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Ground Chicken Cottage Cheese Lasagna - Cozy, Lighter Comfort Food

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken (93% lean works well)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (24–26 oz) jar marinara sauce or 3 cups homemade tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 9–12 lasagna noodles (regular or no-boil)
  • 2 cups low-fat cottage cheese (small curd preferred)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella, divided
  • 2 tablespoons chopped fresh parsley or basil (plus more for garnish)
  • Nonstick spray or additional olive oil for the baking dish

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a little olive oil.
  2. Cook the noodles (if using regular): Bring a large pot of salted water to a boil. Cook lasagna noodles until just shy of al dente, 1–2 minutes less than package directions. Drain and lay flat on a lightly oiled sheet to prevent sticking. If using no-boil noodles, skip this step.
  3. Sauté the aromatics: In a large skillet, warm the olive oil over medium heat. Add the onion and cook until softened and translucent, about 4–5 minutes. Stir in the garlic and cook 30 seconds, until fragrant.
  4. Brown the chicken: Add the ground chicken, breaking it up with a spoon. Season with salt and pepper. Cook until no longer pink and lightly browned in spots, 5–7 minutes. If there’s excess liquid, let it evaporate for a minute to concentrate flavor.
  5. Build the sauce: Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook 1 minute to toast the spices. Pour in the marinara and bring to a gentle simmer. Taste and adjust seasoning. Let it bubble for 5–8 minutes to thicken slightly.
  6. Make the cottage cheese mixture: In a bowl, combine cottage cheese, egg, half of the Parmesan, and the chopped parsley or basil. Mix until smooth-looking. For a silkier texture, you can briefly pulse the cottage cheese in a food processor before mixing.
  7. Layer the lasagna: Spread a thin layer of sauce in the bottom of the baking dish. Add a single layer of noodles. Dollop and spread a third of the cottage cheese mixture, then sprinkle a third of the mozzarella. Spoon over more sauce. Repeat 2–3 times, ending with sauce and a generous layer of mozzarella on top. Finish with the remaining Parmesan.
  8. Cover and bake: Cover the dish with foil, tenting it slightly to avoid sticking to the cheese. Bake for 25 minutes.
  9. Uncover and brown: Remove the foil and bake another 12–15 minutes, until the top is bubbling and golden around the edges. For extra browning, you can broil for 1–2 minutes—watch closely.
  10. Rest and serve: Let the lasagna rest for 10–15 minutes. This helps it set for cleaner slices. Garnish with fresh herbs and serve warm.