Lasagna Recipe (Cottage Cheese version)

Introduction

This classic lasagna gets its signature creamy, rich layer from small-curd cottage cheese, which bakes into a perfect texture. You get all the comforting flavors you love with a slightly lighter, wonderfully tangy twist. It’s a crowd-pleasing dish ideal for family dinners or feeding a group.

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 package directions for “al dente.” Drain, rinse with cool water to stop the cooking, and lay them flat on a sheet of parchment paper or aluminum foil to prevent sticking.
3. In a large skillet or Dutch oven over medium heat, cook the ground beef and Italian sausage until browned, breaking it up with a spoon. Drain any excess fat.
4. Add the finely chopped onion and minced garlic to the meat and cook for 3-4 minutes until softened and fragrant.
5. Stir in the tomato sauce, tomato paste, dried oregano, and 1 1/2 teaspoons of kosher salt. Bring to a simmer, then reduce heat to low and let it cook for 15-20 minutes, stirring occasionally.
6. In a medium bowl, combine the eggs, cottage cheese, 1/2 cup grated Parmesan cheese, dried parsley, 1 teaspoon kosher salt, and ground black pepper. Mix well.
7. Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
8. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the dish. Arrange a layer of noodles over the sauce. Spread one-third of the cottage cheese mixture over the noodles. Place one-third of the mozzarella cheese slices over the cottage cheese. Spoon one-third of the remaining meat sauce over the mozzarella.
9. Repeat the layering process (noodles, cottage cheese mixture, mozzarella, meat sauce) two more times.
10. Sprinkle the top with additional grated Parmesan cheese.
11. Cover the dish tightly with aluminum foil and bake for 35 minutes.
12. Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
13. Let the lasagna rest for 15 minutes before slicing. Garnish with chopped fresh basil leaves to serve.

Variations

• Spinach Twist: Thaw and thoroughly squeeze dry a 10-ounce box of frozen chopped spinach, then mix it into the cottage cheese filling for a veggie-packed version.
• Meat-Free Option: Simply omit both the ground beef and sausage. Use a high-quality marinara sauce in place of the meat sauce or bulk up the layers with sautéed mushrooms and zucchini.
• Fresh Herb Upgrade: Replace the dried oregano and dried parsley in the recipe with fresh herbs, using about triple the amount (e.g., 2 tablespoons fresh oregano, 1/4 cup fresh parsley).
• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes or disposable aluminum pans for easy individual servings, adjusting the bake time down slightly.

Tips for Success

• Letting the lasagna rest after baking is crucial; it allows the layers to set for clean slices.
• Taste your meat sauce before assembling and adjust seasonings if needed. Different brands of tomato products vary in saltiness.
• Use slices of mozzarella from the deli counter rather than pre-shredded cheese, which contains anti-caking agents and doesn’t melt as smoothly.

Storage & Reheating

Store cooled lasagna, covered tightly, in the refrigerator for up to 4 days. For longer storage, wrap individual slices or the entire pan tightly and freeze for up to 3 months. Reheat individual portions in the microwave, or cover a larger portion with foil and warm in a 350°F oven until heated through.

FAQ

Can I use no-boil noodles?

It’s not recommended for this recipe, as the moisture content is calibrated for traditional pre-boiled noodles. No-boil noodles may not cook through properly.

Why cottage cheese instead of ricotta?

Cottage cheese offers a lighter, tangier flavor and a slightly different texture that many people prefer. It’s also often more readily available and economical.

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.

My cottage cheese mixture seems runny. Is that okay?

Yes, the eggs will bind it as it bakes. Ensure you are using small-curd cottage cheese and that any excess liquid from the container has been drained.

Can I use ground turkey instead of beef?

Yes, you can substitute ground turkey for the ground beef. Be aware it is leaner, so you might want to add a tablespoon of olive oil when browning it with the sausage.

Do I have to use both meats?

No, you can use 1.5 pounds of all ground beef or all Italian sausage according to your preference. The combination provides the best flavor balance.