A slice of mushroom lasagna being cut with a fork.
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Protein Packed Mushroom Lasagna with Cottage Cheese

Craving a veggie dish that's still packed with protein? Our mushroom lasagna is loaded with veggies and has a low-fat, high-protein cottage cheese filling!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dinner, Lunch, Main Dish
Cuisine: American, Italian
Keyword: easy lasagna, lasanga recipes, meatless lasagna, mushroom lasagna, vegetable lasagna
Servings: 8 Servings
Calories: 343kcal
Author: Berly's Kitchen


  • 36 Ounces Marinara (jarred or your own)
  • 9 Ounces Lasagna Noodles (gluetn-free, oven ready)
  • 2 Large Garlic Cloves (peeled, minced)
  • 2 Large Eggs (whisked)
  • 1/2 Cup White Onion (thinly sliced)
  • 8 Ounces Mushrooms (cleaned, sliced)
  • 5 Ounces Spinach (fresh, washed)
  • 2 Cups Mozzarella (by volume, low-fat, shredded)
  • 24 Ounces Hiland Dairy Low-Fat Cottage Cheese
  • 1 Ounce Parmesan (shaved)
  • Salt and Pepper to taste


  • First, preheat your oven to 350 degrees F. and spray 13x9 inch casserole dish with non-stick spray.
  • Next, in a small bowl, quickly crack open and whip your eggs with a fork or whisk. Then, in a large bowl, combine the minced garlic, mozzarella, cottage cheese, and eggs. I added salt and pepper to taste into the filling.
  • After that, use ¾-1 cup of pasta use to coat the bottom of the casserole dish and then place your first layer of lasagna noodles. Then put a layer of the cheese mixture (3/4-1 cup) over the noodles.
  • Now, sprinkle a handful of spinach, mushrooms, and onions over the cheese mixture. Top the vegetables with more pasta sauce and add another layer of noodles.
  • Repeat the building process until the casserole dish is almost full. Any remaining filling can be added to the casserole dish along the sides. Use it to fill in any open spaces. This will help keep the lasagna from falling apart.
  • To finish up, add one final scoop of sauce and evenly spread it over the noodles and sprinkle it with the Parmesan cheese.
  • Cover the dish with aluminum foil and place the pan into the oven to bake for 50-60 minutes or until the noodles are soft. Once it's done, garnish and serve!


The calories listed are an approximation based on the ingredients and a serving size of one-eighth (1/8th) the total dish (after it has been cut into eight ((8)) equal serving sizes). The calorie count does not include any additional garnishes or the wheat bread shown the photos. Actual calories will vary. The mushroom lasagna can be stored in your fridge, in a sealed container, for up to three (3) days.


Serving: 1Slice | Calories: 343kcal | Carbohydrates: 36g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 1284mg | Potassium: 810mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2540IU | Vitamin C: 15.5mg | Calcium: 288mg | Iron: 2.9mg
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