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 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; 3 cups marinara sauce; 12-15 no-boil lasagna noodles (1 box); 8-10 oz low moisture mozzarella shredded

There’s something truly comforting about a good lasagna, and this Cottage Cheese Vegetable Lasagna Recipe brings that warmth with a lighter, veggie-packed twist. Creamy cottage cheese layers and tender veggies make it satisfyingly hearty but fresh — perfect for sharing on a cozy night in.

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’ve tried countless lasagna recipes over the years, but this cottage cheese and vegetable version quickly became a favorite. It’s fresh yet rich, and swapping out ricotta for cottage cheese gives a lovely creaminess with less fuss and fewer calories.

Balanced Flavor: The sweetness of balsamic-sautéed veggies pairs beautifully with tangy cottage cheese and rich marinara.
Vegetable-Packed Goodness: You’re sneaking in zucchini, mushrooms, carrots, and spinach in a way no one will mind.
Easy Assembly: Using no-boil noodles and a straightforward layering method means less waiting and more enjoying.
Make-Ahead Friendly: Prep it earlier in the day or freeze portions for quick dinners later on.

Ingredients & Why They Work

Every ingredient here is thoughtfully chosen to blend texture, flavor, and nutrition. The veggies soften into a sweet and savory base, while the cottage cheese lends creaminess without heaviness. Here’s a quick rundown of why each one earns its spot:

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: Adds richness and helps soften the vegetables as they sauté.
Onion: Provides foundational sweetness and depth to the veggie sauce.
Garlic: Brings an irresistible savory aroma and flavor that lifts everything.
Zucchini: Adds moisture and a tender bite that blends well without overpowering.
Baby bella mushrooms: Give an earthy umami flavor that complements the veggies nicely.
Carrots: Add a hint of natural sweetness and a subtle crunch when diced small.
Baby spinach: Wilts down to boost nutrients and add lovely color and freshness.
Balsamic vinegar: Balances out sweetness and brings depth with subtle tang.
Small curd whole milk cottage cheese: The star for creamy, fluffy layers that hold their shape well.
Marinara sauce: A classic tomato base that ties all flavors together with a punch of acidity.
Parmesan cheese: Adds sharp, savory notes that enrich the cottage cheese mixture.
Kosher salt & black pepper: Essential for seasoning and enhancing all ingredients.
Garlic powder: An extra layer of gentle garlic flavor for cozy comfort.
No-boil lasagna noodles: Makes assembly quicker and less messy without boiling ahead.
Low moisture mozzarella: Melts beautifully on top for that gooey, cheesy finish everyone loves.

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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

One of my favorite things about this cottage cheese vegetable lasagna recipe is how adaptable it is. You can easily tweak it based on what you have in the fridge or how you prefer your veggies.

Variation: I sometimes swap baby bella mushrooms for cremini or add diced bell peppers for extra sweetness and color — both ways turn out wonderful.
Dietary twist: For a gluten-free spin, I swap the noodles with gluten-free no-boil lasagna sheets and keep everything else the same.
Seasonal swaps: In cooler months, adding roasted butternut squash or sweet potatoes helps keep this comforting and seasonal.

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 Until Tender and Flavorful

Start by heating olive oil in a large skillet over medium-high heat. Toss in the onion, garlic, zucchini, mushrooms, and carrots. Cook for about 5-6 minutes until they’re soft and just starting to caramelize — this really amps up the flavor. Next, add the spinach and cook just until it wilts down. Turning the heat to low, splash in the balsamic vinegar and let it cook for another 3-4 minutes to reduce, concentrating all those beautiful veggie juices. This step creates a naturally sweet and tangy veggie layer that brings the entire dish to life.

Step 2: Mix the Creamy Cottage Cheese Layer

While your veggies are cooling slightly, grab a big bowl and combine the small curd cottage cheese with parmesan, garlic powder, salt, and freshly cracked black pepper. Give it a good stir to make sure the seasonings are evenly distributed — this mixture acts like a creamy, tangy cushion between the noodles and vegetables.

Step 3: Assemble Your Layers With Love

Now for the fun part! Spread a cup of marinara sauce on the bottom of your greased 9x13-inch dish. Place 3 no-boil noodles over the sauce; these noodles are a game-changer for quick assembly. Add half the cottage cheese mixture, followed by half the veggie sauté, then sprinkle with about a third of your shredded mozzarella. Repeat the layering: marinara, noodles, cottage cheese, veggies, mozzarella. Finish it off with a final layer of noodles topped with marinara and a generous sprinkle of mozzarella. It’s all about building those flavors and textures in each layer for the perfect bite.

