Light Lasagna with Cottage Cheese and Ricotta
A creamy, lighter lasagna using cottage cheese and ricotta for rich layers without the heaviness. Perfect for meal planning and freezer-friendly.
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 65 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 no-boil lasagna noodles
- 2 cups low-fat cottage cheese
- 1 cup part-skim ricotta cheese
- 1 egg
- 2 cups shredded part-skim mozzarella
- 1/4 cup grated Parmesan
- 3 cups marinara sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Mix cottage cheese, ricotta, egg, basil, oregano, garlic powder, salt, and pepper in a bowl.
- Spread 1 cup marinara in a 9×13-inch baking dish.
- Layer 4 noodles, half the cheese mixture, and 1/3 of the mozzarella.
- Repeat layers, ending with noodles, remaining sauce, and mozzarella.
- Sprinkle Parmesan on top.
- Cover with foil and bake 30 minutes.
- Uncover and bake 15 more minutes until bubbly.
- Let rest 10 minutes before serving.
Notes
- For a vegetarian option, add sautéed mushrooms or spinach.
- Freeze unbaked lasagna for up to 3 months.
- Pair with a keto meal plan for balanced eating.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg