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High Protein Cottage Cheese Lasagna - Comfort Food With a Lean, Satisfying Twist

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

Ingredients
  

  • For the sauce: 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey, chicken, or 90% lean ground beef
  • 1 (24–26 ounce) jar marinara sauce (no sugar added preferred)
  • 1 (14.5 ounce) can crushed or petite diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • For the cheese layer: 2 cups low-fat cottage cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried
  • Salt and black pepper to taste
  • For layering: 9–12 lasagna noodles (regular, no-boil, or whole wheat)
  • 2 cups part-skim shredded mozzarella cheese
  • Olive oil spray or a little oil for the baking dish
  • Optional add-ins: 2 cups baby spinach, roughly chopped
  • 1 small zucchini, thinly sliced
  • Fresh basil for serving

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Cook the noodles (if not using no-boil): Boil in salted water until very al dente. Drain and lay flat on a sheet to prevent sticking.
  3. Make the meat sauce: Warm olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft, then stir in garlic for 30 seconds.
  4. Brown the meat: Add ground turkey, chicken, or beef. Season with salt and pepper. Cook, breaking it up, until no longer pink and lightly browned.
  5. Simmer the sauce: Stir in marinara, tomatoes, oregano, basil, and red pepper flakes. Simmer 8–10 minutes to thicken. Taste and adjust seasoning.
  6. Mix the cottage cheese layer: In a bowl, combine cottage cheese, egg, Parmesan, garlic powder, onion powder, parsley, and a pinch of salt and pepper. Stir until creamy. If you prefer a smoother texture, pulse the cottage cheese in a blender for 10–15 seconds first.
  7. Layer the lasagna: Spread 1/2 cup of sauce on the bottom of the dish. Add a layer of noodles (3–4, slightly overlapping). Dollop and spread 1/3 of the cottage cheese mixture, sprinkle 1/3 of the mozzarella, then spoon 1/3 of the sauce. Repeat two more times to make 3 full layers. Finish with a final sprinkle of mozzarella on top.
  8. Add veggies if using: Tuck spinach or zucchini between layers with the sauce to help them soften.
  9. Cover and bake: Cover with foil (tent it so it doesn’t touch the cheese). Bake 25 minutes.
  10. Uncover to brown: Remove foil and bake another 15–20 minutes, until bubbly and the top is lightly golden.
  11. Rest before slicing: Let sit 10–15 minutes so the layers set. Slice with a sharp knife and serve warm.