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This cottage cheese lasagna is a healthier spin on a classic lasagna recipe. It has layers of meat sauce, lasagna noodles and cottage cheese with pops of colorful spinach. It is loaded with protein and is a bit lighter and higher in protein than traditional lasagna. You are going to LOVE IT!
Homemade lasagna is a classic go-to in our Italian family and this NEW cottage cheese lasagna is our current favorite! It tastes just like regular homemade lasagna but we replaced the ricotta cheese with protein-rich cottage cheese and it may be the best lasagna recipe I have ever made!
To make this lasagna recipe even easier we used oven ready lasagna noodles and store-bought marinara sauce. Because you know I am all about making recipes easier. Even with these healthy, simple swaps this lasagna with cottage cheese is a flavorful impressive dish that is packed with protein and makes a good amount you can enjoy all week long!
If you love cottage cheese recipes then try this cottage cheese pizza or these cottage cheese bagels.
Why you’ll love this cottage cheese lasagna recipe
- The best protein-packed homemade lasagna
- Easy to make
- Great meal prep recipe
- Kid-approved!
- Easy to make gluten free
You may also love our other lasagna recipes like these easy lasagna roll ups or this vegetarian spinach lasagna.
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Ingredients for cottage cheese lasagna
Here are the simple ingredients you’ll need to make this amazing lasagna recipe with cottage cheese.
- Ground beef – I used a leaner ground beef but any ground beef will work. You can also use ground turkey.
- Olive oil – extra virgin olive oil is used to help brown the meat. You could also use avocado oil.
- Spices and seasoning – Italian seasoning, garlic powder, paprika, salt and pepper.
- Marinara sauce – I used a store-bought organic marinara sauce to make this recipe easier but you could also use a homemade sauce.
- Cottage cheese – I used a reduced fat small curd cottage cheese that was a thicker consistency. You can use any type of cottage cheese you like. Note: if the cottage cheese you’re using is watery then strain it to avoid a liquidy lasagna.
- Eggs – two large eggs are used to help bind the other ingredients together as they cook.
- Cheese – I used a combination of grated parmesan cheese and shredded mozzarella cheese for a nice cheesy, salty flavor that is everything.
- Frozen spinach – frozen spinach that is thawed with the liquid drained or squeezed. Optional but adds nutrients and a nice pop of color to the lasagna.
- Lasagna noodles – I used oven ready lasagna noodles but any lasagna noodles will work.
Get the complete list of recipe ingredients, instructions and nutrition in the recipe card at the bottom of this post.
Recommended Kitchen Tools
- Mixing bowls
- Saute pan
- Measuring cups
- Lasagna pan
How To Make Cottage Cheese Lasagna
Here is a summary for how to make this cottage cheese lasagna recipe with step-by-step photos and instructions.
Step 1: Cook the meat mixture.
Step 2: Add the seasoning and marinara sauce to the meat mixture and simmer for a few minutes until flavorful.
Step 3: Combine the cheese filling ingredients (cottage cheese, egg, parmesan, mozzarella, seasoning and spinach) in a medium bowl.
Step 4: Assemble the lasagna in the pan: sauce, noodles, more sauce.
Step 5: Add the cottage cheese mixture on top of the sauce.
Step 6: Add another layer of noodles, sauce and the cottage cheese mixture.
Step 7: Finish the top layer with the noodles, remaining sauce mixture and shredded mozzarella cheese.
Step 8: Cover with foil and bake until golden and bubbly, about 45 minutes. Remove the foil and bake for a few more minute to brown the top.
Variations
- Use ground turkey instead of ground beef.
- Use cooked lasagna noodles instead of oven ready noodles
- Use your own homemade sauce
- The spinach is optional
Recipe Notes
- Use small curd cottage cheese and drain if watery to prevent watery lasagna.
- If using in higher fat meat then strain the fat before adding in the marinara sauce.
- Make sure to defrost and strain any excess liquid from the spinach before adding it to the cottage cheese mixture.
- Blending the cottage cheese is not necessary. You really cannot even tell the difference.
- Season every layer, meat, sauce, cheese mixture to ensure the best flavorful lasagna!
- Allow the lasagna to cool before slicing for nice clean, thick pieces.
