By This is the kind of lasagna that satisfies a craving without weighing you down. It’s rich, saucy, and cheesy, yet built with cottage cheese for a serious protein boost. If you’ve ever doubted cottage cheese in lasagna, this version will change your mind. And if you love lighter comfort pasta dishes, explore our Ultimate Cottage Cheese Pasta Guide for more high-protein variations.
The texture turns creamy, the flavors stay classic, and you still get that bubbly, golden top. It’s an easy weeknight bake that also works for meal prep or feeding a crowd.
Ingredients
Method
- Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Cook the noodles: If using regular noodles, boil in salted water until very al dente (about 2 minutes less than the package says). Drain and lay flat on a sheet pan to prevent sticking. Skip this if using no-boil.
- Brown the meat: Heat olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds, then add ground turkey or beef. Cook, breaking up with a spoon, until browned and no pink remains. Season with salt, pepper, Italian seasoning, and red pepper flakes.
- Make the sauce: Stir in crushed tomatoes and tomato paste. Simmer 10 minutes to thicken. Taste and adjust salt and pepper. You want a slightly bold, savory sauce—it’ll mellow in the oven.
- Mix the cheese layer: In a bowl, whisk cottage cheese with the egg and Parmesan. For a smoother texture, blend the cottage cheese first. Stir in a pinch of salt and pepper. If using spinach, fold it in now (it will wilt in the oven).
- Layer the lasagna: Spread 1 cup of sauce on the bottom of the dish. Add a layer of noodles. Spoon on half the cottage cheese mixture and spread gently. Sprinkle with 2/3 cup mozzarella. Add a second layer of sauce. Repeat: noodles, remaining cottage cheese, mozzarella, more sauce. Finish with a final layer of noodles, the rest of the sauce, and the remaining mozzarella on top.
- Bake covered, then uncovered: Cover tightly with foil (tent slightly so cheese doesn’t stick). Bake 25 minutes. Remove foil and bake another 15–20 minutes, until bubbling and golden in spots.
- Rest before slicing: Let it sit 10–15 minutes. This step helps the layers set and gives you clean slices.
- Finish and serve: Scatter chopped basil or parsley over the top. Slice and serve warm.
Why This Recipe Works
- Cottage cheese gets creamy in the oven: Blended or whisked, it melts into the layers and mimics ricotta with fewer calories and more protein.It’s the same lighter swap we use in our Cottage Cheese Alfredo Sauce.
- Lean meat plus whole-wheat noodles: You get satisfying texture and fiber without losing the classic lasagna bite.
- Simple seasoning, big flavor: Garlic, onion, Italian herbs, and a quick simmer bring the sauce to life fast.
- Make-ahead friendly: This lasagna holds up well, so you can assemble it earlier and bake when ready.
- Balanced layers: Enough sauce to keep it moist, enough cheese to feel indulgent, and no soggy noodles.
What You’ll Need
- Lasagna noodles: 12 sheets (whole-wheat or regular). No-boil noodles also work.
- Lean ground turkey or beef: 1 pound (93% lean or higher).
- Olive oil: 1 tablespoon.
- Yellow onion: 1 small, finely diced.
- Garlic: 3–4 cloves, minced.
- Crushed tomatoes or marinara: 28 ounces.Choose low-sugar if buying jarred sauce.
- Tomato paste: 2 tablespoons (optional, for richness).
- Italian seasoning: 2 teaspoons.
- Red pepper flakes: 1/4 teaspoon (optional, for heat).
- Salt and black pepper: To taste.
- Cottage cheese: 2 cups (2% or low-fat; small curd preferred). You can blend it smooth.
- Egg: 1 large (binds the cottage cheese layer).
- Grated Parmesan: 1/2 cup.
- Shredded mozzarella: 2 cups, divided.
- Fresh spinach: 3 cups, roughly chopped (optional, for extra greens).
- Fresh basil or parsley: A small handful, chopped, for garnish.
How to Make It
- Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the noodles: If using regular noodles, boil in salted water until very al dente (about 2 minutes less than the package says).Drain and lay flat on a sheet pan to prevent sticking. Skip this if using no-boil.
- Brown the meat: Heat olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until soft.Stir in garlic for 30 seconds, then add ground turkey or beef. Cook, breaking up with a spoon, until browned and no pink remains. Season with salt, pepper, Italian seasoning, and red pepper flakes.
- Make the sauce: Stir in crushed tomatoes and tomato paste.Simmer 10 minutes to thicken. Taste and adjust salt and pepper. You want a slightly bold, savory sauce—it’ll mellow in the oven.
- Mix the cheese layer: In a bowl, whisk the cottage cheese with the egg and Parmesan. For a smoother texture, blend the cottage cheese first. For ultra-silky tips, see our Whipped Cottage Cheese Guide. Stir in a pinch of salt and pepper, then fold in the spinach if using. It will wilt as the lasagna bakes.
