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High Protein Cottage Cheese Lasagna Recipe

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This High Protein Lasagna with Cottage Cheese is a hearty and nutritious twist on the classic Italian favorite. Combining lean ground beef, grated zucchini, and a flavorful marinara sauce with protein-rich cottage cheese, this recipe offers a balanced and satisfying meal perfect for weeknight dinners. It layers no-boil oven-ready lasagna noodles with a savory meat sauce and creamy cheese mixture, baked to bubbly, golden perfection.

Ingredients

Vegetables and Aromatics

  • 3 cloves garlic, peeled and diced
  • 1 onion, diced
  • 1 zucchini, grated
  • Olive oil (just enough to sauté the garlic and onion)

Meat and Sauce

  • 1 pound lean ground beef
  • 2 cups marinara sauce (Rao’s recommended)

Cheeses and Seasoning

  • 3 cups cottage cheese
  • 2.5 tablespoons Italian seasoning
  • 6 no-boil oven ready lasagna noodles (plus a couple more if preferred)
  • 3/4 cup shredded mozzarella cheese
  • Parmesan cheese, grated (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna.
  2. Sauté Aromatics and Zucchini: In a large pan, heat a bit of olive oil over medium heat. Add diced onion and garlic and sauté for a couple of minutes until fragrant. Add the grated zucchini and continue to sauté until it softens and releases some moisture.
  3. Cook Ground Beef: Add the lean ground beef to the pan with the vegetables. Cook until the beef is fully browned with no pink remaining. If excess liquid accumulates, drain it off and return the meat mixture to the stovetop.
  4. Simmer Sauce: Stir the marinara sauce into the cooked meat mixture and combine well. Let this meat sauce simmer on low heat while you prepare the cheese mix and assemble the lasagna.
  5. Prepare Cottage Cheese Mixture: In a medium bowl, combine the cottage cheese with Italian seasoning, mixing thoroughly to distribute the herbs evenly.
  6. Layer Lasagna - First Layer: In a 9x13 inch baking dish, spread one-third of the marinara meat sauce evenly across the bottom.
  7. Add First Noodles: Place three of the oven-ready lasagna noodles over the sauce layer. These noodles might not cover the entire dish completely, but this is fine. You may break additional noodles to fill gaps if desired.
  8. Add Cottage Cheese Layer: Spread half of the cottage cheese mixture evenly over the noodles.
  9. Repeat Layers: Repeat the layering by adding another one-third of the marinara sauce, the remaining three noodles, and then the rest of the cottage cheese mixture.
  10. Top Layers: Spoon the remaining marinara sauce on top of the last cheese layer, then sprinkle the shredded mozzarella cheese evenly over the entire dish.
  11. Bake Covered: Cover the lasagna with aluminum foil and bake in the preheated oven for 20 minutes to heat through and allow flavors to meld.
  12. Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the cheese is browned and bubbly.
  13. Rest and Serve: Allow the lasagna to cool slightly before slicing. Optionally, dust with grated Parmesan cheese before serving to add extra flavor.

Notes

  • Using no-boil oven ready noodles speeds up preparation and eliminates the need for pre-cooking pasta.
  • Grating the zucchini helps it blend seamlessly into the meat sauce, adding moisture and nutrients without overpowering the dish.
  • Draining excess liquid from the cooked beef ensures the lasagna isn’t watery.
  • If you prefer more noodles, feel free to add extra broken pieces when layering.
  • Allowing the lasagna to rest before slicing helps it set, making for cleaner slices.

Find it online: https://cookedbygrace.com/high-protein-cottage-cheese-lasagna-recipe/