Creamy Lasagna with Cottage Cheese and Ricotta in Just 5

There’s something magical about lasagna – that comforting, cheesy hug in a baking dish that makes everyone gather around the table. But here’s my little secret: my lasagna with cottage cheese and ricotta gives you all that cozy satisfaction without weighing you down. I stumbled onto this combo years ago when my sister was watching her calories but still wanted “real” lasagna for her birthday. After three test runs (and one slightly disastrous attempt with tofu), I landed on this perfect blend of creamy cottage cheese and rich ricotta that fooled everyone at the party.

What makes this version special? Those no-boil noodles save you at least 20 minutes of kitchen time (who remembers to salt the pasta water anyway?), and the cottage cheese gives the layers this light, fluffy texture that’s just heavenly. It’s become my go-to dish for every family potluck – even my meat-loving uncle asked for seconds of the vegetarian version with sautéed mushrooms last Thanksgiving. The best part? You can whip up two pans at once and freeze one for those nights when even meal delivery services can’t save you.

Why You’ll Love This Lasagna with Cottage Cheese and Ricotta

Let me tell you why this lasagna became my family’s weeknight hero – it’s all about the perfect balance:

• Lighter than tradition: Swapping in cottage cheese cuts calories without sacrificing that creamy texture we all crave
• Time-saving magic: No-boil noodles mean you’re assembling, not babysitting a pot of boiling water
• Vegetarian chameleon: Perfect as-is or easily dressed up with mushrooms, spinach, or your favorite veggies
• Freezer superstar: Makes two pans easily – one for now, one for that crazy week when meal planning falls apart
• Keto-friendly: Pair with a crisp salad for a balanced meal that fits most eating plans

I love having all the comforting flavor of classic lasagna without that “I need a nap after” feeling. The cottage cheese gives it this unexpected lightness that keeps people asking for seconds (and the recipe)!

Ingredients for Lasagna with Cottage Cheese and Ricotta

Here’s your shopping list for the creamiest, dreamiest light lasagna – trust me, you probably have half these ingredients in your fridge already! I’m all about keeping it simple and flexible, so think of this as a blueprint you can tweak based on what’s in your kitchen. Just don’t skip the cottage cheese – that’s my magic ingredient for fluffy layers.

• For the cheese mixture:
  • 2 cups low-fat cottage cheese (drained of excess liquid – I just give it a quick squeeze in a clean towel)
  • 1 cup part-skim ricotta (full-fat works too if you’re feeling indulgent)
  • 1 large egg (room temperature blends better)
  • 1 tsp dried basil (or 1 tbsp fresh if you’ve got it)
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder (or 1 fresh clove, minced)
• For assembling:
  • 12 no-boil lasagna noodles (regular work too if you parboil them first)
  • 3 cups marinara sauce (homemade or your favorite jarred)
  • 2 cups shredded part-skim mozzarella
  • 1/4 cup grated Parmesan (the powdery stuff melts better than chunks)
• Optional boosters:
  • 1 cup chopped spinach (frozen works – just thaw and squeeze dry)
  • 1/2 cup sautéed mushrooms or zucchini
  • Pinch of red pepper flakes if you like heat

See? No fancy ingredients. The beauty of this recipe is how the simple stuff transforms into something special. Just wait till you smell it baking!

How to Make Lasagna with Cottage Cheese and Ricotta

Okay friends, time for the fun part! Making this lasagna is like building the most delicious edible tower. The key is organization – I like to lay everything out assembly-line style before I start. That way, when my hands get cheesy (and trust me, they will), I’m not scrambling for the next ingredient.

Preparing the Cheese Mixture

First, grab that cottage cheese you drained earlier and plop it into a big mixing bowl with the ricotta. Crack in the egg and sprinkle all those lovely spices right on top. Now here’s my trick – use a potato masher instead of a spoon to blend it all together. It breaks up any cottage cheese lumps faster and gives you that perfectly smooth, spreadable consistency. Taste a tiny bit – need more garlic or pepper? Now’s the time to adjust!

Layering the Lasagna

Start with about 1 cup of sauce in the bottom of your 9×13 dish – just enough to coat it like a thin blanket. Lay down 4 no-boil noodles (they’ll look sparse but expand as they bake). Spoon half the cheese mixture over the noodles and spread it gently with the back of a spoon – don’t worry about perfection! Sprinkle with a third of the mozzarella. Repeat: sauce, noodles, the rest of the cheese mix, and another third of mozzarella. Top with the last 4 noodles, remaining sauce, and finish with that glorious final layer of mozzarella and all the Parmesan.

