My vegetarian lasagna recipe is made with equal parts cottage cheese and ricotta for a creamy, cheesy filling that’s every bit as delicious as lasagna with only ricotta. The creamy cheese mixture and lasagna noodles are layered with sautéed spinach and mushrooms instead of ground meat. It’s easy to make, ready to eat in one hour, and the ultimate comfort food to stick in the freezer for a rainy day.

glass pan of lasagna with a spatula removing a piece

As a Registered Dietitian, I love finding ways to make my favorite comfort food recipes a bit more satisfying and nutritious without changing what people love about them.

And for me, the ultimate comfort food involves pasta, marinara sauce, and plenty of cheese – like my vegetarian baked rigatoni with cottage cheese. I am part Italian, after all!

I grew up eating my Italian grandmother’s classic lasagna. My lasagna recipe with cottage cheese and ricotta is an ode to comforting family recipes with my own personal Registered Dietitian spin.

Why use both ricotta and cottage cheese?

Most lasagna recipes are made with EITHER ricotta or cottage cheese. By using equal parts of both cheeses, you really get the best of both worlds!

  • Cottage cheese has a mild flavor and creamy texture. The curds melt when baked into the lasagna. It adds a welcome boost of protein to this recipe. It does the same for baked stuffed pasta shells, too!
  • Ricotta cheese lends the rich and creamy texture we are most accustomed to in lasagna.

The combination of the two (plus a bit of shredded mozzarella and parmesan) yields an ideal lasagna filling that is rich, melty, and traditional-feeling, but is not overly dense and heavy. You’re going to love it!

lasagna with ricotta and cottage cheese ingredients measured out in bowls on light grey backdrop

Ingredients to gather

  • Ricotta cheese: Since this is a comfort food recipe, I recommend using whole milk (full fat) ricotta because it creates a smoother, richer filling than part-skim.
  • Cottage cheese: Similar to the ricotta, I highly recommend using 4% full fat cottage cheese in this recipe.
  • Marinara sauce: You can use two jars of store-bought marinara sauce, or make a double batch of my simple marinara sauce with canned tomatoes.
  • Lasagna noodles:Based on my recipe testing, I do not recommend using no-boil lasagna noodles. They can become soggy when cooked in a lasagna. Pre-boil your noodles for a pleasant chewy texture.
  • Mushrooms: Baby bella or cremini mushrooms have a more concentrated umami flavor than white button mushrooms, so use those if you can find them.
  • Spinach: I use fresh baby spinach, which cooks down considerably when sautéed. You can use frozen spinach, but be sure to thaw it and squeeze out the excess liquid so you don’t end up with a runny filling.

Let’s make vegetarian lasagna with cottage cheese & ricotta

cottage cheese, riotta, basil, and egg mixture in a bowl before being mixed for lasagna
1. Combine cottage cheese, ricotta, mozzarella, parmesan, fresh basil, egg, salt, and pepper in a mixing bowl.
ricotta and cottage cheese mixture for lasagna
2. Mix together the cheeses until well combined and smooth. Set aside.
sauteed mushrooms and spinach in a large stainless steel saute pan
3. Saute garlic, mushrooms, and spinach in olive oil in a saute pan.
6 boiled lasagna noodles layered in a glass casserole dish
4. Cook lasagna noodles according to package instructions. Make a single layer of cooked noodles in a lightly greased casserole dish.
lasagna noodles with cheese mixture on top in a glass casserole dish
5. Spread one third of the cheese mixture onto the layer of noodles.
mushrooms and spinach layered on top of cheese mixture in lasagna
6. Top the cheese mixture with one third of the sauteed spinach and mushrooms.
layers of lasagna with sauce in a glass casserole dish
7. Add about one third of the marinara sauce in a layer on top of the mushrooms and spinach.
lasagna layered in a glass baking dish before being baked
8. Repeat the layering process twice more, for a total of three layers of cheese and veggie filling. Top with a final layer of noodles, sauce, and a sprinkle of shredded mozzarella cheese.
Lasagna covered in tin foil in a baking dish
9. Cover the dish with tin foil, then bake in the oven for 30 minutes.
baked lasagna in a glass dish
10. Remove the foil, and bake for another 5-10 minutes until bubbly. Top with fresh basil.

Let the lasagna sit for about 10 minutes when you remove it from the oven to allow the filling to settle. Then cut into squares to serve.

What to serve with lasagna

Since cottage cheese and ricotta lasagna is a rich and filling dish, I love to serve it with a light vegetable side. Here are some recommendations that would pair well:

Storage and planning ahead

After baking, store leftovers tightly wrapped in tin foil or plastic wrap in the fridge for up to 5 days. Reheat individual portions in the microwave until heated through.

