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
Scale
Vegetables and Cooking Base
- 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
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
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 1/3 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
