Cottage Cheese Lasagna
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!
Servings: 12 pieces
Calories: 217kcal
Ingredients
for the cottage cheese mixture:
- 1 tablespoon olive oil
- 3 carrots chopped
- 1 small yellow onion diced
- 1 zucchini chopped
- 5 oz. spinach chopped
- 2 garlic cloves minced
- 16 oz. full fat cottage cheese small curd
- ¼ cup parmesan cheese shredded
- salt and pepper to taste
for the lasagna:
- 9 lasagna noodles
- 2 ½ cups marinara sauce
- 2 cups shredded mozzarella cheese
- fresh basil for garnish
Instructions
- Start by chopping the carrots, onion and zucchini and place them in a bowl. Then, chop the spinach and mince the garlic and place them in a separate bowl. Now, preheat the oven to 400°.
- Heat olive oil over medium heat in a large skillet, then add the carrot/onion/zucchini mixture and sauté until soft, about 8 minutes. Then add the spinach and garlic and sauté for 2 minutes. Transfer the cooked veggies to a large bowl.
- While the veggies are cooking, bring a large pot of salted water to a boil, then cook the lasagna noodles until they're al dente -- be careful not to over-cook or they'll be too soft to work with and fall apart.
- Add the cottage cheese and parmesan to the bowl with the veggies and stir to combine. Add salt and pepper to taste.
- Next, assemble the lasagna: spread ½ cup marinara sauce on the bottom of a 9x13 baking dish, then place 3 lasagna noodles on top. Spread HALF of the cottage cheese mixture on top, then 1 cup of the marinara sauce, then ½ cup of mozzarella cheese. Repeat this same process, starting with 3 lasagna noodles for the second layer. For the final layer, add the last 3 lasagna noodles, then top them with 1 cup of marinara sauce and 1 cup of mozzarella cheese.
- Cover the dish with aluminum foil, then place it in the oven and bake it for 15 minutes. Remove the foil, then bake for an additional 10-12 minutes or until the cheese is melted.
- Top the lasagna with chopped fresh parsley or basil, then slice it into 12 pieces. Enjoy!
Notes
*Calories are per slice and are an estimation
*Make sure to use full fat/whole milk and small curd cottage cheese so that it closely resembles ricotta cheese
*Storage:
- Refrigerator: store in a covered baking dish in the refrigerator for up to 5 days
- Freezer: Or, store in a covered dish in the freezer for up to 3 months
- Reheating: thaw lasagna in the refrigerator overnight, then reheat in the oven at 375° until it's warmed through
Nutrition
Calories: 217kcal | Carbohydrates: 23g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 534mg | Potassium: 422mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4105IU | Vitamin C: 11mg | Calcium: 183mg | Iron: 1mg