Pull Up a Chair—Let’s Talk About This Veggie Lasagna
I still remember the first time I tried making this veggie cottage cheese lasagna, years ago on a rainy Saturday when the telly wouldn't cooperate with my mood. I'd intended to make something else (probably spaghetti), but I found random veggies in the crisper that were starting to look a little, uh, disheveled. So, desperate not to waste perfectly good produce and a half-open tub of cottage cheese (which I'd accidentally bought thinking it was ricotta—classic me), the idea was born. And honestly? Now, this is the lasagna my family expects whenever they fancy something hearty but still a tad virtuous (unless I've hidden garlic bread somewhere, which, let's be honest, is usually the case!).
Why You'll Love This One (Or At Least Why I Do—And Often)
I make this when I need dinner to feel like a hug. My family goes bananas for it thanks to all that creamy, cheesy, oozy goodness tucked in with loads of veg (a parental win if you ask me). Actually, my eldest swears he hates spinach, but when it's tucked between pasta sheets and cheese, he practically licks the plate (don’t tell him I noticed).
There's less faffing around than you think. Plus, cottage cheese is easier on the wallet and doesn't pretend to be anything else. If you ever tried making a "healthy" lasagna with quinoa noodles, let's just say my crew didn't let me forget that experiment (or lack thereof—long story short: stick with real noodles, trust me!).
The Stuff You'll Need (With Some Optional Wiggle Room)
- 9-12 lasagna noodles (I honestly just use enough to fill the dish; oven-ready or regular, whichever is in the cupboard)
- 2 tablespoon olive oil
- 1 medium onion, diced (red, white, whatever rolls your boat—spring onions in a pinch!)
- 2 bell peppers, chopped (any colour—green taste snappier, personality-wise!)
- 2-3 cups fresh spinach, roughly chopped (or frozen, just squeeze out the water first, otherwise it ends up like a swamp, which, ahem, happened once...)
- 2 cups mushrooms, sliced (I've used both button and cremini; one time I tried portobello and ended up with a flavor bomb—highly recommended)
- 3 cups marinara or passata (sometimes I use a jar, other times I make my own; whatever mood and time permit)
- 400g (approx 14oz) cottage cheese (grandma used to swear by brand X, but honestly, any full-fat one works, or go half ricotta half cottage cheese for fun)
- 1 egg (optional—it firms up the cottage cheese layer, but sometimes I skip it if I'm feeling lazy)
- 1-1½ cups shredded mozzarella
- ½ cup grated parmesan (or just more mozz if that's all you got—parmesan was once twice the price and I nearly fainted)
- 1-2 cloves garlic, minced
- Salt, pepper, and a pinch of oregano or Italian seasoning (or just raid your spice shelf—thyme, basil, whatever—no one's checking)
Here's How You Get It All Together (With Tangents)
- Preheat your oven to 375°F (190°C). If you're using regular noodles, get a big pot of salted water on the hob, boil 'em till they're al dente, then drain and set aside. (If you use oven-ready, skip this, but sometimes I soak them in hot water for a few mins to soften—don't ask why; just feels right.)
- Sauté the veg: Heat olive oil in a big ol' pan over medium heat. Toss in onions and cook until they're a bit soft (about 3-4 mins), then add garlic, peppers, and mushrooms. Let things mingle until everything's softened and your kitchen smells lush. Throw in spinach last; it'll wilt down before you can say Bob's your uncle. (If it starts looking sad, keep going—it perks up later!)
- Season the veg to taste. Sometimes I go rogue with smoked paprika or chili flakes if I’m feeling chuffed.
- Mix the cottage cheese layer: In a mixing bowl, combine cottage cheese, the egg (if you're using it), a good grind of pepper, and half the parmesan. Maybe a sprinkle of dried herbs; I usually do this part while my playlist is at a good song so I’m not too fussed about the exact proportions.
- Time to assemble: Spread a bit of sauce on the bottom of a casserole dish (to stop sticking—learned the hard way). Layer noodles, then veg, then cottage cheese mixture, then sauce, repeat. Finish with a layer of noodles, the rest of the sauce, then a scandalous pile of mozzarella and the remaining parmesan. (This is where I usually sneak a little taste, even though I know I shouldn't.)
- Cover with foil and bake for 30-35 mins. Take off the foil and bake another 10 mins till the cheese is bubbly and just brown enough that you start questioning whether to wait or just dive in. Let it sit for at least 10 mins or it slides everywhere—hard, but you'll thank me.
