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.
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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 corn avocado feta dill salad
- 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
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 corn avocado feta dill salad. 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!
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Find more high-protein comfort food dinners the whole family will love:
Cottage Cheese Lasagna
Ingredients
Method
- 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.
Nutrition
Notes
- 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!
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Miranda says
This lasagna is the best!! I’m not a huge pasta lover, but this was so good. And kids approved. I will definitely be making again!
Erin says
Hi Miranda, so happy it was a hit!! 🙂
Mylie says
Another 10/10 meal! I'm obsessed with this lasagna, I could eat it literally every day. I think it's probably the best lasagna I've ever had?! So so good!!
Erin says
Hi Mylie, so glad you loved it so much! 🙂
Lacy L says
This lasagna was super easy and delicious! Used no boil noodles and it cut some time from prep. My husband claims he doesn’t like cottage cheese so I didn’t tell him that’s what the cheese mixture is and he has RAVED about this recipe. Highly recommend!
Lacy L says
For some reason it wouldn’t let me rate, would give 5 stars!
Erin says
Thank you!! 🙂
Erin says
Hi Lacy, so happy you all loved it!! 🙂
Erin says
I've made many lasagna recipes before, but this one is the best! Erin's recipes never disappoint!
Erin says
Hi Erin, so glad you enjoyed it!!
Jesse Dresbach says
Just made this tonight, very easy - loved it! The top of mine came out kinda dark (delicious still!) but I think it's because I had it on the top rack & used convection. Guess I'll have to make it again to be sure, oh darn! haha.... thanks for the great recipe. The cheese filling was really good!
Erin says
Hi Jesse, so happy you loved it so much!!
Marissa says
Absolutely LOVED this lasagna! The cottage cheese is perfect for a high protein and satisfying addition.
Erin says
Hi Marissa, so happy you enjoyed it!!
Christine says
This looks delish. What size can of diced tomatoes?? Thanks!
Sherri Squires says
Deeeelicious! Simple and so yummy! Thank you Erin!
Erin says
Hi Sherri, so happy you loved it so much!!
Megan D. says
This lasagna was amaaaaazing!!! I love finding recipes that help me hit my macros but are still tasty! Erin always hits with this! Helped that my husband and toddler loved it too!! Ate it for the last four days for lunch after Sunday dinner 😋
Erin says
Hi Megan, so happy everyone loved it! 🙂
Allison says
So easy and SO good! Made this with my 4 month old strapped to me in a carrier - that’s how easy it is! Love that the cottage cheese makes this high protein. It makes enough for my husband and I to enjoy leftovers for days.
Erin says
Hi Allison, so happy it was a hit!!
Jenn Yeager says
10/10- one of our favorite meal prep recipes. I just use ground turkey and it’s amazing. Perfect for lunches for the week. I share this recipe all the time!
Erin says
Hi Jenn, so happy you loved it and thank you so much for sharing!! 🙂
Marisa Carpenter says
Whoops forgot my stars on my previous review 😅
Erin says
Thank you so much!! 🙂
Marisa Carpenter says
Love this, it’s so filling and hearty! I replaced the noodles with jovial GF lasagna noodles and it is amazing. Made two for a postpartum freezer stash and will definitely make for friends going forward!
Erin says
Hi Marisa, so happy you liked it so much and great idea!!
Rachel V says
This lasagna is great and pretty easy to make! My 13 month old baby loves it too!
Erin says
Hi Rachel, so happy it is a hit!!
Amber says
12/10! This is the best lasagna I’ve ever had! Will definitely be making this on repeat now that we’re into the cold months.
Erin says
Hi Amber, so happy you loved it! 🙂
Samantha says
I’ve had a lasagna recipe I’ve used for years, and this one just became the new favorite! Used trader J’s no boil lasagna noodles to save on prep, and it came out perfect!
Erin says
Hi Samantha, so glad you loved it!! 🙂
Sidni Viney says
I've been looking for the perfect lasagna for YEARS! I have tried so many recipes and when I say this is the BEST one you'll ever make - I truly mean it! Do yourself a favor and make this... like NOW!
Erin says
Hi Sidni, so happy you loved it so much!! 🙂
Emma says
My first time making lasagna and it turned out great! I added green pepper and mushroom to the meat mixture. Thanks for another good recipe, Erin.
Erin says
Hi Emma, so happy you loved it and made it your own! 🙂
Elise says
This lasagna is the best!!! I’m not a cottage cheese girl (or didn’t think I was) but this totally changed my mind - so creamy, delicious and filling. Husband approved too!
Erin says
Hi Elise, so happy you both loved it!! 🙂
Nikki says
The best ever! I did not have lasagna noodles but layered with elbow noodles. Absolute perfection! We made it on Monday and my kids requested it again by Friday. Thanks Erin!!
Erin says
Hi Nikki, so happy you all loved it and made it your own! Great idea! 🙂