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.
PrintServings: 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!