This cottage cheese lasagna is the high-protein comfort food dinner you didn't know you needed. Layers of tender lasagna noodles, a rich meat sauce, and a creamy blended cottage cheese filling come together in one glorious baked dish that has all the cozy, cheesy, nostalgic flavor of classic lasagna — with significantly more protein in every single slice.
Jump to:
Cottage Cheese Lasagna
I know what you might be thinking — cottage cheese in lasagna? — and I promise you, once you try it, you will never go back to ricotta. This cottage cheese lasagna is one of the most popular recipes on ELW for good reason: it's genuinely incredible. The cottage cheese gets blended smooth so the texture is silky and creamy in a way that's actually superior to traditional ricotta, and it packs significantly more protein per serving — we're talking 35–40 grams per slice, which is honestly unreal for a pasta dinner.
The rest of the lasagna is everything you love about the classic version — a deeply savory meat sauce, layers of mozzarella that pull and stretch with every bite, a golden bubbly top, and that unmistakable lasagna smell that fills your whole house as it bakes. This is the ultimate comfort food that also happens to be a genuinely nourishing, balanced meal. Make it on Sunday and you'll have incredible lunches all week — this is one of those recipes that is even better the next day. If you love high-protein comfort food makeovers, you'll also want to try my Chicken Piccata Meatballs and my Baked Chicken Parmesan Meatballs!
Why You’ll Love This Recipe
- Massively high in protein. Each serving has 35–40 grams of protein from the cottage cheese, ground beef, and mozzarella — real food protein, not supplements.
- Creamier than ricotta. Blended cottage cheese creates a silkier, smoother filling than traditional ricotta.
- Classic lasagna flavor. No health food taste here — this is deeply cheesy, savory, and satisfying in every way.
- Perfect for meal prep. Reheats beautifully all week and freezes like a dream.
- Feeds a crowd. One 9x13 dish serves 8 generously — perfect for family dinners or having friends over.
Ingredients Needed To Make This Cottage Cheese Lasagna
Here’s a little bit about everything that goes into this lasagna:
- Lasagna noodles: Classic lasagna noodles work great here. No-boil (oven-ready) noodles are a fantastic time-saving option and work just as well — they absorb moisture from the sauce as they bake.
- Ground beef: Lean ground beef (90/10) makes the meat sauce hearty and protein-packed. Ground turkey is a great lighter swap.
- Cottage cheese: The star of the show — use full-fat cottage cheese for the creamiest texture. Blend it completely smooth before using. This is the key step that most people skip and the reason some cottage cheese lasagnas have a grainy texture.
- Mozzarella cheese: Shredded mozzarella goes between every layer and on top — it creates that iconic stretchy, melty cheese pull that makes lasagna irresistible.
- Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty, salty layer of flavor to both the filling and the top.
- Marinara sauce: Use your favorite jarred marinara or make your own. A good quality marinara makes a real difference — look for one with simple ingredients and no added sugar.
How to Make Cottage Cheese Lasagna
- Step 1: Make the meat sauce.
In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. Drain any excess fat. Add minced garlic and Italian seasoning and cook 1 minute. Stir in the marinara sauce, season with salt and pepper, and simmer for 5 minutes.
- Step 2: Assemble the lasagna. Spread a thin layer of meat sauce on the bottom of a greased 9x13 baking dish. Layer lasagna noodles, meat sauce, cottage cheese filling, and shredded mozzarella.
- Step 3: Repeat layers until you've used everything up, finishing with a layer of meat sauce, mozzarella, and a generous sprinkle of Parmesan on top.
- Step 4: Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly and the edges are caramelized. Let rest for at least 15 minutes before slicing — this is crucial for clean slices.
Erin's Expert Tips
From my kitchen to yours
- Blend the cottage cheese completely smooth. This is the single most important step. Unblended cottage cheese creates a grainy, uneven texture. Thirty seconds in the blender makes it silky and indistinguishable from ricotta.
- Let it rest before slicing. I know it's hard to wait, but 15 minutes of resting time allows the lasagna to set and gives you those beautiful clean slices.
- Don't skimp on the sauce. Make sure every layer has enough meat sauce — dry lasagna is the saddest outcome and more sauce prevents it.
- Use full-fat cottage cheese. Low-fat cottage cheese has more water content and can make the filling runny. Full-fat gives you the best texture.
- Make it ahead. Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge — just add 15 extra minutes to the covered baking time.
- Storage: Refrigerate leftovers for up to 5 days. Freeze individual slices wrapped tightly in plastic wrap then foil for up to 3 months. Reheat from frozen at 350°F for 30–35 minutes.
Frequently Asked Questions
Below are some common questions about this cottage cheese lasagna. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Cottage cheese has significantly more protein than ricotta (about 28g per cup vs 14g), a milder flavor, and when blended smooth, creates an even creamier, silkier texture. It's a straight-up upgrade in every way.
No — once it's blended smooth and baked into the lasagna, you genuinely cannot taste it as cottage cheese. It just tastes like a really creamy, delicious lasagna filling.
Absolutely — lean ground turkey makes this even lighter while keeping the protein high. Season it generously since turkey is milder in flavor than beef.
Blend the cottage cheese smooth, make sure your meat sauce isn't too thin, and let the lasagna rest for at least 15 minutes after baking before cutting into it.
Yes — this is one of the best freezer meals. Freeze before or after baking. If freezing unbaked, assemble, cover tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
if you liked this recipe, try these!
Find more high-protein comfort food dinners the whole family will love:
Cottage Cheese Lasagna
Ingredients
- 9 lasagna noodles
- 2 tablespoon olive oil
- 1 yellow onion diced
- 1 lb ground beef or turkey
- 1 lb turkey sausage or regular - in tube
- 5 cloves garlic
- 1 can diced tomatoes drained
- 24 oz jar marinara sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- 16 oz full fat small curd cottage cheese
- 5 cups shredded mozzarella cheese divided
- 1 egg
- ¾ cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 375F and grease 9x13 casserole dish.
- Prepare lasagna noodles according to box in boiling water with oil + salt to prevent sticking, cooking two minutes less than recommended time.
- Once noodles are cooked and drained, lay flat on a baking sheet to dry out.
- Heat olive oil in a large dutch oven over medium-high heat. Once hot, add onions and cook for 3-4 minutes or until softened.
- Add in beef and sausage and cook until no longer pink, breaking up into small pieces. Once almost all the way cooked, add garlic and cook for an additional 2 minutes. Drain excess grease.
- Turn heat to medium-low and add in diced tomatoes, marinara sauce, salt, and pepper.
- In a medium sized bowl, mix together cottage cheese, 3 cups of mozzarella cheese, egg, parmesan cheese, salt and pepper. Mixture will be thick.
- Start assembling the lasagna by adding a little meat sauce to the bottom of the dish. Lay 3 lasagna noodles lengthwise. Crumble over ½ of the cottage cheese mixture evenly. Then add ⅓ of the meat mixture evenly overtop. Add another layer of 3 noodles and repeat cottage cheese and meat mixture. Add another layer of noodles and top with remaining meat sauce. Top with remaining 2 cups shredded mozzarella cheese.
- Bake for 40-45 minutes, uncovered. Place on top of baking sheet if begins to bubble over.
- Let cool at least 20 minutes before serving. Sprinkle with grated parmesan cheese and fresh parsley.
- Use full fat small curd cottage cheese — not low fat. Low fat versions won't give you the same creamy texture or rich flavor. The full fat version is what makes this lasagna indulgently delicious while still being protein-packed!
- Cook your noodles 2 minutes less than the package directs. They'll finish cooking in the oven, so pulling them early ensures they don't turn mushy. Lay them flat on a baking sheet to dry before assembling.
- Let the lasagna cool for a full 20 minutes before cutting. It needs that time to set up so you get clean, beautiful slices instead of a falling-apart mess. It's worth the wait — and honestly tastes even better the next day!
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This RecipeRecipe by Erin Morrissey and Photos by The Mindful Hapa
Maria Tulovsky says
Hello! The recipe calls for 1 can diced tomatoes, what size? They come in different sizes.
