Description

This Cottage Cheese Vegetable Lasagna is a wholesome and delicious meal featuring a medley of sautéed vegetables layered with creamy cottage cheese, rich marinara, and melted mozzarella. Perfect for a comforting vegetarian main course, it combines fresh ingredients and simple steps to create a satisfying and hearty lasagna without needing to boil noodles.

Ingredients

Scale

Vegetable Mixture

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

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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.
Cook the Veggies: Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, chopped zucchini, mushrooms, and diced carrots. Cook for 5-6 minutes to soften. Add chopped spinach and cook until wilted. Reduce heat to low, stir in balsamic vinegar, and cook for another 3-4 minutes until veggies are soft and moisture has reduced. Remove from heat.
Mix the 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 create a creamy cottage cheese mixture.
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. Spread half of the cottage cheese mixture over the noodles, then half of the vegetable mixture, and sprinkle 1/3 of the shredded mozzarella cheese. Repeat the layering with marinara, noodles, cottage cheese, vegetables, and shredded cheese. Finish with a final top layer of noodles, marinara, and remaining mozzarella.
Bake: Cover the lasagna with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake uncovered for an additional 15 minutes or 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. Serve with extra parmesan cheese, red pepper flakes, or fresh parsley as desired.

Notes

Use whole milk small curd cottage cheese for a creamier texture and to avoid watery layers.
Lactose-intolerant individuals can use lactose-free cottage cheese; parmesan and mozzarella have naturally low lactose.
No-boil noodles save time and ensure tender layers without pre-cooking.
Letting the lasagna rest before slicing helps the layers set for cleaner portions.
Feel free to add other vegetables such as bell peppers or eggplant for variety.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 35 mg