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This is my overly simple Protein-Packed Turkey Meatball Lasagna! It is the kind of dinner where you just assemble and throw it in the oven, no fuss required. It’s the kind of meal that makes people think you’ve been slaving away in the kitchen all day, when really, you’re fooling everyone…And it’s every bit as cozy and comforting as a traditional lasagna should be, but packed with protein to keep it satisfying.
It’s made with turkey meatballs, and then cottage cheese stands in for the ricotta…which, once blended, comes out smooth and beautiful! You can absolutely make your own turkey meatballs if you’re feeling ambitious, but in this case, I just grab mine frozen from Trader Joe’s or Costco, and they work great. Seriously, save yourself the hassle! Sometimes the easiest route is the smartest one.
A Lasagna is the perfect dish to bring over to friends and family when someone is sick or just had a baby. But this one is different, guys…it’s protein-packed and nutrient-dense, but tastes just like your delicious, traditional lasagna. So, they will never know anything is different! Hope you love it.
Ingredients
Marinara sauce – The saucy base that ties every layer together. My favorite is Rao’s is a favorite for its rich, simple flavor.
Lasagna noodles – I use Jovial Foods brown rice noodles for a gluten-free version.
Cottage cheese – Stands in for ricotta, once blended smooth, it creates a creamy, protein-packed layer with a fraction of the effort.
Large egg – Helps bind the cheese mixture together for the perfect creamy texture.
Dried basil – Adds classic Italian herb flavor to the cheese layer.
Dried oregano – Brings warmth and traditional lasagna flavor.
Garlic powder – Adds savory depth without the extra prep of fresh garlic.
Kosher salt – Enhances and balances all the flavors in the cheese mixture.
Shredded whole milk mozzarella – The gooey, melty topping that makes every bite irresistible.
Frozen fully cooked turkey meatballs – The protein-packed star of the dish- a great store-bought shortcut that saves time without sacrificing flavor.
How to Make my Turkey Meatball Lasagna
- Par-cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles until just less cooked than al dente — they’ll finish cooking in the oven. Drain and run cold water over them in the strainer, then set aside.
- Preheat oven: Preheat oven to 400°F.
- Make the cheese mixture: In a high-speed blender, combine the cottage cheese, egg, basil, oregano, garlic powder, and salt. Blend for just a few seconds, until smooth and incorporated. Set aside.
- Start the base layer: In a 13×9 casserole dish, spread sauce on the bottom of the pan.
- First layer: Layer par-cooked noodles over the sauce (it’s okay if they overlap), then spread half of the cottage cheese mixture, half of the meatballs, some of the mozzarella, and more sauce.
- Second layer: Repeat with more noodles, the remaining cottage cheese mixture, the remaining meatballs, more mozzarella, and more sauce.
- Top layer: Top with the remaining sauce and finish with the remaining mozzarella.
- Bake covered: Cover tightly with foil and bake until the pasta is cooked through.
- Bake uncovered: Remove the foil and continue baking until bubbly and golden on top.
- Rest and serve: Let cool for 5 minutes before slicing and serving.
Commonly Asked Questions
Absolutely! Homemade turkey meatballs work great here — just make sure they’re fully cooked before assembling, since this recipe is designed around using pre-cooked meatballs.
Yes, traditional ricotta can be substituted if you prefer — though the blended cottage cheese gives this version a boost of protein with a similarly smooth, creamy texture.
Not at all! Once blended with the egg and seasonings, it becomes smooth and creamy, tasting just like a traditional ricotta layer.
Yes — simply swap in a gluten-free lasagna noodle, like Jovial Foods brown rice noodles.
It freezes beautifully! It’s a great make-ahead meal, or a comforting dish to bring to friends or family who could use a home-cooked dinner.
Turkey Meatball Lasagna
Ingredients
- 24 oz jar marinara sauce, (I use Rao's)
- 8 lasagna noodles , for gluten-free, I like Jovial Foods brown rice lasagna noodles
- 1 1/2 cups cottage cheese, cottage cheese
- 1 large egg
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 2 cups shredded whole milk mozzarella, divided
- 22 small frozen fully cooked turkey meatballs, homemade or store-bought
Instructions
- Par-cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles until just less cooked than al dente — they'll finish cooking in the oven. Drain and run cold water over them in the strainer, then set aside.
- Preheat oven: Preheat oven to 400°F.
- Make the cheese mixture: In a high-speed blender, combine the cottage cheese, egg, basil, oregano, garlic powder, and salt. Blend for just a few seconds, until smooth and incorporated. Set aside.
- Start the base layer: In a 13×9 casserole dish, spread sauce on the bottom of the pan.
- First layer: Layer par-cooked noodles over the sauce (it's okay if they overlap), then spread half of the cottage cheese mixture, half of the meatballs, some of the mozzarella, and more sauce.
- Second layer: Repeat with more noodles, the remaining cottage cheese mixture, the remaining meatballs, more mozzarella, and more sauce.
- Top layer: Top with the remaining sauce and finish with the remaining mozzarella.
- Bake covered: Cover tightly with foil and bake until the pasta is cooked through.
- Bake uncovered: Remove the foil and continue baking until bubbly and golden on top.
- Rest and serve: Let cool for 5 minutes before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
