Name: Vegetable Cottage Cheese Lasagna Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 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; 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; 3 cups marinara sauce; 12-15 no-boil lasagna noodles (1 box); 8-10 oz low moisture mozzarella, shredded

There’s something so soul-satisfying about a warm, hearty lasagna that comforts you from the inside out. This Vegetable Cottage Cheese Lasagna Recipe combines fresh garden veggies with creamy cottage cheese for a lighter, yet incredibly flavorful twist on the classic. Let me tell you, once you try this, it might just become your new weeknight favorite!

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’ve made this vegetable cottage cheese lasagna more times than I can count, and it never disappoints. It’s one of those recipes that’s comforting, nutritious, and surprisingly easy to pull together, even on a busy evening.

Fresh Veggie Packed: Loads of zucchini, mushrooms, spinach, and carrots make this lasagna colorful and nutrient-rich without weighing you down.
Creamy Cottage Cheese Layer: Using cottage cheese instead of ricotta gives it a lighter texture and a naturally protein-packed boost.
Simple No-Boil Noodles: Skip the extra step—no-boil lasagna noodles make assembly quick and fuss-free.
Flexible and Flavorful: You can easily swap veggies or cheeses according to what’s on hand or your taste buds’ cravings.

Ingredients & Why They Work

Each ingredient here plays an important role to balance richness, texture, and flavor. Picking fresh veggies and quality cheeses will truly make a difference in your final dish.

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: For sautéing veggies gently—the good stuff brings subtle fruitiness and keeps things moist.
Onion & Garlic: The savory foundation for flavor depth—don’t rush this step!
Zucchini: Adds tender texture without overpowering; cubes hold their shape nicely.
Baby bella mushrooms: Earthy flavor and meaty texture that pairs beautifully with veggies and cheese.
Carrots: A little sweetness and crunch to brighten the mix.
Baby spinach: Wilts quickly and adds a fresh, green element packed with nutrients.
Balsamic vinegar: A splash to brighten and slightly sweeten the sautéed veggies, making the flavors pop.
Small curd cottage cheese: Creamy, protein-rich, and less watery—perfect to bind layers without heaviness.
Marinara sauce: Use your favorite store-bought or homemade sauce; its acidity balances the richness of cheese and veggies.
Parmesan cheese: Sharp and nutty, it amps up the savory punch of the cheese layer.
Kosher salt & cracked black pepper: Essential seasoning to elevate every bite.
Garlic powder: Just a touch more garlic goodness to round out flavor.
No-boil lasagna noodles: Saves time and hassle—makes layering a breeze!
Low moisture mozzarella: Melts beautifully for that classic gooey lasagna top.

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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

I love how flexible this Vegetable Cottage Cheese Lasagna Recipe is—you can easily swap out veggies depending on the season or even add some extra spice if you like. It’s your kitchen playground!

Variation: One time, I added roasted red peppers and swapped carrots for sweet potatoes—it turned out amazing, adding a subtle sweetness and more depth.
Dietary Modifications: Prefer dairy-free? Try nut-based cheeses or vegan mozzarella and avoid the parmesan for a tasty plant-based twist.
Seasonal Changes: In spring, I toss in fresh asparagus or peas for a fresh pop of color and flavor.
Spice It Up: A pinch of red pepper flakes in the cottage cheese layer adds a nice warmth without stealing the show.

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 the Veggies to Flavorful Softness

Heat your olive oil in a large skillet over medium-high heat. Toss in diced onion and minced garlic, cooking for about 2-3 minutes until fragrant and translucent—that aroma is already making me hungry! Then add zucchini, mushrooms, and carrots, and cook for another 5-6 minutes, stirring now and then so nothing sticks or burns. Once those are soft, add the spinach and cook until it’s nicely wilted. Pour in the balsamic vinegar, reducing the heat to low, and let it simmer gently for 3-4 minutes to enhance the flavors and dry up any extra moisture. Removing excess moisture now helps prevent a soggy lasagna later—trust me on this!

Step 2: Mix the Creamy Cottage Cheese Layer

While the veggies cool slightly, grab a big bowl and combine the small curd cottage cheese, grated parmesan, garlic powder, kosher salt, and freshly cracked black pepper. Mix well to marry those savory notes. If you want, you can taste a little to adjust seasoning—remember, bold is good here since this layer’s going to mellow once baked.