Notes From My Many Attempts
- If your cottage cheese seems super watery, just drain it a bit in a strainer. Or don’t. I’ve accidentally used too-wet cottage cheese, and the lasagna was just a bit soupier (but still ace).
- If you forget the egg, it’s not a disaster. The filling is a bit looser. I say it’s more rustic. (People seem to like the word rustic at dinner parties, don’t they?)
- Using pre-shredded mozzarella is a huge time saver. Sure, fancy food bloggers claim it melts weird. I... don’t really notice.
Some Fun Variations (the Good, the Dubious, and the Ugly)
- Swap in zucchini (courgette!) strips for some noodles if you’re feeling extra healthy. The first time, mine got super watery—next time, I salted the zucchini first; that helped.
- Once, I tried roasted butternut squash cubes instead of peppers. Pretty tasty, but a faff to peel (never again unless it’s pre-chopped).
- I actually tried a vegan version with tofu instead of cottage cheese. Not for me, but if you’re curious, there are some decent ones out there—like the one on Minimalist Baker.
Stuff You Need (or Could Improvise With)
- Casserole or lasagna dish (I use a deep one, but once made it in a battered roasting tin—still worked!)
- Large frying pan
- Mixing bowl
- Foil
- If you lack a lasagna dish, try layering everything in a Dutch oven or even a big cake tin. Hey, we make do!
How to Store It (Honestly, It Rarely Lasts Long)
Leftovers go in the fridge in an airtight tub—they’ll keep for 2-3 days, though in my house, they're always gone by the next lunch. You can freeze it, but the texture gets a bit funky (totally edible, but don't expect restaurant-level perfection after thawing).
What To Serve It With (Or, My Family’s Ritual)
Garlic bread, always. Sometimes a big salad if I'm feeling virtuous, but honestly it's more so I can say "look, there are greens on the plate." My partner loves it with a dollop of smoky tomato chutney. And for dessert? Store-bought tiramisu because life’s too short (that and nobody trusts me near espresso).
If I Could Go Back—Pro Tips I’ve Earned the Hard Way
- Don’t rush the resting time after baking. I once cut into it too soon and all the goo slid out and my kids basically ate cheesy tomato soup. Good, but not exactly lasagna.
- Don’t pile on too many vegetables or it’ll get watery. Less is more, or at least, tastier!
- If you want those crispy edges, uncover towards the end and crank the oven just a touch for 5-10 mins, watching like a hawk.
Real Questions People Have Actually Asked Me
Can I use ricotta instead of cottage cheese?
Absolutely, though then it's just a traditional veggie lasagna! But mixing half cottage, half ricotta is my sweet spot.
Can I make it ahead of time?
Oh yes, even better—the flavors have time to get all friendly overnight. I tend to think it’s tastier the next day (maybe that's just me).
How do I make it gluten-free?
Just grab some gluten-free lasagna noodles (I use Barilla GF when I’m making it for my cousin—holds up shockingly well). Here’s a quick read on GF options: Celiac.com Lasagna Recipes.
What if I don’t have mozzarella?
I've used cheddar in a pinch. Different flavour, but works. My youngest says it tastes "like pizza and lasagna had a baby."
Can I add meat?
Sure! My uncle once layered in some leftover roast chicken, though honestly I think it’s brilliant as a veg dish (but go wild if you like).
On second thought, if you do experiment wildly, let me know what works. I’m always up for a new spin… except maybe never again with the quinoa noodles, yeah?
Ingredients
- 9 lasagna noodles, cooked
- 2 cups cottage cheese
- 2 cups shredded mozzarella cheese
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 2 cups fresh spinach, chopped
- 3 cups marinara sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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2Heat olive oil in a large skillet over medium heat. Add garlic, zucchini, red bell pepper, and spinach. Sauté for 5-6 minutes until vegetables are tender. Season with dried oregano, salt, and pepper.
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3Spread 1 cup of marinara sauce in the bottom of the prepared baking dish. Layer 3 lasagna noodles, half of the sautéed vegetables, 1 cup cottage cheese, and ⅔ cup mozzarella cheese.
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4Repeat layers: noodles, remaining vegetables, cottage cheese, and ⅔ cup mozzarella cheese. Top with remaining noodles and pour over the remaining marinara sauce. Sprinkle the rest of the mozzarella cheese on top.
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5Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbly. Let cool for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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