This Cottage Cheese Lasagna Is High-Protein And Irresistibly Creamy
Prep Time:
23 minutes
Cook Time:
35 minutes
Servings:
8 Servings
Ingredients
  • 1 tablespoon extra virgin olive oil, plus more for greasing
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 (28-ounce) can tomato puree
  • 1 ¾ cup full-fat cottage cheese
  • 1 egg
  • ¾ cup grated Parmesan, divided
  • 2 tablespoons minced parsley
  • 12 oven-ready lasagna noodles
  • ½ pound mozzarella, cut into small cubes
Directions
  1. Preheat the oven to 350 F.
  2. Add the olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper to the tomato puree and stir. Taste and adjust for salt and pepper if desired. Set aside.
  3. Blend the cottage cheese until smooth in a blender or with an immersion blender. Transfer the blended cheese to a mixing bowl.
  4. Add the egg, ¼ cup Parmesan, the parsley, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir until evenly combined and set aside.
  5. Grease a 9 x 13-inch baking dish with olive oil.
  6. Spread a thin layer of the tomato puree on the bottom of the baking dish.
  7. Lay 4 lasagna noodles down on top of the tomato puree.
  8. Carefully spread ⅓ of the cottage cheese mixture on top of the noodles.
  9. Top the cottage cheese with ⅓ of the mozzarella cubes.
  10. Cover the cheese with ⅓ of the remaining tomato puree.
  11. Make a second layer the same way with 4 noodles and ⅓ of the cottage cheese, mozzarella, and tomato puree.
  12. The last layer has a different order. Finish by laying down the remaining 4 lasagna noodles, then the remaining tomato puree, and then the remaining cottage cheese and mozzarella.
  13. Sprinkle the remaining Parmesan over the top of the lasagna.
  14. Bake for 35-40 minutes until the cheese is hot and bubbling and the top is browned.
  15. Remove the pan from the oven and let it sit for 10 minutes before slicing and serving.