Print

Lasagna with Cottage Cheese

A thick, layered slice of Lasagna with Cottage Cheese, spinach, and rich tomato sauce, topped with melted cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for baked lasagna using cottage cheese for a high-protein, satisfying meal.

Ingredients

Scale
  • 1 (16 ounce) package lasagna noodles
  • 1 (15 ounce) container cottage cheese, low fat or regular
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (24 ounce) jars of your favorite marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1 pound ground beef or Italian sausage (optional)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
  3. If using meat, cook the ground beef or sausage in a large skillet over medium heat until browned. Drain off any excess fat.
  4. In a medium bowl, combine the cottage cheese, squeezed dry spinach, egg, Parmesan cheese, basil, garlic powder, salt, and pepper. Mix well.
  5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
  6. Arrange a layer of cooked lasagna noodles over the sauce.
  7. Spread half of the cottage cheese mixture evenly over the noodles.
  8. If using meat, sprinkle half of the cooked meat over the cheese layer.
  9. Spoon one-third of the remaining marinara sauce over the meat/cheese layer.
  10. Sprinkle one-third of the mozzarella cheese over the sauce.
  11. Repeat the layers: noodles, remaining cottage cheese mixture, remaining meat (if using), one-third of the sauce, and one-third of the mozzarella.
  12. Top with the final layer of noodles, the remaining marinara sauce, and the remaining mozzarella cheese.
  13. Cover the baking dish tightly with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Squeezing the moisture from the thawed spinach is important to prevent a watery lasagna.
  • You can substitute ricotta cheese for the cottage cheese if desired, but the texture will change.
  • For a quicker version, use no-boil lasagna noodles and adjust the initial covered baking time.

Nutrition

Find it online: https://spoonsprout.com/lasagna-with-cottage-cheese-recipe/