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.
How To Make Zucchini, Spinach, and Mushroom Lasagna
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.
Preheat oven to 350 degrees F and in a medium bowl, mix together cottage cheese, Parmesan, egg, and nutmeg.
Drain liquid from zucchini in a square baking dish. Spread evenly over the bottom of the dish.
Place lasagna pieces or a sheet at the bottom of the dish.
Spread with zucchini one-quarter of the mozzarella and the marinara sauce.
Repeat the noodle layer a second time.
Spread evenly with the cottage cheese mixture and the marinara sauce.
Repeat the noodle layer a third time.
Spread evenly with the spinach, mozzarella, and marinara sauce.
Repeat the noodle layer a fourth time.
Cover with the remaining half of the cottage cheese mixture and marinara sauce.
Top with the fifth layer of noodles.
Cover with mushrooms, mozzarella, and marinara sauce.
Top with the sixth layer of the 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 for about 40 minutes.
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
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