Cottage Cheese Lasagne
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Cottage cheese lasagne is my leg day dinner. Worth smashing out an extra set of squats knowing I can tuck in to this when I get home. Everyone has their own lasagne recipe and/or thinks their mum makes the best they’ve ever tasted.  I’m not going to compete with the basics of your method, except for the béchamel. It’s probably sacrilegious to do away with it but I’m going to do my best to persuade you. Instead, use casein rich cottage cheese for slow releasing protein mixed with egg for, yes, even more added protein and a deliciously light, yet creamy texture. It is also far less stodgy and greasy resulting in fresher, heightened flavours.

I like to use good old fashioned pasta lasagne sheets, either fresh egg pasta or wholewheat sheets. You can, however, use strips of zucchini,  slices of egg plant, slices of lean deli meat or even PROTEIN PANCAKES as a substitute. I’ve tried them all but pasta works and tastes best. Worth training a bit harder for.

Here is my recipe as a guide but make it your way, just try using the cottage cheese and egg mixture instead of the standard béchamel. You’ll be pleasantly surprised. This makes a big batch so there’s plenty of left overs for a second round the following day, which always tastes even better. It can also be shoved in the freezer for another time.

Cottage Cheese Lasagne:


For the meat sauce:

1 tbsp of virgin coconut oil.

2 red onions – chopped.

5 cloves of garlic – minced.

2 tsp of ground cumin.

2 tsp of chilli flakes (or more…).

500g of extra lean, grass fed beef mince.

Salt and pepper.

2 tbsp tomato puree.

3 tins of crushed tomatoes.

2 grated carrots.

2 tsp dried basil.

2 tsp dried oregano.

For the cottage cheese mixture:

800g cottage cheese.

2 large eggs.

Salt and pepper.

For assembling:

8 large lasagne sheets (or as required).

80g of good quality mature cheddar – grated.

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