Name: Beef & Veggie Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 1 Tablespoon olive oil ((sub: any neutral oil)); 1 pound lean ground beef ((or ground turkey; dark turkey or a mix adds more flavor)); 1 medium zucchini, diced small ((¼ inch)); 1 medium red bell pepper, diced small ((¼ inch)); 8 ounces button or cremini mushrooms, diced small ((¼ inch)); 2 cups baby spinach, chopped ((sub: frozen spinach, thawed and squeezed)); 1 teaspoon garlic powder; 1 teaspoon kosher salt ((adjust if using table salt)); 1 teaspoon Italian seasoning; ½ teaspoon ground black pepper; 2½ cups pasta sauce ((for the meat-veg sauce)); 16 ounces cottage cheese ((preferably 4% or low-fat; for dairy-free use ricotta-style tofu)); 1 large egg; ⅓ cup grated Parmesan cheese; 1 teaspoon Italian seasoning ((for the cottage layer)); ¼ teaspoon ground black pepper ((for the cottage layer)); ½ teaspoon garlic powder ((for the cottage layer)); ½ pound no-boil lasagna noodles ((about 18 noodles; regular oven-ready or traditional boiled noodles if preferred)); 3½ cups shredded mozzarella cheese; 1 cup pasta sauce ((for the top layer))

I grew up on my grandmother’s lasagna, but this Beef & Veggie Lasagna with cottage cheese quickly became my go-to when I want a hearty, family-friendly dinner that sneaks in vegetables without anyone complaining. It layers a savory meat-and-vegetable sauce with a cottage-cheese-based ricotta-style filling, no-boil noodles, and a golden, melty mozzarella top — perfect for weeknights, potlucks, or a comforting Sunday supper.

Why you’ll love this dish

This lasagna stretches ground beef into a veggie-packed, lower-cost meal that still feels indulgent. Using cottage cheese keeps the filling lighter than traditional ricotta while still adding creaminess and protein. No-boil noodles cut prep time and make assembly cleaner. It’s especially great for busy families, batch cooking, or anyone wanting a balanced comfort dinner without sacrificing flavor.

“A crowd-pleaser that hides a load of vegetables in every slice — the cottage cheese layer keeps it creamy without being heavy.”

The cooking process explained

Before you dig through the pantry, here’s a quick road map so you know what’s coming:

Brown the beef and quickly sauté diced zucchini, bell pepper, mushrooms, and spinach into the meat for a veggie-loaded sauce.
Mix cottage cheese with egg, Parmesan, and seasonings to create the creamy layer that stands in for ricotta.
Layer sauce, noodles, the cottage mixture, and mozzarella in a 9×13-inch dish. Repeat and finish with cheese and sauce.
Bake at 375°F until bubbly and golden, then rest so it slices cleanly.

What you’ll need

1 Tablespoon olive oil (sub: any neutral oil)
1 pound lean ground beef (or ground turkey; dark turkey or a mix adds more flavor)
1 medium zucchini, diced small (¼ inch)
1 medium red bell pepper, diced small (¼ inch)
8 ounces button or cremini mushrooms, diced small (¼ inch)
2 cups packed baby spinach, chopped (sub: frozen spinach, thawed and squeezed)
1 teaspoon garlic powder
1 teaspoon kosher salt (adjust if using table salt)
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
2½ cups pasta sauce (for the meat-veg sauce)
16 ounces cottage cheese (preferably 4% or low-fat) — makes the filling creamy; for dairy-free use ricotta-style tofu (see variations)
1 large egg
⅓ cup grated Parmesan cheese
1 teaspoon Italian seasoning (for the cottage layer)
¼ teaspoon ground black pepper (for the cottage layer)
½ teaspoon garlic powder (for the cottage layer)
½ pound no-boil lasagna noodles (about 18 noodles) — regular oven-ready or you can use traditional boiled noodles if preferred
3½ cups shredded mozzarella cheese
1 cup pasta sauce (for the top layer)

Notes: Use your favorite pasta sauce — marinara or a chunky tomato-basil sauce both work. If you prefer a leaner option, swap ground beef for ground turkey or a plant-based crumbled meat substitute.

