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Easy High-Protein No-Boil Lasagna Recipe

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4.2 from 14 reviews

This Easy Lasagna Recipe is a high-protein, no-boil lasagna that combines lean ground beef, no-boil noodles, and a creamy cottage cheese mixture for a comforting Italian classic that’s simple to prepare. Perfect for weeknight dinners or meal prep, this recipe delivers rich flavors and gooey cheese with minimal fuss and a total cook time of under two hours.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Meat Sauce

  • 1 lb 93% lean ground beef
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 28 ounce can crushed tomatoes (Tuttorosso Green Label recommended)
  • 3/4 teaspoon kosher salt
  • Black pepper, to taste

Lasagna

  • 12 no-boil lasagna noodles (such as Barilla or gluten-free noodles)

Cheese Mixture

  • 24 ounces part-skim cottage cheese (about 1 1/2 16-ounce containers, Good Culture brand or substitute ricotta)
  • 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 garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F, preparing it for the baking process.
  2. Cook the Meat Sauce: Heat a large skillet over medium-high heat and add the ground beef, diced onion, and minced garlic. Cook, breaking up the meat with a wooden spoon, until there is no pink remaining in the beef.
  3. Simmer Sauce: Stir in the crushed tomatoes and season with kosher salt and black pepper to taste. Cover the skillet and let the sauce simmer on low heat for 20 minutes, stirring three times throughout to blend the flavors well.
  4. Prepare Cheese Mixture: In a large mixing bowl, beat the eggs then combine with the cottage cheese, 1/2 cup of shredded mozzarella, grated Pecorino Romano, and chopped fresh parsley. Mix thoroughly and set aside.
  5. Assemble Lasagna Layers: Spread 1 cup of the meat sauce on the bottom of a 13 x 9-inch casserole dish. Layer 4 no-boil lasagna noodles (they may overlap), then add 1/3 of the cheese mixture, followed by 1 cup of sauce.
  6. Repeat Layers: Repeat the layering process: 4 noodles, 1/3 of the cheese mixture, 1 cup of sauce. For the final top layer, add the remaining 4 noodles, spread the remaining sauce evenly, and finish with the remaining 1 cup shredded mozzarella cheese.
  7. Bake Covered: Cover the casserole dish tightly with foil and bake for 55 to 60 minutes, until the noodles are cooked through.
  8. Bake Uncovered: Remove the foil and bake for an additional 5 minutes or until the cheese on top is slightly browned and bubbly.
  9. Rest and Serve: Garnish with fresh parsley and let the lasagna sit for 5 minutes before slicing. Cut into 8 servings and enjoy.

Notes

  • Using no-boil lasagna noodles saves time and effort, eliminating the need to pre-cook pasta sheets.
  • Part-skim cottage cheese is used to keep the recipe higher protein and lower fat, but ricotta can be substituted for a creamier texture.
  • Covering the dish with foil while baking helps the pasta cook evenly without drying out the top layer of cheese.
  • Letting the lasagna rest after baking helps it set, making it easier to slice and serve clean portions.
  • Feel free to add vegetables like spinach or mushrooms to the sauce for extra flavor and nutrition.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://monicarecipes.com/easy-high-protein-no-boil-lasagna-recipe/