Healthy Cottage Cheese Lasagna

Healthy, high-protein cottage cheese lasagna with cheesy meat and noddle layers.

Healthy Cottage Cheese Lasagna

Healthy cottage cheese lasagna is a high-protein twist on the classic, made with lean ground beef (or turkey) and blended cottage cheese instead of ricotta. Each serving has 35–40g of protein, reheats beautifully, and tastes just as rich and cheesy as traditional lasagna — but lighter and more balanced.

5 from 1 vote

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Prep Time 30

Cook Time 45

Total Time 1 15

Serving servings

Ingredients

The Meat Sauce:

2 tablespoon extra virgin olive oil
1 small yelow onion, finely diced
2–3 large garlic cloves, minced
1 pound lean ground beef, or 94% lean turkey
1 tablespoon tomato paste
1 can (28-ounce) whole peeled tomatoes
1 can (14-ounce) crushed tomatoes
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and black pepper, to taste

The Lasagna:

12 lasagna noodles, regular, gluten-free, or whole wheat
2½ - 3 cups shredded mozzarella cheese

The Cottage Cheese Layer:

2 cups cottage cheese (0%, 2% or full-fat), blended for smooth texture, optional
⅓ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoon minced fresh parsley
1 large egg
½ teaspoon salt

Instructions

Prep: Preheat oven to 375°F. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
Sauté the onions: Heat olive oil in a large pot over medium heat. Add diced onion and cook 8–10 minutes until softened and lightly golden. Stir in garlic and cook 30–60 seconds until fragrant.
Add the beef: Add ground beef and tomato paste. Cook, breaking it up with a spoon, until mostly browned. Season with salt, pepper, garlic powder, and Italian seasoning.
Finish the meat sauce: Add whole peeled tomatoes (crush with your hands or spoon) and crushed tomatoes. Stir to combine. Bring to a gentle simmer and cook for 20–30 minutes, stirring occasionally, until thickened and flavorful. Adjust salt to taste.
Make the cottage cheese mixture: In a bowl, combine cottage cheese, Parmesan, mozzarella, parsley, egg, and salt. Stir until fully combined.
Assemble: Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish. Layer 3 noodles, about ¾ cup cottage cheese mixture (spread evenly), and about 1½ cups meat sauce. Repeat layers two more times. Top with the final 3 noodles and remaining meat sauce. Sprinkle evenly with 2½–3 cups shredded mozzarella cheese.
Bake: Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
Broil (optional): Broil for 1–2 minutes if desired, until golden on top with crispy edges.
Rest: Let the lasagna rest 10–15 minutes before slicing and serving. Garnish with freshly grated Parmesan and chopped parsley or basil.

Notes

Cottage Cheese Texture: Blend the cottage cheese for the smoothest, most ricotta-like texture and cleaner slices. You don't have to, but I like to!

Let It Rest: Allow the lasagna to rest 10–15 minutes after baking so the layers fully set before slicing.

Sauce Thickness Matters: Simmer the meat sauce until slightly thickened. A thin sauce can make the lasagna watery.

Make-Ahead Tip: Assemble up to 24 hours in advance and refrigerate. Add 5–10 minutes to the bake time if starting cold.

Freezer-Friendly: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.

Best Cottage Cheese to Use: Full-fat or 2% works best. Avoid fat-free to prevent excess moisture.

Nutrition

Course Dinner

Cuisine American

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