Description

This Cottage Cheese Vegetable Lasagna is a wholesome, flavorful, and hearty dish perfect for a comforting family meal. Layers of tender vegetables sautéed with balsamic vinegar, creamy cottage cheese mixed with parmesan, no-boil lasagna noodles, marinara sauce, and melted mozzarella baked to golden perfection make for a delicious vegetarian lasagna option that’s both satisfying and nutritious.

Ingredients

Scale

Vegetable Mixture

2 Tablespoons olive oil
1/2 medium onion diced
3 cloves garlic minced
1 medium zucchini cubed into 1/2 inch pieces
8 oz baby bella mushrooms roughly chopped
2 carrots peeled and diced small
10 oz baby spinach roughly chopped
3 Tablespoons balsamic vinegar

Cottage Cheese Mixture

3 cups small curd cottage cheese preferably whole milk
1 cup grated parmesan cheese
1/2 teaspoon Kosher salt
Fresh cracked black pepper to taste
1 teaspoon garlic powder

Assembly

3 cups marinara sauce
12-15 no-boil lasagna noodles (1 box)
8-10 oz low moisture mozzarella shredded

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Instructions

Preheat Oven: Preheat the oven to 400°F and position the rack in the center. Spray a 9×13-inch casserole dish with non-stick spray to prepare for assembling the lasagna.
Cook the Vegetables: Heat olive oil in a large skillet over medium-high heat. Sauté diced onion, minced garlic, zucchini, mushrooms, and carrots for 5-6 minutes until softened. Add the spinach and cook until wilted. Lower heat to low, add balsamic vinegar, and cook for another 3-4 minutes until the vegetables are tender and moisture has reduced. Remove from heat.
Mix Cottage Cheese Layer: In a large bowl, combine the cottage cheese, grated parmesan, garlic powder, kosher salt, and freshly cracked black pepper. Stir until well combined to form the creamy cheese mixture.
Assemble Lasagna: Spread 1 cup of marinara sauce on the bottom of the casserole dish. Layer 3 no-boil lasagna noodles over the sauce, then spread half of the cottage cheese mixture, followed by half of the cooked vegetables and one-third of the shredded mozzarella. Repeat with sauce, noodles, cottage cheese, vegetables, and cheese. Finish with a final layer of noodles, marinara sauce, and the remaining shredded mozzarella.
Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 15 minutes. Remove foil and bake uncovered for an additional 15 minutes until edges are bubbling and the top is golden brown.
Cool and Serve: Allow the lasagna to cool for 15 minutes before slicing. Garnish with additional parmesan cheese, red pepper flakes, or fresh parsley as desired and serve warm.

Notes

Use whole milk, small curd cottage cheese for best creamy texture and minimal watery pockets.
Low-fat cottage cheese can be used but may result in a looser texture in the cheese layer.
For lactose intolerance, substitute with lactose-free cottage cheese; parmesan and mozzarella cheeses are naturally low in lactose.
Ensure vegetables are cooked until moisture is reduced to prevent soggy lasagna.
Allowing the lasagna to cool before slicing helps it set for cleaner pieces.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 45 mg