High Protein Cottage Cheese Lasagna

When I first swapped cottage cheese for ricotta in my weekly lasagna, I wasn’t expecting my protein-skeptical teenagers to actually fight over seconds. This high protein cottage cheese lasagna delivers 22 grams of protein per serving while keeping that rich, satisfying comfort food experience intact.

Three months ago, I was meal prepping on Sunday when I realized I’d grabbed cottage cheese instead of ricotta at the store. Instead of making another trip, I decided to experiment. The result was a revelation – not only did the cottage cheese create an incredibly smooth, creamy layer, but my kids had no idea they were eating something “healthy.” My oldest actually asked me to make it again the next week, which never happens with my nutrition experiments. This cottage cheese lasagna proves that hitting your protein goals doesn’t mean sacrificing flavor or family approval.

Ingredients for High Protein Cottage Cheese Lasagna

Small curd cottage cheese is my secret for the smoothest texture – after testing both types multiple times, the small curds blend seamlessly while large curds can create lumpy spots.

For the Meat Sauce:

• 1 tablespoon olive oil
• 4 cloves garlic (roughly chopped)
• 1 small yellow onion (chopped)
• 1 pound lean ground beef (96/4 works best) – I recommend this lean ratio for maximum protein
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 32 oz jar marinara sauce – My preference is Rao’s for the cleanest ingredient list

For the Cottage Cheese Filling:

• 16 oz low-fat small curd cottage cheese
• 2 eggs
• ½ cup shredded parmesan cheese – In my experience, Parmigiano-Reggiano adds the most flavor depth
• ½ teaspoon oregano
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• Fresh cracked pepper to taste
• 10 oz frozen spinach (defrosted and well-drained) – I usually wrap this in paper towels and squeeze out every drop of moisture

For Assembly:

• 8 oven-ready lasagna noodles – Pro tip: Barilla brand consistently gives me the best results
• 2 cups shredded low-moisture mozzarella cheese

Step-by-Step Instructions

In my experience, getting all your ingredients prepped before starting makes this recipe flow much smoother, especially when you’re coordinating the meat sauce and cheese mixture.

Step 1: Preheat your oven to 375°F and heat olive oil in a large skillet over medium heat. Add the chopped garlic and onions, cooking until they’re golden and fragrant, about 4-6 minutes.

Step 2: Add the ground beef to the skillet, breaking it into bite-sized pieces as it browns for about 7-8 minutes until completely cooked through. Don’t rush this step – proper browning develops better flavor.

Step 3: Stir in oregano, Italian seasoning, paprika, chili powder, salt, and pepper until the meat is evenly coated. Pour in the marinara sauce and let it simmer on low while you prepare the cottage cheese mixture.

Step 4: In a large bowl, combine cottage cheese, eggs, parmesan cheese, oregano, Italian seasoning, salt, and pepper until well incorporated. Add the thoroughly drained spinach – make sure you squeeze out excess water to prevent watery results.

Step 5: Spray a 9×13 inch baking dish with cooking spray and spread about ½ cup of meat sauce across the bottom. Layer 4 oven-ready noodles, then ½ cup mozzarella and half the remaining meat mixture.

Step 6: Add half the cottage cheese mixture, spreading evenly with a spatula. Repeat with remaining noodles, ½ cup cheese, remaining meat sauce, and remaining cottage cheese mixture. Top with the final cup of mozzarella.

Step 7: Place the baking dish on a cookie sheet to catch any overflow, cover tightly with foil (don’t let it touch the cheese), and bake for 50 minutes covered. Remove foil and bake 10-15 minutes until cheese is golden and bubbly. Let rest 10 minutes before cutting for cleaner slices.

What to Serve with High Protein Cottage Cheese Lasagna

This protein-rich lasagna pairs beautifully with lighter sides that complement its creamy richness while adding nutritional balance.

Caesar Salad with Grilled Chicken: The crisp romaine and tangy dressing cuts through the richness while adding even more protein and fresh vegetables to round out the meal perfectly.

