Nutritious Vegetable Cottage Cheese Lasagna

If you ask me, lasagna doesn’t need meat to be amazing.

This comforting vegetable cottage cheese lasagna brings all the homey goodness of traditional lasagna while keeping things lighter and fresher. Layers of tender vegetables mingle with creamy cottage cheese and melted mozzarella between sheets of pasta.

The cottage cheese adds a wonderful richness while keeping things on the healthier side, and the vegetables bring natural sweetness and texture to every bite. The marinara sauce ties everything together, making each layer better than the last.

It’s a family-friendly dish that satisfies both vegetarians and meat-lovers alike, perfect for those nights when you want something filling but not heavy.

What Kind of Cottage Cheese Should I Use?

For lasagna, low-fat cottage cheese is actually a great choice since it adds protein and creaminess without making the dish too heavy. While the recipe calls for low-fat, you can use full-fat cottage cheese if you prefer – both will work well in this dish. Small or medium curd cottage cheese is ideal because it blends more smoothly with the ricotta, creating that classic creamy lasagna filling we all love. Before using it in your lasagna, you might want to drain off any excess liquid from the cottage cheese or give it a quick whirl in the food processor to achieve a smoother texture that’s more similar to traditional ricotta.

Options for Substitutions

This veggie-packed lasagna is pretty flexible with substitutions. Here’s what you can swap if needed:

• Butternut squash: You can replace butternut squash with sweet potato slices or pumpkin – just keep the thickness the same. Both alternatives will need about the same roasting time.
• Cottage cheese: If cottage cheese isn’t your thing, you can use all ricotta instead. Or blend firm tofu with a bit of lemon juice and salt for a dairy-free option.
• Ricotta cheese: You can use more cottage cheese (just drain it well first) or mascarpone cheese. For a dairy-free version, try pureed cashews mixed with a bit of nutritional yeast.
• Button mushrooms: Any mushroom variety works here – cremini, portobello, or a mix. Just slice them to similar sizes.
• Zucchini: Yellow summer squash or eggplant slices work great too. If using eggplant, salt it first and let it sit for 30 minutes to remove excess moisture.
• Lasagna noodles: Regular, whole wheat, or gluten-free lasagna noodles all work well. You can even use no-boil noodles – just add an extra 1/2 cup of sauce to help them cook properly.
• Cheese blend: Feel free to mix up the cheese combo – provolone, fontina, or parmesan all work well. Just keep the total amount about the same.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetable lasagna is dealing with excess moisture, which can make your final dish watery – be sure to cook your vegetables thoroughly to release their water content before layering, and let them cool slightly on paper towels to absorb any extra liquid. A common mistake is overcrowding the pan while cooking mushrooms and zucchini, so work in batches if needed to ensure they properly brown rather than steam. To prevent your lasagna from becoming a soupy mess, avoid the temptation to add extra sauce between layers, and if using regular (not no-boil) lasagna noodles, don’t overcook them – they should be just barely al dente since they’ll continue cooking in the oven. For the best texture and easy serving, let your lasagna rest for at least 15-20 minutes after baking, which allows the layers to set and helps keep everything together when you cut into it.

What to Serve With Vegetable Lasagna?

A slice of this veggie-packed lasagna pairs perfectly with a simple garlic bread or warm crusty Italian bread to soak up any extra sauce. Since the lasagna is already loaded with vegetables, I like to keep the sides pretty straightforward – a light mixed green salad with a simple lemon vinaigrette does the trick nicely. If you’re feeding a crowd, you might want to add some roasted Brussels sprouts or steamed broccoli on the side, but honestly, this filling lasagna can totally stand on its own as a complete meal. For a special touch, serve it with a glass of Italian red wine like Chianti or Sangiovese.

Storage Instructions

Keep Fresh: This veggie-packed lasagna stays good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! It’s perfect for making on Sunday and enjoying throughout the week.

Freeze: You can freeze this lasagna either whole or in individual portions for up to 3 months. Just wrap it well in foil and place in a freezer-safe container. Pro tip: cut it into portions before freezing so you can thaw exactly what you need!

Reheat: To warm up your lasagna, cover it with foil and pop it in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. For single portions, the microwave works great too – just heat in 1-minute intervals until it’s hot all the way through. A little extra cheese on top while reheating never hurt anybody!

