Description
This Cottage Cheese Vegetable Lasagna is a wholesome, delicious twist on a classic Italian dish, packed with nutritious vegetables, creamy cottage cheese, and rich marinara sauce layered between no-boil noodles. Perfect for a hearty family dinner or special occasion, it features a beautifully golden baked top and a satisfying blend of flavors and textures.
Ingredients
Scale
Vegetables and Oil
- 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
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the oven rack in the center. Spray a 9×13-inch casserole dish with non-stick spray to prepare for baking.
- Cook the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, cubed zucchini, chopped mushrooms, and diced carrots, and cook for 5-6 minutes until softened. Add chopped spinach and cook until wilted. Lower the heat, add balsamic vinegar, and cook an additional 3-4 minutes until vegetables are tender and moisture has reduced. Remove from heat.
- Mix Cottage Cheese Layer: In a large bowl, combine small curd cottage cheese, grated parmesan cheese, garlic powder, kosher salt, and freshly cracked black pepper. Mix well to evenly distribute the seasoning.
- Assemble the Lasagna: Spread 1 cup of marinara sauce evenly on the bottom of the prepared casserole dish. Layer 3 no-boil lasagna noodles over the sauce. Spread half of the cottage cheese mixture, then half of the cooked vegetable mixture, and sprinkle one-third of the shredded mozzarella cheese on top. Repeat with another layer of marinara, noodles, cottage cheese mixture, vegetables, and mozzarella. Finish with a final layer of noodles, marinara sauce, and the remaining shredded mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking uncovered for 15 minutes until the lasagna edges are bubbling and the top is golden brown.
- Cool: Remove from the oven and allow the lasagna to cool for 15 minutes before slicing. This resting period helps the layers set for cleaner slices. Optionally, top with extra parmesan cheese, red pepper flakes, or fresh parsley before serving.
Notes
- Use whole milk small curd cottage cheese for creamier texture and less watery layers; low-fat versions are acceptable but may create a looser texture.
- For lactose-intolerant diets, substitute lactose-free cottage cheese; Parmesan and mozzarella are naturally low in lactose.
- No-boil lasagna noodles simplify preparation and reduce cooking time.
- Allowing the lasagna to cool after baking ensures easier slicing and better layer integrity.
- You can swap baby bella mushrooms with cremini or button mushrooms according to preference.
