Cottage Cheese Spinach Lasagna

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This cottage cheese spinach lasagna is easy to make with no-boil noodles. It’s a delicious, high-protein vegetarian meal that’s perfect for meal prep.

Prep Time15

Cook Time45

Total Time1

Course: Main

Cuisine: Italian

Keyword: cottage cheese lasagna vegetarian, cottage cheese spinach lasagna, easy cottage cheese spinach lasagna, lasagna with spinach and cottage cheese

Servings: servings

Author: Shawna Clark

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 9x9-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.

WW Points: 4 points per serving

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Nutrition