Nothing beats the cozy comfort of a layered, cheesy casserole straight from the oven. This Cottage Cheese Vegetable Lasagna Recipe brings together fresh veggies and creamy cottage cheese for a lighter, yet so satisfying spin on classic lasagna. Trust me, once you try it, you’ll find it’s a perfect weeknight dinner or a friendly crowd-pleaser made with love.

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 Cottage Cheese Vegetable Lasagna Recipe
Top Tip
How to Serve Cottage Cheese Vegetable Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cottage Cheese Vegetable Lasagna Recipe

Why You'll Love This Recipe

I've made countless lasagnas, but swapping out ricotta for cottage cheese and loading up on garden-fresh veggies completely changed the game for me. This version is creamy without being heavy, full of textures, and easy to pull together even on busy nights.

Wholesome Ingredients: This recipe packs in zucchini, mushrooms, carrots, and spinach, making every bite vibrant and nutritious.
Creamy without the Guilt: Cottage cheese gives that luscious texture but with less fat and calories than traditional ricotta layers.
Simple Assembly: Using no-boil noodles means less fuss and faster prep—perfect for any home cook.
Flavorful Layers: A splash of balsamic vinegar brightens the veggies, balancing the richness beautifully.

Ingredients & Why They Work

Each ingredient here plays a special role to give you a rich, hearty lasagna that still feels light. Pay attention to the cottage cheese and vegetable prep—they're key to nailing the texture and flavor.

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: Adds a mild fruity richness that sautés the vegetables without overpowering their natural flavors.
Onion & Garlic: The flavor base for the veggies, providing that cozy, familiar aroma and taste.
Zucchini & Mushrooms: Both bring earthiness and moisture; mushrooms should be roughly chopped for texture.
Carrots: Their slight sweetness complements the savory notes beautifully. Dice them small for even cooking.
Spinach: Adds a pop of color and iron-rich goodness, wilted gently into the mix.
Balsamic Vinegar: A secret weapon—some acidity that cuts through the creaminess and ties flavors together.
Cottage Cheese: Using whole milk, small curd cottage cheese keeps the layers creamy and cohesive without being watery.
Parmesan Cheese: Brings salty depth and a nutty finish to the creamy cheese layer.
Marinara Sauce: Use your favorite quality sauce here—it holds everything together with bright tomato flavor.
Garlic Powder & Kosher Salt: Small seasoning touches that enhance the overall taste.
No-Boil Lasagna Noodles: Convenient and cooks right in the oven, saving you time and effort.
Mozzarella Cheese: Melts beautifully and creates that irresistible golden cheesy crust.

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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 the veggies depending on what’s fresh or what’s leftover in my fridge. Sometimes I add roasted red peppers or swap carrots for sweet yellow squash. The great thing about this Cottage Cheese Vegetable Lasagna Recipe is that it’s a blank canvas for your favorite seasonal vegetables.

Variation: I once swapped spinach for kale and threw in some artichoke hearts—it gave a delightful twist and extra bite!
Dairy-Free Alternative: You can try a tofu ricotta mix to replace the cottage cheese and still keep that creamy texture.
Spicy Kick: Add red pepper flakes inside the cheese mixture or on top for a bit of zip.
Gluten-Free: Use gluten-free no-boil noodles, and your lasagna is ready for gluten-sensitive friends.

Step-by-Step: How I Make Cottage Cheese Vegetable 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 the Veggies Until Soft and Flavorful

Warm the olive oil in a skillet on medium-high heat. Toss in diced onion, minced garlic, zucchini cubes, chopped mushrooms, and diced carrots. Cook them until softened—about 5 to 6 minutes. Then add the spinach and let it wilt. Finally, turn heat to low, splash in balsamic vinegar, and let it cook another 3 to 4 minutes. You want the veggies tender but not mushy, with most of the moisture cooked off to avoid soggy lasagna layers. Removing excess liquid here is one of my favorite tricks for a perfect texture.

Step 2: Mix the Creamy Cottage Cheese Layer

In a separate big bowl, combine the small curd cottage cheese, grated parmesan, garlic powder, kosher salt, and freshly cracked black pepper. Stir well—this mixture adds a rich, creamy texture that carries the flavor in every bite. I always use whole milk cottage cheese here for its creamy consistency, but if you want a lighter option, low-fat works too, just expect slightly looser filling.

