There’s something incredibly comforting about a well-made lasagna, and this Vegetable Cottage Cheese Lasagna Recipe strikes the perfect balance between hearty and fresh. Layers of tender veggies, creamy cottage cheese, and gooey melted mozzarella come together for a dish that feels like a warm hug on a plate.

A white rectangular dish holds a baked lasagna with multiple layers visible on the cut piece: a top melted cheese layer with golden-brown spots, a rich red tomato sauce layer beneath, and beige pasta sheets layered with green spinach and a creamy layer inside. The top is decorated with fresh green basil leaves and small sprigs of herbs. A metal spatula with a wooden handle is placed under the cut portion, lifting it slightly. The dish sits on a white marbled surface with some tomato sauce stains around the edges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetable Cottage Cheese Lasagna Recipe
Top Tip
How to Serve Vegetable Cottage Cheese Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Cottage Cheese Lasagna Recipe

Why You'll Love This Recipe

I’ve made a ton of lasagnas over the years, but this vegetable and cottage cheese version holds a special place in my kitchen. It’s lighter than traditional ricotta-based lasagnas yet still packs a ton of satisfying flavor and creamy texture.

Fresh and Flavorful: The sautéed veggies and a splash of balsamic vinegar add vibrant flavor without weighing the dish down.
Wholesome Ingredients: Using cottage cheese gives you protein with less fat, plus it keeps the dish delightfully creamy.
Simple to Assemble: No pre-cooking the noodles necessary — just layer and bake, perfect for busy weeknights.
Versatile and Heartwarming: This lasagna suits vegetarians and can be easily customized with your favorite seasonal vegetables.

Ingredients & Why They Work

Every ingredient in this recipe pulls its weight—fresh veggies, creamy cottage cheese, and the right balance of cheeses make sure each bite feels balanced and comforting. I always recommend choosing whole milk cottage cheese if you can, because the creaminess really elevates the texture.

Flat lay of a small white ceramic bowl of golden olive oil, half a medium yellow onion diced, three whole uncracked garlic cloves, one medium green zucchini cubed, a small pile of roughly chopped brown baby bella mushrooms, two bright orange peeled and diced carrots, a handful of roughly chopped vibrant baby spinach leaves, a small white ceramic bowl of dark balsamic vinegar, a simple white ceramic bowl heaped with small curd cottage cheese, a small white ceramic bowl with finely grated pale parmesan cheese, a small white ceramic bowl of bright red marinara sauce, a neatly stacked bundle of pale beige no-boil lasagna noodles, a small pile of shredded white low moisture mozzarella cheese, a small pile of coarse kosher salt, a scattering of fresh cracked black peppercorns, and a small white ceramic bowl of garlic powder placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Gives a subtle richness to sautéed veggies and prevents them from sticking.
Onion: Adds a gentle sweetness once cooked, a foundational flavor for the sauce.
Garlic: Brings depth and warmth, boosting the savory elements.
Zucchini: Absorbs flavors and keeps the dish moist without heaviness.
Baby bella mushrooms: Their earthiness pairs beautifully with the fresh veggies.
Carrots: Slight natural sweetness that brightens the layers.
Baby spinach: Adds color and a delicate fresh bite, wilting perfectly in the pan.
Balsamic vinegar: A small amount helps to deepen the vegetable flavors and reduce any bitterness.
Small curd cottage cheese: Creamy but light, it binds the layers without extra heaviness.
Marinara sauce: Choose a good-quality jar or homemade sauce for authentic flavor.
Parmesan cheese: Sharp and nutty, it livens up the cottage cheese layer with umami.
Kosher salt & black pepper: Season well to make all the flavors pop.
Garlic powder: Adds a little extra mellow garlic flavor in the cheese mix.
No-boil lasagna noodles: Saves time and absorbs sauce beautifully during baking.
Low moisture mozzarella: Melts perfectly for that classic lasagna gooeyness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this vegetable cottage cheese lasagna recipe to highlight whatever veggies I have on hand, and honestly, that’s part of the fun! You can keep it simple or turn it into a veggie extravaganza — both ways are winners.

Variation: One of my favorite tweaks is to swap out spinach for kale or add roasted peppers for a smoky twist—both add great texture and flavor.
Gluten-Free Option: Use gluten-free no-boil noodles for an easy gluten-free adaptation without sacrificing texture.
Make It Vegan: Try replacing the cottage cheese and parmesan with your favorite vegan cheeses and use a marinara without added cheese.

Step-by-Step: How I Make Vegetable Cottage Cheese Lasagna Recipe

The image shows a white baking dish filled with three thick layers of lasagna. The top layer is golden melted cheese with browned spots and sprinkled with small green herbs and fresh basil leaves, giving a fresh contrast. Below the cheese, there are layers of bright red tomato sauce, soft pasta sheets, and a rich mix of ground meat and creamy cheese. The edges where the lasagna was served reveal the saucy and cheesy texture. The dish sits on a white marbled surface with a light-colored cloth visible near the bottom. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Perfect Softness

Start by heating olive oil in a large skillet over medium-high heat. Toss in your diced onion, minced garlic, zucchini, mushrooms, and carrots. Cook for about 5-6 minutes until everything begins to soften and smell amazing. Then add spinach and cook just until it wilts, which happens pretty quickly. Turn the heat down to low, splash in the balsamic vinegar, and let everything cook for another 3-4 minutes to deepen those flavors and reduce moisture. This step creates the rich vegetable base you’ll love in every bite.

