High-Protein Cottage Cheese Lasagna

Ingredients

• 15 ml (1 tablespoon)olive oil
• 454 g (1 lb)lean minced beef (90/10 or 93/7)
• 1 mediumyellow onion, chopped
• 4 clovesgarlic, minced
• 2 tablespoonstomato purée
• 2 teaspoonsItalian seasoning
• 1 teaspoon, plus more to tastesalt
• ½ teaspoon, plus more to tasteblack pepper
• ½ cup (about 50 g)grated Parmesan
• 1 largeegg
• ¼ cup (about 15 g)fresh parsley, chopped
• 12lasagne sheets (standard or no-boil)
• 3 cups (about 340 g)shredded low-moisture, whole-milk mozzarella
• Not specifiedfull-fat cottage cheese
• Not specifiedcrushed tomatoes

Instructions

1. 1

   Brown the beef

   Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and cook, breaking it up, until browned. Drain off any excess fat. Add the chopped onion and cook for 4–5 minutes, until softened, then stir in the garlic and cook for 1 minute, until fragrant.

2. 2

   Simmer the sauce

   Stir in the tomato purée and cook for 1 minute. Add the crushed tomatoes, Italian seasoning, salt and pepper. Bring the sauce to a simmer, then turn the heat to low, cover and simmer for at least 30 minutes.

3. 3

   Blend the filling

   While the sauce simmers, put the cottage cheese, Parmesan, egg and parsley in a food processor or blender. Blend on high for 30–60 seconds, until completely smooth and creamy.

4. 4

   Heat the oven

   Preheat the oven to 190°C (375°F). Spread a thin layer of meat sauce over the bottom of a 23 × 33 cm (9 × 13 inch) baking dish.

5. 5

   Layer the first half

   Arrange a single layer of lasagne sheets over the sauce. Spread half of the cottage cheese mixture on top, followed by one-third of the remaining meat sauce and 1 cup of mozzarella.

6. 6

   Add another layer

   Add another layer of lasagne sheets, then spread over the remaining cottage cheese mixture. Top with another third of the meat sauce and 1 cup of mozzarella.

7. 7

   Finish the layers

   Add the final layer of lasagne sheets, followed by the remaining meat sauce and the last 1 cup of mozzarella.

8. 8

   Bake covered

   Cover the dish tightly with aluminium foil. Bake in the preheated oven for 40 minutes.

9. 9

   Brown the top

   Carefully remove the foil and return the dish to the oven. Bake uncovered for a further 15–20 minutes, until the top is golden brown and the sauce is bubbling.

10. 10

    Rest before slicing

    Set the lasagna on a wire rack and leave it to rest for at least 15–20 minutes before slicing and serving. This gives the layers time to set.

What is cottage cheese lasagna?

Lasagna is an Italian-American favourite built from layers of pasta, sauce and cheese. This version keeps the familiar beef-and-tomato foundation but blends cottage cheese into a smooth filling in place of a more traditional ricotta-style layer.

The blended cheese, egg, Parmesan and parsley make a creamy centre, while mozzarella melts over the top. A slowly simmered sauce gives the layers a savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The pasta sheets and tomato sauce contribute most of the carbohydrates; the beef, cottage cheese and mozzarella provide protein, while the cheeses and olive oil contribute much of the fat. Pair a slice with salad or non-starchy vegetables for a fresh contrast and a more balanced plate.

The sauce needs time

Brown the beef first: breaking it up as it cooks helps it distribute through the sauce. Draining excess fat keeps the finished layers from becoming greasy.

Build flavour: soften the onion before adding the garlic, then cook the tomato purée briefly before adding the crushed tomatoes. The recipe calls for at least 30 minutes of covered simmering.

Blend the cheese filling

Smooth texture: process the cottage cheese, Parmesan, egg and parsley for 30–60 seconds, until no curds remain. This makes the filling easy to spread between the pasta layers.

Check the mixture: scrape down the blender or food processor if needed so the ingredients combine evenly. The recipe specifies full-fat cottage cheese.

Layer for an even bake

Start thin: a little meat sauce on the bottom helps cover the dish before the first pasta layer goes in. Spread the filling and sauce across each layer rather than piling them in the centre.

Divide carefully: the recipe uses half the cheese mixture in the first two layers, then finishes with pasta, sauce and mozzarella. Its mozzarella is portioned into three 1-cup layers.

Know when it is done

Covered bake: the lasagna cooks under foil for 40 minutes at 190°C (375°F). Keep the foil tight during this stage.

Golden finish: remove the foil and bake for another 15–20 minutes, until the cheese is browned and the sauce bubbles. The resting time matters too: wait at least 15–20 minutes before cutting.

Choose the pasta format

Standard sheets: follow the packet guidance for whether they need pre-cooking; the method does not give a separate boiling step. Drain cooked sheets well before layering.

No-boil sheets: the recipe allows these as an option, but does not specify a different liquid quantity or baking time for them. Arrange them in a single layer and follow the package instructions if they give specific guidance.

What to serve alongside

A crisp green salad or simply dressed vegetables offer freshness alongside the rich cheese and beef layers. Keep the dressing light so it does not compete with the tomato sauce.

For a heartier meal, serve with bread to catch any sauce on the plate. The lasagna is filling on its own, so a small side is often enough.

Recipe notes & tips

• Use a large Dutch oven so the beef can brown without crowding.
• Drain the browned beef before adding the onion if excess fat has collected.
• Blend the filling until fully smooth so it spreads evenly.
• Divide the mozzarella into three equal portions before assembling.
• Cover the dish tightly with foil for the first part of baking.
• Rest the lasagna for at least 15–20 minutes to help the slices hold together.

Variations

• Add vegetables: layer in cooked spinach or sliced mushrooms alongside the sauce.
• Use turkey: replace the beef with lean minced turkey and brown it in the same way.
• Add fresh herbs: stir chopped basil into the cheese filling for a different herbal note.
• Make it meat-free: use a cooked vegetable sauce in place of the beef sauce.
• Change the cheese: replace some mozzarella with another good-melting cheese.

Common mistakes to avoid

• Skipping the simmer: give the sauce at least 30 minutes on low so its flavours can meld.
• Lumpy filling: blend the cottage cheese mixture for the full 30–60 seconds, until smooth.
• Uneven layers: spread the sauce and filling across the pasta rather than leaving thick mounds.
• Loose foil: seal the dish tightly for the first 40 minutes of baking.
• Cutting too soon: rest the lasagna for at least 15–20 minutes before slicing.
• Assuming standard sheets are ready to use: check the packet and pre-cook them if required.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat portions in the oven or microwave until hot throughout; cover them while reheating to help prevent the edges from drying out.

Frequently asked questions