Lasagna Recipe (Cottage Cheese version)

Introduction

This classic comfort food features layers of rich, meaty sauce, tender pasta, and a creamy, flavorful cottage cheese filling for a wonderfully hearty texture. You’ll love how the trio of cheeses melts into a gooey, golden topping that’s simply irresistible.

Prep & Cook Time

• Prep Time: 50 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12

Ingredients

• 1 pound ground beef
• 1/2 pound mild or spicy Italian sausage (casings removed if necessary)
• 3 garlic cloves (minced)
• 1/2 medium white onion (finely chopped)
• 1 can tomato sauce (29 ounces )
• 1 can tomato paste (12 ounces )
• 2 teaspoons dried oregano leaves
• 1 1/2 teaspoons kosher salt
• 2 eggs
• 3 cups small curd cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 box lasagna noodles (traditional, NOT no-boil) (16 ounces )
• Nonstick cooking spray
• 1 pound mozzarella cheese slices
• Additional grated Parmesan cheese
• Chopped fresh basil leaves

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the lasagna noodles according to the package directions for “al dente.” Drain, rinse with cold water to stop cooking, and lay them flat on a sheet of parchment paper or foil to prevent sticking.
3. Make the meat sauce: In a large pot or Dutch oven over medium heat, brown the ground beef and Italian sausage, breaking it up with a spoon. Drain any excess fat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 more minute.
4. Stir in the tomato sauce, tomato paste, dried oregano, and 1 1/2 teaspoons kosher salt. Bring to a simmer, then reduce heat to low. Let the sauce simmer uncovered for at least 20 minutes, stirring occasionally.
5. Make the cheese filling: In a medium bowl, beat the 2 eggs. Add the cottage cheese, 1/2 cup grated Parmesan cheese, dried parsley, 1 teaspoon kosher salt, and black pepper. Mix until well combined.
6. Assemble the lasagna: Spray a 9×13-inch baking dish with nonstick cooking spray.
7. Spread 1 1/2 cups of the meat sauce in a thin layer on the bottom of the dish. Arrange a layer of noodles over the sauce, slightly overlapping.
8. Spread half of the cottage cheese mixture evenly over the noodles. Arrange one-third of the mozzarella cheese slices over the cottage cheese layer. Spoon 1 1/2 cups of meat sauce over the mozzarella.
9. Repeat the layers: noodles, the remaining cottage cheese mixture, another third of the mozzarella slices, and 1 1/2 cups of sauce.
10. Top with a final layer of noodles, the remaining meat sauce, and the final third of the mozzarella slices. Sprinkle the top generously with additional grated Parmesan cheese.
11. Cover the baking dish tightly with aluminum foil (tent it slightly so it doesn’t touch the cheese). Bake for 35 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and starting to brown.
13. Let the lasagna rest for 15 minutes before slicing. Garnish with chopped fresh basil leaves to serve.

Variations

• Vegetable Boost: For extra flavor and texture, sauté thinly sliced mushrooms or chopped bell peppers and add them to the meat sauce along with the onions.
• Spicy Kick: Use spicy Italian sausage and add 1/2 teaspoon of red pepper flakes to the meat sauce for a spicier version.
• Make-Ahead: Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to the covered baking time.
• Individual Portions: Layer the ingredients in standard muffin tins or small oven-safe dishes for perfect personal lasagnas.

Tips for Success

• Letting the assembled lasagna rest after baking is crucial; it allows the layers to set, making it much easier to slice cleanly.
• To prevent the top layer of noodles from curling and drying out, ensure they are completely covered by the final layer of sauce and cheese before baking.
• When boiling the noodles, avoid adding oil to the water—it makes the noodles too slippery for the sauce to cling to. Simply stir them gently during the first few minutes of cooking to prevent sticking.
• For the best flavor, use whole-milk cottage cheese; the higher fat content makes the filling richer and creamier.

Storage & Reheating

Cool leftovers completely, then cover tightly and refrigerate for up to 4 days. To reheat, place individual portions on a microwave-safe plate and heat until hot throughout, or cover the baking dish with foil and reheat in a 325°F oven for 20-30 minutes.

FAQ

Can I use no-boil noodles?

No. This recipe is specifically designed for traditional lasagna noodles that you boil first. No-boil noodles absorb liquid differently and will not work with the ingredient quantities provided.

Can I substitute ricotta for the cottage cheese?

Yes, although the texture and flavor will be different. If substituting, use an equal amount (3 cups) of whole-milk ricotta cheese.

Do I have to use both types of meat?

You can use all ground beef (1 1/2 pounds total) or all Italian sausage, but using both creates a more complex and flavorful sauce.

Can I freeze this lasagna?

Why are there eggs in the cheese mixture?

The eggs act as a binder, helping the cottage cheese layer hold together when sliced and making the overall texture creamier.

My top layer of noodles is crunchy. What happened?

This usually means the top noodles were not fully covered by sauce or they were not properly cooked before assembly. Ensure your top noodles are well-coated with sauce.