Directions to follow
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until browned and moisture has evaporated.
- Stir in the minced garlic and fresh spinach, cooking just until the spinach wilts. Season with a pinch of salt and pepper.
- In a bowl, combine cottage cheese, eggs, Italian seasoning, half the mozzarella, and half the Parmesan. Mix this until smooth.
- Now it’s time to assemble: Spread a thin layer of sauce (if using) on the bottom of your baking dish. Layer the cooked noodles, followed by the cottage cheese mixture, then the mushroom-spinach mixture, sprinkling some cheese on top. Repeat these layers until you finish with noodles and the remaining cheese on top.
- Cover the dish loosely with foil and bake for 30 minutes. Remove the foil, then bake for an additional 10-15 minutes or until it’s bubbly and golden.
- Allow it to rest for 10 minutes before slicing. If you want an extra golden crust, place it under the broiler for 2-3 minutes and garnish with fresh chives for a restaurant-worthy finish.
Best ways to enjoy it
How to plate and pair
To serve, slice generous pieces and consider topping with extra marinara sauce or a drizzle of olive oil for added flavor. Pair your cottage cheese lasagna bake with a crisp green salad or some garlic bread to round out the meal. A light white wine or sparkling water can also complement the rich flavors beautifully.
Storage and reheating tips
How to store & freeze
To store leftovers, allow the dish to cool completely, then cover tightly with plastic wrap or place in an airtight container. It can be kept in the refrigerator for up to three days. For longer storage, you can freeze the lasagna before baking or after it’s cooked. Just be sure to wrap it well, and it’ll stay fresh in the freezer for up to three months. When ready to enjoy, thaw in the fridge overnight before reheating in the oven.
Pro chef tips
Helpful cooking tips
For the best flavor, don’t skip seasoning your vegetable mixture. A touch of salt enhances the taste of the mushrooms and spinach remarkably. If you’re pressed for time, using pre-sliced mushrooms and pre-washed spinach can speed up the cooking process. Also, consider adding other veggies like zucchini or ricotta cheese for even more flavor and nutrition.
Creative twists
Recipe variations
Feel free to get creative! You can switch out the mushrooms for roasted eggplant, or even use ricotta cheese instead of cottage cheese for a creamier texture. If you’re looking to enhance the dish with some heat, a sprinkle of red pepper flakes in the cheese mixture can add a lovely kick. This lasagna bake is versatile, so tailor it to your taste!
FAQs
Your questions answered
What can I use instead of cottage cheese?
Ricotta cheese or a vegan cream cheese substitute can work well if you prefer a different flavor or texture.
How long does it take to make this dish?
From start to finish, expect around 1 hour for preparation and baking.
Can I make this lasagna ahead of time?
Absolutely! You can prepare it the night before, store it in the fridge, and bake it the next day. Just be sure to adjust the cooking time slightly, as it may need a bit longer if it’s cold from the fridge.