Erin says
Hi Maria, about 15oz. Let me know how your lasagna comes out!!
Mylie says
I’m obsessed with this lasagna - I’ve made it so many times!! I’m about to have my third baby and want to prep this for my freezer. Do you think it would freeze well? Would you just make it in a disposable 9x13 and think it would freeze okay that way?
Erin says
Hi Mylie, so happy you love it and great idea!! That should work. I also have instructions in the post to freeze individual slices. Might help for faster defrosting/cooking post baby but reheating whole works too!
Julia says
So delicious! We added mushrooms and peppers to it as well!
Erin says
Hi Julia, so happy you loved it and made it your own!!
Hannah says
I’ve always been a bit intimidated by lasagna but this recipe made it so easy. My entire family loved it!
Erin says
Hi Hannah, so happy you all loved it!!
Haley says
LOVE this one!!! makes so much and tastes even better next day. & of course protein packed 💪🏼
Erin says
Hi Haley, so happy you loved it! 🙂
Julie says
Made this for dinner tonight and LOVED! The sausage was such a good add. Can’t wait to have leftovers for lunch!
Erin says
Hi Julie, so happy you loved it!!
Jackie S says
Love this recipe! I have already made it twice and my husband and 16 month old love it!! We get so many meals out of this it’s a great meal to prep and carry us through the week!
Erin says
Hi Jackie, so happy you all loved it! 🙂
Carol Lunger says
I have made this recipe twice, both times received rave reviews. Second time I tried gluten free noodles and you couldn't tell a difference.
Erin says
Hi Carol, so happy you love it so much!!
Joyce says
This is my go-to meal for my postpartum friends! So comforting and it actually kept me full while breastfeeding 🙂
Calla says
Super easy and delicious take on a classic but with a great way to get extra protein. Will be adding to our rotation!
Megan says
This lasagna is just as good as the real deal. You don’t even know it’s made with cottage cheese. Have made it so many times and for my parents too and they also loooove it! Would be the perfect postpartum dish to bring your friends because it keeps so well for lunch the following days!
Erin says
Hi Megan, so happy you loved it!
Tara says
This was delicious and rather easy to throw together. My husband also loved it and we're looking forward to leftovers!
Erin says
Hi Tara, so happy you both loved it!!
grace says
unreal!! even better as leftovers 🙂
Erin says
Hi Grace, so glad you loved it! 🙂
Pinyon Tree says
I am a lifetime lousy cook finally trying to improve. Have never made Lasagna in my life. Followed the directions exactly except only used half an onion. Served to 3 big guys and got rave feedback. And I have to agree, it was amazing! I always thought something like Lasagna was complicated. It is not! Was easy to make, but looks and tastes restaurant...or better!...quality. Made the kitchen smell like an Italian cafe. And I played Italian music while cooking for fun. Made plenty for 3 big men and myself, with 4 huge pieces left over. The 3 layers of pasta make it good and hearty, and the cottage cheese puts it over the top. Do you have a vegetarian version of the recipe? Wonderful cooking experience, thank you!
Erin says
Hi Pinyon, so happy it was a big hit!! You can omit the meat and just do cheese if you'd like or I have a Veggie Skillet Lasagna on my site too: https://www.erinliveswhole.com/veggie-skillet-lasagna/
Sherri Squires says
I’ve made this soooo many times and have shared the recipe with so many too! I don’t do the middle noodle layer, lazy and want less noodles! Cottage cheese is a lasagne game changer!
Erin says
Hi Sherri, so happy you like it and make it your own!!
Nicole says
Simple, easy and delicious. Everyone in my family loved it, even as leftovers. This is my go to lasagna recipe now.
Erin says
Hi Nicole, so happy you all enjoyed it!! 🙂
Andrea says
This was so delicious even with 1 lb of meat. Thank you!
Erin says
Hi Andrea, so happy you loved it!
Marilyn says
I fixed this delicious lasagna the other day. It’s the absolute best! In fact preparing more to deliver to a friend. Thank you so much for sharing!
Erin says
Hi Marilyn, so happy you loved it so much! 🙂