Once you try cottage cheese in lasagna, you may never make it with ricotta again. Not only is cottage cheese lower in fat (even when you use the full-fat kind), it also tends to be more affordable, and completely blends in to this healthy lasagna recipe.
My kids can’t tell a difference!
Today, I’ll show you how to use cottage cheese in lasagna so that it goes completely unnoticed. We’re also adding a not-too-sneaky source of fiber to the meat sauce, which makes this recipe budget-friendly (no need to buy 2 pounds of beef) and more nutritious.
It’s the perfect recipe to make on a Sunday night, so you can enjoy the leftovers for an easy weekday meal.
Healthy Cottage Cheese Lasagna Ingredients
- Ground Beef. Lasagna recipes usually call for 2 pounds of ground meat, but you’ll only need one pound for this version, because of the extra addition below.
- Lentils. If you’re like me and keep canned lentils in the pantry, this is an easy and affordable way to stretch the beef filling, without doubling your grocery bill. (I buy cans from Trader Joe’s for $0.99 each.) As a bonus, it adds fiber to each serving.
- Cottage Cheese. I always use full-fat cottage cheese, but low-fat will probably work, as well. I like to blend it for a smoother texture, but this step is optional.
- Marinara Sauce. Store-bought marinara sauce keeps things easy, but shop for a large jar. I use a 32-ounce jar, or about 4 cups, for this recipe.
- Egg. Adding an egg to the cottage cheese helps it firm up as it bakes, similar to how ricotta cheese does. It also adds a little more protein.
- Shredded Cheese. My family is not into super-cheesy, gooey things, so I use a minimum amount of cheese in this recipe (about 2 cups), but you can add more to your liking. When we have company in town, I’ll usually add a sprinkling of grated Parmesan between the layers for an extra flavor boost, too.
- No-Boil Lasagna Noodles. Lasagna is a lot easier to make if you start with no-boil noodles. These are available in a gluten-free version for those with dietary restrictions, making it easy to accommodate dietary needs.
- Spices. I use ground sage, thyme, cayenne pepper, plus salt and black pepper to create a sausage-like flavor without actually using sausage.
How to Make Healthy Lasagna
Step 1:
Preheat the oven to 400º and have a 9-by-13-inch pan ready.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Cook the chopped onion until it starts to soften, about 5 minutes. Then add the ground beef and season with a half teaspoon of salt. Break it up with a sturdy spatula and stir often until the beef is no longer pink, about 8 minutes.
Then add the ground sage, thyme, cayenne pepper, another half teaspoon of salt, and black pepper. Stir briefly, to help season the ground beef like sausage, then add the drained lentils and 2 cups of marinara sauce. Stir until the sauce is heated through, about 2 to 3 minutes.
Step 2:
To prepare the cottage cheese filling, add the cottage cheese, egg, and a half teaspoon of salt (plus a half teaspoon of dried oregano, if you’d like) to a medium bowl. Use an immersion blender to puree the mixture.
This quick step will make it look more like ricotta, so it goes unnoticed in the lasagna, but you can also simply mix this together with a fork if you prefer. I’ve tested it both ways, and my kids don’t seem to care which option I choose.
Step 3:
To assemble the lasagna, start by spreading 1 cup of marinara sauce evenly on the bottom of the 9×13-inch pan. Then add a single layer of no-boil lasagna noodles. Break a noodle into smaller pieces, if needed to finish the layer. There’s no need to be perfect about it.
Next, spread half of the cottage cheese filling over the noodles. Sprinkle 1 cup of shredded mozzarella evenly over the cottage cheese. Then add half of the meat sauce over that layer.
Repeat the layers, starting with another layer of noodles, followed by the rest of the cottage cheese, and then the meat sauce. Add one final layer of noodles, then spread the remaining marinara sauce on top. Sprinkle the last cup of mozzarella cheese over that, then cover the pan tightly with foil or a cookie sheet.
Step 4:
Bake the lasagna for 35 minutes tightly covered. Then remove the cover and bake for an additional 10 minutes, or until the cheese on top starts to look golden.
Remove the lasagna from the oven and let it cool for at least 10 minutes before slicing it into 12 squares. Serve warm with an Italian salad or roasted veggies on the side.
- 1 tablespoon olive oil
- 1 yellow onion , chopped (optional)
- 2 garlic cloves , minced
- 1 pound lean ground beef
- fine sea salt and black pepper
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 15 ounce cooked lentils
- 16 ounces cottage cheese (4% milkfat)
- 1 large egg
- 3 ½ cups marinara sauce
- 2 cups mozzarella cheese
- 9 ounces no-boil lasagna noodles
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Preheat the oven to 400ºF. To prepare the meat sauce, add the olive oil to a large skillet over medium-high heat and sauté the onion until it softens, about 5 minutes. (Note: the onion is optional; sometimes we skip this part.) Add the ground beef and a ½ teaspoon of fine sea salt. Use a sturdy spatula to break up the meat in the skillet until it is no longer pink, about 8 more minutes.
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Once the meat is fully cooked, add the sage, thyme, cayenne pepper, and another ½ teaspoon of salt. Stir briefly to create a sausage-like flavor. Then add the can of drained and rinsed lentils and 2 cups of marinara sauce. Stir until the sauce is warm, then set aside.
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In a medium bowl, combine the cottage cheese, egg, and a ½ teaspoon of salt. Use a fork to whisk it together, or an immersion blender to puree the mixture. (Blending will make it look more like ricotta cheese.) Set this aside.
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To assemble the lasagna, spread ¾ cup marinara sauce on the bottom of a 9×13-inch pan. Add one layer of no-boil lasagna noodles. Break a lasagna noodle into pieces to cover the pan, if needed, but there’s no need to be perfect about it. Next, add half of the cottage cheese mixture and spread it evenly over the noodles. Then sprinkle on one cup of mozzarella cheese. After that, add half of the meat sauce and spread it out evenly.
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Repeat the layering process: noodles, then the rest of the cottage cheese mixture, then the rest of the meat sauce, followed by one last layer of noodles on top. Spread the remaining ¾ cup of marinara sauce over the noodles, then sprinkle 1 cup of mozzarella cheese on top. Cover tightly with foil or a baking sheet, and bake at 400ºF for 35 minutes.
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When the timer goes off, remove the cover and bake for 10 more minutes. Let the lasagna rest on the counter for at least 10 minutes before slicing and serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days. (Or freeze for up to 3 months.)
Cheese Note: Most lasagna recipes call for 4 cups of mozzarella cheese, which will certainly increase the protein, but also the fat and calories. Use extra cheese if you prefer; sometimes we add a thin layer of Parmesan for extra flavor.
Spice Note: If you don’t keep sage, thyme, and cayenne pepper in your home, you can substitute this with your favorite Italian spice blend. I like to make the ground beef taste like sausage, without actually using store-bought sausage, but the marinara sauce will add plenty of flavor already.
Cottage Cheese Note: If you like a thicker layer of cheese, I also tested doubling the cottage cheese in this recipe. In my opinion, it was “too thick” and my kids didn’t like it as much, but that addition does add 4g of protein per slice, so feel free to try it. You can also season the cottage cheese mixture with 1/2 teaspoon of oregano, if you’d like to.
Calories: 303kcal | Carbohydrates: 30g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 608mg | Potassium: 597mg | Fiber: 5g | Sugar: 5g | Vitamin A: 535IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 3mg
More Recipes to Try
If you try this cottage cheese lasagna recipe, please leave a comment and star rating below to let me know how you like it.