Storage and Reheating
Store leftover lasagna in the fridge in an airtight container for up to 5 days or simply cover the pan tightly with foil and store for up to 3 days in the fridge. Reheat leftovers in the microwave until fully heated through.
Freezing lasagna
Freezing unbaked assembled lasagna: Prepare the lasagna but do not bake it. Wrap it tightly in plastic wrap then foil and store it in the freezer for up to 2 months. Thaw completely overnight in the fridge then bake at 375°F for 50 minutes, increase oven temperature to 400°F, remove foil and bake for an additional 10-15 minutes until golden and bubbly.
Frozen baked lasagna: place in a freezer safe container for up to 2 months. Defrost overnight in the fridge and rebake at 350°F until fully heated through and the cheese is melted, about 30 minutes.
FAQ
Yes, if using regular lasagna noodles then cook them per the package instructions, lay them onto a paper towel lined pan in a single layer so they do not stick and allow them to cool before layering in the lasagna.
Assemble the lasagna, cover it, and store it in the fridge for up to 2 days before baking it. See freezing instructions above.
Yes, to make this recipe meat-free, simply omit the ground beef mixture but still use marinara without meat.
More Cottage Cheese Recipes To Try!
Looking for other recipes like this? Try these:
Did you try this cottage cheese lasagna recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
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Cottage Cheese Lasagna
- Total Time: 1 hour 20 minutes
- Yield: 12–15 servings 1x
- Diet: Low Fat
Description
This is the best cottage cheese lasagna that is easy to make and is packed with flavor and protein! It is the best healthy twist on classic lasagna that you are going to love!
Ingredients
For the meat mixture
- 1 tablespoon olive oil
- ⅔ cup chopped white or yellow onion
- 1 pound ground beef
- 2 teaspoons garlic paste
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon lack pepper
- 32 ounces marinara sauce
For the cottage cheese filling
- 16 ounces small curd cottage cheese
- 2 large eggs
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ cup grated parmesan cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 ounces frozen spinach – thawed with excess moisture squeezed out
For assembling the lasagna
- 12 oven ready lasagna noodles
- 2 cup low moisture shredded mozzarella cheese
- Fresh chopped parsley – optional for topping
Instructions
Make the meat mixture
- Heat a large skillet over medium heat on the stovetop with 1 tablespoon olive oil. Once the pan is hot, add the onion and toss and cook it until translucent. Then add in the ground beef and break it up in the pan using a wooden spoon. Add the garlic, Italian seasoning, paprika, salt and pepper.
- Cook the meat until it is no longer pink then turn the heat down to a simmer and stir in the marinara sauce. Cover and simmer the sauce for a few minutes until fragrant.
Mix up the cottage cheese filling
- Add all of the filling ingredients (cottage cheese, eggs, Italian seasoning, garlic powder, parmesan cheese, salt and pepper, frozen spinach) to a medium bowl and mix well to combine.
Assemble the lasagna
- Preheat the oven to 375°F and spray a 9×13 lasagna pan with cooking spray to prevent sticking. Layer ½ cup of the sauce mixture in the bottom of the pan, then 3-4 lasagna noodles. It is okay if some are overlapping.
- Then layer on more sauce and half of the cottage cheese mixture. Then add another layer of the noodles, sauce, then cheese mixture. I like to add a handful of shredded mozzarella in between the layers but this is optional.
- Finish with one last layer of lasagna noodles, the remaining meat sauce and mozzarella cheese.
- Spray a large piece of foil with cooking spray and place the sprayed side over the lasagna covering it. Bake the lasagne on the middle rack of the preheated oven for 45 minutes.
- Remove the foil, increase the oven temperature to 400°F, place the lasagna on the top rack of the oven and bake for 7-10 more minutes until the top is golden and bubbly.
- Remove the lasagna from the oven and allow it to cool for at least 30 minutes. Then top it with fresh parsley, slice and serve!
Notes
- Use small curd cottage cheese since it has less water and is easier to work with. If the cottage cheese looks watery then strain it before using it.
- You can use oven ready lasagna noodles like I did or use regular lasagna noodles cooked according to the package instructions.
- The lasagna may look watery once it comes out of the oven but as it cools it will soak up any extra liquid.
- Store leftovers lasagna in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave until fully heated through.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main dishes
- Method: Oven
- Cuisine: Italian
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