Description
Healthy, high-protein lasagna made with cottage cheese and no-boil noodles. A lighter lasagna recipe that’s easy to prep, freezer-friendly, and perfect for family dinners.
- mixing bowl
large deep skillet
Ingredients
1lb93% lean ground beef
1/2medium onion, diced
3clovesgarlic, minced
28ounce cancrushed tomatoes, I swear by Tuttorosso Green Label
3/4teaspoonkosher salt
Black pepper, to taste
12no-boil lasagna noodles, such as Barilla or gluten-free noodles
24ouncespart-skim cottage cheese, from 1 1/2 16-ounce containers, Good Culture (or use ricotta cheese)
2large eggs, beaten
1 1/2cupspart-skim shredded mozzarella cheese, divided
1/4cupgrated Pecorino Romano cheese
1/4cupchopped fresh parsley, plus more for for garnish
Instructions
- Preheat oven to 375F degrees.
- Heat a large skillet, when hot add the ground beef, onion, and garlic and cook over medium-high heat, breaking the meat up with a wooden spoon until no pink remains.
- Add the crushed tomatoes, season with salt and black pepper, to taste, cover and let it simmer over low heat 20 minutes, stirring 3 times.
In large mixing bowl, beat the eggs and combine with 1 1/2 containers cottage cheese, 1/2 cup of the mozzarella cheese, Pecorino Romano and parsley. Set aside.
In a 13 x 9 casserole dish, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles (it’s okay if they overlap), then 1/3 of the cheese mixture, 1 cup of the sauce.
Repeat the next layer using 4 uncooked lasagna noodles, 1/3 part of the cheese mixture, and 1 cup sauce. For the top layer add the remaining sauce and finish with 1 cup mozzarella.
- Cover tight with foil and bake 55 to 60 minutes, until the pasta is cooked through.
- Uncover and continue cooking until all the cheese browns slightly, about 5 minutes.
- Garnish with fresh parsley, and let sit 5 minutes before cutting. Slice into 8 pieces.
Last Step:
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Notes
Variations
- You can substitute equal amounts of ricotta cheese if you prefer to make a ricotta cheese mixture.
- Pecorino: Substitute Pecorino with parmesan.
- Sausage: Use Italian sausage in place of ground beef.
- Add Meatballs: Use turkey meatballs or beef.
- Protein: Sub lean ground turkey for beef.
- Vegetarian Lasagna: Omit the beef and add thawed frozen spinach or sautéed diced zucchini.
- Gluten-Free Lasagna: Use gluten-free noodles.
- Egg Allergy? Skip the egg. The cheese filling may be a little runnier, but it’ll still taste good!
- Herbs: Swap parsley with fresh basil.
Nutrition
Serving: 1/8th slice, Calories: 394kcal, Carbohydrates: 36.5g, Protein: 37g, Fat: 11.5g, Saturated Fat: 5.5g, Cholesterol: 107.5mg, Sodium: 840mg, Fiber: 3.5g, Sugar: 7g
