Delicious vegetarian Cottage Cheese Lasagna is made with layers of lasagna noodles filled with veggies, cottage cheese, marinara, and of course mozzarella cheese. Cottage cheese is a healthy alternative to ricotta cheese and you’ll never know the difference! 

If there’s one thing you should know about me, it’s that I love homemade lasagna. Correction: I love cottage cheese lasagna.

If you couldn’t tell, I’m on a big cottage cheese kick. You can easily enjoy it first thing in the morning in the form of a cottage cheese breakfast bowl, or in the afternoon as cottage cheese dip. Both are delicious, easy and protein-packed!

This recipe is a hearty vegetarian dinner that’s perfect for serving a crowd, and it’d pair perfectly with my braised greens, maple roasted carrots or even this sautéed asparagus. 

Recipe features

• Similar to your favorite vegetarian lasagna, but with cottage cheese instead of ricotta, which has a very similar texture and flavor.
• Made with no meat and is instead filled with vegetables like carrots, onion, zucchini, and spinach.
• The perfect recipe for serving a crowd, and you can prep the filling ahead of time to make it even faster. 
• Cottage cheese has many health benefits, including high in protein and calcium.

Ingredients

Noodles – I prefer using longer lasagna noodles, vs. the short, fatter ones, because I think they’re easier to layer. But, that’s just a personal preference. 

Vegetables – A combination of carrots, onion, zucchini, spinach, and garlic works well. Feel free to make substitutions, specifically for the zucchini and spinach, if you’re not a fan. 

Cottage cheese – Small curd and full fat works best; you want it to resemble ricotta as much as possible. 

Parmesan cheese – Optional; I like stirring the grated parmesan and cottage together, but you don’t have to use it. 

Marinara sauce – Use your favorite pasta sauce! I typically opt for arrabbiata because I like a spicy sauce.

Mozzarella cheese – Shredded. 

Instructions

Step 1: Cook the vegetables. Pulse the carrots, onion and zucchini in your food processor a few times, then transfer them to a large skillet. Sauté with a bit of olive oil over medium heat until soft, about 5-8 minutes, then add the spinach and garlic and cook for 1-2 more minutes. 

Step 2: Cook the noodles. While the vegetables are cooking, bring a large pot of water to a boil and cook the noodles until they’re al dente; drain and run cold water overtop so they don’t stick together. NOTE: don’t overcook the noodles! Otherwise, they’ll be too soft to work with.

Step 3: Make the filling. Transfer the cooked veggies to a large bowl, then add the cottage cheese, parmesan, salt, and pepper and stir everything together. 

Step 4: Assemble. See the recipe card below for the full instructions. Essentially, you’ll layer noodles, topped with cottage cheese mixture, marinara sauce, and mozzarella cheese in a large baking dish. 

Step 5: Bake. Cover the baking dish with aluminum foil, then place it in the oven and bake the lasagna for 15 minutes. Remove the foil, then continue baking for 10-12 minutes until the cheese is melted. Sprinkle fresh parsley or basil on top, slice and enjoy! 

Tips and tricks 

• Whole milk/full fat cottage cheese is going to resemble ricotta the most, so that’s what you’ll want to use in this recipe.
• Don’t over-mix the vegetables! When you pulse them in your food processor, you want to pulse them no more than 8 times. Or, you can chop them by hand.
• Don’t forget to add salt and pepper to taste to the cottage cheese mixture.
• Make sure you spray the baking dish with cooking spray! Otherwise, the sides of the noodles may stick.
• Substitutions:
  • Zucchini – Can omit, or use yellow squash or diced tomatoes
  • Spinach – Try kale instead (just make sure to remove the stems)
  • Vegetable mixture – Meat can be used instead of vegetables; see below in the Q&A section for how to do so
  • Parmesan – Omit, or try asiago cheese 

How to correctly layer lasagna? 

You’ll want to layer the lasagna in this order: Marinara sauce on the bottom of the pan, three lasagna noodles, HALF of the cottage cheese/veggie mixture, 1 cup marinara, 1/2 cup shredded mozzarella cheese. Then repeat this process one more time. The final layer will be: three lasagna noodles, 1 cup marinara sauce and 1 cup mozzarella cheese. 

Can I use cottage cheese in place of ricotta cheese? 

Sure can! That’s why I created this recipe. I almost always have cottage cheese in my fridge, but rarely have ricotta. Cottage cheese is a protein-packed alternative to ricotta, and I doubt you’ll be able to tell the difference. 

Can I add meat to cottage cheese lasagna? 

Sure! If you’d prefer something similar to traditional lasagna, you can add 1 lb. ground beef, ground turkey or even Italian sausage to the filling. To do this, cook the meat first, then set it aside. Omit the zucchini and spinach; otherwise, there will be too much filling. 

Storage

Refrigerator: Cover the baking dish with a lid, then store leftovers in the refrigerator for up to 5 days.

Freezer: Lasagna is an excellent freezer meal! Simply cook it, then cover it with aluminum foil and place the entire baking dish in a freezer-safe bag (or, transfer the lasagna itself to a small container). You can freeze lasagna for up to 3 months. 

Reheating: If you’re reheating from frozen, you should thaw the cottage cheese lasagna in the refrigerator overnight. Then, reheat it in the oven at 375° until it’s warmed through. 

More crowd-pleasing recipes 

• Chicken Sausage Soup
• Creamy Vegan Pasta Bake
• Slow Cooker Chicken Stew

If you made this recipe, be sure to leave a comment and star rating below. Thanks!