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Vegetable Cottage Cheese Lasagna Recipe

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4.4 from 9 reviews

  • Author: Molly
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Vegetable Cottage Cheese Lasagna is a hearty and nutritious vegetarian dish featuring layers of tender roasted butternut squash, sautéed spinach and onions, savory mushrooms and zucchini, all complemented by creamy cottage and ricotta cheese mixtures and rich tomato sauce. Baked to perfection with mozzarella and cheddar cheese topping, it offers a deliciously comforting meal that’s perfect for family dinners or entertaining guests.

Ingredients

Vegetables and Olive Oil

  • 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)

Cheeses

  • 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)

Other Ingredients

  • 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

Instructions

  1. Roast or Air-Fry Butternut Squash: Preheat your oven to 200°C (400°F). Rub the peeled butternut squash pieces with 1 tablespoon olive oil and sprinkle with a pinch of salt. Spread them on a flat baking tray and bake for about 20 minutes until just tender. Alternatively, air fry the squash for 10-15 minutes until tender.
  2. Sauté Onions: In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onions with ¼ teaspoon salt and cook for 4-5 minutes until golden and soft. Transfer onions to a large mixing bowl.
  3. Cook Spinach: In the same pan, add baby spinach leaves and a splash of water. Cover with a lid and cook for about a minute, then stir and cook until fully wilted, another 2-3 minutes, adding water if needed. Transfer wilted spinach to a cutting board, chop finely, and add to the bowl with onions.
  4. Make Cottage Cheese Mixture: To the bowl containing onions and chopped spinach, add 2 cups low-fat cottage cheese, 1 cup smooth ricotta cheese, minced garlic, ½ teaspoon ground black pepper, and a pinch of salt. Mix thoroughly and set aside.
  5. Prepare Zucchini: Slice the zucchini lengthwise into about 0.5 cm thick pieces. Sprinkle lightly with ¼ teaspoon salt and set aside to draw out moisture.
  6. Cook Mushrooms: In a frying pan, heat 1 tablespoon olive oil over medium-high heat. Add chopped mushrooms with ¼ teaspoon salt and cook for 7-8 minutes until browned, stirring occasionally. Transfer mushrooms to a bowl.
  7. Cook Zucchini: In one or two frying pans, pan-fry the zucchini slices in a little olive oil over medium-high heat for approximately 2 minutes on each side until golden brown and slightly charred. Remove and set aside.
  8. Precook Lasagna Sheets (if using dry): Boil water in a large pot. Add lasagna sheets 1-2 at a time and cook for 2 minutes. Remove and place on a tray. This step is optional if using fresh sheets.
  9. Preheat Oven to 180°C (355°F): Make sure the oven is ready for baking before assembling the lasagna.
  10. Layer the Lasagna: Spread ½ cup tomato sauce on the bottom of the baking dish. Layer 2-3 lasagna sheets (cut to fit if necessary). Spread a thin layer of tomato sauce and about 1.5 cups of cottage cheese mixture over the sheets, then sprinkle with cooked mushrooms.
  11. Add Second Layer: Place another layer of lasagna sheets and spread ½ to 1 cup of tomato sauce. Top with the roasted butternut squash pieces, tearing them to cover evenly.
  12. Add Third Layer: Add more lasagna sheets and spread another cup or two of the cottage cheese mixture. Layer the pre-cooked zucchini slices on top.
  13. Top Layer: Add the final layer of pasta sheets, spread remaining tomato sauce evenly to the edges, then spread the rest of the cottage cheese mixture on top. Sprinkle evenly with grated mozzarella and cheddar cheese.
  14. Bake: Place the assembled lasagna in the oven and bake for 25-30 minutes until the cheese is melted, bubbling, and golden on top.
  15. Rest and Serve: Remove the lasagna from the oven and let it rest for 5-10 minutes to set and cool slightly. Slice into 6-8 portions and serve warm.

Notes

  • Pre-cooking dry lasagna sheets helps create a saucier lasagna and makes layering easier, but fresh sheets can be used to shorten baking time.
  • Butternut squash pieces shrink upon roasting, so tearing them to fill gaps is recommended to cover evenly.
  • Adding a splash of water when wilting spinach helps prevent burning and ensures even cooking.
  • You can substitute tomato basil sauce with any good quality tomato pasta sauce for best flavor.
  • Ensure all layers are well covered with sauce to prevent drying out during baking.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/vegetable-cottage-cheese-lasagna-recipe/