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Zucchini, Spinach & Mushroom Lasagna


  • 1 1/2 cup low-fat cottage cheese 1/2 grated reduced-sodium Parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon ground nutmeg
  • 1 can (16 ounces) zucchini with tomato sauce
  • 12 no-boil lasagna noodles (7 x 3 1/2") or 6 no-boil lasagna sheets (8 x 8")
  • 8 ounces shredded reduced-sodium mozzarella cheese
  • 1 3/4 cup bottled marinara sauce
  • 1 can (13 1/2 ounces) no-salt-added whole leaf spinach, drained
  • 2 cans (4 ounces each) sliced mushrooms, drained


Makes about 8 servings.. Preheat oven to 350. In a medium bowl, mix together cottage cheese, Parmesan, egg and nutmeg. Into an 8 x 8 x 2-inch square baking dish, drain liquid from zucchini; spread evenly over bottom of dish. Place 2 small lasagna pieces or 1 sheet in bottom of dish. Spread with zucchini mixture, one-quarter of the mozzarella and 1/4 cup of the marinara sauce. Repeat the noodle layer a second time. Spread evenly with one-half of the cottage cheese mixture and then 1/4 cup of the marinara sauce. Repeat the noodle layer a third time. Spread evenly with the spinach, then one-quarter of the mozzarella and 1/4 cup of the marinara sauce. Repeat a fourth layer of noodles. Cover with the remaining half of the cottage cheese mixture and 1/4 cup of marinara sauce. Top with a fifth layer of noodle. Cover with mushrooms, one-quarter of the mozzarella and 1/4 cup of marinara sauce. Top a sixth layer of noodle. Top with remaining marinara sauce and remaining mozzarella. Cover dish tightly with aluminum foil. Place on a baking sheet. Bake in preheated 350. oven until filling is bubbly and noodles are tender, about 40 minutes. Let stand 10 minutes before cutting.

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