There’s something so comforting about layers of cheesy goodness and fresh veggies baked to perfection, isn’t there? This Cottage Cheese Vegetable Lasagna Recipe brings together wholesome ingredients and creamy textures for a satisfying dinner that feels both hearty and light. Trust me, it’s a slice of veggie-packed heaven you’ll want to make again and again.

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, and this one stands out because it balances fresh, sautéed vegetables with that creamy cottage cheese layer – without ever feeling heavy. Plus, it’s surprisingly easy to throw together, even on weeknights.

Packed with veggies: You get a rainbow of flavors and textures in every bite, making it feel wholesome and satisfying.
Creamy cottage cheese layer: It adds richness without being overly dense, and keeps things a bit lighter than ricotta.
Simple prep and layers: The no-boil noodles save time, and the layering process is fun and straightforward.
Perfectly adaptable: You can swap veggies, adjust seasonings, or make it lactose-friendly easily.

Ingredients & Why They Work

Each ingredient here has a purpose and plays nicely with the others to deliver that classic lasagna flavor with a fresh twist. When shopping, fresh vegetables and a good quality marinara sauce really make a difference.

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: A good base for softening the veggies and adding subtle richness.
Onion: Adds natural sweetness and depth when sautéed.
Garlic: Brings warmth and aroma, the unsung hero of savory dishes.
Zucchini: Adds moisture and a tender bite; cubes hold up well without getting mushy.
Baby Bella mushrooms: Earthy flavor and meaty texture that enhances the veggie mix.
Carrots: Little bursts of sweetness and a bit of crunch.
Baby spinach: Wilts down beautifully and blends seamlessly into the layers.
Balsamic vinegar: A splash of acidity that brightens the veggies and balances richness.
Cottage cheese (small curd, whole milk preferred): Creamy and less watery for a smooth, stable layer.
Marinara sauce: Classic tangy tomato base binds everything together.
Parmesan cheese: Adds salty, nutty complexity; it melts into the cottage cheese beautifully.
Kosher salt & black pepper: Essential for seasoning each layer just right.
Garlic powder: Boosts the garlic flavor throughout the dish without overpowering.
No-boil lasagna noodles: Time-savers that soften beautifully during baking.
Low moisture mozzarella: Melts into a gooey, golden top that's irresistible.

📝

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

I love making this recipe just as it is, but I think the real joy comes from tailoring it to your own taste buds or pantry. Don’t hesitate to swap in your favorite seasonal veggies or adjust the cheese for what you happen to have on hand.

Variation: Sometimes I add roasted eggplant or bell peppers for a smoky twist – it adds a lovely depth of flavor and texture.
Diet-friendly tweaks: Try lactose-free cottage cheese and cheeses for a tummy-friendly version that still tastes rich and delicious.
Spicy kick: A pinch of crushed red pepper flakes in the sauce gives it a subtle heat that wakes up every bite.
Make it meaty: Add sautéed ground turkey or lentils to the veggies for extra protein without losing the veggie focus.

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 Your Veggies Until Tender and Vibrant

Start by heating olive oil in a large skillet over medium-high heat. Toss in the diced onion and minced garlic, cooking them just until they’re fragrant and translucent—about 2-3 minutes. Next, add the zucchini cubes, chopped mushrooms, and diced carrots. Sauté for 5-6 minutes until they soften but still have a bit of that fresh bite. Then, stir in the spinach until it wilts down. To bring it all together, pour in the balsamic vinegar and let it simmer on low for a few minutes until the veggies reduce and absorb that tangy flavor. This process builds a depth that I promise you’ll taste in every forkful.

Step 2: Mix the Creamy Cottage Cheese Layer

While your veggies cool slightly, grab a large bowl and combine the small curd cottage cheese with grated Parmesan, garlic powder, salt, and freshly cracked black pepper. This blend creates a decadent filling that complements the veggie layers perfectly. I like to taste it here to make sure the seasoning feels just right—it’s your chance to make this dish your own.

Step 3: Assemble Your Layers With Love

Grab a 9x13 casserole dish sprayed lightly with non-stick spray. Spread about a cup of marinara on the bottom to prevent sticking and add fresh flavor at the base. Then come the layered magic: lay down about 3 no-boil noodles, half your cottage cheese mixture, half your sautéed veggies, and sprinkle a third of the shredded mozzarella. Repeat these layers one more time, finishing with a final layer of noodles, sauce, and mozzarella on top. This layering ensures a balanced bite in every slice.

