Nothing quite beats the comforting layers of a hearty lasagna—except when it’s packed with veggies and creamy cottage cheese for a lighter, fresh twist. This Vegetable Cottage Cheese Lasagna Recipe is a revelation: rich, colorful, and surprisingly easy to pull together for a crowd or cozy dinner.

A white rectangular dish holds a baked lasagna with multiple layers visible on the cut piece: a top melted cheese layer with golden-brown spots, a rich red tomato sauce layer beneath, and beige pasta sheets layered with green spinach and a creamy layer inside. The top is decorated with fresh green basil leaves and small sprigs of herbs. A metal spatula with a wooden handle is placed under the cut portion, lifting it slightly. The dish sits on a white marbled surface with some tomato sauce stains around the edges. 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 lasagna so many times now because it hits all the right notes—vibrant veggies, a creamy cottage cheese filling, and that melty mozzarella goodness on top. It’s the kind of dish that feels indulgent without being heavy, plus it’s a great way to sneak in extra vegetables.

Balanced Flavors: The tang of balsamic vinegar brightens the veggies, balancing the richness of the cheese layers beautifully.
Vegetable Packed: Lots of zucchini, mushrooms, carrots, and spinach add hearty texture and nutrients in every bite.
Simple, No-Boil Noodles: Using no-boil lasagna noodles saves prep time and helps everything meld perfectly in the oven.
Family Friendly: Even picky eaters appreciate this, thanks to the familiar creamy cheese and hidden veggies.

Ingredients & Why They Work

The magic of this Vegetable Cottage Cheese Lasagna Recipe really comes down to how these ingredients harmonize. The veggies are sautéed just enough to soften but still hold texture, while the creamy cottage cheese mixes with parmesan for richness. And the layers of marinara and mozzarella melt into a perfect, cheesy finish. Here’s a quick guide to each element:

Flat lay of a small white ceramic bowl of golden olive oil, half a medium yellow onion diced, three whole uncracked garlic cloves, one medium green zucchini cubed, a small pile of roughly chopped brown baby bella mushrooms, two bright orange peeled and diced carrots, a handful of roughly chopped vibrant baby spinach leaves, a small white ceramic bowl of dark balsamic vinegar, a simple white ceramic bowl heaped with small curd cottage cheese, a small white ceramic bowl with finely grated pale parmesan cheese, a small white ceramic bowl of bright red marinara sauce, a neatly stacked bundle of pale beige no-boil lasagna noodles, a small pile of shredded white low moisture mozzarella cheese, a small pile of coarse kosher salt, a scattering of fresh cracked black peppercorns, and a small white ceramic bowl of garlic powder placed symmetrically 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 softening your veggies, adds a subtle fruity flavor without overpowering.
Onion: Gives a slightly sweet, savory aroma that forms the flavor foundation.
Garlic: Essential for that classic depth and toasty warmth throughout the dish.
Zucchini: Adds moisture and mild earthiness, plus a lovely texture contrast.
Baby Bella Mushrooms: Their meaty chew rounds out the vegetable mix with umami richness.
Carrots: Sweetness and a nice pop of color make each slice visually inviting.
Baby Spinach: Wilted and mingled in, it boosts nutrients and keeps things fresh.
Balsamic Vinegar: A touch of acidity to lift the sautéed veggies and deepen flavor.
Small Curd Cottage Cheese: Creamy yet light—it blends beautifully with the parmesan for the signature filling.
Marinara Sauce: Choose a quality sauce; it ties all the layers together with a bright tomato tang.
Parmesan Cheese: Adds sharp, nutty notes that elevate the cottage cheese and veggies.
Kosher Salt & Black Pepper: To season and bring out the flavors fully—don’t skip these!
Garlic Powder: Enhances the garlic flavor in the filling for a deeper taste.
No-Boil Lasagna Noodles: So convenient and they absorb sauce perfectly as it bakes.
Low Moisture Mozzarella: For the gooey, golden bubbly cheese topping we all crave.

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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 switching up this Vegetable Cottage Cheese Lasagna Recipe depending on what’s fresh or what my family likes most. Once you get the basics down, feel free to tweak it to your heart’s content.

Variation: One time, I swapped in roasted red peppers and roasted eggplant, and it turned out fantastic with a smoky twist.
Dietary tweak: Using lactose-free cottage cheese plus vegan mozzarella makes it more allergy friendly without sacrificing creaminess.
Seasonal swap: In winter, I add chopped kale instead of spinach for a sturdier green that stands up well to baking.
Make it spicy: Toss in red pepper flakes to the marinara layers if you want a bit of heat.

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

The image shows a white baking dish filled with three thick layers of lasagna. The top layer is golden melted cheese with browned spots and sprinkled with small green herbs and fresh basil leaves, giving a fresh contrast. Below the cheese, there are layers of bright red tomato sauce, soft pasta sheets, and a rich mix of ground meat and creamy cheese. The edges where the lasagna was served reveal the saucy and cheesy texture. The dish sits on a white marbled surface with a light-colored cloth visible near the bottom. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté those veggies to perfection

Start by heating olive oil in a large skillet over medium-high heat. Toss in diced onion, minced garlic, zucchini, mushrooms, and carrots. Cook for about 5-6 minutes until everything softens nicely. Then stir in the spinach and let it wilt down. Turn the heat low, add that balsamic vinegar, and cook for another few minutes until the veggies are tender and the moisture has reduced. This step locks in flavor and prevents your lasagna from getting watery—trust me, don’t rush it!

