Description
This Cottage Cheese Vegetable Lasagna is a delicious and wholesome vegetarian main course featuring layers of no-boil lasagna noodles, a creamy cottage cheese and parmesan mixture, sautéed vegetables with balsamic vinegar, and melted mozzarella cheese baked to golden perfection.
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
Lasagna Assembly
- 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 to prepare for assembling the lasagna.
- Cook the Veggies: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic, cubed zucchini, chopped mushrooms, and diced carrots. Cook for 5-6 minutes until softened. Add the chopped spinach and cook until wilted. Reduce heat to low, add the balsamic vinegar, and cook for an additional 3-4 minutes until the vegetables are soft and moisture is reduced. Remove from heat.
- Mix Cottage Cheese Layer: In a large bowl, combine the small curd cottage cheese, grated parmesan cheese, garlic powder, kosher salt, and cracked black pepper. Mix well to combine the creamy layer.
- Assemble the Lasagna: Spread 1 cup of marinara sauce in the bottom of the prepared casserole dish. Layer with 3 no-boil lasagna noodles, half the cottage cheese mixture, half the cooked vegetable mixture, and one-third of the shredded mozzarella cheese. Repeat the layering with marinara, noodles, cottage cheese, vegetables, and shredded cheese. Finish with a final layer of noodles, marinara sauce, and shredded mozzarella on top.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake uncovered for an additional 15 minutes 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. Serve topped with extra parmesan cheese, red pepper flakes, or fresh parsley if desired.
Notes
- Use whole milk small curd cottage cheese for a creamier texture and less watery layers.
- Low-fat cottage cheese can be used but may result in a looser texture.
- To make this recipe lactose-friendly, use lactose-free cottage cheese; parmesan and mozzarella are naturally low in lactose.
- No-boil lasagna noodles save time and simplify the preparation process.
- Letting the lasagna rest before cutting helps it set and makes slicing easier.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 40 mg
