There’s something so comforting about the layers of veggies and creamy cheese melting together in my favorite Vegetable Cottage Cheese Lasagna Recipe. It’s a delightful twist on traditional lasagna that feels both hearty and fresh — perfect for dinner when you want veggie goodness without sacrificing richness.

A white rectangular baking dish holds a cooked lasagna with a top layer of melted golden-brown cheese topped with scattered fresh green basil leaves and sprigs of herbs. The lasagna has multiple visible layers: a bottom layer of rich tomato sauce, a middle layer with a mix of vegetables wrapped in wide, light yellow pasta sheets, and a thick top layer of creamy melted cheese browned in spots. One piece is being lifted with a spatula featuring a wooden handle, showing the thick, saucy, and cheesy inside layered with pasta. The dish is placed on a white marbled surface. 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’m genuinely excited every time I make this Vegetable Cottage Cheese Lasagna Recipe because it brings together fresh veggies with cottage cheese for a creamy, satisfying lasagna that feels lighter but still indulgent. Plus, it’s surprisingly easy to pull together on a busy night.

Flavor-packed veggies: The blend of zucchini, mushrooms, carrots, and spinach sautés up perfectly, giving you a fresh but rich taste in every bite.
Creaminess without heaviness: Cottage cheese provides that luscious texture but with less fat and a bright tang compared to ricotta or béchamel.
Simple layering: No-boil noodles speed up the process, making assembly straightforward and less messy.
Customizable and forgiving: You can easily swap veggies or cheeses based on what’s on hand, making it a flexible weeknight hero.

Ingredients & Why They Work

When I shop for this Vegetable Cottage Cheese Lasagna Recipe, I focus on fresh, vibrant veggies and quality cheeses. Each ingredient plays a part in balance — the veggies add texture and earthiness, the cottage cheese brings creaminess, and the parmesan adds a salty kick.

Flat lay of a small white ceramic bowl of golden olive oil, half a medium diced onion, three whole uncracked garlic cloves, a medium zucchini cubed into half-inch pieces, a small pile of roughly chopped baby bella mushrooms, two peeled and diced small carrots, a handful of roughly chopped baby spinach leaves, a small white ceramic bowl of dark balsamic vinegar, a large white ceramic bowl of small curd cottage cheese, a small white ceramic bowl of bright red marinara sauce, a small mound of grated parmesan cheese, a pinch of kosher salt crystals in a tiny white bowl, a few cracks of black peppercorns scattered nearby, a pinch of garlic powder in a tiny white bowl, several uncooked no-boil lasagna noodles stacked neatly, and a small pile of shredded low moisture mozzarella cheese — all arranged in perfect symmetry 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: The base for sautéing, it adds a subtle fruity richness that helps mellow and marry veggie flavors.
Onion and garlic: Classic aromatics that build foundational warmth and depth in the sauce and veggies.
Zucchini: Adds moisture and a gentle sweetness, perfectly balancing heartier vegetables.
Baby bella mushrooms: Their meaty texture and umami boost make the veggie layer satisfying.
Carrots: Tiny sweetness bursts and color pop that brighten the dish.
Baby spinach: Wilts down quickly, adds nutrients, and makes the lasagna feel healthy without being overpowering.
Balsamic vinegar: Just a splash enhances all the veggies with a subtle tang and caramelized hints.
Cottage cheese (small curd, whole milk preferred): Creamy but less dense than ricotta, it keeps the lasagna light and moist without watery layers.
Marinara sauce: The tomato base ties everything together with acidity and sweetness.
Parmesan cheese: Adds that salty, nutty punch and works beautifully with cottage cheese.
Garlic powder and black pepper: Layer the savory notes and a bit of heat just right.
No-boil lasagna noodles: Saving time and effort—no need to pre-cook means you can get straight to layering and baking.
Low moisture mozzarella: Melts into gooey, stretchy perfection for that classic lasagna experience.

📝

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

I’ve had fun experimenting with this Vegetable Cottage Cheese Lasagna Recipe by switching up the veggies or adding herbs, and you should too! It’s your kitchen — feel free to make this lasagna exactly how you love it.

Variation: I once swapped out the zucchini for roasted eggplant and it added a smoky richness that was incredible. You might also try kale instead of spinach for a sturdier green.
Dietary tweaks: To make it gluten-free, use gluten-free no-boil noodles. You can also swap mozzarella for a plant-based cheese for a vegan-friendly version, though the texture will shift.
Seasonal additions: Fresh basil or oregano stirred into the cottage cheese layer brightens the dish in summer months.
Protein boost: Toss in cooked lentils or crumbled tofu if you want to add more plant protein.

Step-by-Step: How I Make Vegetable Cottage Cheese Lasagna Recipe

A close-up view of a white baking dish with a six-layer lasagna inside, showing melted golden-brown cheese on top with small green herb leaves and fresh basil scattered over it. The layers below display thick, red tomato sauce mixed with bits of ground meat and creamy white cheese, all stacked evenly with pasta sheets in between. Part of the lasagna is scooped out from the front right corner, revealing the rich, layered inside textures. The baking dish rests on a white marbled surface, with a light-colored cloth softly placed in front. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies to Perfection

Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, zucchini cubes, chopped mushrooms, and diced carrots. Cook them until they soften, about 5-6 minutes, stirring occasionally. Then, add the chopped baby spinach and cook just until it wilts. Lower the heat and stir in balsamic vinegar to caramelize the veggies slightly — cook another 3-4 minutes until moisture evaporates and veggies are tender. Remove from heat and set aside. This step really builds flavor, so don’t rush it!

