Mushroom and tomato lasagna with mozzarella and cottage cheese
This Mushroom and Tomato Lasagna features layers of sautéed mushrooms, tangy canned tomatoes, creamy mozzarella, and cottage cheese for a hearty vegetarian dish. The use of fresh basil adds a delightful aromatic touch to this comforting classic.
Cook time 140 min
Prep time 20 min
Ingredients:
8 mushrooms1/8 tsp salt
2 cans canned tomatoes
1/2 cup onion
1/2 cup tomato sauce
1 cup mozzarella cheese
3/4 cup lowfat cottage cheese
5 leafs basil
Mushroom and tomato lasagna with mozzarella and cottage cheese is a delightful twist on traditional lasagna that offers a healthier, vegetarian option without sacrificing flavor. Packed with earthy mushrooms, tangy tomatoes, and creamy cheeses, this dish will surely become a favorite in your recipe rotation. The use of basil adds a fresh, aromatic note that perfectly complements the other ingredients.
Instructions:
Preheat your oven to 375°F (190°C).
- Clean and slice the mushrooms.
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the mushrooms and 1/8 tsp salt. Sauté until the mushrooms are tender and any released moisture has evaporated, about 8-10 minutes. Set aside.
- In the same skillet, add another small drizzle of olive oil if needed.
- Add the chopped onions and cook until they are translucent, about 5 minutes.
- Add the canned tomatoes and tomato sauce to the skillet with the onions.
- Stir well to combine. Let the mixture simmer for about 10 minutes to thicken slightly.
- Season with additional salt and pepper if desired.
- Cook the lasagna noodles according to the package instructions until al dente.
- Drain and set aside.
- In a baking dish, spread a thin layer of the tomato sauce mixture to cover the bottom.
- Place a layer of lasagna noodles over the sauce.
- Add a layer of sautéed mushrooms.
- Spread some low-fat cottage cheese over the mushrooms.
- Sprinkle a handful of shredded mozzarella cheese.
- Add a few torn basil leaves.
- Repeat the layers (tomato sauce, noodles, mushrooms, cottage cheese, mozzarella, basil) until all ingredients are used, ending with a layer of tomato sauce and a generous topping of shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
8. Serve:
- Let the lasagna sit for about 10 minutes before cutting into it to serve. This helps to set the layers.
- Garnish with additional basil leaves if desired.
Mushroom and tomato lasagna with mozzarella and cottage cheese is not just a healthier alternative to the classic pasta dish but also a truly satisfying meal that celebrates the freshness of its ingredients. With just the right balance of textures and flavors, this lasagna will impress both vegetarians and meat-lovers alike. Follow these tips and you will have a dish that is both comforting and nutritious, perfect for any occasion.
Mushroom and tomato lasagna with mozzarella and cottage cheese FAQ:
Bake the lasagna covered with aluminum foil for about 25 minutes in a preheated oven at 375°F (190°C). Then, remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
To store leftover lasagna, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. Thaw in the refrigerator before reheating.
Yes, you can substitute cottage cheese with ricotta cheese or another cream cheese alternative. This may alter the texture slightly but will still yield a delicious result.
A standard 9x13-inch baking dish is recommended for this lasagna. This size allows adequate layering and sufficient space for all the ingredients.
The lasagna is done when the cheese on top is golden and bubbly, and the edges are slightly browned. Let it sit for about 10 minutes before serving to allow the layers to set.
Cooking Tips:
- Ensure the mushrooms are thoroughly cleaned and sliced evenly to ensure even cooking.
- Drain the canned tomatoes well to avoid excess moisture in the lasagna.
- For a richer flavor, consider sautéing the onions and mushrooms until they are golden brown before layering them in the lasagna.
- Use fresh basil leaves if possible; they provide a more vibrant flavor compared to dried basil.
- Allow the lasagna to sit for a few minutes after baking to let it set, which makes it easier to slice and serve.
- Consider using a variety of mushrooms like cremini or portobello for added depth of flavor.
Nutrition Facts
4 ServingsCalories 190kcal
Protein 20g
Carbohydrates 16g
Fiber 4.33g
Sugar 10g
Fat 6g
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