Noodle less High Protein Ratatouille Lasagna

Name: Noodle less High Protein Ratatouille Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: French
Ingredients: 2 cups marinara sauce; 16 ounces cottage cheese; 1 large egg; 1/4 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1 medium zucchini, thinly sliced lengthwise; 1 medium yellow squash, thinly sliced lengthwise; 1 large eggplant, peeled and thinly sliced; 2 cups shredded mozzarella cheese; 1/4 cup fresh basil, chopped

A hearty vegetarian dinner packed with fresh summer vegetables and a clever protein boost from creamy cottage cheese.

By Daily Recipes Book· 🌍 French· July 14, 2026

Noodle less High Protein Ratatouille Lasagna

dailyrecipesbook.com

Prep

20 minutes

Cook

45 minutes

Total

1 hour 5 minutes

Serves

This dish is a wonderful way to enjoy the flavors of a classic ratatouille while getting a big boost of protein. Instead of traditional pasta noodles, we use thin slices of vegetables to hold everything together, making it a naturally gluten free meal that feels light yet satisfying.

You will love how the cottage cheese melts into the sauce to create a rich, creamy texture without needing heavy cream. It is a fantastic option for busy weeknights when you want something nourishing that the whole family can enjoy together.

Ingredients

2 cups marinara sauce
16 ounces cottage cheese
1 large egg
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1 medium zucchini, thinly sliced lengthwise
1 medium yellow squash, thinly sliced lengthwise
1 large eggplant, peeled and thinly sliced
2 cups shredded mozzarella cheese
1/4 cup fresh basil, chopped

Instructions

1
Preheat your oven to 375 degrees Fahrenheit.
2
In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, and dried oregano until well combined.
3
Spread a thin layer of marinara sauce on the bottom of a 9 by 13 inch baking dish.
4
Layer half of the vegetable slices over the sauce to create a base.
5
Spread the cottage cheese mixture over the vegetable layer.
6
Top with the remaining vegetables and the rest of the marinara sauce.
7
Sprinkle the shredded mozzarella cheese over the top of the dish.
8
Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown.
9
Let it rest for 10 minutes before slicing and serving with fresh basil.

💡 Tips

Let the lasagna rest for at least ten minutes after taking it out of the oven so the layers set properly. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat in the microwave.

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