Baking and Resting

Cover tightly with foil (pro tip: spray the foil with cooking spray so cheese doesn’t stick) and bake at 375°F for 30 minutes. Your kitchen will smell amazing! Remove the foil and bake 15 more minutes until bubbly and golden. Now comes the hardest part – letting it rest 10 full minutes before cutting. I know, I know, but this lets the layers set so you get perfect squares instead of cheesy lava flow. Serve with extra basil if you’re feeling fancy!

Tips for the Best Lasagna with Cottage Cheese and Ricotta

After making this lasagna more times than I can count (my family won’t let me stop!), I’ve picked up some game-changing tricks that take it from good to wow. First, always drain your cottage cheese – I just scoop it into a clean kitchen towel and give it a gentle squeeze over the sink. Those extra drips of liquid can make your layers soggy. Fresh herbs make a huge difference if you’ve got them – swap the dried basil for a handful of fresh leaves chopped fine.

The waiting game is real – I know it’s tempting, but let your lasagna rest a solid 10 minutes after baking. This gives the cheeses time to set so you’ll get those perfect Instagram-worthy slices instead of a cheesy landslide. For bonus points, sprinkle chopped parsley or basil on top right before serving – that pop of green makes it look fancy with zero effort!

Want to boost flavors? Stir some sautéed onions or mushrooms into your cheese mixture, or layer in some thawed frozen spinach (squeezed dry, of course). My neighbor swears by adding a pinch of nutmeg to the cheese mix – sounds weird but it works! These little touches make all the difference between “pretty good” and “when are you making this again?”

Variations and Substitutions

The beauty of this lasagna is how easily you can tweak it to fit what you’ve got on hand – I’ve made it a dozen different ways, and every version turns out delicious! For gluten-free friends, swap in your favorite gluten-free no-boil noodles (I like the rice flour ones – they hold up beautifully). If you’re not counting calories, go for full-fat cheeses – that ricotta gets extra luscious! My meat-loving husband adds browned Italian sausage between layers sometimes, but for vegetarian twists, try roasted zucchini ribbons or meaty portobello slices. Oh, and if cottage cheese isn’t your thing? Blend it smooth first – it disappears into the ricotta but keeps that perfect light texture. The possibilities are endless, just like second helpings!

Make-Ahead and Freezer Instructions

Here’s why this lasagna is my ultimate meal prep hero – you can make it weeks in advance! Assemble the whole dish (right up to baking), wrap it tight with plastic, then foil, and freeze for up to 3 months. Label it with the date so you don’t play freezer roulette later. When that crazy busy day hits, just thaw it overnight in the fridge (or if you’re desperate, bake frozen—just add 15 minutes covered). Pro tip: freeze individual portions in meal delivery-style containers for grab-and-go lunches that beat any store-bought version. Your future self will thank you when dinner’s ready in 45 minutes flat!

Serving Suggestions

Here’s how I love to serve this lasagna for maximum deliciousness! A crisp green salad with balsamic dressing balances the richness perfectly – my go-to is baby spinach, cherry tomatoes, and cucumber with a garlicky vinaigrette. Warm garlic bread is practically mandatory for scooping up every last cheesy bite. Roasted broccoli or zucchini makes a great low-carb side that fits nicely into keto meal plans. Bonus: leftovers reheat beautifully for lunch the next day – just pop a slice in a meal prep container with some roasted veggies for an easy work lunch that’ll make your coworkers jealous!

Nutritional Information

One hearty slice of this lasagna with cottage cheese and ricorta clocks in at about 280 calories – pretty great for a dish that tastes this indulgent! You’re looking at 18g of protein thanks to all that cheese (hello, muscle fuel!), 30g of smart carbs from those no-boil noodles, and just 10g of fat since we used part-skim cheeses. There’s a good 3g of fiber in there too, plus all the vitamin A from the carrots in your marinara.

Just a heads up – these numbers can shift a bit depending on your exact ingredients (full-fat cheeses will bump up the calories, gluten-free noodles might change carb counts). But no matter how you tweak it, this lasagna stays a lighter alternative to the restaurant versions that easily hit 500+ calories per serving. My nutritionist friend says it’s a great balance of protein and complex carbs – perfect for pairing with a keto meal plan if that’s your jam!

Frequently Asked Questions

Print