Step 4: Bake to Golden, Bubbling Perfection

Cover your lasagna with foil and pop it in the oven preheated to 400°F. Bake covered for 15 minutes, then remove the foil and bake another 10-15 minutes until you see those edges bubbling joyfully and the cheese topping is beautifully golden. Let it rest for 15-20 minutes afterward to settle — this makes slicing much neater and the flavors meld together perfectly.

Top Tip

Over time, I’ve learned a few key tricks that make this cottage cheese vegetable lasagna recipe easier and tastier. Trust me, these will save you from common pitfalls and help your layers stay intact and flavorful.

Choose the Right Cottage Cheese: Small curd whole milk cottage cheese offers the creamiest texture with less watery separation — definitely worth the extra few cents.
Balsamic Reduction: Don’t skip cooking the veggies with balsamic vinegar until reduced—it deepens flavor and balances the sweetness really well.
No-Boil Noodles are a Game-Changer: They simplify assembly drastically, so you don’t have to fuss with boiling and draining pasta.
Let It Rest Before Serving: This helps the lasagna set, making slicing cleaner and serving easier—seriously, don’t skip this step!

How to Serve Cottage Cheese Vegetable Lasagna Recipe

cottage cheese lasagna - Serving Suggestion

Garnishes

When it comes to garnishes, I keep it straightforward and fresh. A shower of freshly grated Parmesan right before serving brightens the flavors beautifully. Sometimes I add a pinch of red pepper flakes for a slight kick or scatter fresh parsley or basil over the top to add vibrant color and a herbaceous punch that feels just like spring.

Side Dishes

This lasagna stands well on its own, but if you want to round out the meal, a simple mixed green salad with a light lemon vinaigrette complements the richness without weighing you down. Roasted garlic bread or a crusty baguette also pairs wonderfully for mopping up any extra sauce.

Creative Ways to Present

For special occasions, I like to prepare individual servings in small ramekins, layered the same way but baked separately. It feels fancy and lets you customize toppings per guest. Another fun option is swirling some pesto over the top before the final bake for a fresh, herby twist that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna stores beautifully in the fridge. I cover it tightly with plastic wrap or transfer individual slices to airtight containers. It stays tasty for 3-4 days. This makes it a perfect recipe for batch cooking or an easy weeknight dinner.

Freezing

I’ve frozen assembled lasagna right before baking, covering it tightly with foil and plastic wrap. Thaw overnight in the fridge and then bake as usual, adding 10-15 minutes to the bake time. The flavors and texture hold up surprisingly well, which makes this a great make-ahead option for busy days.

Reheating

To reheat, I prefer the oven — cover the slice with foil and warm at 350°F until heated through, usually about 15-20 minutes. This keeps the texture moist and melty. Microwaving works but can make the noodles a bit rubbery and cheese less gooey, so oven is my go-to when time allows.

Frequently Asked Questions:

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

Yes, you can use low-fat or fat-free cottage cheese, but keep in mind the texture will be less creamy and may release more moisture during baking. I prefer whole milk small curd cottage cheese for the richest, most cohesive layers.

Do the no-boil noodles work well with the vegetable filling?

Absolutely! The no-boil noodles absorb moisture from the sauce and veggies as the lasagna bakes, becoming tender without any extra prep. Just be sure your sauce isn’t too watery to avoid sogginess.

Can I add meat to this Cottage Cheese Vegetable Lasagna Recipe?

You can! While this recipe is vegetarian, adding cooked ground beef, turkey, or Italian sausage to the vegetable mixture can make it a heartier dish. Just brown the meat first before adding the veggies.

What’s the best way to reheat leftover lasagna?

The oven is best for reheating to keep the texture intact. Cover the leftovers with foil and heat at 350°F until warmed through, about 15-20 minutes. Microwaving is quicker but can make the noodles rubbery and cheese less melty.

Final Thoughts

This Cottage Cheese Vegetable Lasagna Recipe has become a go-to comfort food in my kitchen, and I hope it will be in yours, too. It strikes that lovely balance between hearty and healthy, making it perfect for family dinners or meal prep. The creamy cottage cheese layers paired with those balsamic-sautéed veggies bring so much joy with every bite. Whip this up, and you’ll have dinner that feels special but is surprisingly simple. Give it a try — I think you’ll love how easy and delicious it turns out!