There’s something incredibly comforting about a homemade lasagna that’s loaded with fresh veggies and creamy cheese. This Vegetable Cottage Cheese Lasagna Recipe combines wholesome ingredients and layers of flavor without weighing you down—perfect for a cozy dinner or feeding a crowd you want to impress.
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Why You'll Love This Recipe
I honestly get so excited every time I make this Vegetable Cottage Cheese Lasagna Recipe because it hits all the right notes—creamy, savory, and packed with veggies that don’t feel like an afterthought. It’s just the kind of meal that feels both indulgent and nourishing.
- Comforting yet light: Cottage cheese brings a creamy texture without the heaviness of ricotta or béchamel sauce.
- Vegetable-packed: Loads of zucchini, mushrooms, spinach, and carrots mean you’re sneaking in plenty of nutrients.
- Simple prep: Using no-boil noodles and fresh veggies makes assembly easier and quicker.
- Flexible and forgiving: You can swap veggies or cheeses and still end up with a delicious dish.
Ingredients & Why They Work
Each ingredient in this lasagna plays a part to create layers of texture and flavor, working in harmony. Here’s why I choose what I do, and a few tips to get the best results when you shop.
- Olive oil: It’s the base for sautéing veggies, giving them a nice caramelization and smooth mouthfeel.
- Onion and garlic: Aromatics that build a flavorful foundation without being overpowering.
- Zucchini: Adds moisture and subtle sweetness while keeping the dish light.
- Baby bella mushrooms: Their earthy notes balance the bright vegetables beautifully.
- Carrots: Provide a little crunch and natural sweetness—plus, they’re packed with beta-carotene.
- Baby spinach: Wilts down quickly and offers a burst of color and nutrients.
- Balsamic vinegar: A splash enhances the veggies with a touch of tangy sweetness and depth.
- Cottage cheese (small curd, whole milk preferred): Creamy, slightly tangy, and lower fat than ricotta, it holds the layers together nicely.
- Marinara sauce: Use your favorite jarred or homemade variety—the tomato base ties it all together.
- Parmesan cheese: Sharpness and umami that add complexity to the cheesy layers.
- Garlic powder, salt, and pepper: Simple seasonings that punch up the flavors.
- No-boil lasagna noodles: Cut down on prep time; just layer them straight in and they cook right in the oven.
- Low moisture mozzarella: Melts beautifully, giving that classic stretch and gooey finish.
Make It Your Way
One of the best things about this vegetable cottage cheese lasagna recipe is how adaptable it is. I've played with swapping in different veggies based on what’s fresh or what I have on hand—and I encourage you to make it your own.
- Variation: I love adding roasted eggplant or bell peppers when they’re in season—it adds a smoky sweetness that pairs wonderfully with the tangy balsamic.
- Spice it up: If you like a little heat, stirring in red pepper flakes or diced jalapeños into the veggie mix gives it a nice kick.
- Cheese swaps: If you’re dairy-free, try a plant-based ricotta alternative or tofu blended with nutritional yeast for a similar texture.
- Make it gluten-free: Use gluten-free no-boil lasagna noodles—just check the package for layering instructions.
Step-by-Step: How I Make Vegetable Cottage Cheese Lasagna Recipe
Step 1: Sauté Those Veggies to Perfection
Start by heating olive oil in a large skillet over medium-high heat—this helps get a nice sizzle going. Add diced onions and garlic, then toss in your zucchini, mushrooms, and carrots. I let them soften for about 5–6 minutes, stirring occasionally so everything cooks evenly. Then, stir in the spinach to wilt it down before lowering the heat and adding balsamic vinegar. Let it cook gently for a few minutes to concentrate those flavors and reduce excess moisture. This step is what makes the vegetable layer vibrant and full of character.
Step 2: Mix the Cottage Cheese Layer
While the veggies cool just a bit, mix together small curd cottage cheese, grated parmesan, garlic powder, salt, and freshly cracked black pepper in a bowl. I find whole milk cottage cheese works best because it gives the ricotta-like creaminess without becoming watery. This combination is simple but packed with flavor, so don’t skip seasoning it well.
Step 3: Assemble the Layers Like a Pro
Grab your 9×13-inch casserole dish and start with a cup of marinara sauce spread on the bottom — this prevents sticking and adds moisture to the noodles. Then layer three no-boil noodles side by side, half your cottage cheese mixture, half of the cooked veggies, and a generous sprinkle of shredded mozzarella. Repeat those layers once more, and finish with a final top layer of noodles, remaining marinara, and shredded mozzarella. This assembly method creates perfect pockets of creamy, cheesy, and veggie goodness in every bite.
Step 4: Bake and Let It Rest
Cover your lasagna with foil and bake at 400°F for 15 minutes—this traps steam so the noodles soften perfectly. Then remove the foil and bake uncovered for 10–15 minutes until the edges bubble and the top is golden brown. After you pull it from the oven, resist the urge to dig in immediately—letting it rest for about 15–20 minutes helps the layers set, making slicing much neater.
Top Tip
From my many attempts at perfecting this lasagna, I’ve learned a few tricks that really elevate the dish and make the process easier. These tips saved me from the watery layers or uneven cooking that sometimes happen with vegetable lasagnas.
- Patience with veggies: Don’t rush the sauté step—cooking down the vegetables and balsamic vinegar mixture thoroughly helps avoid soggy noodles later.
- Choose whole milk cottage cheese: It’s creamier and less watery, which keeps your layers thick and creamy instead of runny.
- Cover while baking: The initial covered bake steams the noodles perfectly, while uncovering at the end crisps the cheese on top.
- Let it rest: Waiting for the lasagna to cool down before slicing really makes serving cleaner and nicer looking.
