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Homestyle Mushroom Lasagna

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Homestyle Mushroom Lasagna



Ingredients :

  • 2 tablespoons olive oil
  • 4 cups sliced fresh mushrooms
  • 2 cups unpeeled shredded zucchini
  • 1 onion
  • chopped
  • 1 carrot
  • shredded
  • 3 cups meatless spaghetti sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • cooking spray
  • 12 lasagna noodles
  • 2 cups 1% cottage cheese
  • 2 cups shredded mozzarella cheese
  • 1 (10 ounce) package frozen chopped spinach
  • thawed and well drained
  • ¼ cup grated Parmesan cheese
  • Methods :

  • Heat olive oil in a large saucepan over medium heat. Add mushrooms, zucchini, onion, and carrot; cook and stir until softened, 5 to 10 minutes.
  • Stir spaghetti sauce, oregano, and basil into the saucepan; bring to a boil. Reduce heat and simmer sauce, covered, until flavors combine, 20 to 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  • Spread a thin layer of sauce in the bottom of the baking pan. Layer 6 lasagna noodles, 1 cup cottage cheese, and 1 cup mozzarella cheese on top of the sauce. Cover mozzarella cheese with spinach. Repeat layers with remaining sauce, lasagna noodles, cottage cheese, and mozzarella cheese. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until bubbly, 40 to 45 minutes.
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