This timeless lasagna recipe with cottage cheese is perfect for kids. It's made with plenty of sauce, is high in protein, and the spinach blends right in. No boiling required!
Homemade lasagna has never been easier, or more delicious! This is a quick and easy lasagna recipe that will be your new family favorite at first bite!
Okay, well it's quick and easy for being a lasagna recipe 😉
And if you love to cook, really want a 'from scratch' taste, and happen to have extra cherry tomatoes on hand, make a batch of cherry tomato sauce to use in place of one of the jars of marinara sauce this recipe calls for. That's what I did the last time I made this and it was so incredibly good!!
I make this lasagna with cottage cheese on busy weeknights, when having company, and when I am bringing a meal to others. In fact, I just brought it to a family who is going through a rough time and they sent me a text asking for the recipe 🙂
And if I'm not making lasagna, I'm probably making tortellini tossed with chicken and pesto or air fryer pesto salmon using my homemade pesto recipe. You know these recipes are good when all three kids ask for them again and again!
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Why You'll Love This Recipe
This is not your traditional lasagna recipe that takes forever to make. Rather, this is the ultimate lasagna recipe because it's made with ground turkey and spinach, uses cottage cheese instead of ricotta, and only takes fifteen minutes to prepare. I've been making this for years and it never gets old.
- Kid-friendly lasagna This is the 'best ever lasagna' recipe because kids and adults love it!
- Easy to modify Can be made with traditional white, gluten-free, or my favorite whole grain lasagna noodles.
- No boil recipe Less time, less mess, and fewer dishes!
- Quick and easy ... for a lasagna recipe, understanding that both "quick" and "easy" are relative, of course 😉
- Meal prep Can be assembled ahead of time and stored covered in the refrigerator for a day or two, until ready to bake.
- Easy to reheat Leftovers can be reheated in the microwave can be enjoyed as another dinner or packed in a thermos for school lunches.
- Great recipe for having company and for bringing a meal to someone who has recently moved or had a baby.
😎 Dietitian Tip
Finding nourishing recipes that the whole family loves can seem like a chore, but it doesn't have to be. This lasagna recipe is perfect for kids because it is subtly packed with nutritious ingredients and uses ingredients that kids really love, like noodles and gooey cheese.
This classic recipe does not contain any overpowering flavors, which makes it appealing to kids who have simpler pallets. It will definitely be a household favorite.
Ingredient Notes
- Lasagna Noodles Use regular lasagna noodles. There is no need to buy special lasagna noodles for this recipe. Whole wheat lasagna noodles contain more fiber and hold lasagna together better, but traditional lasagna along with gluten free lasagna noodles work well, too.
- Cottage Cheese Good source of protein and calcium. Cottage cheese is a great substitute for ricotta, especially if you don't like the texture of ricotta cheese.
- Pasta Sauce Store bought sauce is a huge time saver. I like to use one jar of Trader Joe's Organic Spaghetti Sauce with Mushrooms and one jar of their Tomato Basil Marinara Sauce. I don't recommend using chunky marinara sauce or sauce that is super thin.
- Spinach A nutrient powerhouse. Spinach is a good source of Vitamin A, vitamin C, folate, iron, and fiber. It also provides color and texture.
- Ground Turkey This ingredient is a great source of lean protein and makes this recipe much more filling. Ground turkey can be substituted with grass-fed ground beef, Italian sausage, or to make it vegetarian lasagna, Textured Vegetable Protein.
- Egg The egg adds protein and helps bind the lasagna together.
- Mozzarella Cheese Lasagna isn't lasagna without mozzarella! This gooey cheese is what will make your kids go crazy for this recipe. I use pre-shredded part-skim mozzarella cheese.
- Grated Parmesan Cheese For flavor and also to help bind the cheese mixture. I use the pre-shredded Parmigiana Reggiano cheese from Costco.
- Spices This recipe calls for dried parsley and pepper. There is plenty of salt from the cheeses and cottage cheese. If you really want to add both salt and pepper, you can, but it's not necessary. Also, if you don't have dried parsley, use dried oregano or Italian seasoning instead.
How To Make This Lasagna for Kids Recipe
Here’s a quick overview of the steps to make this lasagna. For the full list of ingredients and instructions, scroll down to the recipe.
- Add oil, onion, garlic, and ground turkey to a large skillet and cook over medium to medium-high heat. Sauté for about 3 minutes, until onions are softened, and ground turkey is browned. Remove from heat. Add all but one cup of the marinara sauce to the meat mixture.
