Mushroom and tomato lasagna with mozzarella and cottage cheese
Delight in a flavorful Mushroom and Tomato Lasagna layered with creamy mozzarella and cottage cheese. This delicious vegetarian dish features tender mushrooms, juicy canned tomatoes, aromatic onion, and fresh basil, combined with low-fat cottage cheese and rich tomato sauce. Perfect for a comforting and hearty meal.
- 15 May 2025
- Cook time 140 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
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.
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 4.33g | 11% |
| Sugar 10g | 10% |
| Fat | |
| Fat 6g | 7% |
| Saturated 3.45g | 12% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 50mg | 9% |
| Vitamin B1 0.69mg | 57% |
| Vitamin B2 0.99mg | 76% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.59ug | 25% |
| Vitamin C 20mg | 22% |
| Vitamin E 1.07mg | 7% |
| Vitamin K 7ug | 5% |
| Minerals | |
| Calcium, Ca 280mg | 21% |
| Copper, Cu 0.77mg | 85% |
| Iron, Fe 1.43mg | 13% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 1000mg | 29% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.12mg | 19% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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