Lasagna Recipe (Cottage Cheese version)

Introduction

This cottage cheese lasagna offers a deliciously rich and creamy twist on the classic comfort food. The combination of savory meats, tangy tomato sauce, and the smooth, comforting layer of cottage cheese creates a satisfyingly hearty meal. You’ll love how the flavors meld together into the perfect family dinner.

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. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and lay noodles flat on a clean kitchen towel or parchment paper to prevent sticking.
2. While noodles cook, prepare the meat sauce. In a large skillet or Dutch oven over medium-high heat, cook the ground beef and Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
3. Add the minced garlic and finely chopped onion to the meat. Cook for 3-5 minutes, until the onion is translucent and fragrant.
4. Stir in the tomato sauce, tomato paste, dried oregano, and 1 1/2 teaspoons of kosher salt. Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
5. Preheat your oven to 375°F (190°C). In a medium bowl, prepare the cheese filling by whisking the 2 eggs. Add the cottage cheese, 1/2 cup of grated Parmesan cheese, dried parsley, 1 teaspoon of kosher salt, and ground black pepper. Mix until well combined.
6. Lightly coat a 9×13 inch baking dish with nonstick cooking spray. Assemble the lasagna in the following order:

• Spread 1 1/2 cups of the meat sauce evenly on the bottom of the dish.
• Place a layer of cooked noodles over the sauce.
• Spread half of the cottage cheese mixture evenly over the noodles.
• Place a layer of mozzarella cheese slices over the cottage cheese.
• Repeat the layers: sauce, noodles, the remaining cottage cheese mixture, and mozzarella.
• Finish with a final layer of noodles, the remaining meat sauce, and a final layer of mozzarella slices.

1. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
2. Remove the foil and continue baking, uncovered, for 15 minutes, or until the cheese on top is bubbly and lightly browned.
3. Let the lasagna rest for 15 minutes before slicing. Garnish with additional grated Parmesan cheese and chopped fresh basil leaves just before serving.

Variations

• Meatless Version: Omit the ground beef and sausage. Add a layer of sautéed spinach or thinly sliced zucchini between the cheese layers for a vegetarian option.
• Extra Cheesy: Add a layer of ricotta cheese mixed with the cottage cheese filling for an even creamier texture.
• Spice It Up: Use spicy Italian sausage and add a pinch of red pepper flakes to the meat sauce for a kick of heat.
• Individual Servings: Assemble the lasagna in smaller, oven-safe ramekins or disposable foil pans for easy individual portions, adjusting the baking time slightly.

Tips for Success

• Let the lasagna rest after baking. This crucial step allows the layers to set, making it much easier to cut clean slices.
• Use a sharp chef’s knife or serrated knife to cut through the baked lasagna for the cleanest pieces.
• If your top layer of cheese isn’t browning to your liking in the last 15 minutes, switch the oven to broil for the final 1-2 minutes, watching carefully to prevent burning.
• For the best flavor, use freshly grated Parmesan cheese from a block rather than the pre-grated kind, which can be drier.

Storage & Reheating

Store leftover lasagna, covered tightly or in an airtight container, in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or cover the baking dish with foil and reheat in a 350°F (175°C) oven for 20-30 minutes.

FAQ

Can I use no-boil noodles?

No, this recipe is specifically written for traditional lasagna noodles that require boiling. No-boil noodles absorb liquid differently and would change the final texture of the dish.

Why cottage cheese instead of ricotta?

Cottage cheese creates a lighter, slightly tangier filling that many people prefer. It’s also often more readily available and budget-friendly, while still providing a rich and creamy layer.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if it goes into the oven cold.

Can I freeze lasagna?

My cottage cheese mixture seems watery. Is that okay?

Yes, that’s normal. The eggs will help bind everything together as it bakes, and any excess liquid will be absorbed by the noodles and sauce.

What can I use if I don’t have mozzarella slices?

You can substitute with an equal amount of shredded mozzarella cheese. Simply sprinkle it in an even layer as you assemble.