Introduction

This vegetable cottage cheese lasagna is a delicious, lighter twist on the classic dish. Loaded with roasted butternut squash, sautéed spinach, mushrooms, and zucchini, it’s layered with creamy cottage and ricotta cheeses for a rich, comforting meal perfect for any night of the week.

A close-up of a slice of lasagna being lifted from a white rectangular dish, showing about five visible layers. The bottom layers include flat pasta sheets layered with red tomato sauce and melted cheese. The middle layers alternate with creamy white ricotta mixed with chopped spinach, visible as green flecks. The top layer is golden brown melted cheese with a slightly crispy texture and some fresh green parsley leaves scattered on top. The background is a simple white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 – 1/3 butternut squash, peeled and cut into 0.5 cm pieces (half moons)
1 tablespoon olive oil (for roasting squash)
A pinch of salt (for squash)
2 tablespoons olive oil (for onions)
1 large onion, finely chopped
¼ teaspoon salt (for onions)
9-10 oz baby spinach (about 280 grams)
2 cups low-fat cottage cheese (about 500 grams / 15-17 oz)
1 cup ricotta cheese (smooth)
2 cloves garlic, finely diced or minced
½ teaspoon ground black pepper
1 tablespoon olive oil (for mushrooms)
10 oz button mushrooms, sliced and chopped (about 300 grams)
¼ teaspoon salt (for mushrooms)
2 large zucchini, sliced lengthways about 0.5 cm thick
¼ teaspoon salt (for zucchini)
2 tablespoons olive oil (for zucchini)
3-4 cups tomato sauce (about 650-700 grams or 22-23 oz; tomato basil sauce recommended)
12 to 13 oz lasagna pasta sheets
1-1.5 cups mozzarella cheese, grated
1 cup cheddar cheese, grated

Instructions

Step 1: Preheat the oven to 200°C (400°F). Rub the butternut squash pieces with 1 tablespoon of olive oil and a pinch of salt. Spread them out on a flat baking tray and bake for about 20 minutes until just tender. Alternatively, air-fry for 10-15 minutes.
Step 2: While the squash is roasting, heat 2 tablespoons olive oil in a large frying pan. Add the finely chopped onion and ¼ teaspoon salt. Cook over medium heat for 4-5 minutes until golden and soft. Transfer the onions to a large mixing bowl.
Step 3: In the same pan, add the baby spinach with a splash of water and cover with a lid. Cook for 1-2 minutes until wilted, stirring occasionally. Chop the cooked spinach finely and add it to the bowl with the onions.
Step 4: To the bowl with onions and spinach, add the cottage cheese, ricotta cheese, minced garlic, black pepper, and another pinch of salt. Mix well and set aside.
Step 5: Sprinkle sliced zucchini with ¼ teaspoon salt and set aside. In another pan, heat 1 tablespoon olive oil and sauté the mushrooms with ¼ teaspoon salt over medium-high heat for 7-8 minutes until browned. Remove mushrooms to a bowl.
Step 6: In one or two pans, fry the zucchini slices in a little olive oil over medium-high heat for about 2 minutes per side until golden brown and slightly charred. Remove and set aside.
Step 7: If using dry lasagna sheets, bring a large pot of water to a boil. Add sheets 1-2 at a time and cook for 2 minutes. Drain and place on a plate. Fresh sheets can be used without pre-cooking.
Step 8: Preheat the oven to 180°C (355°F). Spread ½ cup of tomato sauce on the bottom of a baking dish. Layer 2-3 lasagna sheets, trimming if needed to fit.
Step 9: Spread a thin layer of tomato sauce and about 1.5 cups of the cottage cheese mixture on top of the pasta. Sprinkle with the cooked mushrooms.
Step 10: Add another layer of lasagna sheets, spread ½ to 1 cup of tomato sauce, and arrange the roasted butternut squash pieces evenly.
Step 11: Layer more lasagna sheets followed by another cup or two of the cottage cheese mixture and top with the cooked zucchini slices.
Step 12: Finish with a final layer of pasta sheets and spread 1-2 cups of tomato sauce over them, making sure to cover the edges. Top with the remaining cottage cheese mixture, then sprinkle mozzarella and cheddar evenly on top.
Step 13: Bake in the preheated oven for 25-30 minutes until the cheese is melted and golden. Let the lasagna sit for 5-10 minutes to settle before slicing and serving.

Tips & Variations

You can substitute spinach with kale or Swiss chard for a different leafy green flavor.
For extra richness, add a layer of béchamel sauce before the cheese layers.
Use fresh lasagna sheets to skip pre-cooking and reduce baking time.
Try adding roasted bell peppers or carrots for more vegetable variety.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through. For longer storage, freeze portions in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A rectangular white baking dish contains a three-layer lasagna topped with a melted, golden-brown cheese layer scattered with fresh green parsley leaves. The top cheese layer is bubbly and slightly crispy, with a rich reddish tomato sauce beneath it peeking through in small spots. The middle layer has a creamy white sauce mixed with pieces of mushrooms visible near the edges, adding texture and color contrast. The bottom layer consists of tender pasta sheets resting on the base of the dish. The dish is placed on a wooden board with small white bowls of fresh parsley nearby, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator. Bake it when ready to serve, adding a few extra minutes to the baking time if chilled.

Do I need to precook the lasagna sheets?

Pre-cooking dry lasagna sheets makes layering easier and helps retain sauce during baking, resulting in a creamier texture. However, if you use fresh sheets, you can skip this step and reduce the baking time slightly.