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Cottage Cheese Vegetable Lasagna Recipe

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4.1 from 31 reviews

This Cottage Cheese Vegetable Lasagna is a wholesome, delightful baked dish that combines tender sautéed vegetables, creamy whole milk cottage cheese, and layers of no-boil lasagna noodles topped with melted mozzarella and parmesan. A perfect vegetarian meal that’s hearty, flavorful, and perfect for family dinners.

Ingredients

Vegetable Sauté

  • 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

Lasagna Assembly

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

Instructions

  1. Preheat Oven: Preheat your oven to 400°F and position the oven rack in the center. Lightly spray a 9×13-inch casserole dish with non-stick spray to prepare for baking.
  2. Cook the Veggies (10 min): Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, zucchini cubes, chopped mushrooms, and diced carrots. Sauté for 5-6 minutes until softened. Add the chopped baby spinach and cook just until wilted. Reduce the heat to low, add the balsamic vinegar, and cook an additional 3-4 minutes until vegetables are tender and moisture has mostly evaporated. Remove from heat.
  3. Mix the Cottage Cheese Layer (2 min): In a large bowl, combine the small curd whole milk cottage cheese, grated parmesan cheese, garlic powder, kosher salt, and freshly cracked black pepper. Mix well until all ingredients are evenly incorporated to create a creamy cheese mixture.
  4. Assemble the Lasagna (10 min): Spread 1 cup of marinara sauce on the bottom of the prepared casserole dish. Next, layer 3 no-boil lasagna noodles over the sauce. Add half of the cottage cheese mixture evenly over the noodles, then half of the sautéed vegetable mixture. Sprinkle one-third of the shredded mozzarella cheese on top. Repeat this layering: marinara sauce, noodles, cottage cheese, vegetables, and shredded cheese. Finish with a final layer of noodles, marinara sauce, and shredded mozzarella cheese.
  5. Bake (45 min): Cover the assembled lasagna with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes, until the edges are bubbling and the top is golden brown.
  6. Cool and Serve (15 min): Remove the lasagna from the oven and allow it to cool for 15-20 minutes before slicing. This rest period helps the layers set. Optionally, garnish with extra parmesan cheese, red pepper flakes, or fresh parsley before serving.

Notes

  • Cottage Cheese: Using whole milk small curd cottage cheese provides a creamier, less watery texture for the cheese layer. Low-fat cottage cheese works but might create a looser texture with more watery pockets.
  • Lactose-Free Option: This recipe can be adapted for lactose-sensitive individuals by using lactose-free cottage cheese. Parmesan and mozzarella cheeses are naturally low in lactose, making them suitable as is.

Find it online: https://flavorspath.com/cottage-cheese-vegetable-lasagna-recipe/