Cottage Cheese Vegetable Lasagna

Cottage Cheese Vegetable Lasagna delivers a nourishing twist on a classic comfort food. This high-protein dish layers cottage cheese, hearty vegetables and no-boil noodles for a light, yet hearty meal full of flavor, and easy to prepare in advance.

What makes this lasagna special:

• Creamy, cottage cheese filling: Whole-milk, small-curd cottage cheese creates a rich, creamy layer without excess moisture.
• Loaded with veggies: Zucchini, mushrooms, spinach, carrots add flavor, fiber and micronutrients.
• Meal prep-friendly: Assemble ahead of time, refrigerate, or freeze for an easy heat-and-serve dinner.

If you are looking for more cottage cheese dinner recipes, try savory Sweet Potato Cottage Cheese Bowls with Ground Beef or high-protein Cottage Cheese Mac and Cheese.

Cottage Cheese Vegetable Lasagna

This high-protein dish layers cottage cheese, hearty vegetables and no-boil noodles for a light, yet hearty meal full of flavor, and easy to prepare in advance.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• ½ medium onion diced
• 3 cloves garlic minced
• 1 medium zucchini cubed into ½ inch pieces
• 8 ounces baby Bella mushrooms roughly chopped
• 2 carrots peeled and diced small
• 10 ounces baby spinach roughly chopped
• 3 tablespoons balsamic vinegar
• 3 cups small curd cottage cheese preferably whole milk
• 1 cup grated parmesan cheese
• ½ teaspoon Kosher salt
• fresh cracked black pepper to taste
• 1 teaspoon garlic powder
• 12-15 no-boil lasagna noodles
• 8-10 ounces low-moisture mozzarella shredded

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Method

 

1. 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.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, zucchini, mushroom, and carrots, and cook to soften, 5-6 minutes. Add the spinach and cook to wilt. Turn the heat to low, add the balsamic vinegar and continue to cook for 3-4 minutes, until the veggies are soft and the moisture is reduced. Remove from heat.
3. In a separate large bowl, combine the cottage cheese, parmesan cheese, garlic, salt and pepper.
4. To assemble the lasagna, spread 1 cup of the marinara in the bottom of the pan, then layer with 3 lasagna noodles, half the cottage cheese mixture, half the veggie mixture, ⅓ of the shredded cheese. Repeat with another layer of the marinara, noodles, cottage cheese, veggies and shredded cheese. Finish with a final layer of noodles, marinara, and shredded cheese.
5. Cover with foil and bake in the preheated oven for 30 minutes, then uncovered for 10-15 minutes, until the edges are bubbling and the top is golden brown.
6. Allow to cool for 15-20 minutes before slicing. Top and serve with parmesan cheese, red pepper flakes, or fresh parsley.

Notes

• Cool leftovers completely then cover or place slices in airtight containers in the fridge for up to 4-5 days. Reheat individual slices for 1–2 minutes in the microwave until hot or warm in the oven at 350°F for 20–25 minutes.
• Freezing: Wrap tightly before or after baking and freeze up to 3 months. Thaw overnight in the fridge before reheating or following baking instructions.