Creamy 25g Protein Lasagna with Cottage Cheese Recipe

Oh, lasagna nights! They were my favorite growing up – that bubbling cheesy goodness straight from the oven, the way the whole house smelled like garlic and tomatoes. My mom always made hers with cottage cheese instead of ricotta, and let me tell you, it was genius. Not only does cottage cheese make this lasagna extra creamy and protein-packed (hello, muscle fuel!), but it’s also way easier on the wallet. Now, whenever I make this lasagna with cottage cheese for my own family, it disappears faster than I can say “seconds, please!” Trust once you once you try this version, you might never go back to ricotta.

Why You’ll Love This Lasagna with Cottage Cheese

Listen, I know what you’re thinking—cottage cheese in lasagna? But trust me, this isn’t just some weird substitution. This recipe is a total game-changer, and here’s why:

• Easier than takeout: No fancy techniques here—just layer, bake, and devour. Even my 10-year-old nephewalmost)almost) make this!
• Budget-friendly magic: Cottage cheese costs half as much as ricotta but gives you that same creamy, dreamy texture.
• Protein powerhouse: Packed with 25g of protein per serving—perfect for post-workout meals or growing kids.
• Kid-approved: The cottage cheese melts into the layers so well, picky eaters won’t even notice it’s there (my secret weapon!).

Seriously, this lasagna checks all the boxes—it’s the comfort food hero your weeknights need.

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Ingredients for Lasagna with Cottage Cheese

Okay, let’s gather our kitchen treasures! Here’s everything you’ll need for this creamy, dreamy lasagna. I’ve included some notes about my favorite brands and substitutions – because let’s be real, we don’t always have exactly what a recipe calls for in our fridge!

• 12 lasagna noodles (regular or no-boil – both work!)
• 1 pound ground beef (I use 85% lean for best flavor)
• 1 jar (24 oz) marinara sauce (or homemade if you’re feeling fancy)
• 2 cups cottage cheese (small curd works best – packed firmly)
• 1 large egg, beaten (this binds everything together)
• 1/4 cup grated Parmesan cheese (the good stuff from the refrigerated section)
• 2 cups shredded mozzarella (I like to buy a block and shred it myself)
• 1 teaspoon garlic powder (or 2 cloves fresh minced garlic)
• 1 teaspoon each dried basil and oregano (rub between fingers to release oils)
• Salt and pepper to taste (don’t skip seasoning each layer!)

Quick substitution note: If you absolutely must use ricotta, go for it! Just know you’ll miss out on that extra protein boost and the slight tang that makes this version special.

Equipment You’ll Need

Before we dive into making this glorious lasagna, let’s grab our trusty kitchen tools. You probably have most of these already – that’s the beauty of!</p!

• 9×13 inch baking dish (my well-loved Pyrex works perfectly)
• Large skillet for browning that beef
• Mixing bowls (one medium for the cottage cheese mixture)
• Wooden spoon or spatula for stirring
• Cheese grater if shredding your own mozzarella

That’s it! No fancy equipment needed – just the basics for lasagna magic.

How to Make Lasagna with Cottage Cheese

Alright, let’s get this lasagna party started! I’ll walk you through each step so you end up with that perfect, bubbly masterpiece. Don’t worry – it’s way easier than it looks, and the smell while it bakes? Absolute heaven.

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Step 1: Prep the Noodles and Meat

First things first – get that water boiling for your noodles! I like to salt it generously (like seawater) for extra flavor. Cook the lasagna noodles according to the package directions, but here’s my secret: undercook them by about 1 minute. They’ll finish cooking in the oven and won’t turn to mush.

While those are boiling, let’s tackle the meat. Crank your skillet to medium-high and brown that ground beef, breaking it up with your wooden spoon as it cooks. Once it’s nicely browned (about 5-7 minutes), drain off the excess fat – we want flavor, not grease! I usually tilt the pan and use a spoon to scoop it out.

Step 2: Mix the Cottage Cheese Layer

Now for the star of the show! In a medium bowl, combine your cottage cheese, beaten egg, Parmesan, garlic powder, basil, oregano, and a good pinch of salt and pepper. Mix it all together until it looks like a creamy, speckled dream. The egg helps bind everything together so your layers stay nice and distinct.

Pro tip: Let this mixture sit for about 5 minutes after mixing. The flavors really come together during this little rest period. Taste it and adjust seasonings if needed – this is your chance to make it perfect!

Step 3: Assemble and Bake

Preheat your oven to F (F (190°C) while you assemble. Here’s how I layer mine for maximum deliciousness:

1. Spread about 1/2 cup marinara sauce on the bottom of your baking dish
2. Add 4 noodles (slightly overlapping)
3. Spread half the cottage cheese mixture
4. Add half the browned beef
5. Drizzle with 1/3 of remaining sauce
6. Sprinkle with 1/3 of mozzarella

Repeat these layers once more, then finish with noodles, remaining sauce, and a generous blanket of mozzarella on top. Pop it in the oven for 30 minutes – you’ll know it’s done when the cheese is golden and bubbly, and the edges are slightly crispy.