Garlic Roasted Broccoli: Simple roasted broccoli with garlic provides a bright, fresh contrast and boosts the overall vegetable content without competing with the lasagna’s Italian flavors.

Protein-Rich Garlic Bread: For special occasions, this cottage cheese-based garlic bread maintains the high-protein theme while providing that classic comfort food pairing experience.

Sautéed Green Beans with Almonds: Quick-cooked green beans with sliced almonds add a satisfying crunch and nutty flavor that balances the soft, creamy textures in the lasagna.

Greek Chickpea Salad: A Mediterranean-style chickpea salad brings fresh herbs, tangy feta, and additional protein while providing a light, refreshing contrast to the hearty main dish.

Storage & Serving Tips

Store leftover lasagna covered in the refrigerator for 4-5 days – the flavors actually develop and improve as everything melds together overnight, making day-two portions often taste even better than the original.

For reheating, I recommend letting individual portions come to room temperature for 15 minutes, then covering with a slightly damp paper towel and microwaving for 90 seconds to 2 minutes. For larger portions, reheat in a 350°F oven for 15-20 minutes, adding a splash of water around the edges to prevent drying.

This high protein lasagna is perfect for meal prep and freezes beautifully for up to 3 months. You can assemble it completely in the morning and refrigerate until evening baking time, making it ideal for busy weeknight dinners when you want something special without the stress.

Conclusion

High Protein Cottage Cheese Lasagna

A game-changing twist on classic lasagna that delivers incredible flavor while packing 22 grams of protein per serving using cottage cheese instead of ricotta.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 277

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 4 cloves garlic roughly chopped
• 1 small yellow onion chopped
• 1 pound lean ground beef 96/4 works best
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 0.5 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 32 oz jar marinara sauce
• 16 oz low-fat small curd cottage cheese
• 2 eggs
• 0.5 cup shredded parmesan cheese
• 0.5 teaspoon oregano for cottage cheese filling
• 0.5 teaspoon Italian seasoning for cottage cheese filling
• 0.5 teaspoon salt for cottage cheese filling
• 1 pinch fresh cracked pepper to taste
• 10 oz frozen spinach defrosted and well-drained
• 8 oven-ready lasagna noodles
• 2 cups shredded low-moisture mozzarella cheese

Equipment

• Large skillet
• Large mixing bowl
• 9×13 inch baking dish
• Cookie sheet
• Aluminum foil

Method

 

1. Preheat oven to 375°F and heat olive oil in large skillet over medium heat.
2. Add chopped garlic and onions, cooking until golden and fragrant, about 3-5 minutes.
3. Add ground beef, breaking into bite-sized pieces as it cooks for about 5 minutes until no pink remains.
4. Stir in oregano, Italian seasoning, paprika, chili powder, salt, and pepper until meat is evenly coated.
5. Pour in marinara sauce and let simmer while preparing cottage cheese mixture.
6. In large bowl, combine cottage cheese, eggs, parmesan cheese, oregano, Italian seasoning, salt, and pepper until well incorporated.
7. Add defrosted and thoroughly drained spinach to cottage cheese mixture.
8. Spray 9×13 inch baking dish with cooking spray and add dollop of meat sauce to bottom.
9. Layer 4 oven-ready noodles across width of dish, then ½ cup mozzarella, half the meat mixture.
10. Add half the cottage cheese mixture, spreading evenly.
11. Repeat with remaining noodles, ½ cup cheese, remaining meat sauce, remaining cottage cheese mixture.
12. Top with final cup of mozzarella cheese.
13. Place baking dish on cookie sheet, cover tightly with foil.
14. Bake 50 minutes covered, then remove foil and bake 10-15 minutes until cheese is golden and bubbly.

Notes

Use small curd cottage cheese for best smooth texture. Use lean ground beef (96/4) for healthiest option. Thoroughly drain spinach by squeezing out excess water. No need to blend cottage cheese – melts naturally during baking. Place baking dish on cookie sheet to catch overflow.