Description
This Cottage Cheese Vegetable Lasagna is a wholesome, comforting dish layered with sautéed vegetables, creamy cottage cheese, marinara sauce, and melty mozzarella. Perfect for a hearty vegetarian meal, it combines a variety of flavors and textures, making it a delicious twist on a classic lasagna.
Ingredients
Scale
Vegetables and Aromatics
- 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
Other
- 3 cups marinara sauce
- 12–15 no-boil lasagna noodles (1 box)
- 8–10 oz low moisture mozzarella shredded
Instructions
- Preheat the 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 it for assembling the lasagna.
- Cook the veggies: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic, cubed zucchini, chopped mushrooms, and diced carrots. Sauté for 5-6 minutes until the vegetables soften. Then add the chopped spinach and cook until it wilts. Lower the heat to low, stir in the balsamic vinegar, and cook for another 3-4 minutes to reduce moisture and fully soften the veggies. Remove from heat.
- Mix the cottage cheese layer: In a large bowl, combine the small curd cottage cheese, grated parmesan cheese, garlic powder, kosher salt, and freshly cracked black pepper. Mix until well blended to form a creamy cheese mixture.
- Assemble the lasagna: Spread 1 cup of marinara sauce on the bottom of the prepared casserole dish. Lay 3 no-boil lasagna noodles over the sauce. Spread half of the cottage cheese mixture over the noodles, then top with half of the cooked vegetable mixture. Sprinkle with one-third of the shredded mozzarella cheese. Repeat the layers: marinara sauce, noodles, cottage cheese mixture, veggies, and shredded cheese. Finish with a final layer of noodles, marinara sauce, and remaining shredded mozzarella cheese for a cheesy topping.
- Bake the lasagna: Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and continue baking uncovered for 15 minutes or until the edges are bubbling and the top is golden brown and melted.
- Cool before serving: Let the lasagna cool for 15-20 minutes after baking to allow it to set. This makes slicing easier and improves the texture. Serve topped with extra parmesan cheese, red pepper flakes, or fresh parsley if desired.
Notes
- Use whole milk small curd cottage cheese for creamier texture and to avoid watery layers; low-fat options can be used but may affect texture slightly.
- For a lactose-friendly version, opt for lactose-free cottage cheese; parmesan and mozzarella are naturally low in lactose.
- No-boil lasagna noodles save time and simplify assembly without the need to pre-cook.
- Be sure to let the lasagna rest after baking to firm up layers and make serving easier.
- You can customize the vegetables to your preference or what you have on hand.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
