This Spinach and Cottage Cheese Lasagna Bake with Beef is the kind of dish that brings everyone to the table—warm, hearty, and packed with flavor.
It’s simple comfort food done right.
Layers of melty cheese, rich meat sauce, tender noodles, and creamy cottage cheese with spinach.
I make this when I want something filling but still packed with good stuff like leafy greens and protein.
It’s a real crowd-pleaser and tastes even better the next day.
Why I Love This Recipe
I grew up eating lasagna on Sundays, but this one adds a twist with cottage cheese and spinach—lighter but still cozy. It was one of the first baked dinners I made that my whole family asked for seconds.
- Cottage cheese keeps it creamy without feeling heavy
- You sneak in spinach but it still tastes indulgent
- Makes great leftovers
- Can be prepped ahead and baked later
- It’s super filling and full of layers of flavor
Servings and Time
Servings: 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
What You’ll Need
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 oz) jar marinara sauce
- 9 lasagna noodles, cooked
- 2 cups cottage cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Cooking spray
Pro Tips
- Use lean ground beef to avoid extra grease in the sauce.
- Let the lasagna rest 10 minutes after baking—it helps the layers hold together.
- Cottage cheese adds creaminess, but blend it if you want it smoother.
- Chop spinach finely so it mixes well and no one bites into a big leaf.
- If you want a cheesier top, add extra mozzarella in the last 10 minutes of baking.
Tools Required
- 9×13 baking dish
- Medium skillet
- Large mixing bowl
- Wooden spoon or spatula
- Aluminum foil
- Knife and cutting board
- Measuring cups and spoons
- Cooking spray
Substitutions and Variations
- Swap cottage cheese with ricotta for a richer texture
- Use ground turkey or chicken instead of beef
- Sub frozen chopped spinach (thawed and drained)
- Add a pinch of red pepper flakes for heat
- Use gluten-free lasagna noodles if needed
Make Ahead Tips
You can fully assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. Or freeze the unbaked lasagna for up to 3 months—just thaw overnight in the fridge and bake as directed.
Cooking Instructions
Step 1: Cook the Ground Beef and Onions
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 1 pound lean ground beef and 1 small yellow onion (finely diced). Cook until beef is browned and onion is soft, about 7 minutes. Drain excess fat.
Step 2: Add Garlic and Seasonings
Stir in 3 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 1 more minute until fragrant.
Step 3: Add Marinara Sauce
Pour in 1 (24 oz) jar of marinara sauce and stir to combine. Let simmer for 5 minutes, then remove from heat.
Step 4: Mix Cottage Cheese, Egg, and Spinach
In a bowl, stir together 2 cups cottage cheese, 1 large egg, and 2 cups chopped fresh spinach until combined.
Step 5: Cook the Noodles
Boil 9 lasagna noodles until just tender, according to package directions. Drain and lay them flat on a clean towel.
Step 6: Layer the Lasagna
Spray a 9×13 baking dish with cooking spray. Spread 1/2 cup meat sauce on the bottom. Layer 3 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the meat sauce, and 1/3 of the shredded mozzarella (about 2/3 cup). Repeat layers two more times. Top with 1/4 cup grated Parmesan cheese.
Step 7: Bake the Lasagna
Cover the dish with foil and bake at 375°F for 30 minutes. Remove foil and bake another 15 minutes until bubbly and golden on top. Let rest 10 minutes before serving.
Step 8: Serve
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave or the oven at 350°F for about 20 minutes. You can also freeze slices for up to 2 months—wrap tightly in foil and place in a freezer bag.
Macros (Per Serving — Approximate)
- Calories: 410
- Protein: 30g
- Carbs: 28g
- Fat: 20g
- Fiber: 3g
- Sugar: 6g
Why This Recipe Works (Quick Science)
Cottage cheese is high in protein and holds moisture without being greasy, making it a lighter alternative to ricotta. Chopping spinach finely helps it blend into the filling, so it adds nutrition without overpowering. The egg helps bind the cheese mixture so it doesn’t ooze out when sliced. Letting it rest after baking helps everything set up perfectly.
Common Mistakes
- Not draining the beef—too much fat makes it greasy
- Skipping the rest time—it’ll fall apart when sliced
- Not seasoning enough—remember to season each layer
- Overcooking noodles—they’ll turn mushy when baked
- Using watery marinara—look for one that’s thick
What to Serve With
- Garlic bread or cheesy toast
- A big green salad with vinaigrette
- Roasted broccoli or green beans
- Sparkling water or lemonade on the side
- Fresh fruit for dessert
FAQ
Can I use ricotta instead of cottage cheese?
Yes! Just use the same amount—2 cups.
Can I make this vegetarian?
Skip the beef and double up on spinach or add mushrooms.
Can I freeze it before baking?
Yes, assemble fully, cover, and freeze. Thaw overnight and bake as normal.
Do I need to cook the spinach first?
Nope—just chop it finely and mix it in raw.
Can I use no-boil noodles?
Yes, just add a bit more sauce between the layers so they cook through.
Now go give this cheesy, meaty, spinach-packed lasagna a try—and don’t forget to leave a comment letting me know how it turned out or if you have any questions!