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A golden-brown high protein lasagna in a baking dish, with a slice removed to show the creamy whipped cottage cheese layers.

High Protein Lasagna

Rebecca Blumer
A rich, saucy, and satisfying lasagna that packs a protein punch thanks to a secret ingredient: a silky, creamy whipped cottage cheese filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American, Italian-American
Servings 6 servings
Calories 485 kcal

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.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 42gFat: 19gSaturated Fat: 9gCholesterol: 95mgSodium: 850mgPotassium: 750mgFiber: 6gSugar: 9gVitamin A: 850IUVitamin C: 10mgCalcium: 350mgIron: 4mg
Keyword Baked Pasta, cottage cheese lasagna, high protein lasagna
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