Cottage Cheese Lasagna (Gluten Free, High Protein)
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This is my lightened up, gluten-free, high protein, Cottage Cheese Lasagna! I think it honestly tastes better than the classic and it’s made with all wholesome ingredients 😊
👩🏻🍳INGREDIENTS
1 Tbsp. olive oil 🫒
3 tsp garlic, minced 🧄
1 small yellow onion, diced 🧅 1 lb. @butcher_box organic grass fed ground beef1 tsp. oregano 🌿 1 tsp. Italian seasoning
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. salt 🧂
1/2 tsp. pepper
4 cups (32 oz.) organic marinara 🍅
Filling
16 oz. 1% small curd cottage cheese2 eggs 🥚 1/2 cup parmesan cheese (freshly grated)1/2 tsp. oregano 🌿 1/2 tsp. Italian seasoning1/2 tsp. salt 🧂
1/4 tsp pepper
5 oz. fresh baby spinach
1 tsp olive oil
Lasagna
8 @jovialfoods gluten free lasagna noodles
2 cups freshly grated mozzarella
👩🏻🍳INSTRUCTIONS:
In a saucepan, add 1 tsp olive oil over medium high heat. Add the spinach and cook for 4 to 5 minutes, or until spinach is wilted. Once the spinach is cool enough to touch, ring out the excess water. In a mixing bowl, combine the cooked spinach w/ the remaining filling ingredients. Preheat oven to 375°F. Prep a deep 9 x 13” baking dish with olive oil. In a large pan/wok, heat 1 tbsp olive oil over medium high. Add onion & garlic. Sauté for 2 to 3 minutes. Add ground beef and cook until browned. Add seasonings & marinara. Mix until fully incorporated & meat is cooked. Add a spoonful of the meat future to the bottom of your baking dish. Layer 4 lasagna noodles on top. Sprinkle 1/2 cup of mozzarella on top of the noodles, followed by 1/2 the meat mixture & 1/2 the cottage cheese filling. Repeat then top with remaining mozzarella. Bake for 45 min.
Macros Per Serving (8):
469 cals
22g fat
33g carbs
31g protein
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2 Comments
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