Step 3: Layer and Assemble Your Lasagna

Start by spreading a cup of marinara sauce evenly on the bottom of your 9×13-inch pan (sprayed with non-stick spray). Lay down 3 no-boil noodles side by side, followed by half of the cottage cheese mixture, then half the sautéed veggies, and a third of the shredded mozzarella. Repeat with sauce, noodles, cottage cheese, veggies, and cheese. Your final top layer should be noodles, the remaining sauce, and shredded mozzarella—this melts into that gorgeous golden crust we all love.

Step 4: Bake to Bubbly Perfection

Cover your lasagna with foil and bake in a preheated 400°F oven for 15 minutes. Then uncover it and bake for another 10-15 minutes until the edges bubble fiercely and the top is golden brown. The bubbling edges are where the magic happens—they mean it's perfectly cooked through without drying out.

Step 5: Let It Rest Before Devouring

Patience here pays off. Let your lasagna cool for 15-20 minutes before slicing to help it set up, making portions neat and firm. I usually sprinkle a little extra parmesan and maybe some red pepper flakes or fresh parsley on top right before serving—it’s those little touches that make it feel special.

Top Tip

Over the years, I’ve learned a few tricks to make this Vegetable Cottage Cheese Lasagna Recipe turn out just right every time. These tips will help keep your layers firm and flavors bright.

Drain Your Veggies: Sautéing the vegetables down and reducing their moisture with balsamic vinegar prevents a watery lasagna.
Use Small Curd Cottage Cheese: It holds together better and creates a creamier filling than large curd varieties.
Don’t Skip the Resting Time: Cutting into hot lasagna can cause it to fall apart—give it 15-20 minutes to firm up.
Cover While Baking at First: Covering keeps the cheese moist and ensures the noodles cook through before you brown the top.

How to Serve Vegetable Cottage Cheese Lasagna Recipe

vegetable cottage cheese lasagna - Serving Suggestion

Garnishes

I usually finish this lasagna with a sprinkle of freshly grated Parmesan and a couple pinches of red pepper flakes for a subtle kick. When I’m feeling fancy, some chopped fresh parsley or basil adds a bright pop of color and freshness.

Side Dishes

Pair it with a crisp green salad tossed in lemon vinaigrette or a simple garlic bread to soak up every last bit of sauce. Roasted Brussels sprouts or a light cucumber salad are other favorites I like to serve alongside.

Creative Ways to Present

For special occasions, I’ve layered this lasagna in a deep ceramic dish and added a sprinkle of chopped sun-dried tomatoes between layers for a tangy surprise. Serving individual portions in small ramekins also looks charming and makes dinner feel a little extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover leftover lasagna with plastic wrap, then store it in the fridge for up to 4 days. It tastes even better the next day as the flavors have more time to meld together!

Freezing

This recipe freezes wonderfully. I recommend assembling the lasagna in a freezer-safe dish, then wrapping it tightly with foil before freezing. When you're ready, bake it straight from frozen by adding extra time and keeping it covered at the start to prevent drying out.

Reheating

Reheat leftovers covered in a 350°F oven until warmed through and bubbly, usually about 25-30 minutes. To refresh that golden crust, uncover for the last 5-10 minutes of baking.

Frequently Asked Questions:

Can I use frozen vegetables instead of fresh?

You can use frozen veggies if you prefer, but be sure to thaw and drain them well before sautéing to avoid excess water making the lasagna soggy.

Is cottage cheese a good substitute for ricotta in lasagna?

Absolutely! Cottage cheese provides a lighter protein-rich alternative that’s creamier and less dense than ricotta, especially if you use whole milk, small curd varieties.

Can I make this recipe vegan-friendly?

Yes, you can make it vegan by using plant-based cottage cheese alternatives and replacing mozzarella and parmesan with vegan cheeses, though the texture and flavor might vary slightly.

What's the best way to prevent the lasagna from being watery?

The key is to sauté and reduce the moisture in your vegetables thoroughly and to rest the lasagna after baking to allow it to set before slicing. Using no-boil noodles also helps absorb excess liquid as it bakes.

Final Thoughts

This Vegetable Cottage Cheese Lasagna Recipe holds a special place in my kitchen because it’s both comforting and guilt-free, a combination that’s hard to beat. Whether you’re cooking for family, friends, or just yourself, it’s a dish that’s both nourishing and deeply satisfying. Trust me, once you try it, you’ll find yourself turning to it again and again whenever you want that cozy homemade vibe without the heaviness. Give it a go, and don’t forget to share how it turned out—I love hearing your kitchen stories!