“Cheese-Less” Lasagna

For anyone who knows my husband, dairy products do not sit well with him. But Lasagna is sooooo good and I can’t imagine a lifetime without it (or him)! So I came up with a recipe that won’t make my house so, um, stinky. BONUS: by cutting out most of the cheese, it also cuts down on all of those calories.


1 Pound Ground Beef

1-13.25 oz box of Whole Grain Lasagna Noodles (cooked as directed)

1 Large Onion

1 Cup Chopped Fresh Cherry Tomatoes

8 oz washed Sliced Mushrooms

2 Cups Fresh Lettuce

28 oz Petite Diced Tomatoes, drained

8 oz Tomato Sauce

6 oz Tomato Paste

24 oz 4% Milkfat Cottage Cheese

Thyme + Rosemary to taste

Shredded Cheese and microgreens for garnish

  1. Preheat oven to 350*F.
  2. Start by browning the ground beef, seasoning with thyme and rosemary.
  3. When meat is almost done, add onions, fresh chopped tomatoes and mushrooms and continue cooking.
  4. When the onions are almost translucent, add lettuce, can of petite diced tomatoes, tomato sauce and tomato paste. Cook until lettuce is limp.
  5. Grease pan with Olive Oil, Coconut Oil or the like and start with your first layer of 3 lasagna noodles.
  6. Top noodles with cottage cheese and a generous spoonful of the beef mixture.
  7. Continue layers starting with noodles until all the noodles are used OR your pan gets too full. Save a little bit of the beef mixture to use on top of the final layer of noodles.
  8. Bake for 25-35 minutes and top with desired amount of shredded cheese and microgreens (these aren’t a must, but I get fresh, nutritious micrograms delivered to my house weekly and I LOVE using them as garnish on EVERYTHING…but for real, if you are in the Virginia Beach area, check out My Neighborhood Harvest).
  9. ENJOY!!

Side note: I had 6 leftover, cooked lasagna noodles that now I have no idea what to do with.  Probably going with a smaller box of noodles next time around…

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