Zucchini, Spinach and Mushroom Lasagna recipe

8 servings

1 1/2 cups reduced-sodium, low-fat (1%) cottage cheese

1/2 cup grated reduced-sodium Parmesan cheese

1 egg, lightly beaten

1/2 teaspoon ground nutmeg

1 (16 ounce) can zucchini with tomato sauce

12 no-boil lasagna noodles

8 ounces shredded reduced-sodium mozzarella cheese

1 3/4 cups bottled marinara sauce

1 (13.5 ounce) can no-salt-added whole leaf spinach, drained

2 (4 ounce) cans sliced mushrooms, drained

Preheat oven to 350 degrees F.

In medium bowl, mix together cottage cheese, Parmesan, egg and nutmeg.

Into an 8x8x2-inch square baking dish, drain liquid from zucchini; spread evenly over bottom of dish.

Place 2 small lasagna pieces or 1 sheet in bottom of dish.

Spread with zucchini one-quarter of the mozzarella and 1/4 cup of the marinara sauce.

Repeat the noodle layer a second time.

Spread evenly with 1/2 of the cottage cheese mixture and then 1/4 cup of the marinara sauce.

Repeat the noodle layer a third time.

Spread evenly with the spinach, then 1/4 of the mozzarella and 1/4 cup of the marinara sauce.

Repeat a fourth layer of noodles.

Cover with the remaining half of the cottage cheese mixture and 1/4 cup of marinara sauce.

Top with a fifth layer of noodle.

Cover with mushrooms, 1/4 of the mozzarella and 1/4 cup of marinara sauce.

Top with a sixth layer of noodle.

Top with remaining marinara sauce and remaining mozzarella.

Cover dish tightly with aluminum foil.

Place on a baking sheet.

Bake until filling is bubbly and noodles are tender, about 40 minutes.

Let stand 10 minutes before cutting.