Sheet Pan High Protein Lasagna
This High Protein Lasagna recipe gives Giada De Laurentiis’s viral Sheet Pan Layerless Lasagna a macro-friendly makeover. Made with cottage cheese, spinach, lean beef, and lots of gooey cheese, this is what I call classic Italian comfort food with staying power!
Cottage cheese in lasagna may sound a little unorthodox, but stick with me because it’s an absolute game-changer. For this recipe, I took Giada’s viral deconstructed sheet pan lasagna and gave it a more macro-focused facelift, swapping the ricotta for creamy cottage cheese and the Italian sausage with lean ground beef.
These simple swaps make a big difference. Not only does the cottage cheese create a smooth, creamy filling that’s just as rich and flavorful as Giada’s, but it also has roughly twice as much protein as ricotta. Layer in lean ground beef, spinach, and gooey cheese, and you’re looking at an impressive 37 grams of protein per serving—give or take! I also changed the ratios of some of the ingredients to suit our preferences, not that the OG version isn’t absolutely amazing.😉
Why you’ll love this recipe!
- Deceptively nutritious. It’s creamy and indulgent in flavor, yet packed with protein from cottage cheese, lean ground beef, cheese, and leafy greens.
- Quick and easy assembly. With a deconstructed sheet pan assembly rather than traditional layers, you’ll have this lasagna in the oven fast.
- Flexible family dinner. You can easily swap meats, make it vegetarian, make it gluten-free, and so on while keeping it high-protein.
Ingredients you’ll need
- Oil. I spray my sheet pan with olive oil to prevent sticking, and I also use extra-virgin olive oil as my cooking fat. Avocado oil works too if that’s what you keep in your pantry.
- Aromatics. I add a minced garlic clove to the filling for savory depth. Garlic lovers, don’t hesitate to add an extra clove or two. You’ll also need diced onion to cook with the beef.
- Seasonings. I season both the cottage cheese mixture and the meat sauce with seasoned salt. If you don’t have it, a mix of coarse salt, garlic powder, and onion powder can work in a pinch.
- Spinach. I sneak baby spinach into the cottage cheese mixture for extra fiber and nutrients. Frozen spinach can work too (see ‘FAQ’ below).
- Cottage cheese. Whipped cottage cheese (Good Culture is my favorite!) blends into a creamy, ricotta-like layer. If you can’t find whipped, blend full-fat or 2% (NOT fat-free) regular cottage cheese in a food processor or blender until fluffy.
- Beef. I recommend 92% lean ground beef for the best balance of flavor without excess grease. Not to mention that hearty ~10 grams of protein it adds to each serving.
- Marinara. Giada’s version uses Giadzy Passata, which is great, but any high-quality premade sauce like Rao’s, Botticelli, or Carbone will work just fine. Or, if you have the time, my homemade Hearty Marinara Sauce is amazing here.
- Pasta. You can either break dry lasagna noodles into pieces before boiling them or use taccole pasta, which are basically mini lasagna sheets.
- Shredded cheese. I use shredded low-fat mozzarella and Parmigiano Reggiano for that gooey cheese pull—both bring extra protein too! Remember, pre-shredded cheese often has anti-caking agents that prevent a creamy melt, so I highly recommend shredding your cheeses fresh.
- Garnish. Though optional, I always garnish the dish with extra parm and a flavorful finishing touch—think fresh basil, red pepper flakes, and/or a drizzle of Calabrian chili oil.
How to make high-protein lasagna with cottage cheese
Step 1: Make the filling. Warm olive oil in a large skillet over medium heat. Add the garlic and ½ teaspoon seasoned salt and cook just until fragrant. Add the spinach and stir until wilted, then transfer the cooked spinach to a colander and press out any excess water with the back of a large spoon. Combine the drained spinach in a bowl with the whipped cottage cheese, and set it aside.
Step 2: Build the sauce. Wipe out the skillet (if needed), add the remaining olive oil, ground beef, and onion, and cook until the meat is no longer pink. Then, stir in the marinara sauce and remaining seasoned salt and let it simmer for about 5 minutes.
Step 3: Cook pasta. Meanwhile, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente, stirring often. Drain and set aside.
Step 4: Combine pasta & sauce. Add the noodles to a large bowl and toss with the pasta sauce (be sure to separate any noodles that have stuck together), ½ cup mozzarella, and ½ cup Parmigiano Reggiano until everything is well coated.
Step 5: Assemble and bake. Spread the pasta mixture evenly across a greased 12×17-inch sheet pan. Dollop the cottage cheese mixture evenly over the top, then sprinkle with the remaining mozzarella and parmesan. Bake in the preheated oven at 400°F for 25-30 minutes, until golden-brown and bubbly.
Step 6: Rest & serve. Let the lasagna cool for 5 minutes before slicing into squares. Top with extra parm, fresh basil, red pepper flakes, and/or Calabrian chili oil if desired, and enjoy your new favorite macro-friendly family dinner!
Recipe tips and FAQs
- Don’t burn the garlic. It only needs about a minute in hot oil over moderate heat to become fragrant. Any longer and it can turn bitter and throw off the flavor of the filling.
- Press the spinach. Make sure to press all of the excess water out of the cooked spinach before adding it to the cottage cheese so it does not water it down. This is VERY important.
- Cook the pasta al dente. It will continue cooking in the oven, so starting with slightly undercooked noodles keeps them from turning mushy. Boiling in salted water for about 10 minutes is plenty.
Variations
Here are some of my favorite ways to customize this protein-packed cottage cheese lasagna:
- Meat – Try ground Italian turkey or chicken sausage. On the flipside, swap in part Italian sausage with the beef for extra indulgence. For a vegetarian version, substitute a plant-based ground “beef” that browns and crumbles like the real deal.
- Cheese – While mozzarella and Parmesan are the lasagna gold standard, you can mix in a bit of fontina, provolone, or pecorino Romano for more depth. Stick with part-skim or low-moisture cheeses if you’re keeping it macro-friendly.
- Gluten-free – Use gluten-free lasagna noodles or even chickpea or lentil-based pasta sheets for a protein-boosted gluten-free version. Just cook them slightly less than the package’s al dente directions, so they hold up during baking. However, I have not tested these variations.
For a more classic lasagna vibe, nothing beats whole-milk ricotta (though it has slightly less protein). You can also blend ricotta and cottage cheese for the best of both worlds: extra creaminess and extra protein.
Yes! Just thaw the spinach completely and squeeze out all the excess liquid with a clean kitchen towel (too much water will make the cottage cheese runny). Once drained, stir it in with the garlic before adding it to the cottage cheese mixture.
Yes. If you want to boost the protein even more, you can easily blend a scoop of unflavored whey protein powder into the cottage cheese mixture without affecting the flavor. However, I do not personally use protein powder here. It has plenty of high-quality protein without it.
Serving suggestions
By design, this high-protein lasagna is a complete meal on its own, but it really shines when paired with fresh, veggie-forward sides, like my Copycat Olive Garden Salad, Caprese Salad, or simple veggies like roasted green beans, broccoli, or grilled asparagus. And of course, don’t forget crusty whole-grain bread to soak up the sauce.
Storing and freezing
Storing: Store leftover lasagna in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or cover with foil and reheat in the oven at 350°F until heated through.
Freezing: Since this is a deconstructed, sheet pan lasagna, it doesn’t freeze quite as nicely as a traditional layered version, but it can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Make Ahead: You can assemble the sheet pan and keep it covered in the refrigerator up to 24 hours before baking. If baking straight from the fridge, add an extra 5 minutes to the cook time.
More high-protein dinner recipes
- Chicken Mac and Cheese
- Boursin Tomato Pasta
- Ham Spaghetti Casserole
- Swiss Chicken Casserole
- Spaghetti Squash Meatball Casserole
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Sheet Pan High Protein Lasagna
Equipment
- 12×17" baking sheet
- Large skillet
- Mixing bowls
Ingredients
- 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 and chopped fresh basil optional: for garnish
Instructions
- Preheat the oven to 400 degrees F. and spray a 12×17" baking sheet generously with olive oil spray.
- In a large skillet over medium heat, heat 1 tbsp olive oil. Add the chopped garlic and ½ teaspoon of seasoned salt. Cook until fragrant, about a minute.
- Add the spinach and cook until just wilted, stirring often. Transfer to a colander, and press out any excess water. Then combine it in a bowl with the whipped cottage cheese and stir well until combined. Set aside.
- Wipe out the skillet (if needed) and return to medium heat. Add the remaining olive oil to the pan. Add the ground beef and onion and cook until the meat is no longer pink and starting to brown, about 8-10 minutes.
- Stir in the marinara sauce and the remaining ½ tsp of seasoned salt and remove from the heat, and let the mixture simmer for about 5 minutes.
- While the ground beef is cooking, bring a large pot of salted water to a boil. Cook the broken lasagna pieces until they are al dente (about 10 minutes), stirring often to separate. Do not overcook. Drain the pasta and set aside.
- Add the noodles to a large bowl, making sure to separate any noodles that have stuck together, and toss with the pasta sauce, ½ cup mozzarella, and ½ cup Parmigiano Reggiano. Stir until combined.
- Transfer the pasta mixture to the sheet pan. Dollop the cottage cheese-spinach mixture evenly across the top. Sprinkle with the remaining 1½ cups of mozzarella and ½ cup of grated Parmesan. *Feel free to add extra cheese here, if desired.
- Bake for 25-30 minutes, until bubbly and golden-brown on top. Cool for 5 minutes before slicing into squares. Garnish with red pepper flakes and extra grated Parmesan, if desired.
Notes
Nutrition
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