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High Protein Cottage Cheese Lasagna Bake - Comfort Food With a Nutritious Twist

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 9–12 lasagna noodles (regular or oven-ready; see notes in Instructions)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 pounds lean ground turkey or chicken (93% lean or leaner)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 24–28 ounces marinara sauce (choose a low-sugar, high-quality brand)
  • 2 cups low-fat cottage cheese (2% or 4%)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh basil or flat-leaf parsley, plus extra for garnish
  • 2 cups part-skim shredded mozzarella, divided
  • Nonstick spray or extra olive oil for the baking dish

Method
 

  1. Prep the oven and pan: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or olive oil.
  2. Cook the noodles (if using regular): Boil lasagna noodles in salted water until very al dente, about 2 minutes less than package directions. Drain and lay flat on a sheet pan to prevent sticking. If using oven-ready noodles, skip this step and add 1/4 cup extra water to your sauce later.
  3. Sauté the aromatics: In a large skillet, heat olive oil over medium. Add onion and cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds until fragrant.
  4. Brown the meat: Add ground turkey, salt, pepper, Italian seasoning, and red pepper flakes. Cook, breaking it up with a spoon, until no longer pink, 6–8 minutes. Drain excess liquid if needed.
  5. Add the sauce: Pour in marinara and simmer 3–4 minutes to marry flavors. Taste and adjust salt or pepper. If using oven-ready noodles, stir in 1/4 cup water so there’s enough moisture for the pasta to soften.
  6. Blend the cottage cheese layer: In a blender or food processor, combine cottage cheese, Parmesan, egg, and basil/parsley. Blend until mostly smooth. This step gives a ricotta-like texture and better set when baked.
  7. Layer the lasagna: Spread 1/2 cup of the meat sauce in the bottom of the baking dish. Add a layer of noodles. Top with 1/3 of the cottage cheese mixture, then 1/3 of the remaining meat sauce, and sprinkle with 1/2 cup mozzarella. Repeat layers twice more. Finish with remaining mozzarella on top.
  8. Cover and bake: Cover tightly with foil (sprayed with nonstick spray so it doesn’t stick to cheese). Bake 25 minutes.
  9. Uncover and brown: Remove foil and bake another 15–20 minutes, until bubbling at the edges and the cheese is golden in spots. If you love extra color, broil 1–2 minutes, watching closely.
  10. Rest and slice: Let the lasagna rest 10–15 minutes before cutting. This helps it set and slice cleanly.
  11. Garnish and serve: Sprinkle with fresh basil or parsley. Serve with a simple green salad or roasted vegetables.