- While the turkey is cooking, mix together the egg, cottage cheese, parmesan cheese, parsley, pepper, and drained spinach in a mixing bowl and set aside.
- While turkey is cooking, spread one cup of the marinara sauce evenly to cover the bottom of a lasagna pan or 9x13 baking dish coated with cooking spray.
- Lay 4 uncooked lasagna noodles side by side, to cover the bottom of the baking dish.
- Spread the spinach and cheese mixture evenly over noodles.
- Top with half of the mozzarella.
- When turkey and sauce are ready, spread half of the turkey sauce mixture out over the mozzarella cheese layer.
- Lay 4 lasagna noodles out over the turkey mixture.
- Top with remaining sauce mixture.
- Sprinkle the remaining mozzarella cheese over the turkey mixture as the top layer.
- Finally, bake lasagna in the oven at 350 degrees for 40-45 minutes. Sauce should be bubbling on the sides when fully cooked. Let sit for five minutes to set.
Expert Tips
- If using frozen chopped and cooked spinach, defrost and drain it first.
- If using fresh spinach, sauté it until wilted.
- If using fresh spinach, either tear the spinach leaves into smaller pieces before cooking or use kitchen shears to break the spinach leaves into smaller pieces once cooked.
- I suggest using a food chopper to chop the onion.
- I like to use fresh garlic cloves, chopped or minced. Jarred minced garlic can be used instead.
- If you don't have garlic cloves or jarred minced garlic, you can use garlic powder instead. I'm sure garlic salt would work, too.
- If you don't have dried parsley, Italian seasoning or oregano can be used instead.
- Not all baking dishes are the same. You may have to break some of the sheets of lasagna noodles to get it to fit.
- Two egg whites, or ¼ cup of egg substitute can be used in place of one egg.
- When raw lasagna noodles are used with enough sauce and baked for the right amount of time, the pasta is al dente, just as it should be.
- To be clear, you don't need to buy special "oven ready lasagna noodles" or "no-boil" lasagna noodles. Just use regular lasagna noodles. There is no need to cook the noodles first.
- This recipe can be divided in two (one for now, one to freeze or give away) by using two 8x8 square baking dishes instead of a 9x13 baking dish.
- Leftovers can be frozen to be reheated for another time.
What to Serve with Lasagna
- Garlic bread
- Applesauce (homemade or store bought)
- Simple lettuce salad
- Tuscan kale salad
- Air fryer Broccoli Parmesan
- Roasted Brussel sprouts
Questions You May Have
It depends on the recipe and what your preference is. Covering lasagna with aluminum foil helps it to retain moisture and potentially cook faster. Still, retaining moisture can cause the noodles to be soggy.
I only cover with foil when baking a frozen lasagna because of the longer baking time (I then remove the foil 30 minutes before it's done baking) or if I keep the lasagna in the oven on warm after it is done baking (in order to prevent the cheese from burning or drying out).
It depends on who you ask;) There is no standard, but most lasagna recipes have three to four layers, which requires more ingredients and a longer cooking time in the oven.
Still, I like using two layers in my lasagna because it's easier for portion control, is quicker to make, and it doesn't seem so intimidating on a plate to younger kids.
Also, a standard piece of three to four layered lasagna might look overwhelming to kids, which could keep them from trying it.
My personal opinion is that lasagna is way better when made with cottage cheese. But really it depends on your taste preference.
Cottage cheese is lighter, while ricotta is thicker. So, if you prefer a thick cheese filling, you can use ricotta instead. But I do think you should make this lasagna recipe without ricotta cheese first so you can see for yourself just how good it is 🙂
Nope! Isn't this the best news?! I can't believe how much time I wasted boiling lasagna noodles before I learned from a former coworker years ago that it's not necessary.
Leftover lasagna can be reheated in the microwave or oven. Reheating lasagna in the oven makes more sense if there are a few servings left and if you are not in a rush.
Microwaving leftovers is quicker, but it can be messy. To reduce the mess when microwaving it, put the lasagna to be reheated in a bowl and place a paper towel over the bowl. I suggest microwaving in 30 second increments, until it is heated through.
Refrigerated lasagna can be reheated in an oven at 350 degrees for about 30 minutes.
