These Cottage Cheese Recipesare not only easy but absoteluy delicious. With everything from lasagna, dips and desserts there are recipes here to make anyone beliver that cottage cheese really can go in pretty much anything.
Cottage cheese is the new cauliflower, this we know! Fear not though because these cottage cheese recipes taste way better than pretending cauliflower is potatoes.
Half a cup of cottage cheese has 14 grams of protein, hence why this creamy lumpy goodness has become so popular lately. The best part about cottage cheese though is it can go in pretty much put it in anything and you can mask the flavor (if you’re not a fan) as well as blend out the curds with a blender or food processor (if texture ain’t your thing!).
Prep Time:30minutes
Cook Time:1hour
Ingredients
- 1 Tbsp. olive oil
- 4 cloves garlic roughly chopped
- 1 small yellow onion chopped
- 1 lb. lean ground beef 96/4
- 1 tsp. oregano
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1/2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper or fresh cracked to taste
- 32 oz. jar of marinara sauce (I use Raos)
Filling
- 16 oz. low fat small curd cottage cheese Good Culture for best flavor
- 2 eggs
- 1/2 cup parmesan cheese shredded, 56g
- 1/2 tsp. oregano
- 1/2 tsp. Italian seasoning
- 1/2 tsp. salt
- fresh cracked pepper or pinch of black pepper
- 10 oz. frozen spinach defrosted and strained
Lasagna
- 8 oven ready lasagna noodles Barilla
- 2 cups low moisture mozzarella cheese shredded, 224g
Instructions
-
Pre-heat the oven to 375 degrees Fahrenheit. Heat oil in a large skillet over medium heat. Add the garlic and onions to the pan and cook until nice and browned, approximately 3-5 minutes.
-
Add the ground beef to the pan and break into bite size pieces. Cook until fully cooked through, mixing often, approximately 5 minutes.
-
Add the oregano, italian seasoning, paprika, chili powder, salt and pepper to the beef mixture and combine to evenly coat.
-
Add sauce, combine and simmer while you prepare the cottage cheese filling.
-
For the filling: combine the cottage cheese, eggs, parmesan cheese, oregano, Italian seasoning, salt and pepper and mix well to combine.
-
Add the defrosted and strained spinach to the cottage cheese mixture and mix to combine.
-
Spray a 9×13 inch baking dish with non stick cooking spray. Add a dollop of the meat mixture to the bottom of the dish to lightly coat the bottom. Top with 4 noodles, the noodles are the width of the baking dish (short side) not the length.
-
Top the noodles evenly with ½ cup mozzarella cheese (56g), followed by half the meat mixture. Use a spoon or spatula to evenly spread the mixture over the noodles. Top the meat mixture with half the cottage cheese filling and spread to coat the top. Repeat with 4 noodles, ½ cup cheese, remaining meat mixture, remaining cottage cheese filling and 1 cup cheese on top.
-
Place the baking dish on a baking sheet to catch any overflow. Cover the dish with foil, try to avoid touching the cheese on top so that it doesn’t stick to the foil. Bake for 50 minutes.
-
Remove the foil and bake an additional 10-15 minutes until the cheese is melted and browned and the sauce is nice and bubbly at the edges.
-
Top with freshly chopped parsley and cut into 12 equal servings and enjoy this easy lasagna recipe.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Defrost the spinach in the microwave and strain. I personally find it best to just squeeze the spinach with my hands to squeeze out as much water as possible.
- You do not need to blend the cottage cheese, it will blend together once baked.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 15gProtein: 22gFat: 14gSaturated Fat: 6gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 849mgPotassium: 183mgFiber: 2gSugar: 4g