Vegetable Cottage Cheese Lasagna
This Vegetable Cottage Cheese Lasagna is a hearty, high-protein vegetarian dinner layered with roasted vegetables, creamy cottage cheese filling, rich marinara, and melted mozzarella. Baked to golden perfection, it’s family-friendly, meal-prep approved, and incredibly satisfying.
Equipment
- 9×13 baking dish
- large sheet pan
- Large Mixing Bowl
- saucepan
- fine-mesh strainer
Ingredients
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 8 oz cremini mushrooms, sliced
- 3 cups baby spinach
- 4 tbsp olive oil, divided
- salt and pepper to taste
- 2 cups full-fat cottage cheese, drained
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 6 cloves garlic, minced and divided
- 1 zest of lemon
- 2 tbsp fresh basil, chopped
- 1 tsp dried oregano
- 28 oz San Marzano crushed tomatoes
- 1 tsp sugar
- 12 lasagna noodles, cooked al dente
- 2 1/2 cups whole milk mozzarella, shredded
- 1/2 cup grated Parmesan cheese for topping
- fresh basil for garnish
Instructions
- Preheat oven to 425°F. Toss zucchini, bell pepper, and mushrooms with 2 tablespoons olive oil, salt, and pepper. Roast 20–25 minutes until golden and moisture has evaporated. Stir in spinach during last 3 minutes to wilt. Reduce oven to 375°F.
- Heat remaining olive oil in a saucepan over medium heat. Add half of the minced garlic and cook until fragrant. Add crushed tomatoes, sugar, salt, pepper, and basil. Simmer 15–20 minutes until slightly thickened.
- In a bowl, combine drained cottage cheese, egg, Parmesan, remaining garlic, lemon zest, basil, oregano, salt, and pepper. Mix well and adjust seasoning.
- Spread a thin layer of marinara in a 9x13 baking dish. Layer noodles, cottage cheese filling, roasted vegetables, mozzarella, and marinara. Repeat layers twice more, finishing with noodles, marinara, mozzarella, and Parmesan.
- Cover tightly with foil and bake at 375°F for 35 minutes.
- Remove foil and bake 15–20 minutes until bubbling and golden brown.
- Rest 15 minutes before slicing. Garnish with fresh basil and serve.
Notes
Drain cottage cheese for at least 20 minutes to prevent excess moisture. Roast vegetables before layering to concentrate flavor and reduce water content. Allow lasagna to rest 15 minutes before slicing for clean layers. Leftovers taste even better the next day.