Introduction
This cottage cheese lasagna delivers classic comfort with a lighter, creamier texture. Using small curd cottage cheese creates a rich, protein-packed filling that perfectly complements the hearty meat sauce. You’ll love how the layers of noodles, cheese, and sauce bake into a truly satisfying family meal.
Prep & Cook Time
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 35 minutes (plus resting time)
- 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
- Cook the Meat Sauce: In a large pot or Dutch oven over medium heat, brown the ground beef and Italian sausage, breaking it into crumbles. Drain excess fat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
- Simmer the Sauce: Stir in the tomato sauce, tomato paste, dried oregano, and 1 1/2 teaspoons kosher salt. Bring the mixture to a simmer, then reduce heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally.
- Prepare the Cheese Filling: While the sauce simmers, make the cheese mixture. In a medium bowl, combine the cottage cheese, 1/2 cup grated Parmesan cheese, dried parsley, 1 teaspoon kosher salt, black pepper, and the 2 eggs. Mix thoroughly until well blended.
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions for “al dente.” Drain and lay the noodles flat on sheets of parchment or aluminum foil to prevent sticking.
- Preheat Oven & Assemble: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
- Create the First Layer: Spread 1 1/2 cups of the meat sauce evenly over the bottom of the prepared dish. Arrange a layer of cooked lasagna noodles over the sauce, slightly overlapping them to fit.
- Add Cheese Layer: Spread half of the cottage cheese mixture evenly over the noodles. Arrange a third of the mozzarella cheese slices over the cottage cheese layer.
- Repeat Layers: Add another 1 1/2 cups of meat sauce over the mozzarella. Top with another layer of noodles, the remaining cottage cheese mixture, and another third of the mozzarella slices.
- Finish Assembly: For the final layer, add the remaining meat sauce, ensuring it covers all the noodles. Top with the final third of the mozzarella cheese slices. Sprinkle generously with additional grated Parmesan cheese.
- Bake: Cover the baking dish tightly with aluminum foil (tented slightly to prevent cheese from sticking). Bake for 30 minutes.
- Brown the Top: Carefully remove the foil. Continue baking, uncovered, for another 12-15 minutes, or until the cheese is bubbly and lightly browned on top.
- Rest and Serve: Remove the lasagna from the oven and let it rest on a wire rack for 15 minutes before cutting. This allows the layers to set. Garnish with chopped fresh basil leaves just before serving.
Variations
- Vegetable Addition: Add a layer of sautéed mushrooms or fresh spinach leaves between the meat sauce and cheese layers.
- Spicy Kick: Choose spicy Italian sausage and add a 1/2 teaspoon of red pepper flakes to the meat sauce while it simmers.
- Meatless Version: Omit the ground beef and sausage. Use a mixture of sautéed zucchini, bell peppers, and lentils to bulk up the sauce.
- Single-Serve Portions: Assemble individual lasagnas in small oven-safe dishes or foil tins, which are perfect for freezing and reheating later.
Tips for Success
- Don’t Overcook Noodles: Boil the noodles just until al dente, as they will continue to soften and absorb liquid while baking.
- Drain the Meat: Thoroughly draining the fat from the cooked beef and sausage prevents the lasagna from becoming greasy.
- Rest is Crucial: Allowing the lasagna to rest for a full 15 minutes after baking is the key to getting clean slices that hold their shape.
- Check Sauce Consistency: If your meat sauce seems too thick after simmering, add a 1/4 cup of water or broth to achieve a spreadable consistency.
Storage & Reheating
Store leftover lasagna, covered tightly, in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F (175°C) oven for 20-25 minutes, or until heated through. You can also reheat individual slices in the microwave for 2-3 minutes.
FAQ
Can I use no-boil noodles instead?
No, this recipe is developed for traditional noodles. The cooking time and moisture levels are calibrated for pre-boiled noodles, and using no-boil types may result in dry or undercooked pasta.
Can I substitute ricotta for the cottage cheese?
Yes, you can use an equal amount of ricotta cheese, but the final texture will be denser and less creamy than the light, airy texture provided by small curd cottage cheese.
Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, then add 10-15 minutes to the covered baking time.
Why are there eggs in the cheese mixture?
The eggs act as a binder for the cottage cheese, helping the filling hold together when sliced and preventing it from becoming watery.
Can I freeze this lasagna?
Yes, it freezes very well. Assemble and bake as directed, let it cool completely, then wrap the whole dish or individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What’s the best way to slice clean portions?
Use a sharp, non-serrated knife. Dip it in warm water and wipe it clean between slices to prevent cheese and sauce from dragging.