LasagnaItalianMedium

Zucchini Noodle and Cottage Cheese Lasagna

Name: Zucchini Noodle and Cottage Cheese Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 medium (900 g) medium zucchini, spiralized into noodles, spiralized or cut into thin noodles, excess moisture gently squeezed out; 1½ cups (360 g) full-fat cottage cheese; 1½ cups (360 g) whole-milk ricotta; 2 cups (60 g) fresh baby spinach, lightly packed, roughly chopped; ½ cup (12 g) fresh basil leaves, roughly torn; ¾ cup (75 g) whole Parmigiano-Reggiano, finely grated, finely grated; 1 cup (100 g) low-moisture mozzarella cheese, shredded, shredded; 2½ cups (600 ml) marinara sauce (store-bought or homemade); 1 large (50 g) large egg, at room temperature, beaten; 2 clove (6 g) garlic clove, minced, minced; to taste sea salt; to taste freshly ground black pepper; ⅛ tsp (¼ g) nutmeg, freshly grated, freshly grated; 1 tbsp (15 ml) extra-virgin olive oil, for the baking dish

From the MyKitchenBank Kitchen

A lighter, vegetable-forward lasagna built with tender spiralized zucchini noodles instead of pasta, layered with a creamy blend of cottage cheese and ricotta enriched with fresh spinach and basil. Baked until the cheese is golden and the noodles are tender, this dish delivers classic lasagna comfort with a fresh garden twist and fewer carbs.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: One 9×13-inch lasagna (6 servings)

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Ingredients

6 servings

4 medium (900 g) medium zucchini, spiralized into noodles, spiralized or cut into thin noodles, excess moisture gently squeezed out
1½ cups (360 g) full-fat cottage cheese
1½ cups (360 g) whole-milk ricotta
2 cups (60 g) fresh baby spinach, lightly packed, roughly chopped
½ cup (12 g) fresh basil leaves, roughly torn
¾ cup (75 g) whole Parmigiano-Reggiano, finely grated, finely grated
1 cup (100 g) low-moisture mozzarella cheese, shredded, shredded
2½ cups (600 ml) marinara sauce (store-bought or homemade)
1 large (50 g) large egg, at room temperature, beaten
2 clove (6 g) garlic clove, minced, minced
to taste sea salt
to taste freshly ground black pepper
⅛ tsp (0.3 g) nutmeg, freshly grated, freshly grated
1 tbsp (15 ml) extra-virgin olive oil, for the baking dish

Equipment (6)

9×13-inch (23×33 cm) baking dish
Spiralizer or mandoline
Large colander
Medium bowl
Large mixing bowl
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 375°F (190°C)
Spiralize or use a vegetable peeler to create zucchini noodles from 4 medium zucchini (about 2 pounds)
If your zucchini noodles are very wet, spread them on paper towels for 10 minutes to release excess moisture
Have all cheeses and herbs prepped and ready before assembling

