Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 1/2 pounds (680 g) 93% lean ground beef
- 4 garlic cloves, minced
- 1 jar (24 ounces) marinara sauce
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning, divided
- 1/2 teaspoon ground black pepper, divided
- 5 ounces baby spinach, roughly chopped
- 24 ounces (680 g) 2% cottage cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese, divided
- 9 oven-ready lasagna noodles
- 2 cups shredded low-moisture part-skim mozzarella, divided
- Optional: chopped fresh basil or parsley for serving
Instructions
- Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray or a thin film of olive oil.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the ground beef and cook for 7 to 9 minutes, breaking it into small crumbles, until browned and the thickest crumbles reach 160°F.
- Add the garlic and cook for 30 seconds. Stir in the marinara, tomato paste, 1 1/2 teaspoons Italian seasoning, 1/4 teaspoon black pepper, and spinach. Simmer for 5 to 7 minutes, until the spinach is wilted and the sauce is slightly thickened but still loose enough to coat the noodles.
- Add the cottage cheese, egg, garlic powder, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon black pepper, and 1/4 cup Parmesan to a blender or food processor. Blend for 20 to 30 seconds, just until mostly smooth.
- Spread about 1 cup of the meat sauce in the bottom of the baking dish. Arrange 3 oven-ready noodles over the sauce. Spread one third of the cottage-cheese mixture over the noodles, followed by about one quarter of the remaining meat sauce and 1/2 cup mozzarella.
- Repeat the layers twice more with noodles, cottage-cheese mixture, meat sauce, and mozzarella. Finish with the remaining meat sauce, the remaining 1/2 cup mozzarella, and the remaining 1/4 cup Parmesan.
- Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for 15 to 20 minutes more, until the edges are bubbling, the noodles are tender, and the cheese is browned in spots.
- Let the lasagna rest for at least 15 minutes before slicing into 8 equal pieces. Garnish with basil or parsley if desired.
Notes
- Nutrition is estimated for one eighth of the pan and does not include optional herbs or extra toppings.
- The estimate assumes 93% lean ground beef, 2% cottage cheese, part-skim mozzarella, Parmesan, nine oven-ready noodles, and a 24-ounce jar of marinara.
- Cook raw ground beef to a safe minimum internal temperature of 160°F as measured with a food thermometer.
- Oven-ready noodle brands vary. If your package calls for extra liquid, follow the package instructions and keep the meat sauce loose enough to hydrate the noodles.
- Refrigerate leftovers promptly and use within 3 to 4 days. Reheat leftovers to 165°F before serving.
- This recipe is not gluten free as written because standard lasagna noodles contain wheat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: High Protein