Description

This easy lasagna recipe features creamy cottage cheese and tender spinach ribbons nestled between no-boil pasta sheets, all brought together with a rich Crimson Sauce. It’s a satisfying meal perfect for family dinners or meal prep, balancing classic flavor with quick preparation.

Ingredients

Scale

12–16 sheets no-boil lasagna noodles (250-300g)
24 oz (680g) cottage cheese (full-fat or low-fat)
4 cups (450g) shredded mozzarella cheese, divided
0.5 cup (50g) grated Parmesan cheese, divided
2 tablespoons (30ml) olive oil
1 large (150g) yellow onion, finely chopped
4 cloves garlic, minced
6 oz (170g) tomato paste
2 (28 oz / 794g) cans crushed tomatoes
2 teaspoons Italian seasoning
1 teaspoon sugar (optional)
Salt and black pepper to taste
10 oz (280g) fresh spinach

Instructions

Prepare Sauce Base: Heat olive oil in a large pot or Dutch oven over medium heat. Sauté chopped onion for 5-7 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook, stirring constantly, for 1 minute until it darkens slightly and releases its aroma.
Simmer Crimson Sauce: Pour in crushed tomatoes, Italian seasoning, optional sugar, salt, and pepper. Bring the Crimson Sauce to a gentle simmer, then reduce heat to low and let it cook, uncovered, for 10-15 minutes, allowing flavors to meld and deepen. It should thicken slightly.
Wilt and Chop Spinach: While the sauce simmers, briefly wilt the fresh spinach in a separate pan with a splash of water for 2-3 minutes until bright green and tender. Drain any excess liquid well, then roughly chop the spinach into ribbons.
Combine Cheese Mixture: In a medium bowl, combine the cottage cheese, 1 cup of shredded mozzarella, 0.5 cup of grated Parmesan, and a pinch of salt and pepper. Mix well until everything is evenly incorporated and creamy.
Preheat Oven and Grease Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Layer First Noodle and Cheese: Spread a thin, even layer of the fragrant Crimson Sauce on the bottom of the prepared dish. Arrange a single layer of no-boil lasagna noodles over the sauce, overlapping them slightly if needed.
Add Spinach and Mozzarella: Evenly spread half of the creamy cottage cheese mixture over the noodles. Sprinkle half of the vibrant chopped spinach ribbons evenly over the cottage cheese. Top with another generous layer of Crimson Sauce and 1 cup of mozzarella cheese.
Repeat Layers: Repeat the noodle, cottage cheese, spinach, sauce, and mozzarella layers once more.
Finish Top Layer: Finish with a final layer of noodles, generously covered with remaining Crimson Sauce and the rest of the mozzarella and Parmesan cheese. The top should look rich and ready for baking.
Bake Covered: Cover the baking dish tightly with aluminum foil to trap moisture. Bake for 30 minutes.
Bake Uncovered: Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly, melted, and lightly browned on top. The edges should look golden.
Rest Before Serving: Let the lasagna rest on a wire rack for 10-15 minutes before slicing and serving. This crucial step helps it set, making for cleaner, more beautiful slices.

Notes

For a low-carb alternative, try using thin zucchini ribbons instead of traditional noodles. For a vegan friendly option, choose plant-based cottage cheese, mozzarella, and Parmesan alternatives. If your lasagna seems watery, ensure your cottage cheese was well-drained and avoid adding too much sauce. If noodles are hard, ensure generous sauce distribution.

Prep Time: 35 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice (approx. 150 g)
Calories: 420 calories
Sugar: 10 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 70 mg

Keywords: easy lasagna, cottage cheese, crimson sauce, spinach, no-boil noodles, family dinner, meal prep, creamy, savory, Italian-inspired