Description
This wholesome Cottage Cheese Vegetable Lasagna is a delightful twist on traditional lasagna, layering sautéed vegetables with creamy cottage cheese and melty mozzarella for a comforting and nutritious meal. Perfect for a cozy dinner, this recipe combines fresh veggies, tangy balsamic, and rich cheeses baked to golden perfection.
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
Lasagna Assembly
- 3 cups marinara sauce
- 12-15 no-boil lasagna noodles (1 box)
- 8-10 oz low moisture mozzarella shredded
Instructions
- Preheat and prepare pan: 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 to prevent sticking during baking.
- 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. Cook for 5-6 minutes until vegetables are softened. Stir in the chopped spinach and cook until wilted. Reduce heat to low, add balsamic vinegar, and cook for another 3-4 minutes until veggies are soft and moisture has reduced. Remove from heat.
- Mix 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 thoroughly to create the cheesy filling.
- 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 add half of the cooked veggie mixture. Sprinkle with 1/3 of the shredded mozzarella cheese. Repeat with another layer of marinara, noodles, remaining cottage cheese, remaining veggies, and another 1/3 of shredded mozzarella. Finish with a final layer of noodles, the remaining marinara sauce, and the remaining shredded mozzarella cheese.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake uncovered for an additional 15 minutes until the edges are bubbling and the top is golden brown.
- Cool and serve: Allow the lasagna to cool for 15 minutes before slicing to help it set. Serve topped with additional parmesan cheese, red pepper flakes, or fresh parsley as desired.
Notes
- Use whole milk cottage cheese for creamier texture; small curd variety holds together better and reduces watery pockets.
- Low-fat cottage cheese can be used but may result in a looser texture.
- For a lactose-friendly version, opt for lactose-free cottage cheese while keeping parmesan and mozzarella cheeses which are naturally low lactose.
- Ensure no-boil noodles are spread evenly for proper layering and cooking.
- Allowing the lasagna to rest after baking improves slicing and flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
