high-protein cottage cheese lasagna skillet

Classic lasagna traces to Italy's love of layered pasta and cheese, reimagined here as a one-skillet supper. Blended cottage cheese and lean turkey simmer with no-boil noodles in marinara for creamy comfort without the casserole fuss.

Serves 5 · 12 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 42g protein
• 38g carbs
• 18g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb lean ground turkey (93% lean)
• 2 cups low-fat cottage cheese
• 24 oz jar marinara sauce
• 8 sheets, broken into pieces no-boil lasagna noodles
• 1.5 cups, divided shredded part-skim mozzarella
• 1/2 cup grated Parmesan
• 1 large egg
• 3 cups packed fresh spinach
• 4, minced garlic cloves
• 2 tsp Italian seasoning
• 1 tsp onion powder
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• for serving fresh basil

Instructions

1. 1Heat olive oil in a deep 12-inch oven-safe skillet over medium-high heat. Add ground turkey, salt, and black pepper. Cook 6–7 minutes, breaking it into small crumbles, until no pink remains.
2. 2Stir in minced garlic, Italian seasoning, onion powder, and red pepper flakes; cook 60 seconds until fragrant. Pour in the full jar of marinara and water, scraping the bottom. Bring to a lively simmer.
3. 3While sauce heats, blend cottage cheese, egg, remaining salt, and Parmesan in a blender or food processor 30–45 seconds until mostly smooth and creamy.
4. 4Stir the broken lasagna noodle pieces into the simmering meat sauce, submerging them as much as possible. Reduce heat to medium-low, cover, and cook 8 minutes, stirring once halfway so noodles soften evenly.
5. 5Uncover and fold in the fresh spinach until wilted, about 1–2 minutes. Dollop the cottage cheese mixture in large spoonfuls across the surface, then gently swirl it through without fully mixing.
6. 6Sprinkle remaining mozzarella and Parmesan evenly over the top. Cover again and cook on low 5 minutes until cheese melts and noodles are al dente.
7. 7Optional but recommended: broil on high 2–3 minutes until the cheese is bubbly and spotted golden. Watch closely so it doesn’t burn.
8. 8Rest 5 minutes off heat so the sauce thickens. Tear fresh basil over the top and scoop into bowls. The cottage cheese keeps it creamy and boosts protein without heavy ricotta.