High Protein Lasagna

Name: High Protein Lasagna
Prep time: PTnullM
Cook time: 60 min
Total time: 60 min
Yield: 12
Cuisine: American
Ingredients: 2 tablespoons Organic Valley® Salted Butter, divided; ½ pound ground beef; ½ pound mild Italian sausage; 1 24-ounce jar marinara sauce; ½ teaspoon basil; 1 pound Organic Valley® 4% milkfat Cottage Cheese; 8 ounces oven-ready lasagna noodles; 12 ounces Organic Valley® Shredded Mozzarella Cheese; ¼ cup Organic Valley® Grated Parmesan Cheese; Fresh basil, for serving

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

A lasagna in a casserole dish with ingredients.

1 hr Cook1 hr Total

12 SERVINGS

With 18 grams of protein per serving, this hearty lasagna is a weeknight win. Cottage cheese, ground beef, and Italian sausage bring bold flavor, while smart shortcuts ensure it’s ready in just an hour. Nourishing, satisfying and perfect for feeding the whole family.

1 hr Cook1 hr Total

12 SERVINGS

Cooking Mode

Prevent your screen from going dark as you follow along.

Ingredients

½ pound ground beef

½ pound mild Italian sausage

1 24-ounce jar marinara sauce

½ teaspoon basil

8 ounces oven-ready lasagna noodles

Fresh basil, for serving

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Select a step number to highlight that step.

Preheat oven to 400 F. Generously grease a 9-by-13-inch pan with 1 tablespoon of butter.

In a large skillet over medium-high heat, heat the remaining butter. Add ground beef and sausage and use a wooden spoon to break into small pieces. Cook until browned, about 5 minutes. Transfer to a bowl, then stir in marinara sauce and dried basil.

In a food processor, process cottage cheese until smooth and creamy, about 1 minute.

For assembly, spread about ½ cup meat sauce in the bottom of prepared pan. Layer 4 lasagna noodles on top to cover the sauce, breaking into pieces if needed to fit in the pan. Spread with 1 cup Bolognese sauce, then 1/4 of whipped cottage cheese. Sprinkle with ½ cup mozzarella cheese. Repeat with three more layers, ending with mozzarella cheese. Sprinkle Parmesan cheese over the top and cover with foil.

Bake until the lasagna is bubbling and golden brown, about 35 minutes. Uncover and cook for 5-10 minutes more.

Let cool for 5 minutes, then cut into pieces and serve with fresh basil if desired.

Frequently Asked Questions

Can I assemble and freeze for later?

Yes, freeze covered, unbaked lasagna for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed.

Can this lasagna be made in advance?

Yes, it can be assembled up to 2 days ahead and refrigerated.

How many layers should lasagna have?

We recommend at least four layers.

What cheese is best for lasagna?

For high-protein meals, use whipped or blended cottage cheese. Ricotta is also a great option. When combined with grated mozzarella and Parmesan,it’s super creamy and cheesy.

Other Recipes by Organic Valley

Brussel sprouts in a bowl next to a wooden board with brussel sprouts on it and a container of ghee.

Similar Recipes

From Scratch Lasagna

5 hr

Italian Chopped Salad in a wood salad bowl.

High-Protein Italian Chopped Salad

32 min

Creamy Chicken Pasta

30 min

Easy Cheesy Garden Hotdish

1 hr 15 min

Cheesy Chicken and Wild Rice Casserole

1 hr

Baked Cheesy pasta in a bowl next to a pan of baked cheesy pasta.

Baked Cheesy Pasta with Broccoli and Ground Meat

1 hr 20 min

Popular Recipes

Sheet Pan Breakfast Egg Sandwich

20 min

Cinnamon Apple French Toast Bake

1 hr

Quesadilla Bites

25 min

Best Ever Nachos

22 min

Spiced Pumpkin Monkey Bread

3 hr 5 min

Jalapeño Bacon Cream Cheese Dip on a plate with bagel chips.

Bacon Jalapeño Cream Cheese Dip

14 min

Do You Know?

Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.

July 13, 1988, was the first day that Organic Valley® cheese was made!

Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.