Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe

If you’re on the hunt for a wholesome, comforting, and veggie-packed dinner, I absolutely love sharing this Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe. It’s a perfect weeknight meal that feels indulgent yet healthy, loaded with fresh veggies, creamy cottage cheese, and a flavorful homemade tomato sauce. I promise, once you try it, you’ll want to make it your go-to lasagna recipe for good.

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Ingredients You’ll Need

This Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe is all about balancing fresh vegetables with creamy textures and that classic tangy tomato sauce. Here’s what makes this combination shine together—and a few shopping tips from my kitchen.

• Extra-virgin olive oil: Use a good quality one here to get the best flavor in your veggies and sauce.
• Carrots: Adds natural sweetness and a nice texture—chop them small for even cooking.
• Red bell pepper: Brightens the dish with color and subtle sweetness.
• Zucchini: This mild veggie blends nicely without overpowering other flavors.
• Yellow onion: A must for depth of flavor—don’t skip it!
• Baby spinach: Freshness and color, plus a nutrient boost—you’ll wilt it in stages to avoid sogginess.
• Diced tomatoes (canned): Look for good-quality tomatoes with no added salt or sugar for your sauce.
• Fresh basil: I love using fresh—it makes the sauce taste garden-fresh and fragrant.
• Garlic cloves: Minced or pressed—this adds that punch of savory aroma.
• Red pepper flakes: Just a hint for a gentle kick, but you can dial it back if you prefer mild.
• Low-fat cottage cheese: The star of the creamy filling—blended smooth for the perfect texture.
• Lasagna noodles (no-boil): No-boil makes assembly easier and saves time; break to fit your dish perfectly.
• Mozzarella cheese (part-skim, shredded): For that irresistible melty top layer.

Variations

I’ve played around with this Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe quite a bit, and it responds beautifully to customization. Feel free to adapt it to your taste or dietary needs—I love making it my own.

• Veggie swap: I once used mushrooms and butternut squash instead of bell pepper and zucchini—turns out incredibly cozy and hearty.
• Gluten-free option: Switching to gluten-free, no-boil noodles works well, although I recommend checking doneness before baking fully.
• Vegan twist: On a vegan kick, I double the vegan sour cream recipe I use and omit mozzarella, topping with fresh basil pesto instead.
• Extra spice: If you like it spicier, add more red pepper flakes or a dash of smoked paprika to the tomato sauce for a smoky depth.

How to Make Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe

Step 1: Sauté Your Veggies to Golden Perfection

Heat the olive oil in a big skillet over medium heat. Toss in your chopped carrots, red bell pepper, zucchini, and onions with a pinch of salt. Stir every couple minutes—you want the veggies to develop some golden edges which brings out their natural sweetness. This takes about 8 to 12 minutes. Then, gradually add your baby spinach in bunches, cooking until it’s all wilted but still bright green, roughly 3 minutes total. This step is where the flavor base really starts to build, so keep an eye on color and don’t rush it.

Step 2: Whip Up Your Fresh Tomato Sauce

Drain the diced tomatoes in a fine mesh sieve to remove excess liquid—this prevents a watery lasagna. Then pop the drained tomatoes, fresh basil, olive oil, garlic, salt, and red pepper flakes into your food processor. Pulse about 10 times until you get a spreadable sauce with some texture left (no pureeing hard here!). It’s incredible how fresh basil lifts this sauce compared to store-bought varieties. Set this aside; you should have just over 2 cups of sauce to work with.

Step 3: Blend the Cottage Cheese and Veggies

Start by blending half of the cottage cheese until silky smooth—that little extra blending step makes a big difference in creaminess. Transfer this to a mixing bowl. Next, pulse your cooked veggie and spinach mix in the food processor until finely chopped but not mushy, around 5 to 7 pulses. Combine this with the blended cottage cheese, then fold in the remaining cottage cheese. Add more salt and freshly ground black pepper to taste. This mixture is the magic creamy layer that I find makes this recipe stand out and feel special.

Step 4: Layer and Bake Your Lasagna

Begin layering in a 9-inch square baking dish: spread ½ cup tomato sauce on the bottom, then add 3 no-boil noodles (trim to fit—they can overlap). Spread half of your cottage cheese veggie mixture over noodles, top that with ¾ cup tomato sauce and a sprinkle of mozzarella cheese. Repeat with another noodle layer, the remaining cottage cheese mixture, and mozzarella. Finally, top with the last noodles, cover with the remaining tomato sauce and a generous layer of mozzarella. Cover with foil or parchment (keep it from touching cheese!), bake at 425°F for 18 minutes covered, then uncover, rotate pan, and bake 10-15 minutes more until the top is golden and bubbly. Let it cool for 15-20 minutes before slicing—you’ll thank me later because it sets beautifully.

How to Serve Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe

Garnishes

I love sprinkling fresh basil leaves on top right after the lasagna has rested—it brightens every bite with a burst of freshness. Sometimes, a drizzle of good-quality extra virgin olive oil finishes it off beautifully. If you want a little extra zing, a pinch of cracked black pepper on top is perfect.

Side Dishes

My family goes crazy for serving this lasagna with a crisp green salad—simple arugula with lemon vinaigrette balances the creamy layers perfectly. Garlic bread or crusty whole grain bread is also a crowd-pleaser to soak up every bit of sauce.

Creative Ways to Present

For special occasions, I’ve layered this lasagna into individual ramekins or mini casserole dishes for a pretty presentation that feels fancy but is easy to serve. Another idea is topping with a sprinkle of pomegranate seeds for a surprising pop of color and freshness—trust me, it looks stunning!

Make Ahead and Storage

Storing Leftovers

I usually let the leftover Veggie and Spinach Lasagna cool completely, then tightly cover it with foil or plastic wrap and pop it in the fridge. It keeps well for 3 to 4 days, and if you refrigerate it overnight, the flavors meld even better.

Freezing

This lasagna freezes like a charm! I portion it out in airtight containers or wrap the whole pan tightly with double layers of foil and plastic wrap to avoid freezer burn. For best results, eat within 3 months. When I first tried freezing, I was worried about texture changes, but it reheats beautifully with only minor differences.

Reheating

Reheat leftovers covered in a 350°F oven until warmed through—usually 20-25 minutes. If frozen, thaw in the fridge overnight before reheating for best texture. Microwaving works too, but the oven gives you that fresh-baked feel again, which I definitely recommend.

FAQs

Final Thoughts

This Veggie and Spinach Lasagna with Cottage Cheese and Tomato Sauce Recipe holds a special place in my recipe rotation—it’s the perfect balance of wholesome and comforting that my whole family looks forward to. You’ll enjoy its fresh layers of veggies paired with creamy cottage cheese and made-from-scratch tomato sauce. Give it a try and let me know how it turns out for you—I think you’re going to love how easy and satisfying it is. Happy cooking, friend!

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