Lasagna Recipe (Cottage Cheese version)

Introduction

This cottage cheese lasagna delivers the rich, comforting layers you crave, but with a uniquely creamy and tangy twist from the cottage cheese filling. It’s a hearty family favorite that feeds a crowd and holds together beautifully for perfect slices every time. You’ll love how the flavors deepen when you have leftovers the next day.

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). 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 browned. Drain any excess fat.
3. Add the finely chopped white 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 leaves, and 1 1/2 teaspoons kosher salt. Reduce heat to low 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 or foil to prevent sticking.
6. In a medium bowl, combine the eggs, small curd cottage cheese, 1/2 cup grated Parmesan cheese, dried parsley leaves, 1 teaspoon kosher salt, and ground black pepper. Mix until well blended.
7. Assemble the lasagna in a 9×13 inch baking dish sprayed with nonstick cooking spray. Spread 1 1/2 cups of the meat sauce on the bottom.
8. Place 4-5 lasagna noodles over the sauce, slightly overlapping. Spread half of the cottage cheese mixture over the noodles.
9. Layer half of the mozzarella cheese slices over the cottage cheese. Spoon another 1 1/2 cups of meat sauce over the mozzarella.
10. Repeat the layers: noodles, the remaining cottage cheese mixture, the remaining mozzarella slices, and another 1 1/2 cups of sauce.
11. Top with a final layer of noodles and spread the remaining meat sauce over them. Sprinkle generously with additional grated Parmesan cheese.
12. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake 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

• Vegetarian Twist: Omit the ground beef and sausage. Sauté mushrooms, bell peppers, and spinach with the onion and garlic for a hearty vegetable filling.
• Spicy Kick: Use spicy Italian sausage and add a pinch of red pepper flakes to the sauce while it simmers.
• Open-Faced “Bowl”: For a quicker plate-up, layer the cooked components (noodles, meat sauce, cheese mixtures) directly in individual bowls instead of baking a whole pan.
• Meat Lover’s Version: Double the amount of Italian sausage to 1 pound and keep the ground beef at 1 pound for an even richer meat flavor.

Tips for Success

• Let the assembled lasagna rest for a full 15 minutes after baking; this allows the layers to set and makes cutting clean slices much easier.
• Rinsing the cooked noodles with cool water is crucial to prevent them from sticking together and becoming a starchy clump during assembly.
• Use a deep 9×13 inch baking dish to prevent bubbling sauce from spilling over in the oven.
• For a smoother cottage cheese layer, you can blend the cottage cheese mixture briefly with an immersion blender or food processor before mixing in the eggs and other ingredients.

Storage & Reheating

Let the lasagna cool completely, then cover tightly or transfer portions to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat individual slices in the microwave or cover the baking dish with foil and reheat in a 350°F oven until hot throughout.

FAQ

Can I use ricotta instead of cottage cheese?

Yes, you can substitute an equal amount of ricotta cheese for the cottage cheese, though the flavor and texture will be slightly different.

Do I have to use both meats?

No, you can use 1.5 pounds of all ground beef or all Italian sausage if you prefer.

Why can’t I use “no-boil” noodles?

This recipe’s sauce and assembly method are calibrated for the moisture absorption and cooking time of pre-boiled traditional noodles. No-boil noodles require a different amount of sauce and liquid to cook properly.

Can I assemble the lasagna ahead of time?

Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

What if my cottage cheese filling seems watery?

Draining the cottage cheese in a fine-mesh strainer for 10-15 minutes before mixing can help remove excess liquid.

Can I freeze this lasagna?