Step 2: Create the creamy cottage cheese mixture

While the veggies are cooling slightly, mix together small curd cottage cheese, grated parmesan, garlic powder, kosher salt, and freshly cracked black pepper in a large bowl. This blend adds depth and creaminess without the heaviness of ricotta. I usually give it a good stir to break up any large curds—makes for a smoother layer.

Step 3: Build your beautiful lasagna layers

Grab your 9×13 pan sprayed with non-stick spray and spread about a cup of marinara sauce evenly at the bottom. Layer on three no-boil noodles, half the cottage cheese mixture, half the sautéed veggies, and a third of the shredded mozzarella. Repeat with sauce, noodles, cheese, veggies, and mozzarella. Top it off with the final layer of noodles, sauce, and mozzarella. Even layering is key, so everything bakes evenly and you get that perfect slice.

Step 4: Bake and let it rest

Cover the lasagna with foil and bake it at 400°F for 15 minutes. Then remove the foil and bake uncovered for another 10-15 minutes until the edges bubble and the cheese on top turns golden brown. Patience is a virtue here—after you pull it out, let it cool and rest for 15-20 minutes before slicing. This helps everything set up so your pieces hold together beautifully.

Top Tip

Over the years, I’ve learned a few tricks that make this Vegetable Cottage Cheese Lasagna Recipe even better and foolproof every time. Sharing these means you skip my mistakes and get right to the tasty part!

Veggie moisture control: Make sure to reduce the veggie mixture well in the pan to avoid soggy lasagna layers.
Cottage cheese choice: Using whole milk, small curd cottage cheese keeps the texture creamy but doesn't weep watery pockets.
Layer evenly: Spread each component in thin, even layers so the heat distributes perfectly during baking.
Cool before slicing: Letting the lasagna rest allows it to firm up and slice cleanly without falling apart.

How to Serve Vegetable Cottage Cheese Lasagna Recipe

vegetable cottage cheese lasagna - Serving Suggestion

Garnishes

I’m a big fan of keeping it simple here—freshly grated parmesan and a sprinkle of crushed red pepper flakes add a nice zing. Sometimes I toss on freshly chopped parsley or basil leaves just before serving because the green pop makes it feel extra special.

Side Dishes

This lasagna pairs beautifully with a crisp green salad dressed in lemon vinaigrette and some crusty garlic bread. You could also serve roasted Brussels sprouts or a light tomato cucumber salad if you want to keep it veggie-centric.

Creative Ways to Present

For a festive dinner, I’ve served individual portions in small ramekins, layering in the ingredients before baking them singly. It makes for a charming presentation that’s perfect for guests and really shows off the colorful layers.

Make Ahead and Storage

Storing Leftovers

After the lasagna cools completely, I cover it tightly with plastic wrap or foil and store it in the fridge. It keeps well for 3 to 4 days and tastes even better the next day once the flavors get time to meld further.

Freezing

I’ve frozen this lasagna successfully by wrapping the whole dish tightly with foil and a layer of plastic wrap, or by freezing individual slices in airtight containers. Just thaw overnight in the fridge before reheating, and you’re good to go.

Reheating

To reheat, I cover the lasagna with foil to prevent the top from burning and warm it in a 350°F oven until heated through (about 20-25 minutes). If I’m in a rush, a quick zap in the microwave covered loosely with a damp paper towel works but the oven method keeps the texture best.

Frequently Asked Questions:

Can I use ricotta instead of cottage cheese?

You certainly can! Ricotta will give a richer, creamier texture, but the lasagna might be heavier. I prefer cottage cheese because it’s lighter and still creamy. Also, small curd cottage cheese reduces wateriness compared to ricotta.

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

No-boil noodles are designed to cook fully in the oven by absorbing moisture from the sauce and other ingredients, so no pre-cooking is needed. Just make sure your sauce is sufficiently saucy to keep noodles soft and tender.

Can I add meat to this Vegetable Cottage Cheese Lasagna Recipe?

Absolutely! This recipe is a great base to add cooked ground meat, sausage, or shredded chicken if you want a heartier, non-vegetarian version. Just cook and season your meat before layering it in with the veggies.

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

The key is reducing the moisture in the vegetable mixture in the pan and using a quality marinara sauce. Also, whole milk small curd cottage cheese holds up better than low-fat or watery versions. Don’t skip the resting time after baking, as it helps excess moisture redistribute and absorb.

Final Thoughts

This Vegetable Cottage Cheese Lasagna Recipe has become a true favorite in my kitchen—not only because it’s delicious but because it feels wholesome and comforting without being overwhelming. I love how flexible it is, making it such a reliable crowd-pleaser that still feels special. Give it a try and see how those layers of fresh veggies and creamy cheese win over even the toughest crowd. You might just find your new go-to lasagna.