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This homemade Cottage Cheese Lasagna is a protein-packed, vegetarian dish that’s so easy to make. By blending cottage cheese with Parmesan, mozzarella, and spinach, you get a rich and creamy sauce in seconds. It’s the ultimate lazy lasagna hack for a comforting weeknight meal.
While ricotta is usually a go-to for adding to lasagna, I turned to cottage cheese for this version and was amazed by how luxurious the sauce tasted. Once layered up with the simple tomato sauce and lasagna noodles, the sauces meld together into a melty, cheesy dish that’s irresistible; the smell of it bubbling away in the oven will be enough to draw the whole family into the kitchen, ready for dinner!
If you’re looking for more delicious ways to sneak cottage cheese into your meals, check out my recipes for High-Protein Cottage Cheese Bagels and Cottage Cheese Pasta.
Recipe Overview
Before You Get Started
Some tips for perfecting this lasagna recipe:
- Check the label on the bag of spinach to see if it requires rinsing before you use it. If directed, rinse and dry the spinach before blending it into the sauce; otherwise, you may end up with a gritty texture.
- Ensure you drizzle the lasagna sheets with oil after boiling to stop them sticking together
- Keep an eye on the onions and garlic when sauteing so they don’t catch on the pan and burn. You want them to reach a light golden color before adding the marinara sauce
- I like to let the baked lasagna rest for 10 minutes before slicing and serving as it holds together better once it has slightly cooled down.
Common Questions
Yes, you can make the red sauce and cheese sauce ahead of time then store in airtight containers for up to 3 days in the fridge. When ready to make, boil the lasagna noodles and layer up with the sauces and cheese then bake as instructed in the recipe.
Yes, it freezes very well. You can freeze leftover baked lasagna in an airtight container for up to 3 months. Allow it to defrost in the fridge overnight before transferring it to an ovenproof dish and baking until piping hot in the middle.
When heated, cottage cheese will loosen and slightly melt to create a thinner, creamy sauce texture. It will still retain some texture as the curds will remain. This is why I like to blend it with other cheeses like mozzarella and Parmesan for lasagna, to give the sauce that gooey texture.
Cottage cheese has similar properties to ricotta in that it’s a creamy, high-protein dairy product. However, cottage cheese tends to be lower in fat and has a stronger cheesy flavour than ricotta. It also is more heat-tolerant so holds up well in baked dishes like lasagna as it won’t curdle, staying creamy and soft in this recipe.
Ingredients Needed
Here’s everything you need to make this delicious lasagna. Full measurements are listed further down in the recipe card.
- Lasagna noodle sheets: You can use whole wheat noodle sheets if you prefer.
- Olive oil: sometimes I also use avocado oil
- Onion: Lends a subtle sweetness to the tomato sauce
- Garlic cloves: I’m using fresh garlic here but you could also use garlic powder, just add it with the marinara, not with the oil.
- Marinara sauce: Using a jarred marinara makes prepping this recipe simpler as it’s already packed with flavor.
- Salt and pepper
- Cottage cheese: Its creamy texture is the basis for the cheese sauce, while adding protein and a cheesy flavor. You can use full fat or 4% which is my go-to.
- Shredded mozzarella cheese: Full-fat or light will work here. The larger size will be more melty and better.
- Egg: This helps bind the sauce together as the dish bakes.
- Parmesan cheese: A salty, savoury cheese which brings depth of flavor. If you’re a vegetarian, seek out a vegetarian-friendly Italian-style hard cheese.
- Spinach: Adds a vibrant green color to the sauce and is an easy way to get extra veggies into this dish.
- Italian seasoning: A go-to pantry staple that contains a blend of dried herbs to instantly enhance the cheese sauce.
How to Make Cottage Cheese Lasagna
Below is the step-by-step method with pictures to help guide you through this recipe.
1️⃣ Sautée the onions and garlic
Cook the aromatics gently in olive oil until they turn golden.
✏️ Stir the mixture occasionally to prevent the onions and garlic from burning.
2️⃣ Add marinara and season
Pour in the marinara sauce, season with salt and pepper, then cook down for 10 minutes to slightly reduce the sauce.
✏️ If you’re making the tomato sauce ahead of time, allow it to cool down at this point before storing in the fridge. It will speed up your lasagna assembly later.
3️⃣ Blend the cheese sauce ingredients
Blend together the cottage cheese, mozzarella, Parmesan, and egg with Italian seasoning and spinach until smooth and bright green. Season with salt and pepper.
✏️ If you’re vegetarian, you can use vegetarian-friendly, Italian-style hard cheese instead of the Parmesan.
4️⃣ Layer the ingredients
Start by layering tomato sauce in the base of your baking dish, followed by the boiled lasagna noodles. Top with more tomato sauce, followed by the blended cheeses. Repeat this layering until everything has been used up. Top the assembled dish with the remaining shredded mozzarella.
5️⃣ Bake the lasagna
Bake at 375°F until golden and bubbling. Let it rest for 10 minutes before garnishing with some freshly chopped parsley, slicing and serving.
Variations
If you’re looking for more ideas to change up this lasagna, check out my suggestions below.
→ Add more veggies: Grill strips of zucchini or eggplant until tender and layer into the lasagna along with the noodles.
→ Go meaty: For a protein boost, cook down ground beef or ground turkey in the skillet along with the onions and garlic before adding the marinara sauce.
→ Change up the sauce: Blend steamed butternut squash into the cheese sauce in place of the spinach for a cosy flavor.
Cottage Cheese Lasagna
Ingredients
- 12 lasagna noodle sheets, gluten-free or whole wheat works
- 2 tablespoons olive oil, or avocado oil
- 1 large sweet onion, diced
- 6-8 garlic cloves, minced
- 24 ounces jar marinara sauce
- Kosher salt and pepper, to taste
- 20 ounces cottage cheese
- 4 cups shredded mozzarella cheese, divided
- 1 large egg
- 1 cup grated parmesan cheese
- 3 cups packed spinach, frozen works, thaw and squeeze out liquid
- 2 teaspoons Italian seasoning
- sea salt and pepper, to taste
- freshly chopped parsley, to garnish
Instructions
- Preheat the oven to 375°F.
- Cook the 12 lasagna noodle sheets according to package directions to al dente. Drain and drizzle with a bit of oil to prevent them from sticking.
- Heat the 2 tablespoons olive oil in a large pan over medium-high heat. Add in the 1 large sweet onion (diced) and 6-8 garlic cloves (minced) and saute for 5-7 minutes.
- Add the 24 ounces jar marinara sauce and season with Kosher salt and pepper. Cook the sauce for 10 minutes.
- To make the cheese blend, add the 20 ounces cottage cheese, 3 cups shredded mozzarella cheese (from the 4 cups shredded mozzarella cheese), 1 large egg, 1 cup grated parmesan cheese, 3 cups packed spinach, 2 teaspoons Italian seasoning, sea salt and pepper to a food processor. Blend until almost smooth.
- To assemble the lasagna dish, layer half a cupful of tomato sauce at the base on a 9×13 baking dish.
- Arrange 3 lasagna noodles without overlapping. Top with sauce, then layer with cheese blend. Repeat the layers until everything is used up. Sprinkle with the remaining 1 cup of mozzarella.
- Bake for 45 minutes, until bubbly and brown on top. Garnish with freshly chopped parsley and serve.
Notes
Substitutes:
- Vegetarian: Use vegetarian-friendly, Italian-style hard cheese in place of the Parmesan if you’re vegetarian
- Gluten-free: You can use gluten-free lasagna noodles in this recipe
- Grana Padano or Pecorino will work well in place of the Parmesan in this recipe
- You can use garlic powder in place of the crushed garlic in the red sauce. Just be sure to add it to the pan when the marinara goes in, instead of cooking it with the onion.
- You can use whole wheat lasagna noodles if you like
- Let the cooked lasagna cool completely, then wrap tightly with foil or plastic wrap (or place into an airtight container). Chill in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make Ahead Tips
- Fridge: Let the lasagna cool completely, then cover tightly with foil or plastic wrap. Chill in the fridge for up to 5 days.
- Freezer: Assemble the lasagna as written in the recipe, but don’t bake it yet. Wrap tightly in foil and freeze for up to 3 months. When ready to eat, allow it to defrost in the fridge overnight, then uncover and bake as directed in the recipe.
You May Also Like
- Vegetarian Eggplant Lasagna
- Vegan Lasagna
- Big Mac Salad
- Authentic Shish Tawook
- Low Carb Lasagna Boats
- Cottage Cheese Queso
- High-Protein Pizza Crust
- Vegetarian Meatballs
- Homemade Marinara Sauce
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I rated this a BIG 5 Star.
Glad you loved it. Yay
Mucho supreme, I added in eggplant and it came out great. Pretty easy for an old man with limited experience. Thanks!
Love it