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cottage cheese vegetable lasagna

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
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course

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

Instructions
 

  • Preheat the oven to 400°F and arrange the rack to the center position. Spray a 9x13-inch casserole dish with non-stick spray.
  • 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.
  • In a separate large bowl, combine the cottage cheese, parmesan cheese, garlic, salt and pepper.
  • 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.
  • 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.
  • 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.
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