Description
This Cottage Cheese Vegetable Lasagna is a flavorful and wholesome vegetarian dish featuring layers of sautéed vegetables, creamy cottage cheese, marinara sauce, and melted mozzarella baked to golden perfection. It’s a comforting and nutritious meal perfect for family dinners or special occasions.
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
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the rack in the center. Spray a 9×13-inch casserole dish with non-stick spray to prepare for assembly.
- Cook the Veggies: Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, cubed zucchini, chopped mushrooms, and diced carrots. Sauté for 5-6 minutes until softened. Add chopped spinach and cook until wilted. Reduce heat to low and stir in balsamic vinegar; cook for another 3-4 minutes to let moisture reduce and flavors meld. Remove from heat.
- Mix Cottage Cheese Layer: In a large bowl, combine the small curd cottage cheese, grated parmesan, garlic powder, Kosher salt, and freshly cracked black pepper. Mix thoroughly to create the cheese layer.
- Assemble the Lasagna: Spread 1 cup of marinara sauce evenly in the bottom of the prepared casserole dish. Layer 3 no-boil lasagna noodles over the sauce. Spread half of the cottage cheese mixture evenly on the noodles, followed by half of the cooked vegetable mixture and one-third of the shredded mozzarella. Repeat the layering with marinara, noodles, cottage cheese, vegetables, and shredded cheese. Finish with a final layer of noodles, the remaining marinara, and the rest of the shredded mozzarella.
- Bake: Cover the assembled 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 bubbly and the top is beautifully golden brown.
- Cool and Serve: Allow the lasagna to cool for 15-20 minutes before slicing to set the layers properly. Garnish with extra parmesan cheese, red pepper flakes, or fresh parsley before serving for added flavor and presentation.
Notes
- For best texture, use whole milk small curd cottage cheese as it is creamier and less watery than low-fat versions.
- Lactose Intolerance: Substitute with lactose-free cottage cheese; parmesan and mozzarella are naturally low in lactose, making this recipe suitable for lactose-sensitive individuals.
- If you prefer, fresh herbs like basil or oregano can be added to the vegetable sauté for extra flavor.
- No-boil noodles save preparation time and absorb sauce well during baking.
- To make the recipe gluten free, substitute the lasagna noodles with gluten-free noodles.
Nutrition
- Serving Size: 1 slice (assuming 12 servings)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
