Description
A delicious and creamy Cottage Cheese Vegetable Lasagna made with layers of sautéed vegetables, whole milk cottage cheese, marinara, and melted mozzarella, all baked to golden perfection. This hearty vegetarian lasagna is perfect for a comforting dinner or special occasion.
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 Mixture
- 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 Ingredients
- 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.
- Cook the Veggies: Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, zucchini, mushroom, and carrots, and cook to soften for 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 moisture is reduced. Remove from heat.
- Mix the Cottage Cheese Layer: In a separate large bowl, combine the cottage cheese, parmesan cheese, garlic powder, salt, and pepper. Mix well to combine.
- Assemble the Lasagna: Spread 1 cup of marinara sauce in the bottom of the prepared pan. Layer 3 lasagna noodles over the sauce, then spread half of the cottage cheese mixture, followed by half of the veggie mixture, and sprinkle with one third of the shredded mozzarella. Repeat the layering with marinara, noodles, cottage cheese, veggies, and mozzarella. Finish with a final layer of noodles, marinara sauce, and shredded mozzarella.
- Bake: Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake uncovered for 15 minutes or until the edges are bubbling and the top is golden brown.
- Cool and Serve: Allow the lasagna to cool for 15-20 minutes before slicing. 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, less watery texture. Low-fat versions may result in a looser texture.
- This recipe can be made lactose-friendly by using lactose-free cottage cheese; parmesan and mozzarella cheeses are naturally low in lactose.
- Allow the lasagna to rest before slicing to help it set and make serving easier.
- No-boil lasagna noodles save time and prevent the need to pre-cook pasta.
- If preferred, add fresh herbs like basil or oregano to the veggie mixture for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
