Name: Cottage Cheese Vegetable Lasagna Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 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; 3 cups marinara sauce; 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; 12-15 no-boil lasagna noodles (1 box); 8-10 oz low moisture mozzarella shredded

There’s something so cozy and satisfying about a homemade lasagna that fills the kitchen with rich aromas and promises comfort in every bite. This Cottage Cheese Vegetable Lasagna Recipe is my go-to when I want something hearty yet lighter than the traditional heavy ricotta and beef-filled versions. It’s packed with wholesome veggies and that creamy cottage cheese goodness that’s just irresistible.

A white rectangular baking dish holds a cooked lasagna with a top layer of melted golden-brown cheese topped with scattered fresh green basil leaves and sprigs of herbs. The lasagna has multiple visible layers: a bottom layer of rich tomato sauce, a middle layer with a mix of vegetables wrapped in wide, light yellow pasta sheets, and a thick top layer of creamy melted cheese browned in spots. One piece is being lifted with a spatula featuring a wooden handle, showing the thick, saucy, and cheesy inside layered with pasta. The dish is placed on a white marbled surface. 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 have to admit, this recipe became a favorite because it’s both vibrant and comforting at the same time. Every layer brims with flavor and texture, plus it’s surprisingly easy to customize depending on what veggies you have on hand. I love how the cottage cheese keeps it creamy without feeling heavy.

Fresh Vegetable Medley: The combination of zucchini, mushrooms, spinach, and carrots adds color, nutrition, and a wonderful natural sweetness to the dish.
Creamy Cottage Cheese Layer: It creates that classic lasagna tang with a lighter, fluffier texture compared to ricotta.
Simple, Flavorful Assembly: Using no-boil noodles and a quick veggie sauté cuts down prep time dramatically.
Balanced Comfort Food: It’s hearty enough to satisfy but stays wholesome by prioritizing vegetables and quality cheeses.

Ingredients & Why They Work

This recipe combines earthy mushrooms, tender zucchini, and sweet carrots—all softened just right to meld smoothly with the creamy cottage cheese mixture and tangy marinara. Each ingredient plays a purposeful role in bringing layers of texture and flavor together without overwhelming! When shopping, pick fresh veggies and whole milk small curd cottage cheese for the best results.

Flat lay of a small white ceramic bowl of golden olive oil, half a medium diced onion, three whole uncracked garlic cloves, a medium zucchini cubed into half-inch pieces, a small pile of roughly chopped baby bella mushrooms, two peeled and diced small carrots, a handful of roughly chopped baby spinach leaves, a small white ceramic bowl of dark balsamic vinegar, a large white ceramic bowl of small curd cottage cheese, a small white ceramic bowl of bright red marinara sauce, a small mound of grated parmesan cheese, a pinch of kosher salt crystals in a tiny white bowl, a few cracks of black peppercorns scattered nearby, a pinch of garlic powder in a tiny white bowl, several uncooked no-boil lasagna noodles stacked neatly, and a small pile of shredded low moisture mozzarella cheese — all arranged in perfect symmetry 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: Used to sauté the vegetables, adding richness with heart-healthy fats.
Onion: Provides a sweet, aromatic base flavor to the vegetable mix.
Garlic: Adds that unmistakable savory punch to the sauce and veggies.
Zucchini: Offers a mild flavor and tender bite, perfect for layering.
Baby bella mushrooms: Give an earthy, meaty texture that complements the veggies.
Carrots: Add natural sweetness and a bit of crunch when lightly cooked.
Baby spinach: Wilts down to add vibrant color and a mild, fresh flavor.
Balsamic vinegar: A splash brightens the vegetable mixture with subtle tang and depth.
Cottage cheese (small curd, whole milk): The heart of the creamy layer, providing moisture and mild tang without heaviness.
Marinara sauce: Rich tomato base that holds the lasagna layers together with savory goodness.
Parmesan cheese: Sharp and nutty, it enhances flavor and adds depth to the cheese layer.
Kosher salt & black pepper: Basic seasoning to bring out every ingredient’s best.
Garlic powder: Boosts that garlicky vibe throughout the dish.
No-boil lasagna noodles: Save time and effort—no pre-cooking needed.
Low moisture mozzarella: Melts beautifully to create that golden, gooey top layer that everyone loves.

📝

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 changing up the veggies depending on the season or what’s staring at me from the fridge. Feel free to swap in bell peppers, eggplant, or kale instead of spinach. You’ll also enjoy adding fresh herbs like basil or oregano to amp up the aromatic charm.

Variation: One time, I added roasted butternut squash cubes for a lovely autumn twist that brought natural sweetness and a creamy texture inside. It was a hit with the family!

Step-by-Step: How I Make Cottage Cheese Vegetable Lasagna Recipe

A close-up view of a white baking dish with a six-layer lasagna inside, showing melted golden-brown cheese on top with small green herb leaves and fresh basil scattered over it. The layers below display thick, red tomato sauce mixed with bits of ground meat and creamy white cheese, all stacked evenly with pasta sheets in between. Part of the lasagna is scooped out from the front right corner, revealing the rich, layered inside textures. The baking dish rests on a white marbled surface, with a light-colored cloth softly placed in front. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Perfection

Start by heating olive oil in a large skillet over medium-high heat. Toss in diced onions and minced garlic first—they smell heavenly as they soften. After about 5 minutes, add the zucchini, mushrooms, and carrots. Cook everything until it’s tender but not mushy, about 5-6 minutes, stirring often. Then stir in the chopped spinach until it wilts nicely. Lower the heat and splash the balsamic vinegar in, letting it simmer for 3-4 minutes to concentrate the flavors and reduce moisture. This step ensures your veggies won’t make the lasagna watery—trust me, it’s key!

Step 2: Whisk Together the Creamy Cottage Cheese Layer

While the veggies cool slightly, grab a bowl to combine your cottage cheese, Parmesan, garlic powder, salt, and freshly cracked pepper. I like to gently mix it just enough to blend flavors—not too much or cottage cheese can get runny. This mixture forms your luscious, cheesy layer that balances the veggie texture.

Step 3: Layer Like a Pro

Grab your 9×13-inch pan sprayed with non-stick spray. Start with a thin layer of marinara to keep noodles from sticking. Lay down 3 no-boil noodles, then spread half your cottage cheese mixture, followed by half the sautéed veggies, and sprinkle with a third of your shredded mozzarella. Repeat layering with sauce, noodles, cottage cheese, veggies, and cheese. Finish with noodles topped generously with marinara sauce and the remaining shredded cheese. Pro tip: don’t rush the layering—it helps the flavors meld perfectly!

Step 4: Bake, Cool, and Serve

Cover the lasagna with foil and bake at 400°F for 15 minutes. Then remove the foil and bake for another 10-15 minutes until bubbling and golden on top. Let it rest for 15-20 minutes after baking before slicing—that’s essential for clean, beautiful servings. Then grab your favorite cheese grater or red pepper flakes to top it off before serving.

Top Tip

From my experience, layering and moisture control can make or break this lasagna, so you want to get those steps right for the best texture and flavor.

Moisture Management: Cooking and reducing the vegetables thoroughly with balsamic vinegar avoids soggy layers, keeping the lasagna firm when baked.
Use Whole Milk Cottage Cheese: Its creamier consistency leads to a more luscious layer without running or watery gaps.
Rest Before Slicing: Letting the lasagna cool after baking helps the layers set so you get perfect slices every time.
Don’t Skip No-Boil Noodles: They simplify prep and absorb sauce best without getting mushy, especially with this veggie-heavy recipe.

How to Serve Cottage Cheese Vegetable Lasagna Recipe

cottage cheese vegetable lasagna - Serving Suggestion

Garnishes

My favorite finishing touches are a generous sprinkle of freshly grated Parmesan, a dash of bright red pepper flakes for a gentle kick, and a handful of chopped fresh parsley for color and a pop of herbal brightness. It really elevates the dish and makes it feel restaurant-worthy.

Side Dishes

A crisp green salad with a light vinaigrette pairs beautifully to balance the richness. Sometimes I add roasted garlic bread or a simple garlic butter baguette on the side—perfect for mopping up any extra sauce.

Creative Ways to Present

For holidays or dinner parties, I love making individual lasagna cups using muffin tins. Layer the ingredients just like the big pan, then bake until bubbly and golden. They’re cute, portable, and make serving a breeze!

Make Ahead and Storage

Storing Leftovers

I always store leftover lasagna in an airtight container in the fridge. It keeps well for up to 4 days, and the flavors actually seem to deepen after a day or two. Just make sure to cover it tightly so it doesn’t dry out.

Freezing

This is such an awesome freezer-friendly meal. I either freeze the whole unbaked assembled lasagna tightly wrapped or freeze individual slices once baked and cooled. Wrap with foil and plastic wrap to avoid freezer burn. It’ll stay good for up to 3 months.

Reheating

For leftovers straight from the fridge, I reheat in the oven at 350°F covered with foil for about 20 minutes to warm through evenly. If frozen, I thaw in the fridge overnight before reheating the same way. Microwave works in a pinch for individual slices but can lead to uneven texture.

Frequently Asked Questions:

Can I use low-fat or non-dairy cottage cheese in this recipe?

You can! However, low-fat cottage cheese tends to be a bit runnier, which can make the layers less firm and slightly watery. For best results, whole milk small curd cottage cheese adds more creaminess and structure. If you prefer non-dairy, look for a thick plant-based ricotta alternative, but note that the taste and texture will vary from the original.

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

No, these no-boil noodles are designed to cook during the baking process by absorbing moisture from the sauce and veggies. Just make sure your sauce and vegetable mixture aren’t overly dry, and you’ll get perfectly tender noodles without the extra step.

Can I add meat or substitute protein in this cottage cheese vegetable lasagna?

Absolutely. Though this recipe shines as a vegetarian dish, cooked ground turkey, chicken, or Italian sausage can be added to the vegetable mix before layering. Alternatively, layering in cooked lentils or crumbled tofu can boost protein while keeping it vegetarian.

How do I prevent the lasagna from being watery?

The key is reducing the vegetables thoroughly when cooking, especially the spinach which releases a lot of water. Cooking them down with balsamic vinegar as in the recipe removes excess moisture. Also, don’t over-soak your cottage cheese with too much liquid, and make sure to use a thick marinara sauce rather than a watery one.

Final Thoughts

This Cottage Cheese Vegetable Lasagna Recipe has become one of those dishes I love making when I want to feel connected with good food and cozy vibes without sacrificing nutrition or flavor. It’s approachable, forgiving in the kitchen, and endlessly adaptable—perfect for busy weeknights or special gatherings. I hope you enjoy making it as much as I do; it really feels like a warm hug on a plate.