the spinach and garlic.
Do I need to cook the spinach first?
Yes. Add it to the browned mushrooms and cook until wilted.
What makes the white layer creamy?
1 1/2 cups cottage cheese mixed with 1/2 cup nonfat Greek yogurt.
What temperature does it bake at?
375°F.
How long does it bake?
25 minutes covered, then another 10–15 minutes uncovered, for a total bake range of 35–40 minutes.
How long should it rest?
10 minutes before slicing.
Cottage Cheese Zucchini Lasagna with Mushrooms and Spinach
Creamy cottage cheese zucchini lasagna with mushrooms, spinach, mozzarella, and Parmesan. Bake it at 375°F until bubbly and golden.
- Oven
- 375°F
Ingredients
- 2 medium zucchini, thinly sliced lengthwise
- 16 oz mushrooms, sliced
- 3 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 1/2 cups low-fat cottage cheese (2%)
- 1/2 cup nonfat Greek yogurt
- 1 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan
- 1 teaspoon minced garlic
- salt, to taste
- black pepper, to taste
Instructions
Preheat the oven to 375°F.
Lightly oil a 9×9-inch baking dish.
Salt the zucchini slices and pat them dry before layering.
Sauté the mushrooms in olive oil until browned.
Add the spinach and garlic and cook until the spinach is wilted.
Season with salt and black pepper.
Stir the cottage cheese and Greek yogurt together for the creamy white layer.
Layer zucchini, a thin layer of cottage cheese mixture, the mushroom-spinach mixture, and some mozzarella and Parmesan.
Repeat to make approximately 3–4 thin layers.
Finish with the remaining cottage cheese mixture and cheeses.
Cover with foil and bake for 25 minutes.
Remove the foil and bake another 10–15 minutes, until bubbly and golden.
Rest for 10 minutes before slicing.
Recipe Tip
Salt the zucchini slices and pat them dry before layering to help prevent a watery lasagna.
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