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Lasagna

Easy Lasagna Recipe (High-Protein & No-Boil)

4.75 from 72 votes
A healthy, high-protein lasagna made with cottage cheese, lean ground beef, and no-boil noodles. Easy to assemble, family-friendly, and perfect for meal prep. Freezer-friendly before or after baking.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
Course: Dinner, main dish, Meal Prep
Cuisine: Italian

Equipment

Ingredients

  • 1 lb 93% lean ground beef
  • 1/2 medium onion (diced)
  • 3 cloves garlic (minced)
  • 28 ounce can crushed tomatoes (I swear by Tuttorosso Green Label)
  • 3/4 teaspoon kosher salt
  • Black pepper (to taste)
  • 12 no-boil lasagna noodles (such as Barilla or gluten-free noodles)
  • 24 ounces part-skim cottage cheese (from 1 1/2 16-ounce containers, Good Culture (or use ricotta cheese))
  • 2 large eggs (beaten)
  • 1 1/2 cups part-skim shredded mozzarella cheese (divided)
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup chopped fresh parsley (plus more for for garnish)

Instructions

  • Preheat oven to 375F degrees.
  • Heat a large skillet, when hot add the ground beef, onion, and garlic and cook over medium-high heat, breaking the meat up with a wooden spoon until no pink remains.
  • Add the crushed tomatoes, season with salt and black pepper, to taste, cover and let it simmer over low heat 20 minutes, stirring 3 times.
  • In large mixing bowl, beat the eggs and combine with 1 1/2 containers cottage cheese, 1/2 cup of the mozzarella cheese, Pecorino Romano and parsley. Set aside.
  • In a 13 x 9 casserole dish, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles (it's okay if they overlap), then 1/3 of the cheese mixture, 1 cup of the sauce.
  • Repeat the next layer using 4 uncooked lasagna noodles, 1/3 part of the cheese mixture, and 1 cup sauce. For the top layer add the remaining sauce and finish with 1 cup mozzarella.
  • Cover tight with foil and bake 55 to 60 minutes, until the pasta is cooked through.
  • Uncover and continue cooking until all the cheese browns slightly, about 5 minutes.
  • Garnish with fresh parsley, and let sit 5 minutes before cutting. Slice into 8 pieces.

Notes

Variations
  • You can substitute equal amounts of ricotta cheese if you prefer to make a ricotta cheese mixture.
  • Pecorino: Substitute Pecorino with parmesan.
  • Sausage: Use Italian sausage in place of ground beef.
  • Add Meatballs: Use turkey meatballs or beef.
  • Protein: Sub lean ground turkey for beef.
  • Vegetarian Lasagna: Omit the beef and add thawed frozen spinach or sautéed diced zucchini.
  • Gluten-Free Lasagna: Use gluten-free noodles.
  • Egg Allergy? Skip the egg. The cheese filling may be a little runnier, but it’ll still taste good!
  • Herbs: Swap parsley with fresh basil.
 

Nutrition

Serving: 1/8th slice, Calories: 394kcal, Carbohydrates: 36.5g, Protein: 37g, Fat: 11.5g, Saturated Fat: 5.5g, Cholesterol: 107.5mg, Sodium: 840mg, Fiber: 3.5g, Sugar: 7g
- WW Points: 7