Ingredients

The following ingredients have 12 Servings
  • 18 ounces dried lasagna noodles ((note 1))
  • 32 ounces cottage cheese ((small or large curd))
  • 8 ounces shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 8 ounces cream cheese (softened)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 8 ounces sliced mushrooms
  • 3 cloves garlic (minced)
  • 1/2 cup diced onion
  • 16 ounces bag of frozen spinach (thawed and drained)
  • 2 cups cooked broccoli
  • 48 ounces marinara sauce

Instruction

  • Cook noodles according to the package instructions, drain and rinse with cold water. You can also use oven ready lasagna noodles (see note 1).
  • Mix the cottage cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl. Mix in the salt, Italian seasoning and pepper.
  • Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook until soft.
  • Add the mushrooms and cook for about 10 minutes, or until mushrooms have softened and released most of their liquid.
  • Preheat over to 350F. Spread a layer of sauce in the bottom of a lasagna pan.
  • Place one layer of lasagna noodles covering the bottom of the pan. 
  • Spread the cheese mixture over the layer of noodles. Add another layer off noodles. Spread half the remaining sauce on top of the noodles. 
  • Add the spinach, broccoli, and mushroom mixture. Add another layer of noodles. 
  • Cover with the remaining sauce. Sprinkle the top with the remaining Mozzarella and Parmesan cheese.
  • Cover with aluminum foil and bake for 90 minutes, or until warm and bubbly. Remove the foil for the last 10-15 minutes of baking.
  • Let cool for 15 minutes before slicing.