Description
This Cottage Cheese Vegetable Lasagna is a wholesome, flavorful dish featuring layers of sautéed seasonal vegetables, creamy cottage cheese, tangy marinara sauce, and melted mozzarella. Perfect for a comforting vegetarian meal, this no-boil noodle lasagna combines fresh ingredients for a delicious and satisfying dinner.
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 Layer
- 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
Assembly
- 3 cups marinara sauce
- 12-15 no-boil lasagna noodles (1 box)
- 8-10 oz low moisture mozzarella shredded
Instructions
- Preheat oven: 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 prepare for the lasagna assembly.
- Cook the veggies: Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, zucchini, mushrooms, and carrots. Cook for 5-6 minutes until the vegetables soften. Add the spinach and cook until wilted. Reduce heat to low, add the balsamic vinegar, and cook for an additional 3-4 minutes until the veggies are soft and excess moisture is reduced. Remove from heat.
- Mix the cottage cheese layer: In a large bowl, combine the cottage cheese, parmesan cheese, garlic powder, salt, and freshly cracked black pepper. Mix well to form a smooth, creamy layer.
- Assemble the lasagna: Spread 1 cup of marinara sauce evenly at the bottom of the prepared casserole dish. Layer 3 no-boil lasagna noodles over the sauce. Spread half of the cottage cheese mixture over the noodles, followed by half of the cooked vegetable mixture, then sprinkle with one-third of the shredded mozzarella. Repeat the layering starting with marinara sauce, noodles, cottage cheese, veggies, and shredded cheese. Finish with a final layer of noodles, marinara sauce, and the remaining shredded mozzarella cheese.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking uncovered for 10-15 minutes until the edges bubble and the top is golden brown.
- Cool and serve: Let the lasagna cool for 15-20 minutes before slicing to help it set. Optionally, top with extra parmesan cheese, red pepper flakes, or fresh parsley before serving.
Notes
- Use whole milk small curd cottage cheese for a creamier and less watery texture; low-fat cottage cheese is an alternative but may create a looser texture.
- This recipe can be made lactose-friendly by using lactose-free cottage cheese. Parmesan and mozzarella are naturally low in lactose.
- Allowing the lasagna to cool before slicing helps maintain the layers without falling apart.
- No-boil noodles save time and help absorb flavors as they bake.
- Adjust seasoning to taste, especially salt and pepper in the cottage cheese mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 40 mg
