High Protein Cottage Cheese Lasagna
High protein cottage cheese lasagna with lean beef marinara, a blended cottage cheese and spinach filling, and melted mozzarella. No-boil noodles and about 46g of protein per slice.
Ingredients
Meat sauce
- 1 tbsp olive oil
- 1.5 lbs lean halal ground beef 93% lean
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 1/2 tsp Italian seasoning
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 2 tbsp tomato paste
- 24 oz jar marinara sauce alcohol-free
- 1/2 cup water
Cottage cheese filling
- 24 oz full-fat cottage cheese about 3 cups, blended smooth
- 1 large egg lightly beaten
- 1/2 cup grated Parmesan-style cheese microbial rennet
- 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 cups baby spinach packed, finely chopped
Assembly
- 12 sheets oven-ready lasagna noodles about 8 oz
- 2 1/2 cups low-moisture part-skim mozzarella freshly shredded, divided; microbial rennet
- 1/4 cup grated Parmesan-style cheese for the top
- 1/4 cup fresh basil thinly sliced
Instructions
- Preheat the oven to 375°F (190°C) and grease a deep 9x13-inch baking dish. Heat the olive oil in a 12-inch deep skillet over medium-high heat. Brown the beef and onion for 6 to 8 minutes, breaking the beef into crumbles. Add the garlic, 1 1/2 tsp Italian seasoning, 3/4 tsp salt, 1/2 tsp pepper and red pepper flakes and stir for 45 seconds.
- Stir in the tomato paste for 60 seconds. Add the marinara. Rinse the jar with the 1/2 cup water and add it to the skillet. Simmer on low for 5 minutes, then turn off the heat.
- Blend the cottage cheese for 30 to 45 seconds until smooth. Whisk in the egg, 1/2 cup Parmesan, 1/2 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Fold in the spinach.
- Spread 1 cup meat sauce in the dish. Layer 4 noodles, half the cottage cheese filling, 1/2 cup mozzarella and 1 1/4 cups sauce. Repeat with 4 noodles, the rest of the filling, 1/2 cup mozzarella and 1 1/4 cups sauce. Top with the last 4 noodles, the remaining 1 1/2 cups sauce, 1 1/2 cups mozzarella and 1/4 cup Parmesan.
- Cover tightly with greased foil and bake for 30 minutes. Carefully remove the foil, away from your face, and bake uncovered for 15 to 20 minutes until bubbling and golden.
- Let rest for 15 minutes. Sprinkle with basil, cut into 8 slices and serve warm.
Notes
Use full-fat (4%) cottage cheese so the filling does not turn watery. Make ahead by assembling and refrigerating up to 24 hours, then bake covered 40 minutes and uncovered 15 to 20 minutes. Store slices in the fridge for up to 4 days or freeze up to 3 months. Use halal ground beef, an alcohol-free marinara and cheese made with microbial or vegetable rennet.