Introduction
This easy vegetarian lasagna is a classic comfort food made simple. You’ll love how the creamy cottage cheese and gooey mozzarella melt together between layers of hearty noodles and savory sauce. It’s a reliably delicious, one-dish meal perfect for feeding a crowd.
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).
- Spoon a thin layer of pasta sauce (about ½ cup) to cover the bottom of a 9×13-inch baking dish.
- Place a single layer of uncooked lasagna noodles over the sauce, breaking noodles as needed to fit.
- Spread half of the cottage cheese evenly over the noodles.
- Sprinkle 1 cup of the shredded mozzarella cheese over the cottage cheese.
- Spoon about 1 cup of sauce over the cheese layer.
- Repeat the layering: noodles, the remaining cottage cheese, 1 cup mozzarella, and 1 cup sauce.
- Place a final layer of noodles on top. Cover completely with the remaining sauce.
- Cover the dish tightly with aluminum foil and bake for 55 minutes.
- Remove the foil and sprinkle the remaining 1 cup of mozzarella cheese over the top. Bake, uncovered, for another 15-20 minutes, or until the cheese is melted and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing and serving.
Variations
- Layered Casserole Style: For a faster assembly, break the uncooked noodles into large pieces and mix all ingredients (reserving some mozzarella for the top) in the baking dish before baking.
- Extra Crispy Top: For the last 5 minutes of baking, switch your oven to broil to get a golden-brown, crispy cheese topping.
- Individual Servings: Assemble the lasagna in smaller, oven-safe dishes for easy individual portions.
- Herb Infusion: Stir a teaspoon of dried Italian seasoning into the cottage cheese before layering for an extra flavor boost.
Tips for Success
- Ensure the sauce completely covers the final layer of noodles before baking to prevent them from drying out and becoming crunchy.
- Letting the lasagna rest after baking is crucial; it allows the layers to set, making it much easier to cut neat slices.
- No need to stir or drain the cottage cheese; use it straight from the container for perfect creaminess.
- If your sauce is very thick, you can thin it with a quarter cup of water to ensure there’s enough moisture to cook the noodles.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with a damp paper towel and microwave in 60-second intervals until hot, or cover with foil and bake at 350°F until warmed through.
FAQ
Do I need to cook the lasagna noodles first?
No, this recipe uses the traditional method where the uncooked noodles soften perfectly by absorbing moisture from the sauce during baking.
Can I use ricotta instead of cottage cheese?
This recipe is specifically designed for cottage cheese, which has a different moisture content. Substituting ricotta may alter the final texture.
Why can’t I use “no-bake” noodles?
No-bake noodles require a different amount of liquid and layering technique. Using them in this recipe, which is calibrated for traditional noodles, will likely result in undercooked or soggy pasta.
My lasagna seems watery when I cut it.
This is normal if cut immediately. Allowing it to rest for the full 10 minutes lets the layers firm up. Also, ensure you are using the correct type of noodles.
Can I assemble this 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 covered baking time.
Can I freeze this lasagna?
Absolutely. Bake it as directed, let it cool completely, wrap it tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 350°F oven until hot.