Recipes

Simple Vegetarian Lasagna With Cottage Cheese

Looking for a nutritious and comforting dinner recipe? This vegetarian lasagna is the ultimate comfort food. This recipe is made with a simple homemade sauce and cottage cheese layer. While I would describe it as simple, it does require a bit of time when counting the hands-free baking time. It does make for a great weekend dinner or meal prep recipe.

How to Make Vegetarian Lasagna:

Here are the steps to making a simple vegetarian lasagna with cottage cheese.

Prepare the Sauce
Start by sautéing onions and garlic in a saucepan for 5 minutes until fragrant and translucent. Add a pinch of salt. Stir in the diced or sliced mushrooms and cook for another 5 minutes. Add your crushed tomatoes, tomato paste, red wine vinegar, basil, oregano and bay leaf. Let simmer over medium-low heat for 15 minutes.
Cook the Pasta
Cook the pasta according to the package’s instructions.
Prepare the Cottage Cheese Layer
In a small bowl, stir in your cottage cheese, egg, basil, spinach and nutmeg. Set aside.
Assemble
Spread 1/2 cup of the tomato sauce at the bottom of a 9 x 13 inch baking dish. Layer 4 lasagna noodles. Spread half of the remaining sauce on top of the noodles. Layer with 4 more noodles. Spread all of the cottage cheese mixture, then layer with another 4 noodles. Finally, add the remaining sauce. Sprinkle with mozzarella and parmesan.
Bake
Cover the casserole with aluminum foil. Bake for 30 minutes, covered, then uncover and bake for another 15 minutes or until cheese is melted and lightly golden. Let sit for 10 minutes before slicing.

Vegetarian Lasagna FAQ:

How Can I Add More Protein?

For extra protein and fiber, you can stir in canned lentils in the sauce to taste. You could also use a 1/2 cup of dry split red lentils and let them cook in the sauce. You might need to add a splash of water or broth and allow the sauce to cook until the lentils are soft.

Can I Make this Recipe Vegan?

For a vegan recipe, I recommend making this vegan lasagna with tofu ricotta.

Can I Make this Recipe Lactose-Free?

Look for lactose-free cottage cheese and mozzarella for a lactose-free option. You can also opt for the vegan recipe above.

Can I Make this Recipe Gluten-Free?

For a gluten-free option, use gluten-free noodles. Make sure to follow the package’s instructions for cooking the noodles and avoid overcooking them as they tend to get softer.

How Can I Save Time Making This Recipe?

For a faster option, you can use your favorite store-bought pasta sauce. This is also a great make-ahead recipe for meal-prep.

More Vegetarian Casserole Recipes:

Simple Vegetarian Lasagna With Cottage Cheese

A simple vegetarian lasagna with cottage cheese. This healthy recipe is made with an easy veggie-packed homemade sauce and a cottage cheese and spinach layer. Perfect for a simple, yet comforting dinner.

Course Main Course

Cuisine vegetarian

Prep Time 45

Cook Time 45

Total Time 1 30

Servings 8

Ingredients

1 box (375g) lasagna noodles, whole wheat
2 1/2 cups light mozzarella, shredded
Fresh parmesan (optional)
Fresh basil, chopped (optional for garnish)

For the Tomato Sauce

1 medium yellow onion, diced
4 medium garlic cloves, minced
1 tablespoon olive oil
2 cups (227g) white mushrooms, diced or sliced
1 can (28oz) crushed tomatoes
3 tablespoons tomato paste
2 tablespoons red wine vinegar
1/2 teaspoon fine grain sea salt
2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
2 teaspoons oregano, dried
1 bay leaf, dried

For the Cottage Cheese Layer

1 package (500g) cottage cheese (1 or 2% MF)
1 large egg
1/4 cup fresh basil, chopped
2 handfuls baby spinach
Small pinch nutmeg, ground

Instructions

Preheat oven to 350℉.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions and garlic and cook for 5 minutes until the onions are fragrant and translucent. Add salt.
Stir in the diced or sliced mushrooms and cook for another 5 minutes.
Add your crushed tomatoes, tomato paste, red wine vinegar, basil, oregano and bay leaf. Bring to a low boil, then let simmer over medium-low heat for 15 minutes, stirring a few times to avoid sticking.
In the meantime, cook pasta according to the package’s instructions.
In a small bowl, stir in your cottage cheese, egg, basil, spinach and nutmeg. Set aside.
Once your tomato sauce and noodles are done, assemble the lasagna. Spread 1/2 cup of the tomato sauce at the bottom of a 9 x 13 inch baking dish. Layer 4 lasagna noodles. Spread half of the remaining sauce on top of the noodles. Layer with 4 more noodles. Spread all of the cottage cheese mixture, then layer with another 4 noodles. Finally, add the remaining sauce. Sprinkle with mozzarella and parmesan.
Cover the casserole with aluminum foil. Bake for 30 minutes, covered, then uncover and bake for another 15 minutes or until cheese is melted and lightly golden. Let sit for 10 minutes before slicing.

Notes

For extra protein and fiber, you can stir in canned lentils in the sauce to taste. You could also use a 1/2 cup of dry split red lentils and let them cook in the sauce. You might need to add a splash of water or broth and allow the sauce to cook until the lentils are soft.

Keep leftovers covered in the fridge.

If you make this vegetarian lasagna, be sure to leave a comment and/or give this recipe a rating! If you try this recipe, don’t forget to tag me on Instagram!