Lasagna Recipe (Cottage Cheese version)

Introduction

This classic cottage cheese lasagna delivers rich, hearty flavor and creamy texture in every bite. You get the familiar comfort of traditional lasagna with a wonderfully light and tangy twist from the cottage cheese filling. It’s a crowd-pleasing family dinner that’s perfect for making ahead.

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 375°F (190°C). Bring a large pot of salted water to a boil for the lasagna noodles.
2. 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 no longer pink. Drain excess fat.
3. Add the chopped onion to the meat and cook for 4-5 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. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
5. While the sauce simmers, cook the lasagna noodles according to package directions for al dente. Drain, rinse with cool water to stop the cooking, and lay the noodles flat on a sheet of parchment paper to prevent sticking.
6. In a medium bowl, combine the cottage cheese, 1/2 cup grated Parmesan cheese, eggs, dried parsley, 1 teaspoon kosher salt, and black pepper. Mix until well blended.
7. Lightly coat a 9×13 inch baking dish with nonstick cooking spray. Spread 1 1/2 cups of the meat sauce evenly on the bottom of the dish.
8. Arrange 4-5 lasagna noodles lengthwise over the sauce, slightly overlapping to cover the bottom.
9. Spread half of the cottage cheese mixture evenly over the noodles. Layer half of the mozzarella cheese slices over the cottage cheese.
10. Spoon another 1 1/2 cups of meat sauce over the mozzarella. Add another layer of 4-5 noodles.
11. Repeat the layers: remaining cottage cheese mixture, remaining mozzarella slices, and another 1 1/2 cups of sauce. Finish with a final layer of noodles and top with the remaining meat sauce. Sprinkle the top generously with additional grated Parmesan cheese.
12. Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
13. Let the lasagna rest for 15-20 minutes before slicing. Garnish with chopped fresh basil leaves and serve.

Variations

• Vegetable Boost: Add a layer of sautéed spinach, mushrooms, or zucchini between the cheese and sauce layers.
• Spicy Kick: Use spicy Italian sausage and add a pinch of red pepper flakes to the meat sauce.
• Make-Ahead: Assemble the lasagna completely, cover, and refrigerate overnight. Bake as directed, adding 10-15 minutes to the covered baking time.
• Individual Servings: Layer ingredients in smaller oven-safe dishes for personal-sized lasagnas, adjusting the bake time slightly.

Tips for Success

• Letting the lasagna rest after baking is crucial; it allows the layers to set for cleaner slices.
• Use small curd cottage cheese for the best texture in the filling.
• Salting the pasta water well is the only chance to season the noodles themselves.
• If your sauce seems too thick while simmering, you can add a quarter cup of water or beef broth to reach your desired consistency.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through, or microwave individual servings.

FAQ

Can I use no-boil noodles?

No, this recipe is developed for traditional lasagna noodles that are boiled first. Using no-boil noodles would require a different amount of sauce and liquid.

Can I substitute ricotta for the cottage cheese?

Yes, you can do a direct 1:1 swap with whole milk ricotta cheese if you prefer.

Why do I add eggs to the cheese mixture?

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

Can I freeze this lasagna?

Absolutely. Assemble and bake as directed, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.

What if my cottage cheese mixture seems wet?

This is normal. Draining the cottage cheese in a fine-mesh strainer for 10 minutes before mixing can reduce moisture, but it’s not necessary for the recipe to work.

Do I have to use both meats?

You can use all ground beef (1 1/2 lbs total) or all Italian sausage, but the blend provides the best depth of flavor.