Cottage Cheese Lasagna

Lasagna with cottage cheese is just as cheesy and satisfying but packs in more protein and you don’t even have to boil the noodles.

Lasagna with Cottage Cheese

While I typically use ricotta to make lasagna, cottage cheese has more protein, and since I almost always have a tub sitting in the fridge, it was only a matter of time before I used it to make a lasagna with cottage cheese.

It’s not unlike me to sneak it into dinner recipes; my kids love my cottage cheese mac and cheese, this cottage cheese Alfredo, and even this epic creamy sauce for chicken, their favorite: cottage cheese baked ziti.

How to Make Cottage Cheese Lasagna

This delicious meal takes just 10 minutes of prepping and then the oven does the hard work for you. Here’s an overview of the process:

1. Blend
   Blending the cottage cheese keeps it from separating in the lasagna, yielding a creamy texture.
2. Prep the filling
   While the meat cooks in the marinara sauce in a skillet, prepare the cheese mixture by whisking together the eggs, seasonings, and cheese.
3. Bake
   Assemble the lasagna layers, cover with foil, and bake for 55 minutes at 350F. Ten minutes before finishing cooking, remove the foil to brown the top.

Cottage Cheese Lasagna (Easy Steps)

Servings: 12

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Total Time: 1 hour hr 20 minutes mins

This cottage cheese lasagna is the type of hearty, comfort-food meal that my family devours, and this recipe makes it easy.

5 from 27 votes

Print Pin

Watch how it’s made:

Ingredients

• 1 lb ground meat, you choose
• 2 jars (24 oz each) marinara sauce, your favorite
• 32 ounces of cottage cheese
• 2 eggs
• 1 ½ tablespoons Italian seasoning
• 2 teaspoons garlic powder
• ½ teaspoon salt
• 2 cups shredded mozzarella cheese, divided
• ¾ cup grated Parmesan, divided
• 9 lasagna noodles, regular or oven ready

Instructions

Prep:

• Preheat the oven to 350F (175C) with the oven rack in the middle position.
• Add the cottage cheese to a blender and blend until smooth. It will be thick. This eliminates the cheese curds from separating in the lasagna.
• In a large mixing bowl, whisk the eggs. Add the Italian seasoning, garlic powder, and salt. Add the blended cottage cheese, 1 cup of the mozzarella cheese, and ½ cup of Parmesan cheese to the bowl. Mix thoroughly with a fork to combine. Set aside.
• Heat a large skillet over medium-high heat. Brown the meat, breaking it up with a spatula, until it's fully browned and cooked through, for 8 to 10 minutes. Drain excess grease. Add the marinara sauce to the cooked meat and simmer for a couple of minutes to heat it up.

Assemble:

• Spread a thin layer of the sauce at the bottom of a 9×13-inch baking dish. Top with a single layer of uncooked lasagna noodles and then distribute half of the cottage cheese mixture on top of the noodles, spreading it out from end to end. Top it with a little meat sauce, then add another layer of lasagna noodles on top.
• Repeat this by topping the noodles with the rest of the cheese mixture, some of the sauce (about half of what's left), and then a final top layer of noodles. Spread the remaining meat sauce over the noodles, then top with the remaining cup of mozzarella cheese and ¼ cup Parmesan cheese.

Bake:

• Cover the lasagna tightly with foil and bake in the preheated oven for a total of 55 minutes. In the final 10 minutes, remove the foil and finish cooking, uncovered, to brown the cheesy top.
• Remove from the oven and let it sit for 5 minutes before serving.

Equipment

Free Meal Planner Printable

Nutrition

Serving: 1 serving | Calories: 290kcal | Carbohydrates: 24g | Protein: 29g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 1025mg | Potassium: 518mg | Fiber: 2g | Sugar: 6g | Vitamin A: 553IU | Vitamin C: 5mg | Calcium: 282mg | Iron: 2mg