Cottage Cheese Vegetable Lasagna

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An incredible high-protein lasagna with layers of vegetables and cottage cheese! This cottage cheese vegetable lasagna includes an entire package of spinach and several cups of veggies, but you’ll barely notice thanks to all the cozy flavors and no-boil noodles. It’s the perfect protein-rich meatless lasagna and makes the best freezer-friendly dinner!

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Prep Time30

Cook Time1

Resting Time15

Total Time1 45

Servings: servings

Author: Molly Thompson

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 9x13-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

Cottage Cheese. whole milk cottage cheese has a higher fat content with a creamier (less watery) texture than low-fat. Though lower fat cottage cheese still works, the texture of the cottage cheese layer may be slightly looser. I also like to use small curd cottage cheese for similar reasons. It holds together better with less watery pockets between layers.

Lactose-Free: This recipe can be lactose-friendly when made with lactose-free cottage cheese. Parmesan and mozzarella cheeses are naturally low in lactose!

Nutrition

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