- Layer the lasagna: Spread 1 cup of sauce on the bottom of the dish.Add a layer of noodles. Spoon on half the cottage cheese mixture and spread gently. Sprinkle with 2/3 cup mozzarella.Add a second layer of sauce. Repeat: noodles, remaining cottage cheese, mozzarella, more sauce. Finish with a final layer of noodles, the rest of the sauce, and the remaining mozzarella on top.
- Bake covered, then uncovered: Cover tightly with foil (tent slightly so cheese doesn’t stick).Bake 25 minutes. Remove foil and bake another 15–20 minutes, until bubbling and golden in spots.
- Rest before slicing: Let it sit 10–15 minutes. This step helps the layers set and gives you clean slices.
- Finish and serve: Scatter chopped basil or parsley over the top.Slice and serve warm.
Storage Instructions
- Refrigerator: Cool completely, then cover or portion into airtight containers. Keeps 4 days.
- Freezer: Wrap tightly in foil and plastic, or freeze individual portions. Good for 2–3 months.Thaw overnight in the fridge.
- Reheating: Oven at 350°F (175°C) for 15–20 minutes covered, then uncover to re-crisp cheese. Microwave individual slices 2–3 minutes, adding a splash of water and covering to prevent drying.
Why This is Good for You
- High-quality protein: Cottage cheese and lean meat deliver the protein you need for muscle repair and steady energy.
- Lower saturated fat than traditional versions: Using 2% cottage cheese and lean meat trims the heaviness while keeping flavor.
- Fiber and micronutrients: Whole-wheat noodles and spinach (if using) add fiber, iron, folate, and vitamins A and K.
- Balanced plate in one dish: Protein, carbs, and fat come together in a way that’s satisfying and keeps you full.For another protein-forward dinner, try our High-Protein Cottage Cheese Stuffed Chicken.
What Not to Do
- Don’t skip seasoning: Under-seasoned sauce makes the whole pan taste flat. Taste as you go.
- Don’t overcook noodles: They’ll finish cooking in the oven.Overcooked noodles turn mushy.
- Don’t layer too much liquid: If your sauce is watery, simmer longer. Excess water leads to a soupy lasagna.
- Don’t slice too soon: Resting time matters. Cutting immediately makes messy, collapsing layers.
- Don’t overload with cheese on top: More isn’t always better.A balanced amount melts evenly without becoming greasy.
Variations You Can Try
- Chicken sausage swap: Use sliced or crumbled chicken sausage instead of ground meat for a different flavor.
- Veggie-loaded: Sauté mushrooms, zucchini, and bell peppers until dry and layer them in. Keep sauce thick.
- Gluten-free: Use gluten-free lasagna sheets and check your sauce for gluten-free labeling.
- Spicy arrabbiata: Add extra red pepper flakes and a splash of Calabrian chili paste to the sauce.
- Pesto swirl: Stir 2–3 tablespoons of pesto into the cottage cheese mixture for a herb-forward twist.
- All-cottage cheese, no mozzarella: For a leaner top, skip mozzarella and finish with a light dusting of Parmesan only.
- Blended cottage cheese ricotta: Blend cottage cheese with a spoonful of Greek yogurt and a squeeze of lemon for extra tang.
FAQ
Can I use ricotta instead of cottage cheese?
Yes. If you prefer ricotta’s traditional texture, swap it 1:1 for cottage cheese.
The protein will be slightly lower, but the recipe works the same.
Do I have to blend the cottage cheese?
No. Blending makes it smoother, but whisking breaks up curds enough for a creamy result. Small curd cottage cheese also helps.
Will no-boil noodles work?
They do.
Use slightly more sauce per layer and ensure it’s not too thick so the noodles hydrate properly in the oven.
How can I make this vegetarian?
Skip the meat and sauté a mix of mushrooms, spinach, zucchini, and lentils. Season well and keep the sauce thick to avoid excess moisture.
What’s the best way to prevent watery lasagna?
Simmer the sauce until it clings to the spoon, don’t rinse cooked noodles, and let the baked lasagna rest before slicing. These steps keep layers tight.
Can I assemble it ahead?
Yes.
Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add about 10 extra minutes to the covered bake time.
How much protein is in a serving?
Exact numbers vary by brands, but a hearty slice typically lands around 30–40 grams of protein thanks to the cottage cheese, lean meat, and mozzarella.
Can I make it dairy-free?
You can use dairy-free cottage-style cheese and mozzarella alternatives. Flavor will differ slightly, so boost seasoning in the sauce.
What if I don’t have tomato paste?
Skip it or reduce the sauce a few extra minutes to concentrate flavor.
A splash of balsamic vinegar can add depth if needed.
How do I reheat without drying it out?
Cover with foil in the oven and add a tablespoon of water or sauce around the edges. For the microwave, cover and reheat in short bursts, resting between.
Wrapping Up
This High-Protein Cottage Cheese Lasagna keeps all the comfort you expect while leaning into smarter ingredients. It’s simple to make, easy to customize, and built to reheat well all week.
Whether you’re cooking for family, meal prepping, or just craving something cozy, this pan delivers every time. Grab a plate, add a little basil on top, and enjoy a lighter take on a classic.
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