High-Protein No-Boil Lasagna with Cottage Cheese

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High-Protein No-Boil Lasagna with Cottage Cheese

A creamy, comforting lasagna made simple with no-boil noodles and a protein-packed cottage cheese filling.

Prep time: 20 minutes

Cook time: 50 minutes

Servings: 8

Ingredients

For the Meat Sauce

• 1 lb lean ground beef (or ground turkey)

• 1 small onion, diced

• 3 garlic cloves, minced

• 24 oz jar marinara sauce

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

For the Cheese Filling

• 2 cups cottage cheese

• 1 cup ricotta cheese

• 1 large egg

• ½ cup grated Parmesan cheese

• 2 tbsp fresh parsley, chopped

• ¼ tsp salt

For Assembly

• 9 no-boil lasagna noodles

• 3 cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese, for topping

Instructions

Preheat & prep

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.

Make the meat sauce

In a large skillet over medium heat, brown the ground beef with the onion and garlic until the meat is cooked through and the onion is soft, about 6-8 minutes. Drain any excess fat, then stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.

Mix the cheese filling

In a medium bowl, stir together the cottage cheese, ricotta, egg, Parmesan, parsley, and salt until well combined.

Layer the lasagna

Spread a thin layer of meat sauce in the bottom of the baking dish. Add a layer of no-boil noodles, then a layer of the cottage cheese mixture, then a layer of meat sauce, then a layer of mozzarella. Repeat the layers two more times, ending with mozzarella on top.

Bake covered

Cover the dish tightly with foil and bake for 35 minutes.

Uncover and finish baking

Remove the foil, sprinkle with the remaining Parmesan, and bake uncovered for another 15 minutes, until golden and bubbly.

Rest before serving

Let the lasagna rest for 10 minutes before slicing so the layers set.

Notes

The no-boil noodles soften fully in the oven using moisture from the sauce and cheese filling, so there's no need to pre-cook them. For a smoother, more traditional ricotta-like texture, blend the cottage cheese until smooth before mixing it with the other filling ingredients. This can be assembled up to 24 hours ahead and refrigerated unbaked — just add 10-15 minutes to the covered bake time.