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This cottage cheese spinach lasagna is a lighter, high-protein twist on classic lasagna that still delivers all the cozy, cheesy comfort you love. Made with no-boil noodles, a creamy cottage cheese and spinach filling, and layers of marinara and mozzarella, this easy recipe is perfect for busy weeknights or meal prep.
I absolutely love spinach lasagna, and swapping traditional ricotta for cottage cheese has become my favorite way to lighten it up while adding a serious boost of protein. And even if you think you don’t like cottage cheese, I promise, you’d never know it’s in there! Try our high-protein cottage cheese lasagna with ground turkey next for another delicious option!
Table of Contents
- 🔍 Quick Look: Cottage Cheese Spinach Lasagna
- Why You Will Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How To Make Lasagna with Spinach and Cottage Cheese
- Expert Tips
- Serving Suggestions
- Storage Instructions
- Cottage Cheese Spinach Lasagna FAQs
- More Cottage Cheese Recipes to Try!
- Cottage Cheese Spinach Lasagna Recipe
🔍 Quick Look: Cottage Cheese Spinach Lasagna
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 45-55 minutes
- 🕒 Total Time: about 1 hour
- 🍽 Calories: ~193 kcal per serving (based on nutrition panel)
- 👥 Servings: 6 servings
- 🥣 Key Ingredients: Cottage cheese, spinach, lasagna sheets, marinara sauce, Parmesan cheese, egg, seasonings
- 📖 Dietary Information: High-protein, vegetarian, meal-prep friendly
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy, it’s all baked in one dish for an effortless and delicious meal.
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Why You Will Love This Recipe
- Easy: It’s made with no-bake lasagna noodles and simple ingredients. It comes together with minimal prep and is perfect for busy weeknights.
- Healthy: It’s a lighter twist on classic lasagna, made without ricotta. We used cottage cheese for a creamy texture with less fat and more protein.
- High-Protein: Packed with protein from cottage cheese, mozzarella, and egg to keep you full and satisfied.
- Vegetarian: It’s a flavorful meatless option with a delicious spinach and cottage cheese filling.
- Perfect for Meal Prep: This lasagna stores and reheats well, making it perfect for leftovers throughout the week.
Key Ingredients
- Lasagna Sheets: No-boil noodles keep this recipe quick and easy. There’s no pre-cooking needed.
- Marinara Sauce: Adds rich tomato flavor and keeps the lasagna moist and saucy.
- Mozzarella: Melts beautifully for that classic cheesy, gooey texture.
- Cottage Cheese: The creamy, high-protein base that replaces ricotta while keeping it lighter.
- Spinach: Adds nutrients and a delicious, savory flavor. For more delicious recipes with spinach, try our cottage cheese quiche and spinach and feta turkey burgers next!
- Parmesan: Brings a nutty depth that enhances the flavor.
- Egg: Helps bind the cottage cheese mixture so it sets perfectly when baked.
- Seasonings: Garlic powder, onion powder, salt, pepper, and a pinch of nutmeg for warmth and flavor.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Lasagna Noodles to Use: We recommend using no-boil oven-ready lasagna sheets for this recipe to keep it quick and easy. If preferred, you can use regular lasagna noodles. Just cook them according to the package directions until al dente before assembling the lasagna.
- Low-Carb: For a low-carb option, swap the noodles for thinly sliced zucchini. Slice it lengthwise into strips and lightly pat it dry to remove excess moisture. This helps prevent a watery lasagna while still giving you those classic layers.
- Cottage Cheese Options: Use fat-free or low-fat cottage cheese for a lighter option. Or, use full-fat cottage cheese for even more creaminess. Try our cottage cheese Alfredo sauce and cottage cheese mac and cheese next!
- Marinara Sauce Options: Use your favorite store-bought marinara sauce for an easy option. Or, try our healthy homemade marinara sauce, slow cooker tomato sauce, or roasted tomato sauce!
- Fresh Spinach Option: If you prefer to use fresh spinach, you can substitute about 16 ounces of fresh spinach. Simply chop it and sauté it in a pan over medium heat until wilted, then let it cool and squeeze out any excess liquid before adding it to the recipe.
- Add Veggies: You can add sautéed mushrooms or zucchini for extra veggies.
How To Make Lasagna with Spinach and Cottage Cheese
- Thaw the frozen spinach, then drain it well. Use your hands or a clean kitchen towel to squeeze out as much excess liquid as possible so the lasagna doesn’t turn watery.
- In a medium bowl, mix together the cottage cheese, spinach, Parmesan, egg, garlic powder, onion powder, salt, pepper, and nutmeg until everything is well combined.
- Preheat your oven to 350°F and lightly spray a 9×9-inch baking dish with olive oil spray. Then, spread a thin layer of marinara sauce on the bottom of the dish, and place 2 no-boil lasagna noodles on top.
- Spread half of the cottage cheese spinach mixture evenly over the noodles, making sure it reaches the edges, then sprinkle with some mozzarella cheese.
- Add another layer of noodles, followed by a layer of marinara sauce, then spread the remaining cottage cheese mixture over the top.
