Ingredients
- 4 tablespoons whole-milk cottage cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper
- 1 pound hot or sweet Italian sausage, casings removed, sausage crumbled into ½-inch pieces
- 10 ounces cremini mushrooms, trimmed and sliced thin
- 4 cups baby spinach
- 1 (24-ounce) jar marinara sauce
- 6 no-boil lasagna noodles
- 2 cups shredded whole-milk mozzarella cheese
Before You Begin
For the best flavor, we recommend using whole-milk cottage cheese, but substituting with low-fat cottage cheese is acceptable. Do not use nonfat cottage cheese. Our preferred jarred marinara sauce for this recipe is Victoria Marinara Sauce.
Prepare the Cheese Mixture
Adjust your oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
In a bowl, combine the cottage cheese, Parmesan, garlic powder, and ¼ teaspoon pepper.
Cook the Filling
Mix the sausage, mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper in a microwave-safe bowl. Cover and microwave, stirring occasionally, until the sausage is no longer pink, and the mushrooms have released their liquid, about 9 minutes.
Stir in the spinach and microwave until wilted, approximately 1 minute. Transfer the mixture to a colander and let it drain for 5 minutes, pressing on the mixture with the back of a spoon to remove as much moisture as possible.
Assemble the Lasagna
Grease an 8-inch square baking dish. Spread 1 cup of marinara sauce in the prepared dish and lay 2 noodles on top (they may overlap slightly). Top with half of the sausage mixture, half of the cottage cheese mixture, and ½ cup of mozzarella cheese.
Repeat the layers with 2 more noodles, 1 cup of marinara sauce, remaining sausage mixture, remaining cottage cheese mixture, and another ½ cup of mozzarella cheese.
Place the final 2 noodles on top, cover with the remaining marinara sauce, and sprinkle the remaining 1 cup of mozzarella cheese. (The assembled lasagna can be refrigerated for up to 24 hours; if refrigerated, increase the covered baking time in the next step to 45 minutes.)
Bake and Serve
Cover the dish tightly with greased aluminum foil and bake until it is bubbling around the edges, about 30 minutes. Remove the foil and continue to bake until the cheese is spotty brown, 10 to 15 minutes, rotating the dish halfway through the cooking time.
Remove the dish from the oven and let it cool for 15 minutes before serving.
Sausage Lasagna with Spinach and Mushrooms Recipe
Ingredients
- 4 tablespoons whole-milk cottage cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper
- 1 pound hot or sweet Italian sausage, casings removed, sausage crumbled into ½-inch pieces
- 10 ounces cremini mushrooms, trimmed and sliced thin
- 4 cups baby spinach
- 1 24-ounce jar marinara sauce
- 6 no-boil lasagna noodles
- 2 cups shredded whole-milk mozzarella cheese
Instructions
- Preheat oven to 425°F.
- Mix cottage cheese, Parmesan, garlic powder, and ¼ tsp pepper.
- Combine sausage, mushrooms, ¼ tsp salt, and ¼ tsp pepper in a microwave-safe bowl. Microwave until sausage is no longer pink and mushrooms release liquid, about 9 mins. Stir in spinach and microwave until wilted, about 1 min. Drain mixture, pressing to remove moisture.
- Grease an 8-inch square baking dish. Spread 1 cup marinara sauce, lay 2 noodles on top, then half the sausage mixture, half the cottage cheese mixture, and ½ cup mozzarella.
- Repeat layers with 2 more noodles, 1 cup marinara, remaining sausage mixture, remaining cottage cheese mixture, and ½ cup mozzarella. Top with final 2 noodles, remaining marinara, and last 1 cup mozzarella.
- Cover dish with greased aluminum foil, bake until bubbling, about 30 mins. Uncover and bake until cheese is spotty brown, 10-15 mins.
- Cool for 15 mins and serve.