Freeze whole lasagna for a future meal: Assemble the lasagna as instructed, but DON’T bake it. Let it cool to room temperature, wrap in a layer of plastic wrap followed by tin foil, and freeze for up to 3 months. You can bake it right from frozen – it takes about 1 – 1.5 hours.

glass baking dish with lasagna cut into squares

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glass pan of lasagna with a spatula removing a piece

Vegetarian Ricotta and Cottage Cheese Lasagna

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: serves 8
  • Category: main dish
  • Method: oven, Stovetop
  • Cuisine: American, Italian
  • Diet: Vegetarian
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Description

My vegetarian lasagna recipe is made with equal parts cottage cheese and ricotta for a creamy, cheesy filling that’s every bit as delicious as lasagna with only ricotta. The creamy cheese mixture and lasagna noodles are layered with sautéed spinach and mushrooms instead of ground meat. It’s easy to make, ready to eat in one hour, and the ultimate comfort food to stick in the freezer for a rainy day.

Use your favorite jarred marinara sauce for this recipe, or try it with my simple homemade marinara.

Ingredients

Scale
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups cottage cheese
  • 1 1/2 cup shredded part skim mozzarella cheese, plus more for sprinkling on top
  • 1 cup shredded parmesan cheese
  • 1 large egg
  • 1/2 cup fresh basil, chopped
  • Salt
  • Pepper
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 6 cups baby bella mushrooms, sliced
  • 1 6 oz bag spinach
  • 1 lb lasagna noodles
  • 2 24 oz jars of marinara sauce, or a double batch of homemade marinara sauce
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Instructions

  1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish with spray oil. Set aside. 
  2. In a medium mixing bowl, combine ricotta, cottage cheese, mozzarella cheese, parmesan cheese, egg, basil, and a pinch of salt and pepper.
    cottage cheese, riotta, basil, and egg mixture in a bowl before being mixed for lasagna
  3. Mix the cheeses together until well combined. Set aside.
    ricotta and cottage cheese mixture for lasagna
  4. Heat olive oil over medium heat on the stovetop in a large saute pan or frying pan.
  5. Add the minced garlic and sliced mushrooms, plus a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the mushrooms have softened.
  6. Add the spinach to the pan and stir it into the mushrooms. Cook until the spinach is just wilted. Remove from heat.
    sauteed mushrooms and spinach in a large stainless steel saute pan
  7. While you cook the mushrooms and spinach, bring a large pot of water to a boil seasoned with 1 tbsp salt. 
  8. Cook the lasagna noodles in the boiling water according to package instructions.
  9. Strain the lasagna noodles in a colander and rinse under cold water for about 15 seconds, to help prevent the noodles from sticking together.
  10. Lay the noodles in  layers on a baking sheet, with each layer separated by parchment paper. This also helps prevent the noodles from sticking together as you prep the lasagna. 
  11. In the prepared baking dish, add a single layer of noodles. I used 6 noodles per layer – but this may differ based on the size of your noodles. 
    6 boiled lasagna noodles layered in a glass casserole dish
  12. Spread one third of the cheese mixture over the noodles.
    lasagna noodles with cheese mixture on top in a glass casserole dish
  13. Add one third of the cooked mushrooms and spinach over the cheese mixture.
    mushrooms and spinach layered on top of cheese mixture in lasagna
  14. Spread a generous layer of sauce over the mushrooms and spinach.
    layers of lasagna with sauce in a glass casserole dish
  15. Repeat this two times, for a total of three layers.
  16. Add a final layer of noodles to cover the lasagna and top it with a layer of sauce and a sprinkle of mozzarella cheese.
    lasagna layered in a glass baking dish before being baked
  17. Cover the dish with foil. Bake covered for 30 minutes.
    Lasagna covered in tin foil in a baking dish
  18. Uncover, and bake for 5-10 more minutes until bubbly and the cheese on top is completely melted. 
    baked lasagna in a glass dish
  19. Top with fresh basil. Let lasagna sit for about 10 minutes before cutting into 6-8 pieces to serve.

Notes

Tips to prevent lasagna noodles from sticking

  • Use a large enough pot with plenty of water. You’ll want to use at least a 6 quart pot filled with 4-5 quarts of water so the large noodles have enough room to move around.
  • Stir the noodles when you put them in the water. Give the noodles a good stir until the water comes back to a boil when you put them in the water.
  • Rinse the noodles after they are done cooking. Cold water will wash away some of the starches that can cause the noodles to stick together.
  • Lay the noodles out on a baking sheet. Separate the layers or noodles with sheets of parchment paper. This helps ensure the noodles don’t stick together as you are assembling the lasagna.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian.