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Easy Lasagna with Cottage Cheese

A thick, layered slice of Lasagna with Cottage Cheese, topped with melted, browned mozzarella and herbs.

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A straightforward, high-protein lasagna recipe using cottage cheese for a rich, satisfying family dinner.

Ingredients

Scale
  • 1 pound ground beef or turkey
  • 1 (24 ounce) jar of your favorite pasta sauce
  • 1 (15 ounce) container cottage cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9 lasagna noodles
  • 3 cups shredded mozzarella cheese

Instructions

  1. Brown the ground meat in a large skillet over medium heat. Drain off any fat. Stir in the pasta sauce and simmer for 5 minutes.
  2. In a medium bowl, combine the cottage cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
  3. Cook the lasagna noodles according to package directions until al dente. Drain the noodles.
  4. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  5. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  6. Arrange three cooked noodles over the sauce.
  7. Spread half of the cottage cheese mixture evenly over the noodles.
  8. Sprinkle one-third of the mozzarella cheese over the cottage cheese layer.
  9. Spoon half of the remaining meat sauce over the mozzarella.
  10. Repeat the layers: three noodles, the remaining cottage cheese mixture, one-third of the mozzarella, and the remaining meat sauce.
  11. Top with the final three noodles and the remaining mozzarella cheese.
  12. Bake for 30 minutes, or until the cheese is melted and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a higher protein option, use low-fat cottage cheese.
  • You can substitute ricotta cheese entirely with cottage cheese in this recipe.
  • To make this a crockpot lasagna, layer ingredients as directed and cook on low for 4-5 hours.

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