Make a satisfying, high protein lasagna using cottage cheese instead of ricotta. This straightforward recipe delivers classic comfort food flavor for your family dinner.
Author:avasinclair
Prep Time:20 min
Cook Time:30 min
Total Time:50 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef or Italian sausage
1 (24 ounce) jar of your favorite marinara sauce
1 (15 ounce) container of 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, cooked according to package directions
3 cups shredded mozzarella cheese
Instructions
Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
Brown the ground beef or sausage in a large skillet over medium heat. Drain off any excess fat.
Stir the marinara sauce into the meat mixture. Simmer for 5 minutes.
In a medium bowl, combine the cottage cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
Arrange three cooked lasagna noodles over the sauce.
Spread half of the cottage cheese mixture evenly over the noodles.
Sprinkle one-third of the mozzarella cheese over the cottage cheese layer.
Spoon half of the remaining meat sauce over the mozzarella.
Repeat the layers: three noodles, the remaining cottage cheese mixture, one-third of the mozzarella, and the remaining meat sauce.
Top with the final three noodles and the remaining mozzarella cheese.
Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Let the baked pasta rest for 10 minutes before slicing and serving.
Notes
For a high protein lasagna, use lean ground meat.
You can substitute low-fat cottage cheese if desired.
If you prefer a lasagna no ricotta flavor profile, this recipe works perfectly.