Here’s the hardest part: let it rest for 10 minutes before cutting in. I know, smell is smell is torture, but this waiting period lets everything set up so you get those picture-perfect slices!

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Tips for Perfect Lasagna with Cottage Cheese

After making this lasagna more times than I can count (my family demands it weekly!), I’ve picked up some tricks that make it foolproof every time:

• Resting is non-negotiable: Those 10 minutes after baking let the layers set – cut too soon and you’ll have lasagna soup (still tasty, just messy!).
• il noodil noodle hack: Skip the boiling step entirely by using oven-ready noodles – just add extra sauce to keep them hydrated.
• Drain cottage cheese: If yours seems watery, give it a quick strain in a fine mesh sieve for thicker layers.
• Brown that beef well: Deep golden bits = deep flavor. Don’t rush this step!
• Fresh mozzarella magic: For extra gooeyness, mix fresh mozzarella with the shredded kind.

Remember – lasagna is forgiving! Even my “oops” versions still disappear fast.

Variations of Lasagna with Cottage Cheese

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried (and loved):

• Vegetable-packed: Stir sautéed spinach or mushrooms into the cottage cheese mixture – adds nutrition and earthy flavor.
• Lighter option: Swap ground beef for lean turkey or chicken – still super flavorful!
• Spicy kick: Add red pepper flakes to the meat or use hot Italian sausage instead of beef.
• Extra cheesy: Mix some ricotta in with the cottage cheese for ultra-creamy layers.

The possibilities are endless – make it your own!

Serving Suggestions

This lasagna with cottage cheese is practically a meal on its own, but let’s be honest – everything tastes better with sides! My family always pairs it with:

• Garlic bread: Crispy on the outside, buttery and soft inside – perfect for soaking up extra sauce.
• Simple green salad: The fresh crunch balances the rich lasagna beautifully.
• Roasted veggies: Try asparagus or Brussels sprouts for an easy, healthy addition.

Don’t forget the extra Parmesan for sprinkling – because can you ever really have too much cheese?

Storage and Reheating

Here’s the best part – this lasagna with cottage cheese tastes even better the next day! To store leftovers, let it cool completely, then cover tightly with foil or transfer to airtight containers. It’ll keep in the fridge for up to 4 days (if it lasts that long!).

For freezing, I cut cooled portions and wrap them individually in plastic wrap before popping them in freezer bags. They’ll stay perfect for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm slices in the microwave (covered with a damp paper towel to prevent drying) or bake at 350°F until heated through – about 20 minutes for fridge-cold pieces, 30-40 minutes from frozen. The cheese will get all melty and delicious all over again!

Nutritional Information

Here’s the scoop on what’s in each delicious serving of this lasagna with cottage cheese (based on my exact recipe). Keep in mind – nutrition varies based on your specific ingredients. These values are estimates, but they’ll a good a good idea of what you’re enjoying!

• Calories: 350 per serving
• Protein: 25g (that cottage cheese really deliversli>
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• Carbs: 30g
• Fiber: 3g

For exact counts, plug your brands into a nutrition calculator – but honestly? Sometimes it’s better not to know how much cheesy goodness you’re devouring!

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FAQs About Lasagna with Cottage Cheese

Share Your Lasagna with Cottage Cheese

Nothing makes me happier than seeing your lasagna creations! Did you add your own twist? Did the kids gobble it up? Snap a photo of that cheesy masterpiece and tag me – I want to see your golden, bubbly results! Leave a comment below with your experience or any brilliant variations you tried. Your kitchen stories make my day! You can also share your creations on Pinterest.

Easy Lasagna with Cottage Cheese

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A simple and delicious lasagna recipe using cottage cheese for a high-protein, budget-friendly twist on the classic dish.

• Author: Sophia Collins
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baked
• Cuisine: Italian-American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 12 lasagna noodles
• 1 pound ground beef
• 1 jar (24 oz) marinara sauce
• 2 cups cottage cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

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Instructions

1. oven to oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. Brown ground beef in a skillet, drain excess fat.
4. Mix cottage cheese, egg, Parmesan, garlic powder, basil, oregano, salt, and pepper in a bowl.
5. Layer noodles, beef, cottage cheese mixture, and mozzarella in a baking dish.
6. Repeat layers, ending with mozzarella on top.
7. Bake for 30 minutes or until bubbly and golden.
8. Let rest for 10 minutes before serving.

Notes

• Substitute ricotta cheese if preferred.
• Add vegetables like spinach or mushrooms for extra nutrition.
• Freeze leftovers for quick meals later.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg