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A close-up of a hearty slice of cottage cheese lasagna bake, layered with pasta, rich meat sauce, and melted cheese, garnished with parsley.

Cottage Cheese Lasagna Bake

This cottage cheese lasagna bake delivers all the comforting flavors of traditional lasagna with a protein-packed upgrade. Creamy cottage cheese replaces heavier layers while still creating a rich and satisfying texture. Layered with seasoned ground beef, tender pasta, and savory tomato sauce, this dish is perfect for feeding a family or prepping ahead for the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna
  • 9 lasagna noodles
  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups marinara sauce
For the Cottage Cheese Mixture
  • 2 cups low fat cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley divided

Equipment

  • Oven
  • Large skillet
  • Baking dish
  • Bowl

Method
 

  1. Preheat oven to 375°F.
  2. Cook lasagna noodles according to package instructions. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add ground beef, garlic powder, Italian seasoning, salt, and black pepper. Cook for 6 to 8 minutes until browned and fully cooked. Stir in marinara sauce and simmer for 3 to 4 minutes.
  4. In a bowl, mix cottage cheese, egg, parmesan cheese, and half of the chopped parsley until well combined.
  5. Spread a thin layer of meat sauce on the bottom of a baking dish. Add a layer of noodles, then cottage cheese mixture, then meat sauce. Repeat layers until ingredients are used, finishing with meat sauce on top.
  6. Sprinkle mozzarella cheese evenly over the top.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
  8. Let rest for 10 minutes before slicing and serving. Garnish with remaining parsley.

Notes

Store leftovers in the refrigerator for up to 4 days. Reheat until hot throughout before serving.