Ingredients
For the Lasagna
- Olive oil cooking spray
- 2 tbsp olive oil (divided)
- 1 lb lasagna sheets (broken into 2″ pieces)
- 1 clove garlic (chopped; use 1 large clove or 2 smaller cloves)
- 1 tsp seasoned salt (divided; I used Morton’s Season All)
- 6 oz fresh baby spinach (roughly chopped)
- 1½ cups whipped cottage cheese (full-fat Good Culture brand recommended, or 2%- not fat-free, or whole milk ricotta cheese)
- 1 lb 92% lean ground beef
- ½ cup onion (diced)
- 4½ cups good quality marinara sauce (36 oz; homemade or store-bought)
- 2 cups shredded low-fat mozzarella (divided, shredded from block)
- 1 cup freshly grated Parmigiano Reggiano (divided, shredded from block)
- Red pepper flakes (optional, for garnish)
- Chopped fresh basil (optional, for garnish)
Instructions
- Preheat and prepare pan: Preheat the oven to 400°F (200°C). Generously spray a 12×17″ baking sheet with olive oil cooking spray to prevent sticking and ensure easy cleanup.
- Sauté garlic and spinach: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the chopped garlic and ½ teaspoon of seasoned salt, cooking until fragrant, about 1 minute. Add the roughly chopped baby spinach and cook, stirring often, until just wilted. Transfer the spinach to a colander and press out any excess water.
- Mix cottage cheese and spinach: In a bowl, combine the cooked spinach with the whipped cottage cheese, stirring thoroughly until well mixed. Set aside this creamy mixture for later layering.
- Cook beef and onions: Return the cleaned skillet to medium heat and add the remaining 1 tablespoon of olive oil. Add the ground beef and diced onion, cooking until the beef is no longer pink and starts to brown, about 8-10 minutes.
- Simmer meat sauce: Stir in the marinara sauce along with the remaining ½ teaspoon of seasoned salt. Remove from heat and allow the meat sauce to simmer gently for about 5 minutes to meld the flavors.
- Cook lasagna noodles: While the beef mixture cooks, bring a large pot of salted water to a boil. Add the broken lasagna sheets and cook for about 10 minutes until al dente, stirring frequently to prevent sticking. Do not overcook. Drain and set aside.
- Combine noodles and sauce: Place the cooked noodles in a large bowl, gently separating any pieces stuck together. Toss with the meat sauce, ½ cup of shredded mozzarella, and ½ cup of shredded Parmigiano Reggiano until well combined.
- Assemble on sheet pan: Transfer the sauced noodle mixture evenly onto the prepared sheet pan. Dollop the cottage cheese and spinach mixture evenly over the noodles. Sprinkle the remaining 1½ cups mozzarella and ½ cup Parmigiano Reggiano evenly over the top. Add extra cheese if desired for a richer finish.
- Bake and serve: Bake in the preheated oven for 25-30 minutes until the top is bubbly and golden brown. Remove from oven and let cool for 5 minutes before slicing into squares. Garnish with optional red pepper flakes and fresh basil, along with extra grated Parmesan if desired.
Notes
- Full-fat or 2% cottage cheese is recommended over fat-free for creaminess and flavor.
- Make sure not to overcook the broken lasagna sheets to avoid mushy texture.
- You can use homemade marinara sauce or a high-quality store-bought version depending on preference.
- Optional garnishes such as red pepper flakes and fresh basil add extra flavor and visual appeal.
- This lasagna can be reheated and stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
