Spinach, Cottage Cheese & Red Lentil Lasagna (High-Protein Vegetarian Lasagna)

Golden baked spinach, cottage cheese and red lentil lasagna in a baking dish with visible layers of tomato lentil sauce, creamy spinach filling and melted mozzarella on top.

Lasagna doesn’t have to be heavy to be deeply satisfying. This spinach, cottage cheese and red lentil lasagna brings together a rich tomato and lentil sauce, a creamy lemon-zested spinach cottage layer, and just enough cheese to create the perfect balance of comfort and nourishment.

Red lentils add plant protein and fibre while naturally thickening the sauce, making this a hearty vegetarian lasagna that feels indulgent but supports balanced eating. The spinach and cottage cheese layer keeps the dish light and creamy, while parmesan, oregano and basil build classic Italian flavour.

It’s a brilliant make-ahead meal, perfect for busy weeks, and freezes beautifully. Whether you’re cooking for family, meal-prepping, or looking for a nourishing vegetarian comfort dish, this lasagna delivers big flavour with wholesome ingredients.

Spinach, Cottage Cheese & Red Lentil Lasagna (High-Protein Vegetarian Lasagna)

Healthythandi

Servings

6

Prep Time

25 minutes

Cook Time

40 minutes

Cuisine

Italian-inspired

A comforting vegetarian lasagna layered with red lentil tomato sauce, creamy spinach cottage cheese and golden melted mozzarella. High in protein, fibre-rich and perfect for meal prep.

Spinach, Cottage Cheese & Red Lentil Lasagna (High-Protein Vegetarian Lasagna)

Ingredients

    blank

    • 1 tbsp olive oil

    • 1 small onion, finely diced (about ¾ cup)

    • 2–3 garlic cloves, minced

    • 1 tbsp tomato paste

    • ½ cup dry red lentils, rinsed

    • 1 jar (400–500 ml) tomato passata

    • ½–¾ cup water or vegetable stock

    • 1 tsp dried oregano

    • ½ tsp chilli flakes (optional)

    • ½ tsp salt

    • Black pepper to taste

    • 1 tsp balsamic vinegar OR pinch sugar

    • Small handful fresh basil, chopped (optional)

    blank

    • 500 g cottage cheese

    • 1 egg

    • 3 cups spinach (fresh sautéed or frozen, squeezed dry)

    • Zest of ½ lemon

    • 2 tbsp grated parmesan

    • ½ tsp nutmeg

    • ½ tsp salt

    • Black pepper

    • 2 tbsp chopped parsley or basil (optional)

    blank

    • ¾ cup grated mozzarella

    • ¼ cup grated parmesan

    • Optional: ¼ cup crumbled feta inside layers

    blank

    • 9–12 lasagna sheets

    Method

      blank

      1. Heat olive oil in a pot over medium heat. Add the diced onion with a small pinch of salt and cook for 5–7 minutes until softened and slightly sweet.

      2. Add the garlic and cook for about 30 seconds until fragrant.

      3. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly and becomes aromatic.

      4. Add the rinsed red lentils and stir to coat them in the tomato mixture.

      5. Pour in the tomato passata, water or stock, oregano, chilli flakes, salt and black pepper.

      6. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the lentils are soft and the sauce thickens.

      7. If the sauce becomes too thick, add a splash of water. If too thin, simmer a few minutes longer.

      8. Finish with balsamic vinegar (or a pinch of sugar) and fresh basil. Taste and adjust seasoning.

      blank

      1. If using fresh spinach, sauté it briefly in a dry pan until wilted. Allow it to cool slightly and chop.

      2. If using frozen spinach, thaw completely and squeeze out all excess liquid.

      3. In a bowl combine cottage cheese, egg, lemon zest, parmesan, nutmeg, salt and black pepper.

      4. Fold in the spinach and fresh herbs if using. Mix until creamy but not watery.

      5. Taste and adjust seasoning if needed.

      blank

      1. Preheat oven to 180°C.

      2. Spread a thin layer of tomato lentil sauce on the bottom of a baking dish.

      3. Add a layer of lasagna sheets, followed by a layer of the spinach cottage mixture and a sprinkle of mozzarella.

      4. Repeat the layers two to three times depending on the size of your dish.

      5. Finish with a final layer of sauce and top with the remaining mozzarella and parmesan. Optionally drizzle lightly with olive oil.

      blank

      1. Bake for 35–40 minutes until the top is golden, the edges are bubbling and the centre is set.

      2. Allow the lasagna to rest for 20 minutes before slicing and serving.
      Back to recipe blog