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Mushroom Lasagna

Due to the mushrooms, it was very watery, but we just lifted the pieces from the water and ate away. I love this recipe because it calls for cottage cheese, which I prefer over ricotta. And the fresh mozzarella makes a huge difference!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 Servings
Author Kath Younger


  • 24 oz jar Bertolli’s Olive Oil and Garlic Sauce
  • 1/2 pound smoked mozzarella
  • 1/2 pound plain mozzarella
  • 8 oz regular mushrooms
  • 8 oz baby bella mushrooms
  • 16 oz cottage cheese
  • 1/2 cup grated parmesan
  • 9 lasagna noodles


  • Cut mozzarella into small cubes.
  • Clean and cut mushrooms.
  • Mix cottage cheese and parmesan cheese.
  • Layer 1/3 of each: noodles, cottage cheese mixture, Bertolli’s sauce, mushrooms and mozzarella.
  • Repeat two more times.
  • Top with fresh basil.
  • Wrap in foil and bake at 400 for one hour.