I used low fat turkey italian sausage and 1% cottage cheese for this which reduced the calories but not the taste. This was very good and we will be making this again. My DH needs to gain weight so we put his on top of noodles. I found that it was a little runny however after cooling it set up very nice much like lasagna.
Great recipe for ingredients that I often have on hand. Yummy and adaptable.
I only just liked it but my fiance really liked it. Next time, I will add more seasoning and maybe try ricotta cheese & an egg instead of the cottage cheese. Mine didn't turn out watery at all. I used frozen spinach and canned mushrooms. I did find that using a 7x11 pan was too big had to use all the spinach mixture on the bottom and then just layered meat mixture and cheese on top. I got 6 servings from the recipe...but we aren't big eaters.
I really liked this dish. Because others found it watery, I made sure to drain the cooked spinach well (I used fresh). I sauted fresh mushrooms before adding to the sauce. I added a little freshly grated nutmeg to the cottage cheese mixture, as well as an egg. On the top layer I added parmesan with the mozzarella, and I used extra-lean ground beef and low fat cottage cheese and part skim mozzarella. In the end it was slightly watery, but nothing to complain about. My kids who usually can't cut lasagna noodles, gobbled this down. The best part is it fit into my low carb diet so I didn't have to cook a second dish. A keeper for sure! Thanks Whisper.
Turned out a little watery, but I just dished it on top of a slice of cornbread. I added a small handful of an asiago-romano-parmesan cheese blend to the spinach mixture, and a couple dashes of hot pepper sauce to the tomato sauce mixture. I will probably make this again; thanks Whisper!
I love this casserole! It is tasty, yet low in carbs...essentially it is lasagne without the noodles. I have made this twice so far. The first time, I was well into preparation before I realized that I had parmesan cheese rather that mozzarella and that my "fresh" mushrooms weren't as fresh as I thought. I made it anyway, using the parmesan and a jar of marinated mushrooms. It was OK, but the second time, I made sure I had mozzarella and it was great! I like the marinated mushrooms, though. They add an intriguing nuance to the dish. I also added a beaten egg to the spinach/cottage cheese mixture (because that is what I do when I make lasagne). My mom was recently diagnosed as diabetic and needs to restrict carbs, so I am going to pass this recipe on to her. Thank you for sharing Whisper.
This was very good and low in carbs, which is another plus. I used fresh mushrooms and spinach. It was a little watery (perhaps from the fresh veggies) but that didn't affect the taste. We just dipped it into bowls and enjoyed it that way. We're putting this on the regular menu!
This is a delicious, quick and easy casserole and I and my family loved it! I made this as written, using canned mushrooms and 8 oz. of cottage cheese (bought an 8 oz. container of it and didn't want that little bit leftover). I served this with macaroni noodles and we had a nice, Saturday night supper. Thanks Whisper!