- Spoon a little more marinara over the filling, add the final layer of noodles, and top with the rest of the marinara sauce. Finish with the remaining mozzarella cheese, spread evenly over the top so it melts nicely in the oven.
- Cover with foil and bake at 350°F for 40-45 minutes until heated through and bubbling.
- Remove the foil and bake for another 5-10 minutes so the cheese on top gets melted and lightly golden. Once done, let the lasagna rest for 10-15 minutes before slicing and serving.
Expert Tips
- Remove Excess Moisture from Spinach: Make sure to thaw, drain, and squeeze the spinach really well so there is no extra liquid. This helps keep the lasagna from turning watery.
- Cottage Cheese Mixture: Combine the cottage cheese, whisked egg, Parmesan, and seasonings until well combined so it spreads easily and bakes into a creamy, cohesive layer.
- Cover Noodles with Sauce: Make sure each layer of no-boil lasagna noodles is fully covered with marinara sauce so they soften properly while baking.
- Cover While Baking: Keep the lasagna covered with foil for most of the bake time so the noodles cook through and stay tender. Remove the foil at the end so the mozzarella melts and turns lightly golden on top.
Serving Suggestions
Finish with a sprinkle of fresh chopped parsley or basil for a pop of color and flavor. If desired, top with crushed red pepper for a little heat. This lasagna pairs well with a side salad with our healthy homemade Caesar dressing or healthy creamy Italian dressing, our healthy Caprese salad, or our Italian chopped salad.
Storage Instructions
Store leftover cottage cheese spinach lasagna in an airtight container in the refrigerator for 3-4 days. Reheat it in the microwave or oven until warmed through. We don’t recommend freezing this lasagna, as the cottage cheese and spinach release extra moisture when thawed, which can make the texture watery and less creamy.
Cottage Cheese Spinach Lasagna FAQs
Why Use Cottage Cheese Instead of Ricotta in Lasagna?
Cottage cheese is a great substitute for ricotta because it’s higher in protein, lighter in fat, and still creates a creamy, rich texture in the layers.
Does Spinach Need to be Cooked Before Adding to Lasagna?
It’s best to remove as much moisture as possible from the spinach, so your lasagna doesn’t turn out watery. If using frozen spinach, simply thaw it and squeeze out as much excess liquid as possible. If using fresh spinach, I recommend chopping it first, then sautéing just until wilted, letting it cool, and squeezing out any excess moisture before adding it to the filling.
Do I Need to add an Egg to Cottage Cheese for Lasagna?
Yes, the egg helps bind the cottage cheese mixture together so it sets properly while baking and doesn’t become watery or fall apart when sliced.
More Cottage Cheese Recipes to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Cottage Cheese Spinach Lasagna
Ingredients
- 6 no-boil lasagna sheets
- 1 ½ cups marinara sauce
- 1 cup light shredded mozzarella cheese
- 16 ounces cottage cheese, fat-free, low-fat, or full-fat
- 10 ounces frozen chopped spinach, thawed and excess liquid removed
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch of nutmeg
- olive oil spray
Instructions
- Start by thawing the frozen spinach completely, then drain it well. Use your hands or a clean kitchen towel to squeeze out as much excess liquid as possible so the lasagna doesn’t turn watery.
- In a medium bowl, mix together the cottage cheese, spinach, Parmesan, egg, garlic powder, onion powder, salt, pepper, and nutmeg until everything is well combined.
- Preheat your oven to 350°F and lightly spray a 9×9-inch baking dish with olive oil spray so nothing sticks. Then, spread a thin layer of marinara sauce on the bottom of the dish, and place 2 no-boil lasagna noodles on top.
- Spread half of the cottage cheese spinach mixture evenly over the noodles, making sure it reaches the edges, then sprinkle with some mozzarella cheese.
- Add another layer of noodles, followed by a layer of marinara sauce, then spread the remaining cottage cheese mixture over the top.
- Spoon a little more marinara over the filling, add the final layer of noodles, and top with the rest of the marinara sauce. Finish with the remaining mozzarella cheese, spread evenly over the top so it melts nicely in the oven.
- Cover with foil and bake at 350°F for 40-45 minutes until heated through and bubbling.
- Remove the foil and bake for another 5-10 minutes so the cheese on top gets melted and lightly golden. Once done, let the lasagna rest for 10-15 minutes before slicing and serving.
Video
Notes
- Lasagna Noodles: We recommend using no-boil oven-ready lasagna sheets for this recipe to keep it quick and easy. If preferred, you can use regular lasagna noodles. Just cook them according to the package directions until al dente before assembling the lasagna.
- Low-Carb: For a low-carb option, swap the noodles for thinly sliced zucchini. Slice it lengthwise into strips and lightly pat it dry to remove excess moisture. This helps prevent a watery lasagna while still giving you those classic layers.
- Fresh Spinach Option: If you prefer to use fresh spinach, you can substitute about 16 ounces of fresh spinach. Simply chop it and sauté it in a pan over medium heat until wilted, then let it cool and squeeze out any excess liquid before adding it to the recipe.
- Cottage Cheese: Use fat-free or low-fat cottage cheese for a lighter option. Or, use full-fat cottage cheese for even more creaminess and richness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