How to Serve Vegetable Cottage Cheese Lasagna Recipe
Garnishes
I usually finish my lasagna with a sprinkle of freshly grated parmesan and a few red pepper flakes for a little heat. Sometimes I toss on chopped fresh parsley for a bright, fresh contrast—plus it just makes it look super inviting. You could also add some fresh basil leaves if you like a more herbal note.
Side Dishes
To round out the meal, I love pairing this vegetable cottage cheese lasagna recipe with a crisp green salad dressed lightly with lemon vinaigrette. Garlic bread on the side is a classic choice, too—it’s great for sopping up any extra marinara sauce you’ve got left on your plate.
Creative Ways to Present
For special occasions, I sometimes bake the lasagna in individual ramekins—perfect for serving guests or for a fun twist. You can also add a thin layer of grilled veggies on top before the last cheese layer for a pretty presentation. It’s a simple way to make it look restaurant-worthy but still homey.
Make Ahead and Storage
Storing Leftovers
I store any leftover vegetable cottage cheese lasagna covered tightly with foil or plastic wrap in the fridge. It stays delicious for 3-4 days and actually tastes better the next day once the flavors have had time to meld together even more.
Freezing
This lasagna freezes wonderfully. I usually portion it into airtight containers or wrap tightly in foil and plastic wrap before freezing. When you’re ready to eat, thaw overnight in the fridge for the best texture, then bake to heat through and crisp up the top cheese layer.
Reheating
To reheat leftovers, I like using the oven at 350°F, covered loosely with foil to keep moisture, for about 20–25 minutes until warmed through. This keeps the noodles tender and the cheese melted without drying out. You can always finish with a quick broil for a couple minutes if you want that bubbly golden top again.
Frequently Asked Questions:
Absolutely! Ricotta is the traditional choice for lasagna and will make the layers richer and creamier, but cottage cheese offers a lighter option with a slightly tangy flavor. If you use ricotta, consider draining it well to avoid excess moisture.
Nope! The no-boil noodles are designed to cook fully during baking. Just make sure you have enough sauce so they stay moist, which this recipe covers with plenty of marinara and the moisture from the veggies.
You can, with some substitutions. Use plant-based cottage cheese or tofu blended with nutritional yeast instead of dairy cottage cheese, and replace the mozzarella and parmesan with vegan cheese alternatives. Just be mindful that cooking times and textures can slightly change.
Cooking the vegetables thoroughly and allowing the balsamic vinegar to reduce helps remove excess water. Also, using whole milk, small curd cottage cheese reduces watery pockets. Avoid skipping the resting time after baking—that allows layers to set and excess moisture to absorb.
Final Thoughts
This Vegetable Cottage Cheese Lasagna Recipe feels like a hug on a plate—rich and satisfying without being heavy. I love that it sneaks in a bunch of veggies while still delivering that classic lasagna comfort. Whether you’re cooking for family, friends, or just for yourself, I hope you enjoy making and sharing it as much as I do. Give it a try and tweak it to your taste—you might find it becoming a favorite go-to dinner in your rotation!
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Vegetable Cottage Cheese Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cottage Cheese Vegetable Lasagna is a hearty, flavorful dish combining sautéed vegetables with creamy cottage cheese, marinara sauce, and melted mozzarella. It's a comforting vegetarian meal perfect for family dinners that balances nutrition and taste with wholesome ingredients and a rich, cheesy finish.
Ingredients
Vegetables and Cooking Base
- 2 Tablespoons olive oil
- ½ medium onion diced
- 3 cloves garlic minced
- 1 medium zucchini cubed into ½ 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
Cheese Mixture
- 3 cups small curd cottage cheese preferably whole milk
- 1 cup grated parmesan cheese
- ½ teaspoon Kosher salt
- Fresh cracked black pepper to taste
- 1 teaspoon garlic powder
Lasagna Assembly
- 12-15 no-boil lasagna noodles (1 box)
- 3 cups marinara sauce
- 8-10 oz low moisture mozzarella shredded
Instructions
- Preheat oven: Preheat the oven to 400°F and arrange the rack to the center position. Spray a 9×13-inch casserole dish with non-stick spray to prevent sticking.
- Cook the veggies: Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, zucchini, mushroom, and carrots. Cook for 5-6 minutes until softened. Add the spinach and cook until wilted. Lower the heat, add the balsamic vinegar, and cook for another 3-4 minutes until the mixture is soft and moisture is reduced. Remove from heat.
- Mix the cottage cheese layer: In a separate large bowl, combine the cottage cheese, parmesan cheese, kosher salt, fresh cracked black pepper, and garlic powder. Stir well until fully incorporated.
- Assemble the lasagna: Spread 1 cup of marinara sauce in the bottom of the prepared casserole dish. Layer 3 no-boil lasagna noodles on top, then half of the cottage cheese mixture, followed by half of the cooked veggies, and ⅓ of the shredded mozzarella cheese. Repeat these layers: marinara sauce, noodles, cottage cheese, veggies, and mozzarella. Finish with a final layer of noodles, marinara sauce, and shredded mozzarella cheese.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake uncovered for 10-15 minutes until the edges are bubbling and the top is golden brown.
- Cool and serve: Allow the lasagna to cool for 15-20 minutes before slicing to help it set. Optionally, top with extra parmesan cheese, red pepper flakes, or fresh parsley before serving.
Notes
- Use whole milk small curd cottage cheese for a creamier, less watery texture that holds better between layers.
- Lactose-free option: use lactose-free cottage cheese; parmesan and mozzarella cheeses are naturally low in lactose.
- No-boil noodles simplify the assembly and absorb moisture during baking.
- Let the lasagna rest to firm up the layers for easier slicing and neater presentation.
- Substitute vegetables according to season or preference, such as bell peppers or eggplant, for variety.
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: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 35 mg

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