Description
A comforting lasagna featuring layers of creamy cottage cheese, rich marinara, and gooey mozzarella, all without the hassle of boiling noodles.
Ingredients
Scale
- 15 ounces (425 grams) small curd cottage cheese
- 9 sheets no-boil lasagna noodles
- 4 cups (950 ml) marinara sauce
- 2 cups (200 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
- 1 large egg
- Fresh basil or dried Italian herbs (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the filling by mixing cottage cheese, beaten egg, half of the Parmesan, salt, and pepper in a medium bowl.
- Start layering by spreading 1 cup of marinara sauce on the bottom of a greased 9×13-inch baking dish.
- Lay down three no-boil noodles, overlapping slightly.
- Build the first layer with one-third of the cottage cheese mixture and sprinkle 2/3 cup of mozzarella over it.
- Repeat layering with marinara sauce, noodles, cheese mixture, and mozzarella two more times.
- Finish the lasagna with a final layer of noodles, remaining marinara, and the rest of the mozzarella and Parmesan.
- Cover with aluminum foil and bake for 25 minutes.
- Uncover and bake for another 10 minutes until bubbly and golden.
- Rest for at least 10 minutes before serving.
Notes
Make-Ahead: Assemble the lasagna the night before and refrigerate. Use alternatives like spinach or zucchini for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg