Introduction
This cottage cheese lasagna delivers the rich, comforting layers you crave with a wonderfully light and creamy twist. Using small curd cottage cheese instead of ricotta creates a filling that is both flavorful and satisfyingly textured. It’s a classic family-friendly dish perfect for a Sunday dinner or a potluck.
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
- Preheat your oven to 375°F (190°C).
- In a large pot or Dutch oven over medium-high heat, brown the ground beef and Italian sausage until fully cooked, breaking it up with a spoon. Drain any excess fat.
- Add the minced garlic and chopped onion to the meat and cook for 3-4 minutes, until softened.
- Stir in the tomato sauce, tomato paste, dried oregano leaves, and 1 1/2 teaspoons kosher salt. Bring to a simmer, then reduce heat to low and let the sauce cook for 15-20 minutes, stirring occasionally.
- While the sauce simmers, cook the lasagna noodles according to package directions for al dente. Drain, rinse with cold water, and lay the noodles flat on a sheet of parchment paper to prevent sticking.
- 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.
- Assemble the lasagna in a 9×13 inch baking dish. Spray the dish lightly with nonstick cooking spray. Spread a thin layer of meat sauce on the bottom.
- Layer as follows: a single layer of noodles, half of the cottage cheese mixture, a third of the mozzarella cheese slices, and a layer of meat sauce. Repeat for a second layer (noodles, remaining cottage cheese mixture, a third of the mozzarella, meat sauce).
- Top with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella cheese slices.
- Cover the dish tightly with aluminum foil, tenting it slightly so it doesn’t touch the cheese.
- Bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for at least 15 minutes before slicing. Garnish with additional grated Parmesan cheese and chopped fresh basil leaves.
Variations
- Individual Servings: Assemble the lasagna in disposable foil loaf pans for easy, portioned meals to give away or freeze.
- Vegetarian Twist: Omit the meats and add sautéed mushrooms, zucchini, and spinach to the tomato sauce for a hearty vegetable lasagna.
- Extra Crispy Top: For the last 5 minutes of baking, switch the oven to broil to get a beautifully browned and crispy cheese topping.
- Deconstructed Lasagna: Layer the cooked components—noodles, meat sauce, cottage cheese mixture, and shredded mozzarella—in a bowl for a quick “lasagna bowl” meal.
Tips for Success
- Letting the lasagna rest after baking is crucial; it allows the layers to set for clean slices.
- Ensure your cottage cheese mixture is well-drained if it seems watery to prevent a soggy lasagna.
- To prevent the foil from sticking to the cheese, use the “tenting” method or spray the underside of the foil lightly with cooking spray.
- Taste your meat sauce before assembling and adjust seasoning if needed, as different sausage brands vary in saltiness.
Storage & Reheating
Let the lasagna cool completely, then cover tightly and refrigerate for up to 4 days. For longer storage, freeze individual slices or the whole pan for up to 3 months. Reheat individual portions in the microwave, or cover a whole pan with foil and reheat in a 350°F oven until warmed through.
FAQ
Can I use no-boil lasagna noodles?
It’s not recommended. The recipe and sauce quantities are calibrated for traditional noodles that are boiled first, ensuring the correct final texture.
Why cottage cheese instead of ricotta?
Cottage cheese offers a lighter texture and tangier flavor, and it’s often more economical. Small curd works best for a smooth, creamy layer.
Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time.
Can I use all ground beef instead of a beef/sausage mix?
Yes, you can use 1 1/2 pounds of ground beef. The Italian sausage adds significant flavor, so you may want to increase the dried herbs to compensate.
My cheese layer seems runny. What happened?
This can happen if the cottage cheese had a lot of liquid. Draining it in a fine-mesh strainer for 10-15 minutes before mixing can help. Also, the filling will firm up as the lasagna rests.
Do I have to use fresh mozzarella slices?
No, you can substitute with an equal amount of shredded low-moisture mozzarella. Slices just make for easy, even layering.