If you’re craving a rich, comforting pasta dish without the meat, this Vegetarian Lasagna with Cottage Cheese is the bomb. Packed with tender noodles, creamy layers of cheese, savory vegetables, and a hearty marinara sauce, this cheesy vegetarian lasagna delivers everything you love about classic lasagna—just in a delicious meatless version.
Even if your a meat eater by nature you won't miss the meat in this vegetarian lasagna (or this mushroom lasagna honestly). I'm being serious. However, if you want meat, make it with this ultra delicious Instant Pot Bolognese!
This easy meatless lasagna recipe is perfect for weeknight dinners, meal prep, or feeding a hungry crowd. It’s loaded with mushrooms, spinach, broccoli, and plenty of gooey cheese for the ultimate vegetable lasagna with cottage cheese that even meat lovers will happily devour.
And the best part? This homemade veggie lasagna recipe is surprisingly simple to make and can even be prepared ahead of time, making it ideal for busy weeknights or holiday gatherings.
Why This Recipe Works
There are a lot of vegetarian lasagna recipes out there, but this one stands out for a few very good reasons:
- Cottage cheese adds amazing flavor and texture. It creates a creamy layer that’s slightly lighter than ricotta but just as delicious.
- Loaded with vegetables. Mushrooms, spinach, and broccoli add texture, nutrition, and depth of flavor.
- Perfectly cheesy. Mozzarella brings the melty goodness while Parmesan adds a sharp, nutty bite.
- Easy to customize. Swap in your favorite vegetables to create your own healthy vegetarian lasagna variation.
- Great for meal prep. This easy meatless lasagna recipe tastes even better the next day.
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What is My Take on Vegetarian Lasagna with Cottage Cheese
Most classic lasagna recipes rely on ricotta cheese, but I’ve found that cottage cheese gives this vegetable lasagna an incredible creamy texture and slightly tangy flavor that works beautifully with the marinara and vegetables.
Using full-fat cottage cheese keeps the layers rich and flavorful while still keeping the dish a bit lighter than traditional versions. Combined with cream cheese, mozzarella, and Parmesan, the result is a super creamy, cheesy vegetarian lasagna that holds together perfectly when sliced.
Another reason this vegetarian lasagna with cottage cheese works so well is the combination of sautéed mushrooms, spinach, and broccoli. Cooking the mushrooms first allows them to release their liquid so the lasagna doesn’t become watery, giving you perfectly structured layers every time.
The result is a healthy vegetarian lasagna that’s hearty, comforting, and packed with flavor.
Now if you are a fan of meat lasagna, try this smoked turkey Bechamel Lasagna. It's soooooo good!
Make it a Meal
Lasagna is already a complete meal, but pairing it with the right side dishes takes dinner to the next level.
Easy Side Dishes
Serve it with crusty bread or one of these awesome sides:
- air fryer garlic bread
- pesto challah
- strawberry spinach salad
- blue cheese tomatoes
- roasted frozen broccoli
These sides complement this homemade veggie lasagna recipe beautifully and help turn a cozy pasta dinner into a full feast.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
You can use any jarred marinara sauce here, but I highly recommend making your own. Check out my recipe for homemade Marinara Sauce. It's super easy to make and totally worth it!
**You can also use this Instant Pot Bolognese if you want to add a touch of meat.
A lot of vegetarian lasagna recipes call for ricotta cheese, but I actually have started to use full fat cottage cheese. I find it adds a little more flavor and texture to the lasagna.
Full fat cream cheese also works the best, as it adds a wonderful tangy flavor. Mozzarella cheese adds the gooey component, while Parmesan cheese adds a wonderful intense nutty flavor.
The vegetables can also be interchangeable. Red peppers, zucchini, squash, eggplant, and/or kale are all great options!
PRO-TIP: Use no-boil lasagna noodles as they will soak up any excess liquid from the vegetables, plus it eliminates the step of boiling your noodles first.
Step By Step Instructions
Step1: Cook noodles according to the package instructions, drain and rinse with cold water. You can also use oven ready lasagna noodles.
Step2: Mix the cottage cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl. Mix in the salt, Italian seasoning and pepper.
Step3: Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook until soft.
Step4: Add the mushrooms and cook for about 10 minutes, or until mushrooms have softened and released most of their liquid.
Step5: Preheat over to 350F. Spread a layer of sauce in the bottom of a lasagna pan.
Step6: Place one layer of lasagna noodles covering the bottom of the pan.
Step7: Spread the cheese mixture over the layer of noodles. Add another layer off noodles. Spread half the remaining sauce on top of the noodles.
Step8: Add the spinach, broccoli, and mushroom mixture. Add another layer of noodles.
Step9: Cover with the remaining sauce. Sprinkle the top with the remaining Mozzarella and Parmesan cheese.
Step10: Cover with aluminum foil and bake for 90 minutes, or until warm and bubbly. Remove the foil for the last 10-15 minutes of baking.
Step11: Let cool for 15 minutes before slicing.
Variations and Add-ins
- Add 1 cup of diced zucchini in with the onions and garlic and sauté for 2-3 minutes (until softened);
- Add 1 cup of diced red peppers to the vegetables mixture;
- Use thin slices of zucchini or eggplant in place of the noodles for a lower carb (and gluten free) version;
- Use a bechamel sauce (get the recipe for Bechamel Sauce) instead of the marinara sauce or a Bolognese to add a little meat.
- Chopped up leftover chicken, sausage or turkey.