Step 4: Bake to Perfection

Cover the dish with foil and pop it into your preheated 400°F oven. Bake covered for 15 minutes to allow everything to steam and meld, then uncover and bake for an additional 10-15 minutes to get that golden, bubbly cheese on top. Keeping the foil on initially is key—it traps steam so your noodles cook perfectly and the veggies stay moist.

Step 5: Let It Rest Before Serving

Once out of the oven, resist the temptation to dive right in! Let your lasagna sit for 15-20 minutes to firm up. This makes slicing cleaner and serving easier, plus it lets the flavors settle and enhance even more. Trust me, the wait is worth it for the perfect, cozy comfort bite.

Top Tip

I’ve made this lasagna many times, and these tips really helped me nail the texture and flavor every go-around. They’ll save you from common pitfalls and elevate your dish effortlessly!

Choose Whole Milk Cottage Cheese: It’s creamier and less runny, which means your layers hold together better without excess moisture leaking out.
Sauté Veggies, Don’t Steam: Take the time to cook your veggies on medium-high so moisture reduces – this prevents watery lasagna later.
Don’t Skip the Rest Time: Letting the lasagna cool before slicing gives cleaner cuts and better flavor development.
Cover for Part of Baking: Keep that foil on for the first 15 minutes, locking in steam and preventing the noodles from drying out.

How to Serve Cottage Cheese Vegetable Lasagna Recipe

Cottage Cheese Lasagna - Serving Suggestion

Garnishes

Personally, I love a dusting of extra Parmesan cheese on top right after baking, plus a few fresh parsley leaves for color and brightness. If you like a bit of heat, red pepper flakes are my go-to sprinkle—they add warmth without overpowering the lasagna’s delicate flavors.

Side Dishes

Pairing this vegetable lasagna with a crisp green salad tossed in lemon vinaigrette always feels fresh and balanced. Garlic bread or a warm, crusty loaf also makes the meal feel delightfully indulgent without too much fuss.

Creative Ways to Present

For special occasions, I’ve served individual portions in small ramekins—perfect for impressing guests with neat, personalized lasagna cups. You can also layer in colorful roasted veggies like beets or sweet peppers for a vibrant, festive look.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover the lasagna with foil or plastic wrap and refrigerate. It keeps beautifully for up to 4 days. I find the flavors even mingle better overnight, so it makes a great next-day meal.

Freezing

This lasagna freezes wonderfully. I like to freeze it in portion-sized containers for easy grab-and-go meals. Just thaw overnight in the fridge before reheating, and it tastes almost as good as fresh. Be sure to use freezer-safe wrap to avoid freezer burn.

Reheating

Reheat leftovers covered with foil in a 350°F oven for about 20 minutes, or until warmed through. Covering helps keep the moisture in. Alternatively, a good microwave zap works for a quick fix, but the oven method preserves the lasagna’s texture better.

Frequently Asked Questions:

Can I use ricotta instead of cottage cheese?

Absolutely! Ricotta will give you a creamier and slightly richer texture, but cottage cheese keeps it lighter and less dense. If you prefer ricotta, you can swap it one-to-one with the cottage cheese.

Do I need to pre-cook the lasagna noodles?

Nope, this recipe uses no-boil noodles which soften perfectly in the oven baking with the sauce and steam. Just make sure your sauce has enough moisture and cover the lasagna initially to trap steam.

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

Yes! Feel free to add cooked ground beef, turkey, or sausage to the vegetable mixture for a heartier dish. Just cook the meat separately before mixing it in with the veggies.

Is this recipe lactose-free?

You can make it lactose-friendly by choosing lactose-free cottage cheese and mozzarella. Parmesan is naturally low in lactose, so it fits well in a lactose-sensitive diet. Always check labels if you’re particularly sensitive.

Final Thoughts

This Cottage Cheese Vegetable Lasagna Recipe holds a special place in my kitchen rotation because it’s wholesome, versatile, and always hits the spot when I want comfort food that doesn’t weigh me down. Whether you’re making it for a family dinner or meal prepping for the week, it promises layered flavors and creamy satisfaction with every forkful. Give it a try—you’ll be glad you did, and I’d love to hear how it turns out for you!