Mushroom Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 359.6
  • Total Fat: 10.9 g
  • Cholesterol: 62.8 mg
  • Sodium: 936.6 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 26.2 g

View full nutritional breakdown of Mushroom Lasagna calories by ingredient
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Number of Servings: 12


    2 T Olive Oil
    8 oz Baby Bella Mushrooms Sliced
    8 oz Button Mushrooms Sliced
    8 oz Shiitake Mushrooms Sliced
    2 Zucchini Sliced Thin
    6 SunDried Tomato Halves chopped
    10 Roasted Garlic Cloves Chopped
    Kosher Salt
    16 oz Non Fat Small Curd Cottage Cheese
    3/4 Cup 1% Milk
    2 Large Eggs
    3 Cups Shredded Part Skim Mozzarella
    3/4 Cups Grated Parmesan
    10 oz Box Frozen Chopped Spinach
    4 Cups Tomato Sauce
    12 Sheets No-Cook Lasagna Noodles
    Non-stick Cooking Spray


Makes 12 Servings
Heat oven to 375

Heat Olive Oil in Electric Skillet on high heat. Add Mushrooms, Garlic, Tomatoes, and Zucchini. Season To taste. Cook until soft about 10-12 minutes. In a medium bowl mix cottage cheese, eggs,milk and stir. Add 1 cup of the mozzarella, parmesan, spinach, and season to taste. Mix to incorporate. Spread 1 cup tomato sauce in a 9 x 13 pan. Layer 1/3 of Lasagna Sheets. Spread Half of Cottage Cheese Mixture on top of noodles, Top with half of mushroom mixture. Spread 1 cup of tomato sauce, Layer 1/3 of Lasagna Sheets. Spread Last Half of Cottage Cheese Mixture on top of noodles.Top with Last half of mushroom mixture and spread 1 cup of tomato sauce and top with remaining noodles top with last cup of tomato sauce and sprinke to with remaining 2 cups of mozzarella. Spray Foil with Non-stick spray and cover. Cook in 375 oven for 40-45 minutes until heated through out. Uncover and turn oven up to 450. Heat for 8-10 min until cheese is brown and bubbly. Remove from oven and let set 15-20 min. Cut into 12 equal portions and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user DEANS2003.

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