Expert Tips
- Use no-boil noodles so you don't have to worry about cooking noodles first ( I LOVE this option);
- You can make Homemade Marinara in advance, or you can buy it HERE;
- Cooking the mushrooms first allows them to release the liquid in the skillet so the lasagna doesn't get watery;
- Squeeze all the water out of the spinach that you can so the lasagna doesn't get watery;
- Add more cheese to the top for a cheesier lasagna;
- Make sure the foil doesn't touch the top of the lasagna, otherwise it will stick while baking.
- Sauté the vegetables fully before adding the to the lasagna to make sure the water cooks out - this helps to prevent the lasagna from getting watery.
Frequently Asked Questions
Making sure that vegetables added have been sauteed prior to being added will help reduce any excess moisture in the lasagna. In addition, using no-boil noodles can help to soak up any additional liquid that may still be expelled from the vegetables.
Cottage cheese has a lot more flavor than ricotta, so I prefer to use that in lasagna recipes. However, ricotta tends to be thicker and richer, so it reduces the chance that your lasagna will be too watery.
Either will work. Metal will be less likely to crack than glass, but glass will stay hotter longer. It really depends what you prefer to use.
Storing Instructions
Lasagna is one of those dishes that is even better made in advance. It gives the flavors time to meld together, making this vegetarian lasagna with cottage cheese even more delicious the next day.
The lasagna can be prepared (not baked) up to 3 days in advance and stored, covered, in the fridge.
When ready to serve, bake according to the recipe instructions.
How to Freeze Lasagna
Bake the lasagna according to the instructions and let it cool.
Wrap it tightly in plastic wrap and foil and store in the freezer for up to 3 months.
Thaw overnight in the fridge and bake at 375°F for 45–60 minutes, or until warmed throughout.
How Long Will Leftover Lasagna Last?
Leftover lasagna will last, stored in an airtight container, in the fridge for up to 5 days.
Just reheat in the microwave and enjoy another comforting slice of this cheesy vegetarian lasagna.
If you're looking for a comforting pasta dinner that’s packed with vegetables and layers of creamy cheese, this Vegetarian Lasagna with Cottage Cheese is the perfect recipe. It’s hearty, satisfying, and one of the best easy meatless lasagna recipes you’ll make again and again. 🍝
Did you make this recipe? Rate it and leave a comment below to let me know what you think!
Recipe
Vegetarian Lasagna Recipe
Ingredients
- 18 ounces dried lasagna noodles (note 1)
- 32 ounces cottage cheese (small or large curd)
- 8 ounces shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 8 ounces cream cheese softened
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 teaspoons olive oil
- 8 ounces sliced mushrooms
- 3 cloves garlic minced
- ½ cup diced onion
- 16 ounces bag of frozen spinach thawed and drained
- 2 cups cooked broccoli
- 48-56 ounces marinara sauce (adjust to preference)
Instructions
- Cook noodles according to the package instructions, drain and rinse with cold water. You can also use oven ready lasagna noodles.
- Mix the cottage cheese, half the mozzarella, half the Parmesan cheese, and the cream cheese in a bowl. Mix in the salt, Italian seasoning and pepper.
- Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook until soft.
- Add the mushrooms and cook for about 10 minutes, or until mushrooms have softened and released most of their liquid.
- Preheat over to 350F. Spread a layer of sauce in the bottom of a lasagna pan.
- Place one layer of lasagna noodles covering the bottom of the pan.
- Spread the cheese mixture over the layer of noodles. Add another layer off noodles. Spread half the remaining sauce on top of the noodles.
- Add the spinach, broccoli, and mushroom mixture. Add another layer of noodles.
- Cover with the remaining sauce. Sprinkle the top with the remaining Mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for 90 minutes, or until warm and bubbly. Remove the foil for the last 10-15 minutes of baking.
- Let cool for 15 minutes before slicing.
Expert Tips:
- Use no-boil noodles so you don't have to worry about cooking noodles first ( I LOVE this option);
- You can make Homemade Marinara in advance, or you can buy it HERE;
- Cooking the mushrooms first allows them to release the liquid in the skillet so the lasagna doesn't get watery;
- Squeeze all the water out of the spinach that you can so the lasagna doesn't get watery;
- Add more cheese to the top for a cheesier lasagna;
- Make sure the foil doesn't touch the top of the lasagna, otherwise it will stick while baking.
- Sauté the vegetables fully before adding the to the lasagna to make sure the water cooks out - this helps to prevent the lasagna from getting watery.
Helen says
This looks delicious - just the sort of meal my family would love!
Danielle says
Thanks!
Demeter says
Totally loving the broccoli, spinach and mushrooms--some of my favorite ingredients!
Danielle says
Thanks!
SHANIKA says
Oh my----this veggie lasagna looks AMAZING!! I love how hearty mushrooms are so you definitely won't miss the meat in this dish!
Danielle says
Thanks!
Karen @ Seasonal Cravings says
Your step by step photos are the bomb especially for a more complicated recipe like this. I've never put broccoli in my lasagna but can't wait to try ti.
Danielle says
I'm so glad you like the step by step photos! My mom used to put broccoli in her lasagna and I always loved it, so I figured, why not?
Charla says
I love a good old lasagna but you certainly have upped the game by adding a medley of vegetables. Sounds like a winner to me, I bet adults and kids will love this dish.
Danielle says
Thanks Charla!
Julia says
We love vegetable lasagna but I have never tried adding ricotta to the filling. Will try the next time I make it!
Danielle says
The ricotta is so delicious!