Name: Vegetable Cottage Cheese Lasagna Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/4 – 1/3 butternut squash (peeled and cut into 0.5 cm pieces, half moons); 1 tablespoon olive oil (for butternut squash); 2 tablespoons olive oil (for sautéing onions and spinach); 1 large onion (finely chopped); 9-10 oz baby spinach (280 grams); 2 cloves garlic (finely diced or minced); 10 oz button mushrooms (sliced and chopped, 300 grams); 2 large zucchini (sliced lengthways about 0.5 cm thick); 2 tablespoons olive oil (for cooking mushrooms and zucchini); 2 cups low-fat cottage cheese (about 500 grams / 15-17 oz); 1 cup ricotta cheese (smooth); 1-1.5 cups mozzarella cheese (grated); 1 cup cheddar cheese (grated); 3-4 cups tomato sauce (e.g. tomato basil sauce, about 650-700 grams or 22-23 oz); 12 to 13 oz lasagna pasta sheets; Salt (a pinch for butternut squash, ¼ teaspoon for onions, mushrooms, zucchini as specified); ½ teaspoon ground black pepper

Jump to Recipe· 4.4 from 9 reviews

If you’re searching for a comforting, colorful, and hearty meal that bursts with flavor and goodness, this Vegetable Cottage Cheese Lasagna Recipe is about to become your new go-to. Layers of tender butternut squash, vibrant spinach, sautéed mushrooms, and zucchini nestle between sheets of perfectly cooked lasagna, all enriched with a creamy cottage and ricotta cheese mixture and topped with golden melted mozzarella and cheddar. Every bite offers a delightful balance of textures and tastes that feel both indulgent and wholesome. This recipe isn’t just delicious; it’s a celebration of vegetables elevated by smooth creamy cheese, making it perfect for family dinners or sharing with friends alike.

Ingredients You’ll Need

The image shows a white marbled surface with fresh cooking ingredients neatly arranged. On the left, there are three whole green zucchinis and a group of small white mushrooms. Below them is a bright orange half of a butternut squash showing seeds inside. Small white bowls line the top with coarse salt, black pepper, and minced garlic. There are also bowls with olive oil, thick red tomato sauce, soft white ricotta cheese, grated yellow cheese, and fresh green spinach leaves in a white bowl. To the right, there are sheets of uncooked yellow lasagna pasta stacked neatly and a single whole white onion. A white cloth is lightly draped on the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

This Vegetable Cottage Cheese Lasagna Recipe shines because of its simple yet carefully selected ingredients. Each one plays an essential role in creating layers of flavor and texture—whether it’s the sweetness of roasted butternut squash or the creamy tang of cottage cheese.

Butternut squash (1/4 – 1/3, peeled and sliced): Roasting brings out its natural sweetness and tender texture, perfect for layering.
Olive oil (multiple tablespoons): Adds richness and helps to sauté the vegetables perfectly.
Salt and ground black pepper: Simple seasonings that enhance all the flavors without overpowering them.
Large onion (finely chopped): Provides a sweet, caramelized base when sautéed.
Baby spinach (9-10 oz): Offers vibrant color and a gentle earthy flavor.
Low-fat cottage cheese (2 cups): Adds creaminess and protein while keeping the dish light.
Ricotta cheese (1 cup): Blends beautifully with cottage cheese for a smooth, luscious filling.
Garlic cloves (2, minced): Infuses the cheese mixture with savory depth.
Button mushrooms (10 oz, sliced): Earthy and meaty, they add a delicious umami component.
Zucchini (2 large, sliced lengthwise): Brings a subtle sweetness and a tender bite with slight char from pan-frying.
Tomato sauce (3-4 cups): I recommend a tomato basil sauce for that perfect herby acidity to balance the creaminess.
Lasagna pasta sheets (12-13 oz): The framework that holds all these wonderful ingredients together.
Mozzarella cheese (1-1.5 cups, grated): Melts beautifully to create that irresistible cheesy topping.
Cheddar cheese (1 cup, grated): Adds sharpness and depth on top for a golden crust.

How to Make Vegetable Cottage Cheese Lasagna Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 200 degrees Celsius (400 Fahrenheit). Rub your peeled and sliced butternut squash pieces with a touch of olive oil and sprinkle with salt. Arrange them in a single layer on a baking tray and roast for about 20 minutes until tender and slightly caramelized. This roasting step unlocks the natural sweetness of the squash, which adds a beautiful contrast to the savory layers of this Vegetable Cottage Cheese Lasagna Recipe.

Step 2: Sauté Onions and Spinach

While your squash is roasting, heat 2 tablespoons of olive oil in a large frying pan and sauté the finely chopped onion with a pinch of salt until golden and soft, about 4-5 minutes. Then add the baby spinach leaves, cover the pan for a minute to help them wilt, and stir gently until fully cooked. Transfer both the onions and chopped wilted spinach to a large bowl, setting the stage for a flavorful cheese filling.

Step 3: Prepare the Cottage Cheese Mixture

Into the bowl with onions and spinach, add the low-fat cottage cheese, smooth ricotta, minced garlic, ground black pepper, and another pinch of salt. Mix everything together until well combined. This creamy, herby filling is the heart of our Vegetable Cottage Cheese Lasagna Recipe, giving it richness and a delightful freshness from the garlic and pepper.

