Lasagna Recipe (Cottage Cheese version)

Introduction

This classic comfort food gets a wonderfully creamy twist with a rich cottage cheese filling. It’s hearty, flavorful, and perfect for feeding a crowd or stocking the freezer. You’ll love the layers of meaty sauce, tender noodles, and gooey cheese.

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. Cook the lasagna noodles according to package directions for al dente. Drain, rinse with cold water to stop cooking, and lay them flat on parchment paper or kitchen towels to prevent sticking.
2. For the sauce, brown the ground beef and Italian sausage in a large pot or Dutch oven over medium-high heat, breaking it up with a spoon. Drain excess fat.
3. Add the chopped onion to the meat and cook for 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
4. 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. Cover and let simmer for 30 minutes, stirring occasionally.
5. Preheat your oven to 375°F (190°C).
6. While the sauce simmers, make the cheese filling. In a medium bowl, whisk the 2 eggs. Stir in the cottage cheese, 1/2 cup grated Parmesan, dried parsley, 1 teaspoon kosher salt, and black pepper until well combined.
7. Assemble the lasagna. Lightly coat a 9×13-inch baking dish with nonstick cooking spray. Spread 1 1/2 cups of meat sauce on the bottom.
8. Layer 4-5 lasagna noodles over the sauce (slightly overlapping). Spread with half of the cottage cheese mixture. Top with a layer of mozzarella cheese slices, using about one-third of them.
9. Spoon another 1 1/2 cups of sauce over the mozzarella. Repeat the layering process: noodles, the remaining cottage cheese mixture, another third of the mozzarella slices, and another 1 1/2 cups of sauce.
10. For the final layer, place the remaining noodles on top. Spread the remaining sauce over the noodles. Top with the final layer of mozzarella slices and sprinkle generously with additional grated Parmesan.
11. Cover the dish tightly with aluminum foil (tented slightly so foil doesn’t touch the cheese). Bake for 30 minutes.
12. Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and lightly browned.
13. Let the lasagna rest for 15 minutes before slicing. Garnish with chopped fresh basil leaves and serve.

Variations

• Vegetable Boost: Sauté 1 cup of finely chopped mushrooms or spinach and mix them into the cottage cheese filling.
• Spicy Kick: Use spicy Italian sausage and add a pinch of red pepper flakes to the meat sauce.
• Deconstructed Style: For a quicker weeknight meal, serve the meat sauce over cooked, broken lasagna noodles, topped with dollops of the cottage cheese mixture and a sprinkle of mozzarella.

Tips for Success

• Letting the lasagna rest after baking is crucial—it allows the layers to set and makes slicing much cleaner.
• Rinsing the cooked noodles with cold water and laying them flat prevents them from sticking together in a giant clump.
• Draining the excess fat from the cooked meat prevents the sauce from being greasy.
• Taste your meat sauce before assembling and adjust seasoning if needed.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven until warmed through. You can also freeze baked lasagna in slices for up to 3 months.

FAQ

Can I use no-boil lasagna noodles?

No, this recipe is designed for traditional noodles that you boil first. Using no-boil noodles will likely result in dry or undercooked pasta as the liquid ratios are different.

Can I use ricotta instead of cottage cheese?

Absolutely! While this is the cottage cheese version, you can substitute an equal amount (3 cups) of whole-milk ricotta for a more traditional texture.

Do I have to use Italian sausage?

The sausage adds great flavor, but you can substitute it with an additional 1/2 pound of ground beef if you prefer.

Why are there eggs in the cheese mixture?

The eggs act as a binder, helping the cottage cheese filling to set during baking so it doesn’t become runny.

Can I make this ahead of time?

Yes, you can assemble the entire lasagna, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if it’s cold from the fridge.

What if my cottage cheese is very wet?

You can drain it in a fine-mesh strainer for 10-15 minutes before mixing to remove excess liquid, which helps prevent a watery lasagna.