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High-Protein Cottage Cheese Lasagna - Comfort Food With a Lighter Twist

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Rest before slicing: Let it sit 10–15 minutes. This step helps the layers set and gives you clean slices.
  9. Finish and serve: Scatter chopped basil or parsley over the top. Slice and serve warm.