High Protein Easy Cottage Cheese Lasagna Recipe

My cottage cheese lasagna completely changed how my family thinks about healthy comfort food. This easy lasagna cottage cheese recipe delivers 25 grams of protein per serving while costing half as much as traditional ricotta versions, and honestly, it tastes better too.

Three years ago, during my competition prep phase, I was desperately trying to find ways to boost my protein without sacrificing the comfort foods my teenagers craved. After dozens of failed attempts at “healthy” lasagna, I discovered that cottage cheese creates an incredibly creamy texture that melts seamlessly into layers. Now my kids actually request this version over traditional lasagna, and they have no idea they’re eating double the protein. This recipe proves you don’t have to choose between nutrition and satisfaction!

Ingredients for Easy Lasagna Cottage Cheese Recipe

I always drain my cottage cheese for about 15 minutes before using it – this prevents any watery texture in the finished dish. My preference is Good Culture brand because of its clean ingredient list and perfect consistency for cooking.

• 12 lasagna noodles
• 1 pound ground beef (I recommend 85% lean for best flavor)
• 1 jar (24 oz) marinara sauce
• 2 cups cottage cheese (small curd, drained if watery)
• 1 large egg (beaten – this helps bind everything together)
• ¼ cup grated Parmesan cheese (I usually grate fresh blocks for better flavor)
• 2 cups shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil (organic gives richer flavor in my experience)
• 1 teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)

Step-by-Step Instructions

I recommend prepping all ingredients before you start – it makes assembly much smoother and prevents any steps from getting rushed.

Step 1: Preheat oven to 375°F. Cook lasagna noodles according to package directions, but reduce cooking time by 1 minute (if package says 10 minutes, cook for 9). They’ll finish cooking perfectly in the oven.

Step 2: Brown ground beef in large skillet over medium-high heat for 5-7 minutes, breaking it apart as it cooks. Drain thoroughly in colander – excess fat creates greasy lasagna.

Step 3: In medium bowl, whisk the beaten egg into cottage cheese, then add Parmesan, garlic powder, basil, oregano, salt, and pepper. Mix until well combined.

Step 4: Spread ½ cup marinara sauce evenly on bottom of 9×13 inch baking dish. Layer 4 noodles slightly overlapping, spread half the cottage cheese mixture, add half the browned beef, drizzle with half the remaining sauce, and sprinkle with ⅓ of the mozzarella.

Step 5: Repeat layering: 4 noodles, remaining cottage cheese mixture, remaining beef, half the remaining sauce, and another ⅓ of mozzarella.

Step 6: Top with final 4 noodles, remaining sauce, and remaining mozzarella. Cover tightly with foil and bake 25 minutes, then remove foil and bake 10-15 minutes more until cheese is golden and bubbly around edges.

Step 7: Let rest 15 minutes before cutting – this allows layers to set for clean, beautiful slices.

What to Serve with Easy Lasagna Cottage Cheese Recipe

This protein-packed lasagna pairs beautifully with fresh sides that balance its rich, cheesy comfort.

Simple Green Salad: Crisp mixed greens with Italian vinaigrette cut through the richness while adding fresh vegetables and fiber to complete the meal.

Cottage Cheese Flatbread: Perfect for soaking up extra sauce and adds even more protein to your dinner without overwhelming heaviness.

Roasted Brussels Sprouts: Caramelized edges and slightly bitter flavor provide the perfect contrast to lasagna’s creamy, sweet marinara layers.

Chickpea Beet and Feta Salad: Mediterranean flavors and additional protein make this an ideal accompaniment that won’t compete with the lasagna’s Italian profile.

Storage & Serving Tips

Store covered lasagna in refrigerator for up to 4 days, or cut into individual portions and freeze for up to 3 months. Pro tip: I wrap frozen portions individually in parchment paper first, then plastic wrap for easy single-serving reheating.

For reheating, microwave individual portions with a damp paper towel on top, or reheat larger portions in 350°F oven until heated through (about 20 minutes from refrigerated, 45 minutes from frozen). I recommend checking internal temperature reaches 165°F for food safety.

This lasagna actually tastes better the next day as flavors meld together. You can assemble completely up to 24 hours ahead – just add 15-20 extra minutes to baking time if cooking straight from refrigerator.

Conclusion

Easy Lasagna Cottage Cheese Recipe

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

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rest Time 10 minutes mins

Total Time 50 minutes mins

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 12 lasagna noodles
• 1 pound ground beef 85% lean preferred
• 1 jar marinara sauce 24 oz
• 2 cups cottage cheese small curd preferred
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper or to taste

Equipment

• 9×13 inch baking dish
• Large skillet
• Medium mixing bowl

Method

 

1. Preheat oven to 375°F and cook lasagna noodles according to package directions, undercooking by about 1 minute.
2. Brown ground beef in a large skillet over medium-high heat for 5-7 minutes, breaking it up as it cooks. Drain excess fat.
3. Mix cottage cheese, egg, Parmesan cheese, garlic powder, basil, oregano, salt, and pepper in a bowl. Let sit for 5 minutes.
4. Layer in baking dish: spread ½ cup marinara on bottom, add 4 noodles overlapping, spread half cottage cheese mixture, add half beef, drizzle with ⅓ remaining sauce, sprinkle with ⅓ mozzarella.
5. Repeat layers once more, then finish with remaining noodles, sauce, and mozzarella on top.
6. Bake for 30 minutes until cheese is golden and bubbly. Let rest for 10 minutes before serving.

Notes

Use small curd cottage cheese for best texture. Undercook noodles slightly as they finish cooking in the oven. Can be assembled up to 24 hours ahead.