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Ricotta and Cottage Cheese Vegetable Lasagna Recipe

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3.8 from 41 reviews

This Ricotta and Cottage Cheese Vegetable Lasagna is a hearty, meatless comfort food featuring layers of sauteed spinach and mushrooms, tender lasagna noodles, rich marinara sauce, and a creamy blend of ricotta, cottage cheese, mozzarella, and parmesan cheeses. Easy to prepare and perfect for a vegetarian meal, it bakes to bubbly, cheesy perfection in about one hour.

Ingredients

Cheese Mixture

  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups cottage cheese
  • 1 1/2 cups shredded part skim mozzarella cheese, plus more for sprinkling on top
  • 1 cup shredded parmesan cheese
  • 1 large egg
  • 1/2 cup fresh basil, chopped
  • Salt, to taste
  • Pepper, to taste

Vegetable Mixture

  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 6 cups baby bella mushrooms, sliced
  • 1 6 oz bag spinach

Other Ingredients

  • 1 lb lasagna noodles
  • 2 24 oz jars marinara sauce (or double batch homemade marinara sauce)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with spray oil or a light coating of olive oil and set aside.
  2. Mix Cheese Filling: In a medium bowl, combine ricotta cheese, cottage cheese, shredded mozzarella, parmesan cheese, the large egg, chopped fresh basil, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined and set aside.
  3. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large sauté pan or skillet over medium heat. Add the minced garlic and sliced mushrooms along with a pinch of salt and pepper. Cook, stirring occasionally, for about 5 minutes until the mushrooms soften. Then add the spinach and cook until just wilted. Remove from heat.
  4. Cook Lasagna Noodles: Bring a large pot of salted water to a boil (about 1 tablespoon salt). Add the lasagna noodles and cook according to package directions until al dente. Drain in a colander and rinse briefly under cold water to stop cooking and prevent sticking. Lay noodles in layers on a baking sheet separated by parchment paper to keep them from sticking.
  5. Layer the Lasagna: In the prepared baking dish, arrange a single layer of noodles (approximately 6 noodles, depending on size). Spread one-third of the cheese mixture evenly over the noodles. Next, add one-third of the sautéed mushrooms and spinach on top of the cheese layer. Pour a generous layer of marinara sauce over the vegetables. Repeat two more times to create three total layers of noodles, cheese mixture, vegetables, and sauce, ending with noodles on top.
  6. Top and Cover: Cover the final noodle layer with marinara sauce and sprinkle additional mozzarella cheese on top. Cover the dish tightly with foil to prevent drying out during baking.
  7. Bake Covered: Place the covered lasagna in the preheated oven and bake for 30 minutes.
  8. Bake Uncovered: Remove the foil and bake uncovered for an additional 5 to 10 minutes until the lasagna is bubbly and the cheese on top is fully melted and lightly golden.
  9. Rest and Serve: Remove from the oven and garnish with fresh basil if desired. Allow the lasagna to rest for about 10 minutes before slicing into 6 to 8 pieces. Serve warm.

Notes

  • Use part-skim mozzarella to reduce fat content while maintaining a creamy texture.
  • Rinsing the noodles under cold water after boiling prevents them from sticking and makes layering easier.
  • Fresh basil added to the cheese mixture and as garnish enhances the dish’s flavor.
  • Feel free to substitute homemade marinara sauce for a more fresh and customized taste.
  • Letting the lasagna rest before cutting ensures clean slices and better flavor melding.

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