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Vegetable Cottage Cheese Lasagna

Vegetable Cottage Cheese Lasagna

This Vegetable Cottage Cheese Lasagna is a hearty, protein-rich twist on the classic comfort dish. Layers of tender pasta, roasted vegetables, rich tomato sauce, and a creamy blended cottage cheese filling come together under a golden mozzarella topping for the ultimate crowd-pleasing dinner.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cups cremini mushrooms, sliced
  • 2 cups fresh spinach
  • 5 tbsp olive oil, divided
  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced
  • 56 oz crushed tomatoes (2 cans)
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes
  • 3 cups full-fat cottage cheese
  • 2 large eggs
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 tsp lemon zest
  • 1/4 cup fresh basil, chopped
  • 15 pieces lasagna noodles, cooked al dente
  • 3 cups whole-milk low-moisture mozzarella, shredded
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)

Equipment

  • 9x13-inch baking dish
  • large sheet pan
  • large saucepan
  • blender or food processor
  • large pot (for pasta)

Method
 

  1. Preheat oven to 425°F. Toss zucchini, bell peppers, and mushrooms with olive oil, salt, and pepper. Roast 20–22 minutes until tender. Add spinach during the last 3 minutes to wilt. Reduce oven temperature to 375°F.
  2. Heat olive oil in a saucepan. Sauté onion 6–7 minutes until soft. Add garlic and cook 60 seconds. Stir in crushed tomatoes, oregano, sugar, red pepper flakes, salt, and pepper. Simmer 20–25 minutes until thickened. Add fresh basil and adjust seasoning.
  3. Cook lasagna noodles according to package directions until al dente. Drain and lay flat to prevent sticking.
  4. Blend cottage cheese until smooth. Transfer to a bowl and mix with eggs, 3/4 cup Parmesan, lemon zest, basil, salt, and pepper.
  5. Spread a thin layer of tomato sauce in a 9x13-inch baking dish. Layer noodles, cottage cheese mixture, roasted vegetables, tomato sauce, and mozzarella. Repeat layers, finishing with sauce, mozzarella, and remaining Parmesan.
  6. Cover tightly with foil and bake at 375°F for 35 minutes.
  7. Remove foil and bake 15–20 minutes more until golden and bubbling.
  8. Let rest at least 15 minutes before slicing. Garnish with fresh basil and serve.

Notes

Roast vegetables before assembling to prevent excess moisture. Drain cottage cheese if watery and blend until completely smooth. Bake covered for the first 35 minutes, then uncovered to brown. Rest at least 15 minutes before slicing for clean layers. Stores refrigerated up to 5 days or frozen up to 3 months.