What You Need
- 1/4 cup whole-milk cottage cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon granulated garlic
- Sea salt and pepper
- 1 pound hot or sweet Italian sausage, casings removed, crumbled into 1/2-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
Mix the Cheese
Heat oven to 425F with rack in the middle.
Mix cottage cheese, Parmesan, garlic, and 1/4 teaspoon pepper in a bowl.
Microwave the Filling
Put sausage, mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a microwave-safe bowl.
Cover and microwave ~9 minutes, stirring every few minutes. The sausage should lose its pink and mushrooms release liquid.
Add spinach, microwave 1 more minute until wilted. Drain in a colander 5 minutes. Press with a spoon to squeeze out liquid – this step matters or you’ll get watery lasagna.
Layer It Up
Grease an 8-inch square baking dish. Spread 1 cup marinara on bottom. Lay 2 noodles (they’ll overlap).
Add half the sausage mixture, half the cheese mixture, 1/2 cup mozzarella.
Repeat: 2 noodles, 1 cup marinara, remaining sausage, remaining cheese mixture, 1/2 cup mozzarella.
Top with last 2 noodles, remaining marinara, and final cup mozzarella.
Bake
Cover tight with greased foil. Bake ~30 minutes until edges bubble.
Remove foil, bake 10-15 minutes more until cheese browns. Rotate dish halfway through.
Rest 15 minutes before cutting.
Whole-milk cottage cheese works best – low-fat is OK but skip nonfat. Victoria marinara has the right consistency. Make ahead and refrigerate up to 24 hours – just bake covered for 45 minutes instead.
No-Boil Microwave Lasagna Recipe
Ingredients
- 1/4 cup whole-milk cottage cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon granulated garlic
- Sea salt and pepper
- 1 pound hot or sweet Italian sausage casings removed, crumbled into 1/2-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
- Heat oven to 425F, rack in middle position.
- Mix cottage cheese, Parmesan, garlic, and pepper in bowl.
- Combine sausage, mushrooms, salt, and pepper in microwave-safe bowl.
- Microwave covered 9 minutes, stirring occasionally, until sausage loses pink color.
- Add spinach, microwave 1 minute until wilted.
- Drain mixture 5 minutes in colander, pressing to remove liquid.
- Grease 8-inch square baking dish, spread 1 cup marinara on bottom.
- Layer: 2 noodles, half sausage mixture, half cheese mixture, 1/2 cup mozzarella.
- Repeat layers once.
- Top with final 2 noodles, remaining marinara, 1 cup mozzarella.
- Cover with greased foil, bake 30 minutes until bubbling.
- Uncover, bake 10-15 minutes until cheese browns.
- Let rest 15 minutes before serving.