Step 2: Mix the Cottage Cheese Layer

While the veggies cool slightly, grab a large bowl and combine the small curd cottage cheese with grated parmesan, garlic powder, kosher salt, and freshly cracked black pepper. Stir gently to combine. This adds a lovely creamy, cheesy layer for your lasagna that’s lighter than traditional ricotta but still textured and flavorful.

Step 3: Assemble Your Lasagna Layers

Spray your 9×13-inch casserole dish with non-stick spray. Pour about 1 cup of marinara sauce on the bottom to prevent sticking. Lay down 3 no-boil lasagna noodles side by side. Spread half the cottage cheese mixture evenly over the noodles, then top with half the sautéed veggie mixture. Sprinkle a third of the shredded mozzarella over everything. Repeat the layering: marinara, noodles, cottage cheese, veggies, mozzarella. Finish with a final layer of noodles, sauce, and more shredded mozzarella. Pretty soon, you’ll have this beautiful layered masterpiece ready for the oven.

Step 4: Bake to Golden, Bubbling Perfection

Cover your lasagna with foil and bake in the preheated 400°F oven for 15 minutes. Then remove the foil and bake uncovered for another 10-15 minutes until the edges bubble and the top turns golden brown. The aroma while baking? Incredible — it smells like comfort in a pan.

Step 5: Cool and Serve

Let the lasagna cool for 15-20 minutes before slicing. This rest time helps everything set so your slices hold together nicely. Serve topped with extra parmesan, a pinch of red pepper flakes if you like, or fresh parsley for color and brightness.

Top Tip

From experience, getting the veggie layer just right makes all the difference — soft but not watery, full of flavor without sogginess.

Proper veggie cooking: Don't skip reducing the moisture after adding the spinach and balsamic vinegar; otherwise, your lasagna can turn watery.
Small curd cottage cheese: I found small curd works best because it creates a smoother, creamier layer and keeps the texture consistent.
Don’t overfill the layers: Keeping equal portions of cheese, veggies, and noodles ensures each slice holds well and avoids messiness.
Let it rest: Waiting before cutting gives the cheese and sauce a chance to firm up — slice too soon, and you’ll have an oozing lasagna nightmare!

How to Serve Vegetable Cottage Cheese Lasagna Recipe

vegetable cottage cheese lasagna - Serving Suggestion

Garnishes

I love topping this Vegetable Cottage Cheese Lasagna Recipe with a generous sprinkle of fresh parsley and a dusting of parmesan. When I’m feeling spicy, I add red pepper flakes right at the table – it adds a lovely warmth that cuts through the cheese beautifully.

Side Dishes

Pair it with a simple green salad dressed in lemon vinaigrette or some garlic bread for a classic combo. When I need something extra, roasted asparagus or a light cucumber salad adds a refreshing crunch alongside.

Creative Ways to Present

For a special occasion, I’ve served this lasagna in individual ramekins or mini cast-iron skillets — it’s a stunning way to impress guests and control portions. You can even sprinkle some toasted pine nuts over the top for a lovely texture surprise.

Make Ahead and Storage

Storing Leftovers

I usually store leftover lasagna covered tightly with foil or plastic wrap in the fridge. It keeps well for up to 4 days — just be sure to press the wrap close to prevent drying out.

Freezing

This Vegetable Cottage Cheese Lasagna Recipe freezes beautifully. I portion mine into smaller containers before baking or freeze the whole assembled dish wrapped tightly in foil and plastic wrap. When ready to bake, thaw overnight in the fridge for best results.

Reheating

To reheat, warm portions in the oven at 350°F covered with foil to prevent drying out, about 20 minutes or until heated through. Avoid microwaving when possible to keep the texture creamy rather than rubbery.

Frequently Asked Questions:

Can I substitute ricotta cheese for cottage cheese in this lasagna?

You can substitute ricotta if you prefer a richer texture, but cottage cheese lends a lighter, less dense creaminess and less moisture. If you use ricotta, consider reducing the added salt since ricotta is saltier.

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

No-boil noodles are designed to cook fully in the oven with the moisture from the sauce and filling, so pre-cooking is not needed. Just be cautious about adding too much sauce to avoid sogginess.

Can this recipe be made dairy-free or vegan?

You can make a dairy-free version by using plant-based cottage cheese alternatives and vegan mozzarella. Nutritional yeast often replaces parmesan for cheesy flavor. However, keep in mind the texture and taste will differ from the traditional version.

How long can I store the lasagna in the fridge?

Stored properly in an airtight container or tightly covered, the lasagna can last 3-4 days in the refrigerator. It’s best enjoyed within this timeframe for freshness and safety.

Final Thoughts

This Vegetable Cottage Cheese Lasagna Recipe has become a go-to in my home, especially when I want something comforting yet packed with vegetables. It really hits that sweet spot between hearty and fresh. I hope it brings you as much joy and ease in the kitchen as it does for me — go ahead, make it your own and savor every cozy bite!