Step-by-step instructions

Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish with oil or non-stick spray.
Make the veggie-loaded meat sauce: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until mostly browned, breaking it up. Drain excess fat if needed. Add diced zucchini, red pepper, and mushrooms. Cook 4–6 minutes until softened. Stir in chopped spinach, garlic powder, kosher salt, Italian seasoning, and black pepper. Add 2½ cups pasta sauce and simmer 2–3 minutes to combine. Taste and adjust seasoning.
Make the cottage cheese layer: In a medium bowl, stir together cottage cheese, egg, grated Parmesan, 1 teaspoon Italian seasoning, ¼ teaspoon black pepper, and ½ teaspoon garlic powder until well combined. The egg helps the layer set while baking.
Assemble the lasagna: Spread a thin layer (about ½ cup) of the meat-veg sauce on the bottom of the prepared pan. Place a single layer of no-boil noodles (about 6 noodles, depending on fit). Spoon one-third of the cottage cheese mixture evenly over the noodles. Sprinkle 1 cup of shredded mozzarella over the cottage layer. Spread about 1 cup of meat-veg sauce over the cheese. Repeat: noodles, cottage mixture, mozzarella, and sauce. Finish with a final layer of noodles, the remaining 1 cup pasta sauce, and the remaining mozzarella.
Cover the dish with foil (spritz or tent the foil so it doesn’t touch the cheese). Bake for 25 minutes covered, then remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden.
Let the lasagna rest for 10–15 minutes before slicing to allow layers to set and make clean servings.

Best ways to enjoy it

Serve slices with a crisp arugula or mixed-green salad dressed with lemon vinaigrette to cut the richness.
Garlic bread or cheesy focaccia make perfect, crowd-pleasing sides.
For a lighter pairing, serve with steamed green beans or roasted Brussels sprouts.
Plate a ladle of extra warmed sauce on the side for saucy eaters.

Storage and reheating tips

Refrigerator: Cool to room temperature, cover tightly, and refrigerate up to 4 days. Reheat individual slices in the microwave (1–2 minutes) or reheat covered in a 350°F oven until warmed through (20–30 minutes).
Freezer: Cool fully, wrap tightly with foil and plastic wrap, or place in an airtight container. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
Food safety: Don’t leave lasagna at room temperature more than 2 hours. Reheat to at least 165°F for safe serving.

Helpful cooking tips

Drain excess fat after browning beef to avoid a greasy sauce.
Dice vegetables small so they meld into the sauce and won’t make the lasagna watery.
If your cottage cheese is very wet, drain briefly in a fine sieve to prevent excess moisture.
Let the lasagna rest after baking — this prevents the classic “soggy center” and gives cleaner slices.
For evenly melted top cheese, broil for 1–2 minutes at the end, watching closely so it doesn’t burn.

Creative twists

Vegetarian: Replace beef with 2 cups cooked lentils and increase mushrooms. Use vegetable broth and extra herbs for depth.
Italian sausage swap: Use 1 pound bulk Italian sausage for a spicier, more savory sauce.
Gluten-free: Use certified gluten-free no-boil noodles or thinly slice eggplant for a low-carb layer.
Dairy-free: Use a firm tofu ricotta blended with nutritional yeast, lemon, and garlic in place of cottage cheese; swap mozzarella for dairy-free shredded cheese.
Add-ins: Stir ½ cup roasted red peppers or chopped artichoke hearts into the sauce for extra flavor.

FAQ

How long does this lasagna take from start to finish?

Active cooking (sautéing and assembly) takes about 35–45 minutes. Bake time is roughly 40–45 minutes, plus 10–15 minutes resting — plan for about 1 hour 30 minutes total.

Can I make this ahead of time?

Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. If baking from cold, add 10–15 minutes to the covered baking time.

Do I have to use cottage cheese?

No. Cottage cheese gives a lighter texture and more protein. If you prefer, use 15–16 ounces of ricotta or blend the cottage cheese briefly for a smoother texture.

Can I freeze individual portions?

Absolutely. Slice and wrap portions individually for easy microwave reheating. They’ll keep well for up to 3 months.

My lasagna is watery — what happened?

Common causes: too much sauce, very wet cottage cheese, or insufficient resting time. Drain cottage cheese lightly, reduce added sauce, and let the lasagna rest after baking.

Conclusion

If you like a casserolly, veggie-friendly lasagna that’s quick to assemble and reliably comforting, this Beef & Veggie Lasagna (with cottage cheese) is a dependable family favorite. For more variations on vegetable-forward layers, check out this take on a similar recipe from Beef & Veggie Lasagna (with cottage cheese) – The Natural Nurturer. If you’re exploring other excellent vegetable lasagna ideas, this Best Vegetable Lasagna Recipe – Cookie and Kate is a great companion resource.