Description
A high-protein, keto-friendly lasagna alternative using cottage cheese, spinach, and mushrooms.
Ingredients
2 cups cottage cheese
1 egg
2 cups fresh spinach
1½ cups sliced mushrooms
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cups low-carb marinara sauce
½ small onion, chopped
2 cloves garlic, minced
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
Step 2: Sauté chopped onion and minced garlic in a skillet until soft, then add mushrooms and cook until browned and liquid has evaporated.
Step 3: Stir in the spinach until wilted, then remove the skillet from heat.
Step 4: In a medium bowl, whisk the cottage cheese with the egg and 2 tablespoons of Parmesan cheese.
Step 5: Spread a thin layer of marinara on the bottom of the baking dish, then layer half the cottage cheese mixture, half the vegetables, and a handful of mozzarella.
Step 6: Repeat the layers, finishing with the remaining mozzarella and Parmesan on top.
Step 7: Bake for 30-35 minutes until the top is golden and bubbling. Let rest for 10 minutes before serving.
Notes
Ensure mushrooms are dry-sautéed to prevent a watery lasagna.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
