Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 medium (approx. 150g) yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (450g) lean ground beef (or ground turkey or plant-based ground)
  • 1 (28 oz / 800g) can crushed tomatoes
  • 1 (15 oz / 425g) can tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional, for a kick!)
  • Salt and freshly ground black pepper to taste
  • 15 oz (425g) low-fat cottage cheese (4% milk fat or lower)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (5g) chopped fresh parsley
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 8 oven-ready lasagna noodles, broken into roughly 1-inch (2.5 cm) pieces
  • 2 cups (200g) shredded mozzarella cheese, divided

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add ground beef (or alternative) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. In a medium mixing bowl, combine cottage cheese, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper.
  5. Add the broken lasagna noodles to the simmering sauce and cook until they are almost cooked, the noodles should be slightly al dente.
  6. Evenly divide half of the mozzarella cheese to the bottom of each bowl.
  7. In each bowl, layer: 1/4 of the noodles, 1/4 of the tomato sauce mixture, 1/4 of the cottage cheese mixture. Repeat layers until all ingredients are used.
  8. Top each bowl with the remaining mozzarella cheese.
  9. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the bowls are heated through.
  10. Let cool slightly before serving.