A Comforting Twist on a Classic Dish

Lasagna, a dish beloved across the globe for its layers of savory goodness, has gone through countless variations, but today we’re diving into a lighter, more wholesome take cottage Cheese and Mushroom Lasagna. This is not your traditional lasagna, but a delightful blend of creamy cottage cheese, earthy mushrooms, and hearty lasagna noodles. It’s perfect for those seeking a lower-fat alternative to the usual ricotta or béchamel, without compromising on flavor.

“The secret of success in life is to eat what you like and let the food fight it out
inside.”
Mark Twain

While mushrooms add a deep, umami-rich profile, cottage cheese brings a creamy lightness that balances the dish. Whether you’re looking to impress at a family gathering, preparing a meal for the week, or simply want a cozy evening dinner, this lasagna delivers all the comforts of a classic with a health-conscious twist. Let’s dive into the magic of Cottage Cheese and Mushroom Lasagna a dish that feels like a comforting hug in every bite.

Why You’ll Love This Cottage Cheese and Mushroom Lasagna Recipe

Healthier Take on a Classic: By swapping traditional ingredients like ricotta or heavy cream with cottage cheese, this lasagna delivers a nutritious punch without sacrificing texture or flavor. Mushrooms provide a meaty, satisfying taste, keeping the recipe hearty yet lighter.

Versatile and Customizable: The beauty of this lasagna is its adaptability. While cottage cheese and mushrooms form the base, you can easily tweak the recipe by adding spinach, zucchini, or even a bit of ground turkey or sausage for extra protein.

Budget-Friendly: Using cottage cheese and mushrooms makes this dish relatively inexpensive. These ingredients are affordable and readily available, ensuring you don’t break the bank while creating a high-quality, gourmet-style meal.

Vegetarian-Friendly: A perfect dish for meatless Mondays or any vegetarian feast. The mushrooms mimic the texture of meat, and when combined with the right spices, they offer all the savory depth without any animal products.

Make-Ahead and Freezer-Friendly: This lasagna is an ideal option for meal prepping. You can prepare it in advance, freeze it, and have a delicious, homemade meal ready at a moment’s notice.

How to Make Cottage Cheese and Mushroom Lasagna

Ingredients

Lasagna noodles (9-12 sheets, cooked)
Cottage cheese (2 cups, full-fat or low-fat)
Fresh mushrooms (4 cups, thinly sliced—use a mix like cremini, button, or shiitake for added flavor)
Marinara sauce (4 cups, store-bought or homemade)
Mozzarella cheese (2 cups, shredded)
Parmesan cheese (½ cup, grated)
Garlic (4 cloves, minced)
Onion (1 medium, finely chopped)
Spinach (optional, 2 cups, fresh or frozen)
Olive oil (2 tablespoons)
Salt and pepper (to taste)
Dried Italian herbs (1 tablespoon, a mix of basil, oregano, and thyme)
Red pepper flakes (optional, ½ teaspoon for heat

Detailed Instructions

Prep the Noodles: Boil lasagna noodles in salted water until al dente. Drain and set aside. Lay them flat on parchment paper to prevent sticking.

Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add the garlic and cook for an additional minute. Toss in the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Season with salt, pepper, and dried herbs. If using spinach, add it now and cook until wilted.

Prepare the Cottage Cheese Mixture: In a large mixing bowl, combine cottage cheese, half of the shredded mozzarella, and half of the grated Parmesan. Stir well and season with salt and pepper to taste.

Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Top the noodles with half of the sautéed mushrooms, followed by a layer of the cottage cheese mixture. Repeat with another layer of sauce, noodles, mushrooms, and cottage cheese.

Final Layer: For the top layer, spread the remaining marinara sauce over the final set of noodles. Sprinkle the remaining mozzarella and Parmesan over the sauce.

Bake the Lasagna: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving.

Tips For Perfect Cottage Cheese and Mushroom Lasagna

Use Fresh Herbs for More Flavor: While dried herbs are convenient, incorporating fresh basil, oregano, or thyme will elevate the taste of your lasagna to restaurant-quality.