1
Mix the cheese filling
- In a large bowl, combine the cottage cheese, ricotta, beaten egg, minced garlic, chopped spinach, and torn basil.
- Stir until well blended and evenly distributed.
- Season with sea salt, black pepper, and freshly grated nutmeg, tasting and adjusting as needed.
- The mixture should taste well-seasoned; don't hold back on salt and pepper.
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Ready when: All ingredients evenly combined and well-seasoned
Tip: Taste the cheese mixture before assembling—the noodles are mild, so the filling should be bold and flavorful.
2
Prepare the baking dish
- Lightly brush a 9×13-inch (23×33 cm) baking dish with olive oil, spreading it evenly over the bottom and sides.
- This prevents sticking and helps the lasagna release cleanly.
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Ready when: Baking dish lightly oiled and ready
3
Layer the first sauce
- Spread about 1 cup (240 ml) of marinara sauce evenly across the bottom of the prepared baking dish.
- This base layer prevents the noodles from sticking and distributes sauce throughout.
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Ready when: Sauce spread in an even layer
4
Layer noodles and cheese
- Arrange about one-third of the zucchini noodles in a single layer over the sauce, overlapping them slightly as needed.
- Spread about one-third of the cheese mixture (roughly 1 cup / 240 ml) over the noodles, then sprinkle about one-third of the mozzarella cheese (roughly 1/3 cup / 33 g) over the filling.
- Repeat this pattern two more times: noodles, cheese filling, mozzarella.
- You'll have three complete layers.
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Ready when: Three distinct layers visible, with noodles and cheese evenly distributed
Tip: Don't compress the layers—let the noodles sit naturally so they cook through evenly and the lasagna isn't dense.
5
Add remaining sauce
- Pour the remaining marinara sauce (about 1.5 cups / 360 ml) evenly over the top layer.
- Spread gently with a spatula so the sauce reaches to the edges and covers all visible noodles.
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Ready when: Sauce spread evenly to the edges
6
Top with cheese
- Sprinkle the remaining mozzarella cheese (about 2/3 cup / 67 g) and all of the grated Parmigiano-Reggiano (3/4 cup / 75 g) evenly over the top layer of sauce.
- This creates a golden, melted crust.
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Ready when: Cheeses evenly distributed across the top
7
Bake the lasagnaOven 375°F / 190°C
- Place the baking dish in a preheated 375°F (190°C) oven and bake uncovered for 40–45 minutes.
- The lasagna is done when the cheese topping is golden brown, the sauce bubbles around the edges, and a knife inserted into the center comes out hot, indicating the noodles are tender and the filling is heated through.
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Ready when: Cheese is golden brown, sauce bubbles at the edges, center is hot throughout
Tip: If the top cheese browns too quickly (after 25 minutes), loosely tent the dish with foil to prevent burning while the interior finishes cooking.
8
Rest before serving
- Remove the lasagna from the oven and let it rest on the countertop for 10–15 minutes before cutting and serving.
- This allows the noodles to set slightly and the cheese to firm up just enough to hold its shape when plated, while still being warm and creamy.
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Ready when: Top is no longer bubbling actively and feels set when touched gently
Tip: Skipping the rest will result in a looser, more sauce-heavy slice. The rest time is crucial for neat plating.

Good to know

Tips

If your zucchini noodles release a lot of liquid during preparation or after spiralizing, spread them on paper towels for 10–15 minutes to blot away excess moisture. Excess water will make the lasagna watery and prevent proper cooking.
For a crisper, more defined top layer, increase the oven temperature to 400°F (200°C) and reduce baking time to 35–40 minutes, checking at 30 minutes to ensure the cheese browns without the filling overcooking.
This recipe is highly adaptable: add 1 cup (150 g) diced roasted red peppers, mushrooms, or sun-dried tomatoes to the cheese filling for extra flavor and texture.
Don't skip the resting step. It makes the difference between a sloppy, runny slice and a neat, clean piece that holds together on the plate.

Make ahead

You can assemble the lasagna up to 24 hours ahead of baking. Cover the assembled (unbaked) dish tightly with plastic wrap or foil and refrigerate. Add 5–10 minutes to the baking time if baking straight from cold. Alternatively, bake fully, cool completely, wrap, and refrigerate for up to 4 days, then reheat covered at 350°F (175°C) for 15–20 minutes until warmed through.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave (2–3 minutes per serving, covered) or in a 350°F (175°C) oven, covered with foil, for 10–12 minutes until heated through. The lasagna does not freeze well due to the high water content of zucchini noodles, which become mushy upon thawing.

Substitutions

full-fat cottage cheese → Greek yogurt (unsweetened, full-fat) or additional ricotta. Use the same amount. Greek yogurt adds tang; all ricotta yields a creamier texture. Both work equally well.
fresh baby spinach, lightly packed → Thawed frozen spinach, excess moisture squeezed out. Use 10 oz (280 g) frozen spinach, thawed and drained. Reduce active prep time, though flavor is slightly less bright.
marinara sauce (store-bought or homemade) → Fresh or canned tomato sauce with Italian herbs and garlic. Use 2.5 cups (600 ml) total. Homemade sauce will give a fresher flavor, but store-bought is convenient.
fresh basil leaves → 2 tablespoons (5 g) dried Italian seasoning or 1 tablespoon (3 g) dried basil. Add dried herbs directly to the cheese mixture. Use half the amount of dried versus fresh; flavor will be less vibrant but still delicious.