My Favorite High-Protein Meatless Lasagna
My dad used to make lasagna every Sunday, and those cheesy, saucy layers will always remind me of cozy fall weekends growing up. It’s still one of my favorite comfort meals, but I wanted to give it a lighter, more nourishing twist packed with fresh vegetables and protein.
The mushrooms add that hearty, classic lasagna feel, while cottage cheese keeps it creamy and boosts the protein without adding meat. This cottage cheese vegetable lasagna checks all the boxes for me: comforting, loaded with sneaky veggies, high in protein, and perfect to prep in advance.
Here’s what makes this version special:
- Uses whole-milk small-curd cottage cheese for creamy texture without watery pockets
- Loaded with zucchini, mushrooms, spinach, carrots for fiber an micronutrients.
- Uses no-boil lasagna noodles for easy layering.
- Freezer and make-ahead friendly so it’s perfect for meal prep of assembling and freezing for postpartum (bonus that the milk and cottage cheese deliver essential nutrients for recovery).
- A great meatless main for hosting friends or the holidays.
Need more freezer-friendly meals? Try cottage cheese biscuits, ground turkey enchiladas, or healthy white chicken chili next!
Tested Tips Before You Start…
- Use your favorite marinara sauce: For easier prep we’re using store bought pasta sauce. The flavors come through so pick one you love and use often.
- It will seem like A LOT of veggies, trust the process. All of the veggies will almost overflow out of a large pan, but I promise it all cooks down and is the perfect amount you need for this veggie lasagna.
- Grate mozzarella fresh from block: it prevents added moisture in the layers and melts really well.
- Let it cool for best slices: Let the pasta rest and set before cutting into it for cleaner squares.
Ingredients Needed For Cottage Cheese Vegetable Lasagna
- Cottage cheese layer: small curd cottage cheese, and grated parmesan. Both are rich in protein, calcium, and iodine. I love that they support my health and baby’s brain development!
- Noodles, sauce, and cheese: I like the oven ready lasagna noodles (with wavy edges) and my favorite marinara sauce for easier prep. I used Rao’s sauce and Dellalo noodles. Use low-moisture mozzarella for sturdier structure.
- Vegetable layer: onion, zucchini, mushrooms, carrots, and spinach are the perfect combination.
Testing tip: When I tested this recipe, I found that whole-milk, small-curd cottage cheese yields a creamier, less watery layer. Lower-fat versions still work but may require more time to rest to set up.
Can I Make it Gluten-Free?
Yes, use my favorite gluten-free lasagna noodles to keep this cottage cheese veggie lasagna completely gluten-free. I use them in sheet pan lasagna and white chicken lasagna soup all the time!
How to Make the Best Cottage Cheese Vegetable Lasagna
Welcome to my kitchen! I took so much intention when developing this veggie lasagna with cottage cheese to make it a nutrient powerhouse, but still feel extra cozy and hearty. Here’s how to do it!
Step 1. Cook the vegetables: Saute onion, garlic, zucchini, mushrooms, and carrots to soften and release their moisture (key to avoid soggy lasagna).
Step 2. Wilt the spinach: Add spinach (it will seem like a lot!). Cook to wilt then add the balsamic and continue to cook until liquid is gone.
Step 3. Mix the cottage cheese: stir together cottage cheese, Parmesan, salt, pepper, and garlic powder. You’re aiming for a texture that’s spreadable but holds small curds.
Step 4. Layer the lasagna: the best order of layering is sauce, noodles, 1/2 the cottage cheese, 1/2 the veggies, shredded cheese then repeat and finish with noodles, sauce, and mozzarella on top.
Can I Use Different Vegetables?
Yes, you can swap any of the vegetables for something you have on hand! It makes it a great ‘clean out the fridge’ meal. Try bell peppers, roasted butternut squash, summer squash, or eggplant. Just make sure to cook them to remove the moisture.
FAQs
Yes, but cottage cheese gives extra protein and tends to be less dense. Use a smooth variety and drain any excess liquid first.
Common causes include too-moist vegetables, low-fat cottage cheese, or not enough resting time. To fix/prevent these: cook the veggies enough to reduce their liquid before layering, strain liquid form your cottage cheese, and ensure you let the lasagna rest before cutting.
Like most lasagnas, you’ll start with a base layer of sauce and noodles then layer.
Here’s the exact order: thin layer of sauce, noodles, 1/2 the cottage cheese, 1/2 the veggies, 1/3 of the shredded cheese, 1/2 of the sauce, noodles, other 1/2 of the cottage cheese, other 1/2 of the veggies, 1/3 of the shredded cheese, remaining sauce, remaining noodles, and remaining mozzarella cheese.
TLDR: Sauce > noodles > cottage cheese > veggies > shredded cheese > sauce > noodles > cottage cheese > veggies > shredded cheese > sauce > noodles > shredded cheese.
Yes, assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking! To freeze: cover unbaked lasagna with plastic wrap + foil and freeze up to 3 months. Thaw overnight before baking.
Storage & Make-Ahead
- Store: Cool completely, then cover tightly or place slices in airtight containers for up to 4–5 days in the fridge.
- Reheat: Warm in a 350°F oven for 20–25 minutes or microwave individual slices for 1–2 minutes until hot.
- Freeze: Wrap tightly before or after baking and freeze up to 3 months. Thaw overnight in the fridge before reheating or following baking instructions.
This is the best meal to prep for postpartum or for someone in need. Below is my lasagna I prepped for when we welcome our newborn. According to experts, pregnant and breastfeeding women need higher amounts of nutrients including vitamin B12, iodine and choline, all of which I can get from dairy foods like the cottage cheese and mozzarella in this lasagna.
More High-Protein Cottage Cheese Recipes
Cottage Cheese Vegetable Lasagna
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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
- 12-15 no-boil lasagna noodles (1 box)
- 8-10 oz low moisture mozzarella shredded
Instructions
- 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 (10 min): Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, zucchini, mushroom, and carrots, and cook to soften, 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 the moisture is reduced. Remove from heat.2 Tablespoons olive oil, 1/2 medium onion, 3 cloves garlic, 1 medium zucchini, 8 oz baby bella mushrooms, 2 carrots, 10 oz baby spinach, 3 Tablespoons balsamic vinegar
- Mix the cottage cheese layer (2 min): In a separate large bowl, combine the cottage cheese, parmesan cheese, garlic, salt, and pepper.3 cups small curd cottage cheese, 1 cup grated parmesan cheese, 1/2 teaspoon Kosher salt, Fresh cracked black pepper, 1 teaspoon garlic powder
- Assemble the lasagna (10 min): To assemble the lasagna, spread 1 cup of the marinara in the bottom of the pan, then layer with 3 lasagna noodles, half the cottage cheese mixture, half the veggie mixture, 1/3 of the shredded cheese. Repeat with another layer of the marinara, noodles, cottage cheese, veggies, and shredded cheese. Finish with a final layer of noodles, marinara, and shredded cheese.12-15 no-boil lasagna noodles, 8-10 oz low moisture mozzarella
- Bake (45 min): Cover with foil and bake in the preheated oven for 15 minutes, then uncovered for 10-15 minutes, until the edges are bubbling and the top is golden brown.
- Cool (15 min): Allow to cool for 15-20 minutes before slicing. Top and serve with parmesan cheese, red pepper flakes, or fresh parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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