Don’t Skip draining the Cottage Cheese: Cottage cheese tends to have excess liquid, so be sure to drain it through a fine mesh strainer before mixing. This helps avoid a watery lasagna.

Mix and Match Mushrooms: For a more complex, rich flavor, experiment with different mushroom varieties. Shiitake mushrooms, for example, provide a robust, smoky flavor, while cremini mushrooms are slightly sweeter.

Cheese Substitutes: If you’re looking to make this dish dairy-free, you can substitute cottage cheese with tofu ricotta and use plant-based mozzarella and Parmesan.

Let the Lasagna Rest: Once out of the oven, let the lasagna sit for at least 10 minutes. This allows the layers to settle and makes slicing much easier.

“One cannot think well, love well, sleep well, if one has not dined well.”
Virginia Woolf

Recipe FAQ

Can I make this lasagna gluten-free?

Yes! Simply swap out regular lasagna noodles for gluten-free noodles. The rest of the recipe remains unchanged.

How can I make this lasagna vegan?

Use tofu ricotta in place of cottage cheese, and choose vegan mozzarella and Parmesan. Be sure your lasagna noodles are egg-free, and substitute a vegan marinara sauce.

Can I add meat to this lasagna?

Absolutely. Ground beef, turkey, or sausage can be sautéed with the mushrooms for a meaty twist. Just ensure the meat is fully cooked before layering it in the lasagna.

How long will this lasagna last in the fridge?

Properly stored in an airtight container, this lasagna will last up to 4-5 days in the refrigerator.

Can I freeze Cottage Cheese and Mushroom Lasagna?

Yes! You can freeze this lasagna either before baking or after. If freezing before, assemble it fully, then wrap tightly. It’ll keep in the freezer for up to 3 months.

Cottage Cheese and Mushroom Lasagna

Thomas J. Moss

"ComfortingCottage Cheese & Mushroom Lasagna: Deliciously Easy, Healthy, andHearty!"

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings 8

Calories 290 kcal

Equipment

Large skillet,
9×13-inch baking dish,
Aluminum foil
– Mixing bowls
– Spatula

Ingredients

Lasagna noodles 9-12 sheets, cooked
Cottage cheese 2 cups, full-fat or low-fat
Fresh mushrooms 4 cups, thinly sliced—use a mix like cremini, button, or shiitake for added flavor
Marinara sauce 4 cups, store-bought or homemade
Mozzarella cheese 2 cups, shredded
Parmesan cheese ½ cup, grated
Garlic 4 cloves, minced
Onion 1 medium, finely chopped
Spinach optional, 2 cups, fresh or frozen
Olive oil 2 tablespoons
Salt and pepper to taste
Dried Italian herbs 1 tablespoon, a mix of basil, oregano, and thyme
Red pepper flakes optional, ½ teaspoon for heat

Instructions

Prep the Noodles: Boil lasagna noodles in salted water until al dente. Drain and set aside. Lay them flat on parchment paper to prevent sticking.
Sauté the Mushrooms: In a large skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add the garlic and cook for an additional minute. Toss in the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes. Season with salt, pepper, and dried herbs. If using spinach, add it now and cook until wilted.
Prepare the Cottage Cheese Mixture: In a large mixing bowl, combine cottage cheese, half of the shredded mozzarella, and half of the grated Parmesan. Stir well and season with salt and pepper to taste.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Top the noodles with half of the sautéed mushrooms, followed by a layer of the cottage cheese mixture. Repeat with another layer of sauce, noodles, mushrooms, and cottage cheese.
Final Layer: For the top layer, spread the remaining marinara sauce over the final set of noodles. Sprinkle the remaining mozzarella and Parmesan over the sauce.
Bake the Lasagna: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

• Drain the cottage cheese to avoid excess moisture. Experiment with different mushroom varieties for added flavor.

Nutrition (per serving):

Let me know!

Did you find this post helpful? By leaving a star rating and share, it will help others find my recipes.