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Submitted by: Vonnie

Prep Time: 40 Minutes

Cook Time: 45 Minutes

Servings: 12

A healthy version of an old favorite.


    2 lbs. ground beef

    10 oz. pasta, lasagna from rice, organic

    2 1/2 c. tomato sauce

    2 egg

    1 c. cottage cheese

    12 oz. mozzarella cheese

    1 tbsp. coconut oil


Preheat oven to 350°F (180°C).

Prepare meat. (I used 2 pounds of lean, ground beef and cooked in skillet until no longer pink. Then added water to cover and boiled for 5 minutes, then drained.)

While preparing meat, cook lasagna noodles according to package directions.

Coat lasagna pan with coconut oil.

In blender, blend the eggs, cottage cheese, and 1 cup of the tomato sauce until smooth.

In sauce pan or skillet, mix together contents of blender, meat, and rest of the pasta sauce. Cook on low heat until warm.

In lasagna pan layer half of the noodles, meat sauce, shredded cheese. Repeat.

Cook, uncovered for approximately 45 minutes.

Notes: Do not tell your family that there is cottage cheese in the lasagna - my husband hates cottage cheese and absolutely loved this recipe.
The eggs and the cottage cheese really help bind the layers together and keeps them from shifting. I also feel that you don't need as much shredded cheese if you use cottage cheese. This recipe should also work with other types of pasta like spelt or quinoa.