More Easy Italian-Inspired Recipes
- Caprese Bruschetta
- Margherita Flatbread
- BBQ Chicken Flatbread
- Homemade Pesto
- Pesto Salmon in Air Fryer
- Pesto Tortellini with Broccoli and Chicken
More Dinner Recipes That Kids Love
Does your family love this lasagna for kids recipe as much as mine does? A 5-star rating is the best compliment! And of course, leaving a comment below would be appreciated!!
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📖 Recipe
Easy Lasagna Recipe with Cottage Cheese
Equipment
Ingredients
- 8 Lasagna noodles Preferably whole wheat lasagna noodles.
- 1 pound ground turkey
- 1 yellow onion diced
- 2 tablespoon avocado oil
- 2 garlic cloves minced
- 10 ounces spinach I use baby spinach. Cooked and drained.
- 2 25 ounce jars of marinara sauce
- 8 ounces two cups shredded mozzarella cheese Part-skim mozzarella.
- 16 ounces cottage cheese Low fat (2% milkfat).
- ¼ cup Parmigiano-Reggiano Cheese Shredded. I buy it pre-shredded from Costco.
- 1 tablespoon dried Parsley
- 1 egg
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350° Fahrenheit.
- Add oil, onion, garlic, and ground turkey to a large skillet. Cook for about 5-7 minutes, until onions are softened and ground turkey is browned.
- Add all but one cup of the marinara sauce to the ground turkey mixture. Remove from heat.
- While the turkey is cooking, in a separate bowl, mix together the egg, cottage cheese, parmesan cheese, parsley, pepper, and drained spinach. Set aside.
- Spread one cup of the marinara sauce evenly to cover the bottom of a 9x11 baking dish coated with cooking spray.
- Lay 4 lasagna noodles side by side, to cover the layer of sauce.
- Spread cottage cheese mixture evenly over the noodles.
- Top with half of the mozzarella.
- When the meat sauce (ground turkey mixed with marinara) is ready, spread half of it out over the mozzarella layer.
- Lay 4 lasagna noodles out side by side to cover the turkey mixture.
- Top with remaining turkey mixture.
- Sprinkle the remaining mozzarella cheese evenly over the meat sauce, as a top layer.
- Bake in the oven at 350 degrees for 40 to 45 minutes. The sauce should be bubbling on the sides.
- Let sit for five minutes to set before serving.
Notes
- I either tear the spinach leaves into smaller pieces before I add it to the skillet, or I use kitchen shears to cut the cooked spinach into smaller pieces.
- You can use frozen spinach instead of fresh. If using frozen, be sure to defrost it first and drain it very well.
- While the turkey is cooking, add water and spinach to a separate medium-sized skillet.
- The lasagna noodles should not overlap. If needed, break some of the lasagna noodles to get it to fit the size of your baking dish.
- I suggest using a food chopper to chop the onion.
- I like to use fresh garlic cloves, chopped or minced. Jarred minced garlic can be used instead.
- If you don't have garlic cloves or jarred minced garlic, you can use garlic powder instead. I'm sure garlic salt would work, too.
- If you don't have dried parsley, Italian seasoning or oregano can be used instead.
- Not all baking dishes are the same. You may have to break some of the sheets of lasagna noodles to get it to fit.
- Two egg whites, or ¼ cup of egg substitute can be used in place of one egg.
- When raw lasagna noodles are used with enough sauce and baked for the right amount of time, the pasta is al dente, just as it should be.
- To be clear, you don't need to buy special "oven ready lasagna noodles" or "no-boil" lasagna noodles. Just use regular lasagna noodles. There is no need to cook the noodles first.
- This recipe can be divided in two (one for now, one to freeze or give away) by using two 8x8 square baking dishes instead of a 9x13 baking dish.
- Leftovers can be frozen to be reheated for another time.
- Ground turkey can be substituted with grass-fed ground beef or Italian sausage.
- To make it vegetarian lasagna, use Textured Vegetable Protein instead of ground turkey.
Norah says
Great tasty and simple lasagna! I had to make some tweaks based on what I had at home. I didn't have spinach so I added zucchini and mushrooms as replacements. I also did not have eggs so I replace the egg with ground flax seed replacement. Definitely a keeper!
Kristi Ruth RD says
Thank you so much, Norah! I've used flax in place of egg when baking but never thought to try it in lasagna. I'm so glad it worked out!
Anna says
Delicious! This lasagna is now a family favorite
Kristi says
Lasagna for the win! Thank you for letting me know!
Laura says
A meal the whole family enjoyed! Thanks for the healthy lasagna remake!
Kristi says
I'm so glad!!
Kenzie says
Delicious! 😋