Step 2: Whip Up the Creamy Cottage Cheese Mixture

While the vegetables are softening, mix cottage cheese with parmesan, garlic powder, salt, and plenty of fresh cracked black pepper in a big bowl. Give it a good stir so it’s creamy and evenly seasoned. I prefer small curd cottage cheese here because it cramps less moisture and blends nicely between layers, but don’t worry if you only find the regular kind—it’ll still be delicious.

Step 3: Assemble Your Layers

Grab your prepared 9×13 casserole dish and start with a cup of marinara spread evenly on the bottom. Then place three no-boil noodles on top. Spread half the cottage cheese mix evenly over the noodles, then follow with half the veggies. Sprinkle about a third of your shredded mozzarella on top. Repeat all these layers — marinara, noodles, cottage cheese, veggies, shredded cheese — and finish with one more noodle layer, the last marinara spread, and the remaining cheese. Layering is where your lasagna really starts to build its magic!

Step 4: Bake to Bubbly Golden Perfection

Cover your lasagna with foil and pop it in the oven at 400°F. Bake covered for 15 minutes — this traps steam so the noodles cook perfectly. Then take the foil off and bake uncovered for another 10-15 minutes, until the edges bubble and the cheese on top turns a beautiful golden brown. It smells incredible when it’s baking — trust me, it’s worth waiting for!

Step 5: Let It Rest Before Serving

Once out of the oven, give your lasagna 15-20 minutes to cool and set. This makes slicing easier and helps the layers hold together beautifully. I usually sprinkle a bit more parmesan on top with some red pepper flakes or fresh parsley for a pop of color right before serving.

Top Tip

Over the years, I’ve learned a few tricks that really help this Vegetable Cottage Cheese Lasagna Recipe shine — and I want to share them to make sure your lasagna turns out perfectly every time.

Use Whole Milk Cottage Cheese: It yields a richer, creamier texture that’s less watery and helps the lasagna hold its shape better.
Don’t Skip the Balsamic Vinegar: It balances the sweetness of the carrots and the earthiness of the mushrooms with a subtle tang that takes the veggie flavors from good to great.
Layer Thoughtfully: Spread ingredients evenly for balanced bites — this small detail makes the eating experience much more enjoyable.
Rest Before Slicing: Give the lasagna time to cool to avoid a messy, falling-apart dinner; patience here pays off big time.

How to Serve Vegetable Cottage Cheese Lasagna Recipe

Vegetable Cottage Cheese Lasagna - Serving Suggestion

Garnishes

Personally, I love topping my slices with a sprinkle of freshly grated parmesan, a crack of black pepper, and a little handful of fresh chopped parsley or basil for both color and flavor. For a subtle kick, I sometimes add red pepper flakes – it’s an instant upgrade.

Side Dishes

This lasagna pairs wonderfully with a crisp green salad dressed simply with lemon juice and olive oil or a crunchy garlic bread to soak up any extra marinara. Roasted or steamed asparagus is also a fresh, bright side that complements the richness.

Creative Ways to Present

For special dinners, I sometimes bake individual portions in mini ramekins—great for a formal dinner party or when you want portion control. You can also sprinkle a mix of toasted pine nuts and fresh herbs on top just before serving to add a lovely crunch and extra layer of flavor.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna is a gift! I store mine in an airtight container in the fridge and it lasts beautifully for up to 4 days. The flavors actually meld more after a day, making leftovers even tastier.

Freezing

This Vegetable Cottage Cheese Lasagna Recipe freezes really well. After it’s completely cooled, I cut it into serving-size portions, wrap them tightly in plastic wrap and foil, and pop them in the freezer. It keeps for up to 3 months with no loss in flavor or texture.

Reheating

I recommend reheating lasagna in the oven at about 350°F, covered with foil to keep it moist, for 20-25 minutes. If you're in a hurry, the microwave works too; just cover and heat in bursts to avoid drying out. Freshen it up with a sprinkle of cheese or herbs before serving.

Frequently Asked Questions:

Can I substitute ricotta cheese for cottage cheese in this recipe?

Absolutely! Ricotta is a common lasagna cheese and will give a richer texture. However, the cottage cheese in this recipe keeps it a bit lighter and less dense. If you swap ricotta, I suggest draining any excess moisture to prevent sogginess.

What is the best way to prevent watery lasagna layers?

Using whole milk, small curd cottage cheese helps reduce watery layers. Also, cooking down the vegetables well to remove excess moisture before assembling is key. Choosing no-boil noodles and not over-saucing the layers helps too.

Can I make this recipe ahead of time?

Totally! You can assemble the lasagna up to a day before baking. Just cover it tightly and store it in the refrigerator. When ready, bring it to room temperature for a bit before baking as directed.

Is this recipe suitable for vegetarians?

Yes! This Vegetable Cottage Cheese Lasagna Recipe is vegetarian-friendly, as it contains no meat or meat-based products. Just be sure to use a marinara sauce without any hidden meat ingredients.

Final Thoughts

This Vegetable Cottage Cheese Lasagna Recipe really feels like a dish made with care and warmth — the kind you'll want to serve to friends or cozy up with on a chilled night. It’s approachable, nutritious, and endlessly adaptable. Give it a try; once you make it a few times, you’ll find yourself grabbing those veggies with new excitement just to see how delicious a meatless meal can be. Happy cooking, friend!