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Healthy Lasagna

A lighter version of classic lasagna made with cottage cheese and lean meat, perfect for busy weeknights and meal prep.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 9 sheets Lasagna noodles (regular or no-boil) Ensure sufficient sauce if using no-boil noodles.
  • 2 cups Homemade tomato sauce or jarred marinara Homemade is preferred for better flavor.
Meat Filling
  • 1 lb Lean ground meat (beef, turkey, or chicken) Turkey makes it lighter.
Cottage Cheese Mixture
  • 2 cups Cottage cheese (low-fat for fewer calories) Pulse briefly in a blender for a smoother texture.
  • 1 large Egg Helps set the cottage cheese layer.
  • 1 teaspoon Italian seasoning
Cheese Topping
  • 1 cup Shredded mozzarella cheese (part-skim is fine) Freshly shredded mozzarella recommended.
  • 1/2 cup Grated Parmesan cheese
Seasoning
  • to taste Salt Adjust based on sauce and cheese.
  • to taste Pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Heat a skillet over medium heat. Add the ground meat and cook until browned, breaking it into small pieces. Season with salt and pepper. Drain excess fat if needed.
  3. In a medium bowl, whisk together the cottage cheese, egg, Italian seasoning, and a pinch of salt until combined.
Assembly
  1. Spread a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish. Lay down noodles to cover the sauce.
  2. Spoon half the cottage-cheese mixture over the noodles, spread evenly. Top with half the cooked meat and sprinkle with some mozzarella.
  3. Repeat: noodles, remaining cottage-cheese mix, remaining meat, and more mozzarella. Finish with a final layer of noodles, the remaining tomato sauce, the rest of the mozzarella, and the Parmesan.
Baking
  1. Cover the dish tightly with foil and bake for 30 minutes.
  2. Remove the foil and bake 10–15 more minutes until the cheese is bubbly and the top is lightly golden. Let rest for 5–10 minutes before slicing to help it set.

Notes

Best served on heated plates. Can be frozen before baking. Short-term, store leftovers in an airtight container in the refrigerator for up to 4 days.