High Protein Lasagna
A rich, saucy, and satisfying lasagna that packs a protein punch thanks to a secret ingredient: a silky, creamy whipped cottage cheese filling.
Equipment
- Large pan
- Food Processor or Immersion Blender
- Baking Dish
- Large Pot
Ingredients
- 6 oz (168 g) dry protein pasta I used Banza
- 1 lb (454 g) lean ground beef I used grass-fed 90/10
- 1/4 cup (40 g) white onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 cup (226 g) low-fat cottage cheese
- 1/4 cup (30 g) grated parmesan
- 2.5 cups (680 g) pasta sauce I used a low sugar sauce
- 1 cup (112 g) mozzarella cheese, shredded
- salt, to taste
- 1 tsp oregano
- 1 tsp basil
- 1/4 tsp garlic powder
- 1/4 tsp chili flakes, optional
- fresh parsley, optional
Instructions
Cook the Pasta and Brown the Meat
- Cook the protein pasta according to package directions until al dente. Drain well and set aside.
- Set a large pan over medium-high heat. Add the lean ground beef and cook, breaking it into crumbles, until browned. Add the chopped onion and minced garlic and cook for another 1-2 minutes until fragrant.
Build the Sauce and Creamy Filling
- Season the beef mixture with salt, pepper, garlic powder, and chili flakes (if using). Pour in the pasta sauce, stir to combine, and let it simmer for 3-5 minutes. Fold the cooked pasta into the sauce.
- While the sauce simmers, combine the cottage cheese, parmesan, salt, basil, and oregano in a food processor or a bowl. Blend with an immersion blender until completely smooth and creamy.
Layer and Bake
- Preheat your oven to 350°F (175°C). Spoon half of the pasta and meat mixture into your baking dish and spread into an even layer.
- Spread all of the whipped cottage cheese mixture over the first layer, smoothing it to the edges.
- Top with the remaining pasta and meat mixture. Scatter the shredded mozzarella cheese over the surface.
- Bake for 30 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
Let It Rest
- Remove the lasagna from the oven and let it rest on the counter for 10-15 minutes before slicing and serving. This helps the layers set for cleaner slices.
Notes
Creamy Texture Tip: For the smoothest, most ricotta-like filling, blend the cottage cheese until no curds remain. This is the key to converting cottage cheese skeptics!
Flavor Boost: If your pasta sauce seems a little flat, add a tablespoon of tomato paste when you brown the meat to deepen the flavor.
Make-Ahead Instructions: Assemble the entire lasagna, cover tightly, and refrigerate for up to 2 days. When baking from cold, add 10-15 minutes to the oven time.
Storage & Freezing: Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, wrap the unbaked lasagna tightly in plastic wrap and foil; it will keep for up to 3 months. Bake from frozen, covered, for about 1 hour, then uncover for the last 15-20 minutes to brown the cheese.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.