Ingredients
1 ½ cup cottage cheese, low-fat (1%)
½ cup reduced-sodium Parmesan cheese, grated
1 egg, lightly beaten
½ tsp ground nutmeg
1 can zucchini with tomato sauce, 16 oz.
12 lasagna noodles, no-boil 7x3 1/2-inches or 6 no-boil lasagna sheets (8x8-inches)
8 oz reduced-sodium mozzarella cheese, shredded
¾ cup marinara sauce
13 ½ oz spinach, no-salt-added and drained
4 oz mushrooms, sliced and drained
Preparation
Preheat oven to 350 degrees F and in a medium bowl, mix together cottage cheese, Parmesan, egg, and nutmeg.
Drain liquid from zucchini in a square baking dish. Spread evenly over the bottom of the dish.
Place lasagna pieces or a sheet at the bottom of the dish.
Spread with zucchini one-quarter of the mozzarella and the marinara sauce.
Repeat the noodle layer a second time.
Spread evenly with the cottage cheese mixture and the marinara sauce.
Repeat the noodle layer a third time.
Spread evenly with the spinach, mozzarella, and marinara sauce.
Repeat the noodle layer a fourth time.
Cover with the remaining half of the cottage cheese mixture and marinara sauce.
Top with the fifth layer of noodles.
Cover with mushrooms, mozzarella, and marinara sauce.
Top with the sixth layer of the noodle.
Top with remaining marinara sauce and remaining mozzarella.
Cover dish tightly with aluminum foil.
Place on a baking sheet.
Bake until filling is bubbly and noodles are tender for about 40 minutes.
Let stand for 10 minutes before cutting.