Step 4: Cook Mushrooms and Zucchini

Sprinkle the sliced mushrooms lightly with salt, then cook them in a tablespoon of olive oil on medium-high heat for 7-8 minutes until nicely browned and caramelized. Set aside once done. In the same way, pan-fry the zucchini slices in olive oil for about 2 minutes each side until golden with a little char. These sautéed vegetables add contrasting textures and savory notes, lifting the entire dish.

Step 5: Pre-cook Lasagna Sheets (Optional)

If using dry lasagna sheets, boil them briefly for 2 minutes to soften before layering. This step isn’t mandatory if you have fresh pasta sheets but allows the noodles to absorb less sauce during baking, helping the final lasagna keep that perfect, saucy texture.

Step 6: Layer the Lasagna

Preheat your oven to 180 degrees Celsius (355 Fahrenheit). Start by spreading a thin layer of tomato sauce across the bottom of a baking dish. Layer 2-3 lasagna sheets on top, then add a thin spread of tomato sauce and about half the cottage cheese mixture. Sprinkle the sautéed mushrooms evenly over this layer. Next, add another lasagna sheet layer, tomato sauce, and the roasted butternut squash pieces, tearing them to distribute evenly. Repeat the layering with more lasagna sheets, sauce, remaining cottage cheese filling, and pan-fried zucchini. Finish with a final lasagna sheet layer, coat with tomato sauce, spread the remaining cottage cheese mixture, and top with the grated mozzarella and cheddar cheese. This careful layering builds the stunning and delicious Vegetable Cottage Cheese Lasagna Recipe you’re about to enjoy.

Step 7: Bake and Rest

Bake the lasagna for 25-30 minutes until the cheese is melted and golden brown on top. Once out of the oven, let it rest for 5-10 minutes to allow the layers to set and cool just enough to enjoy without burning your mouth. This resting time is key to serving perfect slices that hold their structure beautifully.

How to Serve Vegetable Cottage Cheese Lasagna Recipe

A close-up image shows a square piece of lasagna being lifted from a white baking dish with a black spatula held by a woman's hand. The lasagna has several visible layers: a golden-brown top layer of melted cheese with small green herb leaves scattered on it, followed by a creamy white cheese and spinach layer, a thin layer of red tomato sauce, more lasagna pasta sheets, and mixed vegetables or mushrooms between the layers. The edges of the lasagna are slightly browned and bubbly, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped basil or parsley adds a fresh pop of color and herbal brightness that complements the rich and creamy layers wonderfully. You might also enjoy a light scattering of chili flakes if you like a little kick.

Side Dishes

Pair this Vegetable Cottage Cheese Lasagna Recipe with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or offer some garlic bread on the side for those who love a bit of crunch and extra indulgence. Roasted seasonal vegetables also make an excellent accompaniment.

Creative Ways to Present

Serve your lasagna in vibrant, rustic ceramic dishes to showcase its colorful layers. Individual portions baked in small ramekins also make for elegant presentation and are perfect for dinner parties. Drizzle a little extra virgin olive oil and garnish with grated Parmesan for added depth.

Make Ahead and Storage

Storing Leftovers

Leftover Vegetable Cottage Cheese Lasagna Recipe keeps beautifully when stored in an airtight container in the refrigerator for up to three days. The flavors actually deepen with time, making your next meal just as delightful.

Freezing

This lasagna freezes wonderfully. Assemble the lasagna in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat individual slices in the microwave or warm the entire dish in the oven at 180 degrees Celsius (355 Fahrenheit) covered with foil for about 20-25 minutes until heated through. Remove the foil in the last 5 minutes of heating to crisp up the cheese on top once again.

FAQs

Can I make this recipe vegan?

While the base of this Vegetable Cottage Cheese Lasagna Recipe is vegetarian, you could substitute the cottage and ricotta cheeses with plant-based alternatives designed for cooking, such as almond ricotta or tofu-based cheeses, to make it vegan-friendly.

Can I use other vegetables?

Absolutely! This recipe is very flexible. Feel free to swap out or add vegetables like roasted bell peppers, eggplant, or carrots depending on your preference or what’s in season.

Do I have to pre-cook the lasagna sheets?

Pre-cooking dry lasagna sheets makes layering easier and can help avoid dryness by preserving more sauce. Fresh sheets do not require pre-cooking, which reduces preparation time.

Is low-fat cottage cheese necessary?

You can use full-fat cottage cheese if you prefer a creamier texture and richer flavor. Using low-fat simply reduces the calorie content without compromising taste too much.

How long will leftovers last in the fridge?

Properly stored, leftover lasagna will stay good for up to three days in the refrigerator. Make sure it’s tightly covered to prevent drying out or absorbing other fridge odors.

Final Thoughts

I truly hope you try this Vegetable Cottage Cheese Lasagna Recipe soon because it’s one of those wonderfully hearty yet healthy dishes that satisfies every craving for comfort food while still feeling light and fresh. The layers of roasted squash, sautéed veggies, and creamy cheese come together to create something truly special and heartwarming. Once you make it, this recipe just might become a cherished staple in your kitchen too!