8 servings

You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook noodles according to package directions, omitting salt and fat.

Step 3

Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).

Step 4

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.

Step 5

Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.

Ratings & Reviews

rookiecok's Review

July 29, 2014
This was so easy. I have only made lasagna once before, this was absolutely the better recipe than before. The next time I make it I will try adding Turkey Sausage. I saving this and put it in my rotation. Thanks for this delicious recipe.

lulubelle826's Review

April 22, 2014
How does this dish only have 284 calories per serving. I entered the recipe in myfitnesspal.com and was up to 800 calories before I put all the ingredients in!

London1's Review

March 17, 2014
I found this somewhat bland. I used a jar and a half of marinara based on other comments. I would add some onions, celery, or peppers for some more texture. I also used precooked noodles and think I should have cooked it for longer.

AAHice's Review

August 27, 2013
Made this last night with whole wheat pasta and all I can say is wow, wow, wow! I wouldn't believe that this was a lower fat version if I didn't put the stuff in it myself. This recipe is perfect just the way it is, but because I had some ground turkey on hand, I browned it up with some onion and the garlic in a little basil infused olive oil and added it after the cheese layers. Used low fat jarred marinara and it came out looking and tasting like a restaurant quality lasagna. Even better and firmer today for lunch. This recipe really is a keeper, and I wouldn't hesitate to make it for company. My new favorite lasagna recipe - bar none!

amddoody's Review

July 14, 2013

ChefKatey's Review

April 11, 2012

jessicagrimm's Review

February 22, 2012
This lasagna was VERY easy to make! I substituted no-boil noodles for cooked noodles and it turned out delicious. My husband said it tasted just like the Stouffer's version (he then said, "That's a compliment.") Easy and quick for a weeknight meal

JessieLauren's Review

January 30, 2012
Best lasagna ever! I omitted the cream cheese, and added some ground turkey. I also used no bake noodles with vidalia onion tomato sauce (2 jars because of the no bake noodles), and some vidalia onions sauteed with the meat. Can't wait to make this again!

SchuylerV30's Review

January 15, 2012
This was sooo good and really easy to make. My whole family, including my five-year-old LOVED it!

heidimotsch's Review

January 14, 2012
This was one of the worst lasagnas I've ever made - and with a name that qualifies it as being for a special occasion, I was that much more disappointed with the results. Nothing special about it, not good tasting, and with so many truly outstanding light lasagna recipes on the site, skip this one.