Cottage Cheese Lasagna

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Cottage Cheese Lasagna

Yield: 8

Author: Lauren Cohen, MS, RDN

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

This cottage cheese lasagna came about after my daughter requested lasagna without the spinach, much to her dietitian mother’s dismay. As it turns out, leaving it out made the recipe easier to prepare and created a thicker, creamier lasagna. Made with extra-lean beef, cottage cheese, and a blend of mozzarella and Parmesan, it’s a lighter take on a classic that still feels every bit as comforting. I like to serve it with a simple side salad or steamed broccoli.

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Ingredients

Meat Sauce

• 1 lb extra lean ground beef
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) can tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste

Cheese Filling

• 1½ cups low-fat cottage cheese
• 1 large egg
• ⅓ cup grated Parmigiano Reggiano
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese (part-skim or a mix of part-skim and fat-free)

Lasagna

• 8 lasagna noodles (regular or oven-ready)
• ½ cup shredded mozzarella cheese (part-skim or a mix of part-skim and fat-free)
• 2–3 tablespoons grated Parmigiano Reggiano

Instructions

1. Preheat the oven to 375°F.
2. To prepare the meat sauce, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Season with salt and pepper. Drain any excess liquid if needed, then stir in the marinara sauce, tomato sauce, garlic powder, and Italian seasoning. Simmer uncovered for 10 to 15 minutes, until the sauce has thickened slightly. Taste and adjust seasoning as needed.
3. To prepare the cheese filling, combine the cottage cheese, egg, Parmigiano Reggiano, garlic powder, salt, pepper, and mozzarella in a bowl. Mix until smooth and evenly combined.
4. To assemble, spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. Add a layer of noodles, then spread half of the cheese filling evenly over the top. Spoon a layer of meat sauce over the cheese. Add another layer of noodles, followed by the remaining cheese filling and another layer of sauce.
5. Finish with the remaining meat sauce, then sprinkle the mozzarella evenly over the top. Sprinkle the Parmigiano Reggiano over the mozzarella.
6. Cover the dish with foil and bake for 35 minutes. Remove the foil and continue baking for 10 to 15 minutes, until the top is bubbly and lightly golden.
7. Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

Kitchen Tip:

If whipped cottage cheese isn’t available, pulse low-fat cottage cheese briefly in a mini food processor until smooth. This creates a similar creamy texture in the filling.

Recommended Products

Yo Mama's Foods Sensitive Marinara Pasta Sauce

Fine Mesh Sieve

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Nutrition Facts

Calories

271

Fat

10 g

Sat. Fat

5 g

Protein

32 g

Carbs

11 g

Fiber

2 g

Cholesterol

79 mg

Net carbs

9 g

Sodium

645 mg

Sugar

7 g

Nutrition Disclaimer

Nutrition information is automatically calculated and should be considered an estimate. Individual ingredients and brands may vary.

Affiliate Disclosure

Some links on this page may be affiliate links, which means I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.

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