Vegetable Cottage Cheese Lasagna
A healthy and protein-packed vegetable lasagna layered with creamy cottage cheese, ricotta, roasted vegetables, and tomato basil sauce. A comforting and easy oven-baked dish perfect for family dinners.
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- ¼ to ⅓ Butternut squash peeled and sliced into thin half moons
- 1 tablespoon Olive oil for tossing squash
- 1 Big onion finely chopped
- 9-10 oz Baby spinach fresh
- 2 cups Low-fat cottage cheese about 500 grams
- 1 cup Ricotta cheese smooth
- 2 cloves Garlic minced
- 300 g Button mushrooms sliced
- 2 Zucchini sliced lengthwise into thin strips
- 3-4 cups Tomato basil sauce
- 12-13 oz Lasagna pasta sheets enough for layering
- 1-1.5 cups Mozzarella cheese grated
- 1 cup Cheddar cheese grated
Instructions
Instructions
- Preheat oven to 375°F.
- Steam or sauté zucchini, broccoli, and squash until tender but not mushy.
- Mix cottage cheese with beaten eggs, salt, and pepper in a bowl.
- Grease the baking dish and spread a thin layer of cottage cheese mixture at the bottom.
- Layer lasagna noodles, vegetables, and cheese mixture; repeat layers ending with cheese on top.
- Top with shredded mozzarella and cheddar cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for another 10 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
Store leftovers in the fridge for up to 4 days or freeze for extended storage. Reheat gently with a little water and covered to retain moisture.