Step 3: Assemble Your Layers Like a Pro

Start with a generous cup of marinara sauce spread evenly on the bottom of your sprayed 9x13 casserole dish. Add a layer of 3 no-boil noodles right on top. Then spread half your cottage cheese mixture, followed by half the sautéed veggies. Sprinkle a third of the shredded mozzarella cheese over everything. Repeat these layers—marinara, noodles, cheese mixture, veggies, and mozzarella—and finally finish with noodles, sauce, and the rest of the mozzarella on top. This assembly guarantees gooey, well-balanced layers every time.

Step 4: Bake Until Bubbly and Golden

Cover the dish tightly with foil and bake at 400°F on the center rack for 15 minutes. Then remove the foil and bake uncovered for another 10 to 15 minutes until the edges bubble and the cheese on top turns a gorgeous golden brown. The smell during baking is honestly one of the best parts of making this lasagna—you’ll want to dig in fast! Let it cool for 15 to 20 minutes before slicing so it sets well and doesn’t fall apart.

Top Tip

I’ve made this recipe dozens of times, and here are some little tricks that always make the difference between good and great. They’re the kind of details that help you avoid common pitfalls and get the texture just right.

Drain the Cottage Cheese Well: Even whole milk cottage cheese can have excess liquid, so I like to gently press it with paper towels before mixing to keep the lasagna from getting watery.
Wilt Spinach Separately: Adding raw spinach to the veggies can release unwanted water, so sautéing it separately or adding towards the end prevents sogginess.
Layer Evenly: Distribute cheese and veggies in balanced amounts across layers so every forkful tastes harmonious.
Rest Before Slicing: Patience here rewards you with clean slices and layers that hold together beautifully.

How to Serve Cottage Cheese Vegetable Lasagna Recipe

Cottage Cheese Lasagna - Serving Suggestion

Garnishes

I’m a sucker for a little fresh parsley sprinkled on top for color and brightness. Sometimes I add a light dusting of extra parmesan or a pinch of red pepper flakes if the mood strikes. A drizzle of good olive oil right before serving never hurts either!

Side Dishes

A crisp green salad with lemon vinaigrette pairs wonderfully, cutting the richness with fresh acidity. Garlic bread or roasted asparagus also go perfectly. When hosting, I love serving with a chilled white wine to balance those savory layers.

Creative Ways to Present

For guests, I sometimes turn this lasagna into personal portioned cups by layering the same ingredients in individual ramekins—baked under foil, then uncovered to brown the top. It’s charming, plus it makes serving super easy and elegant.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I always cover the dish tightly with foil or plastic wrap to lock in moisture and flavor. Reheated gently, it’s almost as good as fresh.

Freezing

If I want to prep ahead, I assemble the lasagna in a freezer-safe dish, cover it well, and freeze before baking. When ready, I let it thaw overnight in the fridge and bake as usual, adding extra minutes since it will be colder.

Reheating

To reheat, I cover with foil and warm in the oven at 350°F for 20 to 25 minutes until heated through. For quicker options, the microwave works, but to keep the layers intact, the oven is my preferred method.

Frequently Asked Questions:

Can I use ricotta instead of cottage cheese?

Yes! Ricotta is a classic substitute and works well for the cheese layer, but cottage cheese is lower fat and gives a lighter texture which I personally enjoy for a vegetable lasagna. If using ricotta, drain it slightly to avoid excess moisture.

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

No need! The no-boil lasagna noodles cook perfectly in the oven while baking because they absorb moisture from the sauce and cottage cheese layers. This simplifies the process and saves you time.

Can I make this recipe vegan?

Making it vegan would require swapping out the cheeses for plant-based alternatives and ensuring the marinara sauce contains no animal products. I haven’t tried a fully vegan version, but using vegan cottage cheese substitutes and vegan mozzarella would be your starting point.

How can I prevent the lasagna from being watery?

Sautéing your vegetables to reduce moisture, draining or pressing the cottage cheese, and using no-boil noodles that absorb liquid help prevent watery lasagna. Also, allow the lasagna to rest before cutting so extra juices are reabsorbed.

Final Thoughts

This Cottage Cheese Vegetable Lasagna Recipe holds a special spot in my heart because it’s proof that comfort food doesn’t need to be heavy or complicated to be delicious. Whether you’re cooking for yourself, family, or friends, I hope you’ll enjoy making it as much as eating it. Remember, cooking is the best kind of therapy—so savor every moment in the kitchen and then every bite at the table.