High Protein Cottage Cheese Ravioli Lasagna Recipe

A plate of ravioli lasagna topped with shredded parmesan and basil.

This high protein ravioli lasagna made with cottage cheese is a super easy comforting recipe that comes together in no time. Made with a generous amount of cheese, meat sauce, and ravioli, the whole family will love this lazy lasagna. Perfect for freezing for later as well!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Rest Time 5

Total Time 1 20

Servings to 10 servings

Calories 790kcal

Author Carmy

Ingredients

2 bags ravioli (approximately 600g each bag)
2 to 3 tablespoon olive oil divided
1 small onion diced finely
1 pound ground beef
1 tablespoon minced garlic
1 teaspoon salt divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 jars Rao's marinara (770mL per jar)
2½ cups cottage cheese
1½ cups shredded cheese
oil spray

Instructions

Preheat oven to 400°F and bring a large pot of salted water to a boil.
Cook the ravioli according to package instructions. Drain and rinse with cold water when done, and toss with 1 to 2 tablespoons of olive oil to prevent the ravioli from sticking to each other. Set aside.
Meanwhile, in a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions and ½ teaspoon of salt, and saute for 2 minutes. Then add the chopped garlic and saute for another minute.
Push the onion and garlic to the side of the skillet to make room in the center. Add the ground beef, salt (½ teaspoon), garlic powder, and onion powder. Brown the ground beef for 4 to 5 minutes, breaking it up into small pieces as it cooks.
Add the marinara sauce to the pot and simmer for 10 minutes, stirring throughout.
Assemble the lasagna in a baking dish in the following order (after spraying the baking dish with some oil spray): meat sauce, ravioli, cottage cheese, shredded cheese, meat sauce, ravioli, cottage cheese, and shredded cheese.
Loosely cover with aluminum foil without touching the cheese and bake on the middle rack for 35 to 40 minutes.
Remove the foil and continue to bake for a couple more minutes until the top layer of cheese is lightly golden and bubbly. If you want more browning of the cheese, broil for 2 to 3 minutes, making sure to keep a close eye on it to prevent the cheese from burning.
Let rest for 5 to 10 minutes before serving. I garnish with some parmesan and basil before serving, but that is optional.

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