Zucchini, Spinach and Mushroom Lasagna Recipe

Zucchini, Spinach and Mushroom Lasagna Recipe

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.

This recipe will give you a healthier alternative to your favorite lasagna. The combination of zucchini, spinach, and mushroom in one filling meal is simply irresistible.

Prep: 25 mins
Cook: 1 hr 5 mins
Total: 1 hr 30 mins


  • 1 ½ cup cottage cheese, low-fat (1%)
  • ½ cup reduced-sodium Parmesan cheese, grated
  • 1 egg, lightly beaten
  • ½ tsp ground nutmeg
  • 1 can zucchini with tomato sauce, 16 oz.
  • 12 lasagna noodles, no-boil 7x3 1/2-inches or 6 no-boil lasagna sheets (8x8-inches)
  • 8 oz reduced-sodium mozzarella cheese, shredded
  • ¾ cup marinara sauce
  • 13 ½ oz spinach, no-salt-added and drained
  • 4 oz mushrooms, sliced and drained


  1. Preheat oven to 350 degrees F and in a medium bowl, mix together cottage cheese, Parmesan, egg, and nutmeg.

  2. Drain liquid from zucchini in a square baking dish. Spread evenly over the bottom of the dish.

  3. Place lasagna pieces or a sheet at the bottom of the dish.

  4. Spread with zucchini one-quarter of the mozzarella and the marinara sauce.

  5. Repeat the noodle layer a second time.

  6. Spread evenly with the cottage cheese mixture and the marinara sauce.

  7. Repeat the noodle layer a third time.

  8. Spread evenly with the spinach, mozzarella, and marinara sauce.

  9. Repeat the noodle layer a fourth time.

  10. Cover with the remaining half of the cottage cheese mixture and marinara sauce.

  11. Top with the fifth layer of noodles.

  12. Cover with mushrooms, mozzarella, and marinara sauce.

  13. Top with the sixth layer of the noodle.

  14. Top with remaining marinara sauce and remaining mozzarella.

  15. Cover dish tightly with aluminum foil.

  16. Place on a baking sheet.

  17. Bake until filling is bubbly and noodles are tender for about 40 minutes.

  18. Let stand for 10 minutes before cutting.


  • Sugar: 4g
  • :
  • Calcium: 95mg
  • Calories: 293kcal
  • Carbohydrates: 37g
  • Cholesterol: 27mg
  • Fat: 8g
  • Fiber: 3g
  • Iron: 2mg
  • Potassium: 530mg
  • Protein: 19g
  • Saturated Fat: 1g
  • Sodium: 313mg
  • Vitamin A: 4670IU
  • Vitamin C: 15mg
Nutrition Disclaimer
Want to share your experience making this Zucchini, Spinach and Mushroom Lasagna or discuss variations on the recipe? Join the conversation in the Recipe Sharing forum!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!