This meatless four cheese lasagna recipe with cottage cheese and ricotta is comfort food at its finest! Lasagna is the perfect easy make-ahead meal for a crowd or to freeze for later. This vegetarian lasagna features layers of sauteed spinach and mushrooms, lasagna noodles, marinara sauce, and a creamy ricotta & cottage cheese mixture with mozzarella and parmesan. It’s easy to make and ready to eat in one hour!
Use your favorite jarred marinara sauce for this recipe, or try it with my simple homemade marinara.
- 1 1/2 cups ricotta cheese
- 1 1/2 cups cottage cheese
- 1 1/2 cup shredded part skim mozzarella cheese, plus more for sprinkling on top
- 1 cup shredded parmesan cheese
- 1 large egg
- 1/2 cup fresh basil, chopped
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 6 cups baby bella mushrooms, sliced
- 1 6 oz bag spinach
- 1 lb lasagna noodles
- 2 24 oz jars of marinara sauce, or a double batch of homemade marinara sauce
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish with spray oil. Set aside.
- In a medium mixing bowl, combine ricotta, cottage cheese, mozzarella cheese, parmesan cheese, egg, basil, and a pinch of salt and pepper.
- Mix the cheeses together until well combined. Set aside.
- Heat olive oil over medium heat on the stovetop in a large saute pan or frying pan.
- Add the minced garlic and sliced mushrooms, plus a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the mushrooms have softened.
- Add the spinach to the pan and stir it into the mushrooms. Cook until the spinach is just wilted. Remove from heat.
- While you cook the mushrooms and spinach, bring a large pot of water to a boil seasoned with 1 tbsp salt.
- Cook the lasagna noodles in the boiling water according to package instructions.
- Strain the lasagna noodles in a colander and rinse under cold water for about 15 seconds, to help prevent the noodles from sticking together.
- Lay the noodles in layers on a baking sheet, with each layer separated by parchment paper. This also helps prevent the noodles from sticking together as you prep the lasagna.
- In the prepared baking dish, add a single layer of noodles. I used 6 noodles per layer – but this may differ based on the size of your noodles.
- Spread one third of the cheese mixture over the noodles.
- Add one third of the cooked mushrooms and spinach over the cheese mixture.
- Spread a generous layer of sauce over the mushrooms and spinach.
- Repeat this two times, for a total of three layers.
- Add a final layer of noodles to cover the lasagna and top it with a layer of sauce and a sprinkle of mozzarella cheese.
- Cover the dish with foil. Bake covered for 30 minutes.
- Uncover, and bake for 5-10 more minutes until bubbly and the cheese on top is completely melted.
- Top with fresh basil. Let lasagna sit for about 10 minutes before cutting into 6-8 pieces to serve.
Storing lasagna in the fridge or freezer
You can store leftover baked lasagna directly in the baking dish covered with foil or plastic wrap in the fridge. Reheat individual portions in the microwave for 1-2 minutes, until heated through. Enjoy within 5 days.
How to freeze lasagna
If you plan on freezing this lasagna to save for later, fully assemble the lasagna, but don’t bake it.
Tightly wrap the dish in plastic wrap, getting out as much air as possible, then wrap in a layer of foil. Alternatively, wrap it in a double layer of foil.
Label the foil with the date frozen. Use within three months for the best taste and texture.
How to cook frozen lasagna
Remove the lasagna from the freezer and let it defrost in the fridge overnight.
30 minutes before baking, or while your oven preheats, remove the lasagna from the fridge and let it sit at room temperature.
Then, bake the lasagna as instructed.
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