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.

A white rectangular dish holds a baked lasagna with multiple layers visible on the cut piece: a top melted cheese layer with golden-brown spots, a rich red tomato sauce layer beneath, and beige pasta sheets layered with green spinach and a creamy layer inside. The top is decorated with fresh green basil leaves and small sprigs of herbs. A metal spatula with a wooden handle is placed under the cut portion, lifting it slightly. The dish sits on a white marbled surface with some tomato sauce stains around the edges. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetable Cottage Cheese Lasagna Recipe
Top Tip
How to Serve Vegetable Cottage Cheese Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Cottage Cheese Lasagna Recipe

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.

Flat lay of a small white ceramic bowl of golden olive oil, half a medium yellow onion diced, three whole uncracked garlic cloves, one medium green zucchini cubed, a small pile of roughly chopped brown baby bella mushrooms, two bright orange peeled and diced carrots, a handful of roughly chopped vibrant baby spinach leaves, a small white ceramic bowl of dark balsamic vinegar, a simple white ceramic bowl heaped with small curd cottage cheese, a small white ceramic bowl with finely grated pale parmesan cheese, a small white ceramic bowl of bright red marinara sauce, a neatly stacked bundle of pale beige no-boil lasagna noodles, a small pile of shredded white low moisture mozzarella cheese, a small pile of coarse kosher salt, a scattering of fresh cracked black peppercorns, and a small white ceramic bowl of garlic powder placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a white baking dish filled with three thick layers of lasagna. The top layer is golden melted cheese with browned spots and sprinkled with small green herbs and fresh basil leaves, giving a fresh contrast. Below the cheese, there are layers of bright red tomato sauce, soft pasta sheets, and a rich mix of ground meat and creamy cheese. The edges where the lasagna was served reveal the saucy and cheesy texture. The dish sits on a white marbled surface with a light-colored cloth visible near the bottom. photo taken with an iphone --ar 2:3 --v 7

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

Vegetable Cottage Cheese Lasagna - Serving Suggestion

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:

Can I use ricotta instead of cottage cheese in this vegetable lasagna recipe?

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.

Do I need to cook the no-boil lasagna noodles before assembling?

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.

Can I make this vegetable cottage cheese lasagna recipe vegan?

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.

How do I prevent the lasagna from becoming watery?

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!