Vegetable And Cottage Cheese Lasagna

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Background 

Lasagna may have Italian roots, but it has beautifully evolved across kitchens worldwide. This vegetarian version focuses on fresh vegetables and cottage cheese, making it lighter yet deeply satisfying. By combining a classic white sauce with tomato sauce, this lasagna delivers the perfect balance of creaminess and flavor—without overpowering the vegetables. It’s a great example of how simple ingredients, when layered thoughtfully, can create a truly comforting dish.

Vegetable And Cottage Cheese Lasagna

Serves: 6–8 portions

Ingredients

Vegetables

  • Cauliflower – 2 cups, thinly sliced florets

  • Carrots – 1½ cups, thinly sliced

  • Capsicum (bell pepper) – 1 cup, juliennes

  • Onion – 1 large, sliced

  • Garlic – 4 cloves, sliced or minced

  • Olive oil – 2 tbsp

Cheese

  • Cottage cheese – 1½ cups, crumbled

  • Mozzarella cheese – 2 cups, shredded

  • Parmesan cheese – ½ cup (optional)

Pasta

  • Lasagna sheets – 9 to 12 (oven-ready preferred)

Seasoning

  • Salt – to taste

  • Black pepper – 1 tsp

  • Chili flakes – ½ tsp (optional)

  • Italian seasoning / oregano – 1½ tsp

  • Sugar – a pinch (for tomato sauce)

  • Nutmeg – a pinch (optional, for white sauce)

Tomato Sauce (Choose One)

Option 1: Bottled Tomato Sauce

  • Bottled tomato pasta sauce – 2½ to 3 cups

  • Oregano / Italian seasoning – ½ tsp

  • Sugar – a pinch

Method:
Warm the sauce gently, add seasoning and sugar if needed. Keep aside.

Option 2: Quick Homemade Tomato Sauce

Ingredients

  • Olive oil – 1 tbsp

  • Onion – ½ cup, finely chopped

  • Garlic – 3 cloves, chopped

  • Tomato puree – 2 cups

  • Salt – to taste

  • Sugar – a pinch

  • Oregano or basil – ½ tsp

Method

  1. Heat oil, sauté onion until soft.

  2. Add garlic and cook briefly.

  3. Add tomato puree, salt, herbs, and sugar.

  4. Simmer 8–10 minutes until slightly thick.

White Sauce (Béchamel)

Ingredients

  • Butter – 3 tbsp

  • All-purpose flour – 3 tbsp

  • Milk – 2½ cups, warm

  • Salt – to taste

  • Black pepper – ½ tsp

  • Nutmeg – a pinch (optional)

Method

  1. Melt butter on low heat.

  2. Add flour and cook for 1–2 minutes without browning.

  3. Gradually whisk in warm milk.

  4. Cook until smooth and sauce coats the spoon.

  5. Season with salt, pepper, and nutmeg.

 

Equipment

  • Baking dish (9×13 inch or similar)

  • Saucepan

  • Large sauté pan

  • Whisk

  • Spatula

  • Foil

  • Knife and chopping board

Vegetable Preparation

  1. Heat olive oil in a pan.

  2. Add sliced onions and sauté until soft.

  3. Add garlic and cook briefly.

  4. Add carrots and cauliflower; cook for 4–5 minutes.

  5. Add capsicum juliennes; cook for 2 minutes.

  6. Season with salt, pepper, chili flakes, and Italian seasoning.
    Vegetables should be half-cooked, not mushy.

Cottage Cheese Layer

  • Crumbled cottage cheese – 1½ cups

  • Add 2–3 tbsp white sauce or milk

  • Add black pepper

Mix lightly to keep the texture moist yet crumbly.

Assembling the Lasagna

  1. Preheat oven to 375°F / 190°C.

  2. Grease the baking dish.

  3. Layer in this order:

    • Tomato sauce

    • Lasagna sheets

    • Vegetable mixture

    • White sauce

    • Cottage cheese

    • Mozzarella

  4. Repeat layers 2–3 times.

  5. Finish with tomato sauce, white sauce, mozzarella, and parmesan.

Baking

  • Cover with foil and bake for 30 minutes.

  • Remove foil and bake for 15–20 minutes until golden and bubbly.

  • Rest for 10–15 minutes before slicing.