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.
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.
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 per serving
4 ServingsCalories 190kcal
Protein 20g
Carbohydrates 16g
Fiber 4.33g
Sugar 10g
Fat 6g
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