Make Ahead: You can assemble this lasagna up to 24 hours before baking – just cover it well and keep it in the fridge. When you’re ready to cook, let it sit at room temperature for about 30 minutes before popping it in the oven.

Preparation Time	30-45 minutes
Cooking Time	55-65 minutes
Total Time	85-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 130-150 g
• Fat: 120-140 g
• Carbohydrates: 200-230 g

Ingredients

• 1/4 to 1/3 of a butternut squash, peeled and sliced into 0.5 cm thick half-moons
• 1 tablespoon olive oil
• A pinch of salt
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1/4 teaspoon salt
• 280 grams baby spinach (9-10 oz)
• 2 cups low-fat cottage cheese (approximately 500 grams or 15-17 oz)
• 1 cup smooth ricotta cheese
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 300 grams button mushrooms, sliced and chopped (10 oz)
• 1/4 teaspoon salt
• 2 large zucchini, sliced lengthwise into 0.5 cm thick pieces
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 3 to 4 cups of tomato-based sauce (e.g., tomato basil sauce, about 650-700 grams or 22-23 oz)
• 12 to 13 oz lasagna noodles
• 1 to 1.5 cups grated mozzarella cheese
• 1 cup grated cheddar cheese

Step 1: Roast the Butternut Squash

Preheat the oven to 400°F (200°C).

Rub the butternut squash pieces lightly with olive oil and place them on a flat baking tray.

Sprinkle with a little salt and bake for 20 minutes, or until just tender.

Alternatively, you can use an air fryer and cook for 10-15 minutes.

While the squash is roasting, proceed with preparing other fillings.

Step 2: Prepare the Onion and Spinach Filling

In a large frying pan, heat 2 tablespoons of olive oil over medium heat.

Add onions and a pinch of salt, cooking for 4-5 minutes until the onions are golden and soft.

Transfer them to a large mixing bowl.

In the same pan, add baby spinach leaves and a splash of water, cover with a lid, and cook for a minute or until the spinach starts to wilt.

Stir occasionally and cook until all the spinach is wilted, adding more water if necessary.

Remove the spinach, chop it finely, and transfer it to the bowl with the onions.

To the bowl, add cottage cheese, smooth ricotta, minced garlic, black pepper, and another pinch of salt.

Mix thoroughly and set aside.

Step 3: Prepare Vegetables and Zucchini Slices

Slice zucchini lengthwise or into elongated pieces, sprinkle with salt, and set aside.

In a frying pan, heat olive oil and add chopped mushrooms with 1/4 teaspoon of salt.

Cook over medium-high heat for 7-8 minutes, stirring occasionally until browned.

Transfer to a bowl.

Using one or two frying pans, pan-fry the zucchini slices in olive oil over medium-high heat for about 2 minutes on each side, or until golden brown and slightly charred.

Remove and set aside.

Step 4: Pre-Cook Lasagna Sheets (Optional)

Before starting this step, make sure your oven is preheated again to 355°F (180°C).

Fill a large pot halfway with water, bring it to a boil, and then add lasagna sheets 1-2 at a time, cooking for 2 minutes each.

Remove them onto a plate or tray.

Continue until you have enough lasagna sheets for layering, possibly adjusting depending on the baking dish size.

Step 5: Assemble the Lasagna

Spread ½ cup of tomato pasta sauce on the bottom of a baking dish.

Layer 2-3 lasagna sheets; adjust the sheet size with scissors or a knife if necessary.

Spread a thin layer of tomato sauce and about 1.5 cups of the cottage cheese filling over the pasta.

Sprinkle with all of the pre-cooked mushrooms.

Add another layer of lasagna sheets followed by ½ to 1 cup of tomato sauce and the roasted butternut squash, tearing the squash into pieces to evenly cover the sheets.

Continue layering more lasagna sheets, another layer of sauce, the remaining cottage cheese filling, and the sliced zucchini.

Add a final layer of pasta sheets, spread another cup or two of sauce across to the edges, and top with the remaining cottage cheese mixture.

Evenly sprinkle Mozzarella and Cheddar cheese over the top.

Step 6: Bake and Serve

Place the assembled lasagna in the preheated oven and bake for 25-30 minutes.

Once done, let the lasagna rest for 5-10 minutes to allow it to settle and finish cooking.

This will also help it cool slightly, as it will be very hot straight out of the oven.

Slice the lasagna into 6-8 pieces and serve warm.