Introduction
This easy vegetarian lasagna is the perfect comfort food that requires minimal prep and delivers maximum flavor. You get all the classic, cheesy layers with a simpler process by using convenient ingredients from your pantry. It’s a hearty and satisfying dish perfect for feeding a crowd or enjoying as leftovers throughout the week.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 85 minutes
- Servings: 8
Ingredients
- 1 16 oz container of cottage cheese (we used low fat, but you can use regular if you prefer)
- 1 jar pasta sauce
- 3 cups Shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
- Spread a thin layer of pasta sauce on the bottom of a 9×13 inch baking dish.
- Place a single layer of cooked lasagna noodles over the sauce, slightly overlapping them if necessary.
- Spread half of the container of cottage cheese evenly over the noodles.
- Sprinkle 1 cup of the shredded mozzarella cheese over the cottage cheese.
- Pour about one-third of the remaining pasta sauce over the cheese layer.
- Repeat the layers: noodles, the remaining cottage cheese, 1 cup of mozzarella, and one-third of the sauce.
- Add a final layer of noodles. Top with the last third of the pasta sauce and the remaining 1 cup of mozzarella cheese.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
- Carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Variations
- Lighter Option: Use fat-free cottage cheese and part-skim mozzarella for a lower-calorie version.
- Extra Flavor Boost: Season the cottage cheese layer with a generous amount of dried Italian herbs like oregano, basil, and garlic powder before spreading.
- Creamier Texture: Mix an egg into the cottage cheese before layering to create a richer, more cohesive filling.
- Portion-Sized: Use two 8×8 inch dishes to make one lasagna to eat now and one to freeze for later.
Tips for Success
- Make sure not to overcook the lasagna noodles, as they will continue to soften while baking.
- Letting the lasagna rest after baking is crucial for clean slices; it allows the layers to set.
- If the top cheese isn’t browning to your liking after removing the foil, switch the oven to broil for the final 2-3 minutes, watching carefully to prevent burning.
- Use the sauce jar! Pour a little water into the empty pasta sauce jar, shake it, and pour it over the assembled lasagna before the final layer of cheese to add moisture if your sauce seems thick.
Storage & Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with a damp paper towel and microwave until hot, or cover with foil and reheat in a 350°F oven for 20-30 minutes until warmed through.
FAQ
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
Why can’t I use “no bake” noodles?
This recipe is calibrated for the moisture released by pre-cooked noodles. Using no-boil noodles in this simplified version could result in a dry or gummy texture.
My cottage cheese is watery. Is that okay?
Can I freeze this lasagna?
Absolutely. Bake it as directed, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I use ricotta instead of cottage cheese?
While the recipe is designed for cottage cheese, you can substitute an equal amount of ricotta cheese if you prefer. The texture and flavor will be slightly different.
What size jar of pasta sauce should I use?
A standard 24-ounce jar works perfectly for this recipe.