Cheese Lasagna

This vegetarian lasagna keeps things lean without sacrificing flavor. Low-fat cottage cheese mixed with eggs and Parmesan forms the creamy layer, while a simple tomato sauce studded with chopped onions, peppers, and mushrooms handles the savory side. No meat, no heavy béchamel, no rivers of oil.

The cottage cheese and egg mixture firms up during baking into a custard-like layer that holds the lasagna together when you slice it. The eggs bind the cheese so it stays in place between the noodles rather than oozing out the sides.

Whole wheat lasagna noodles add a nuttier flavor and more fiber than standard enriched pasta. They hold up well to the bake without getting mushy, and the heartier texture gives the dish more substance.

Kitchen Tips

• Cook the noodles until just tender, not soft. They’ll continue absorbing moisture from the sauce during baking.
• Chop the vegetables small so they distribute evenly in the thin tomato sauce layer.
• Layer the cottage cheese mixture in the center of the assembly so it’s insulated by noodles on both sides. This helps it set properly.
• Let the lasagna rest 10 minutes after baking before cutting. It firms up and the layers hold together for clean slices.

Variations

• Add a layer of fresh spinach leaves between the cheese and noodles for extra color and nutrition.
• Use ricotta instead of cottage cheese for a smoother, more traditional texture.
• Swap the mozzarella for a sharp provolone for a tangier, more pronounced cheese flavor.