There’s something so comforting about layers of tender noodles, savory veggies, and creamy cheese coming together just right. This Cottage Cheese Vegetable Lasagna Recipe is my go-to when I want a filling, wholesome dish that feels indulgent without being heavy. It’s surprisingly easy and packed with fresh flavors you’ll 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 this cottage cheese vegetable lasagna more times than I can count, and it never disappoints. What starts as simple ingredients transforms into a cozy meal that's perfect for weeknights or company dinners.

Rich and Creamy: The cottage cheese adds a velvety texture without the heaviness of ricotta.
Veggie-Packed: You get a colorful mix of zucchini, mushrooms, spinach, and carrots that keep every bite interesting.
No-Boil Noodles: Makes assembly foolproof and cuts down on prep time.
Flavorful but Simple: With just a splash of balsamic vinegar and garlic, the vegetables sing.

Ingredients & Why They Work

Each ingredient in this Cottage Cheese Vegetable Lasagna Recipe plays a role in balancing taste and texture. Here’s a little inside scoop on why I love these choices and some tips to pick the best versions.

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: It’s the foundation for sautéing veggies, adding a subtle fruity note and richness.
Onion: Adds sweetness and depth when softened — don’t skip this for flavor layers.
Garlic: A must-have for that warm, aromatic punch that wakes up the whole dish.
Zucchini: Its mild flavor and tender bite help keep the layers moist but fresh.
Baby Bella Mushrooms: Earthy and hearty, they add umami that complements the cheese beautifully.
Carrots: I like the subtle sweetness and slightly firm texture they contribute.
Baby Spinach: Wilts down to nothing but adds color and nutrients.
Balsamic Vinegar: Just a splash brightens and rounds out the sautéed vegetables.
Cottage Cheese: Whole milk, small curd cottage cheese works best for creamy, cohesive layers without excess water.
Marinara Sauce: Go for a good-quality, flavorful sauce—you’ll taste every bite.
Parmesan Cheese: Adds nutty, salty depth to the cheese mixture.
Kosher Salt & Fresh Black Pepper: Essential for seasoning all layers expertly.
Garlic Powder: A little extra garlic flavor without any chopping fuss.
No-Boil Lasagna Noodles: So convenient, they cook perfectly in the oven’s steam without predipping.
Mozzarella Cheese: Low-moisture shredded mozzarella melts into perfect gooeyness on top.

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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

This Cottage Cheese Vegetable Lasagna Recipe is like a blank canvas—I love mixing it up depending on what’s in season or how much time I have. You can really make it your own with simple swaps or additions.

Variation: Sometimes I add roasted red peppers or swap in kale instead of spinach for a heartier green. Both bring great texture and flavor twists.
Gluten-Free: Use gluten-free no-boil noodles and your favorite marinara for a safe swap that keeps the integrity of the dish intact.
Spice it Up: Toss in some red pepper flakes or layer in cooked Italian sausage for a meatier version that still feels cozy.
Cheese Choices: I’ve played with mixing part ricotta into the cottage cheese, but sticking with cottage cheese keeps it lighter and creamier in my opinion.

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 Vegetables to Perfection

First, heat olive oil in a large skillet over medium-high heat. Toss in diced onion, minced garlic, zucchini cubes, chopped mushrooms, and diced carrots. Cook these for about 5-6 minutes until the veggies soften but still have a bit of bite. Then stir in the chopped spinach and let it wilt down. Lower the heat, add the balsamic vinegar, and cook for another 3-4 minutes so the flavors meld and any excess moisture reduces. This step makes a big flavor difference and keeps your lasagna from getting watery.

Step 2: Mix the Creamy Cottage Cheese Layer

While the veggies cool slightly, combine the small curd cottage cheese with grated parmesan, garlic powder, salt, and freshly cracked black pepper in a large bowl. I find mixing this thoroughly gives a smooth, flavorful spread that holds the layers together beautifully.

Step 3: Assemble Your Layers

Grease a 9x13 inch baking dish with non-stick spray. Start with 1 cup of marinara spread evenly on the bottom to prevent sticking. Layer on 3 no-boil lasagna noodles, half the cottage cheese mixture, and half the sautéed vegetables. Sprinkle a third of the shredded mozzarella over this. Repeat with another set of marinara, noodles, cottage cheese, veggies, and cheese. Finish by topping with the last noodles, marinara, and mozzarella. Layering like this keeps every slice rich in cheesy, tangy goodness.

Step 4: Bake Until Bubble and Golden

Cover the dish tightly with foil and bake at 400°F for 15 minutes to get everything heated through. Then uncover and bake for another 10-15 minutes until the edges bubble and the cheese is golden and bubbly on top. The smell alone is worth the wait!

Step 5: Let it Rest Before Serving

After taking it out of the oven, allow your lasagna to cool for 15-20 minutes. This resting time is key—it helps the layers set so your slices hold together nicely without being messy. I usually sprinkle a bit of extra parmesan, some red pepper flakes, or fresh parsley on top for that final touch.

Top Tip

Over the years, I’ve learned a few things that really help this Cottage Cheese Vegetable Lasagna Recipe turn out perfect every time. These tweaks make a huge difference in texture and flavor that I want you to know about upfront.

Choose Whole Milk Cottage Cheese: It’s creamier and holds together better between layers. Low-fat versions tend to leak moisture and make the lasagna soggy.
Don’t Skip the Balsamic Vinegar: It adds subtle sweetness and depth to the sautéed veggies, making the dish more complex and interesting.
Use No-Boil Noodles: They absorb sauces perfectly and save prep time — no boiling means less mess!
Let It Rest Before Slicing: Cooling the lasagna for at least 15 minutes helps set those layers so your slices come out clean and beautiful.

How to Serve Cottage Cheese Vegetable Lasagna Recipe

cottage cheese lasagna - Serving Suggestion

Garnishes

I like to finish this lasagna with a sprinkle of freshly grated parmesan or some chopped fresh parsley for color and freshness. If you like a little heat, a few red pepper flakes on top never fail to brighten every bite.

Side Dishes

This vegetable-rich lasagna pairs beautifully with a crisp green salad dressed simply with lemon and olive oil or with roasted garlic bread to mop up every last bit of sauce. For a balanced meal, I also serve it with steamed green beans or a light cucumber salad.

Creative Ways to Present

For a special occasion, I’ve layered this lasagna in individual ramekins to make personalized servings—it looks stunning and makes cleanup easier! You can also try making mini lasagnas in muffin tins for fun finger foods at parties.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna tightly covered in the fridge for up to 4 days. Keeping it airtight is key to prevent the noodles from drying out. When reheating, I add a little splash of water or marinara on top to keep things moist.

Freezing

This Cottage Cheese Vegetable Lasagna Recipe freezes beautifully. I usually cut it into portions, wrap each tightly with foil, then place them in a freezer-safe container. It keeps well for up to 3 months and is a lifesaver for busy nights.

Reheating

When reheating, I preheat the oven to 350°F and warm individual portions covered with foil to prevent drying, about 20-25 minutes. For quicker meals, you can microwave but be sure to cover and add some moisture to avoid rubbery noodles.

Frequently Asked Questions:

Can I use ricotta cheese instead of cottage cheese?

You can substitute ricotta for cottage cheese if you prefer, but keep in mind ricotta tends to be richer and denser. Cottage cheese keeps the layers lighter and less heavy, which is why I usually stick to it in this recipe.

Do I need to boil the noodles before assembling?

No-boil lasagna noodles work best here — they cook fully in the oven as the lasagna bakes, soaking up moisture from the marinara sauce and cheese layers. This saves time and makes assembly easier.

Can I make this recipe vegan or dairy-free?

This recipe relies on cheeses for creaminess and flavor, so making it vegan would require some substitutions. You could try using plant-based cottage cheese and mozzarella alternatives, plus a dairy-free parmesan substitute, though the flavor and texture will be different from the original. Sauteed veggies and marinara sauce remain the same.

What’s the best way to avoid watery lasagna?

Using whole milk, small curd cottage cheese is one of my best tips—it’s less watery than low-fat versions. Also, cooking down your veggies to reduce moisture before assembling helps a lot, as does using no-boil noodles and allowing the lasagna to rest before slicing.

Final Thoughts

This Cottage Cheese Vegetable Lasagna Recipe really is one of those dishes I turn to when I want something hearty, wholesome, and bursting with layered flavors. It’s helped me win over even the pickiest eaters, and I’m confident you’ll enjoy making it as much as eating it. Give it a try—you might just find your new favorite lasagna to keep in your regular rotation!