The Best Lasagna Made With Cottage Cheese

If you’ve been searching for a lasagna recipe that’s family-friendly, higher protein, secretly packed with veggies, and zero-stress to assemble, look no further, this is the best lasagna, made with cottage cheese. This cottage cheese lasagna is pure comfort food made easier thanks to oven-ready noodles (no boiling required!) and seriously delicious thanks to a few simple layering tricks. Not only does this recipe use cottage cheese for an extra creamy, protein-boosted filling, but it also has a secret veggie cooked into the meat – shredded zucchini – which blends right in without adding noticeable texture. The kids will never know… and every single one of mine (even the picky eaters) eats it! This is the kind of cozy, reliable, family-tested recipe you’ll make again and again.

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Why You’ll Love This Recipe

• No-boil, no-stress – thanks to oven-ready noodles

• Higher protein than traditional lasagna

• Kid-friendly and vegetable-boosted – add shredded zucchini to ground beef, no one will be able to tell there’s veggies in there!

• Freezer-friendly – before or after baking

• Customizable – works with beef, turkey, or chicken

• Creamy + cheesy without being heavy

Tips for Success

• Blend the cottage cheese if texture-sensitive kids are involved, mine never care so yay, easier!

• Let it rest after baking for perfect slices

• Add spinach for even more hidden veggies, if your kids don’t mind seeing green

• Use part-skim mozzarella – melts beautifully without greasiness

• Try turkey or chicken for a lighter option

Serving Suggestions

• Garlic bread or garlic knots

• Mixed greens salad with balsamic vinaigrette

• Roasted broccoli or green beans

• Side of fruit for kids

Make-Ahead + Freezer Notes

• Assemble and refrigerate 1 day in advance before baking

• Freeze unbaked or baked – wrap tightly and label

• Reheat covered at 350°F until hot in the center, usually it’s 45 min from the fridge and 1 1/2 hrs from the freezer

Lasagna made with cottage cheese

This high-protein cottage cheese lasagna is made with oven-ready noodles and a hidden veggie the kids won’t notice. Easy, cheesy, and totally family-approved.

5 from 2 votes

Print Rate

Servings: 9

Ingredients

• 1 small-medium onion chopped
• 1 medium zucchini grated
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon Kosher salt divided
• 3/4 teaspoon garlic powder divided
• 3/4 teaspoon oregano or Italian seasoning divided
• 1 lb ground beef (or sub ground turkey or chicken)
• 1 box (12 oz) oven-ready lasagna noodles
• 1/2 cup milk divided
• 3-4 cups mozzarella cheese, shredded low moisture part skim
• 1 jar (32oz) marinara sauce
• 1 container (24oz) cottage cheese small curd, optional blended

Instructions

• Preheat oven to 350°F and spray a 9×13 baking dish with cooking spray.
• Cook the meat + veggies: Heat olive oil in a large skillet, then add the onion and zucchini. Season with ½ teaspoon salt, ½ teaspoon garlic powder, and oregano. Add the ground meat and cook, breaking apart, until browned (about 5–8 minutes). Remove from heat.
• Start layering directly in the pan: Pour ¼ cup milk in the bottom of the pan. Add a layer of oven-ready noodles, breaking pieces so they cover the edges
• First filling layer: Spread ⅓ of the marinara. Add 1 cup mozzarella. Add 3/4 container of cottage cheese. Sprinkle ¼ teaspoon garlic powder, oregano, and a pinch of salt
• Second layer: Add another noodle layer. Spread ⅓ marinara. Add remaining cottage cheese. Add the meat/veggie mixture. Add 1 cup mozzarella
• Final layer: Add noodles. Spread remaining marinara. Top with remaining 1–2 cups mozzarella cheese.
  
• Bake: Cover tightly with foil and bake for 20 minutes, then uncover and bake 25–35 minutes, or until bubbly and browned on top.
• Rest before slicing: Let sit for at least 5-10 minutes before cutting -this helps it set!

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