Introduction
This classic cottage cheese lasagna delivers all the comfort of the original but with a lighter, creamy filling that sets it apart. You’ll love the rich meat sauce layered with tender noodles and melty mozzarella. It’s a crowd-pleasing dish perfect for feeding a family or taking to 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
- 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.
- In a large pot or Dutch oven over medium heat, brown the ground beef and Italian sausage, breaking it up with a spoon. Once no pink remains, add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- 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 the sauce simmer gently for 30 minutes, stirring occasionally.
- While the sauce simmers, prepare the cheese filling. In a medium bowl, beat the 2 eggs. Stir in the cottage cheese, 1/2 cup grated Parmesan cheese, dried parsley, 1 teaspoon kosher salt, and black pepper until well combined. Set aside.
- Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with nonstick cooking spray.
- To assemble the lasagna: Spread about 1 1/2 cups of the meat sauce evenly over the bottom of the prepared dish.
- Arrange a layer of lasagna noodles over the sauce, slightly overlapping.
- Spread half of the cottage cheese mixture evenly over the noodles.
- Place a single layer of mozzarella cheese slices over the cottage cheese layer.
- Spoon another 1 1/2 cups of meat sauce over the mozzarella.
- Repeat the layers: noodles, the remaining cottage cheese mixture, mozzarella slices, and meat sauce.
- For the final top layer, add the last of the noodles, cover with the remaining meat sauce, and sprinkle generously with additional grated Parmesan cheese.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let the lasagna stand for 15 minutes before slicing. Garnish with chopped fresh basil leaves just before serving.
Variations
- Meatless Marvel: Omit the ground beef and sausage. Bulk up the sauce with finely chopped mushrooms, zucchini, and bell peppers for a hearty vegetarian version.
- Spice It Up: Use spicy Italian sausage and add a pinch of red pepper flakes to the simmering sauce for an extra kick.
- Individual Portions: Assemble the lasagna in individual oven-safe dishes or disposable foil pans for easy portion control and serving.
- Herb-Infused: Add 1 teaspoon of dried basil or Italian seasoning to the cottage cheese mixture for an even more herbaceous flavor.
Tips for Success
- Let the assembled, unbaked lasagna rest in the refrigerator for up to 24 hours before baking; this allows the flavors to meld and makes it perfect for preparing ahead.
- To prevent a watery lasagna, ensure your meat sauce has simmered long enough to thicken significantly before assembling.
- Rinsing the cooked noodles with cool water and laying them flat prevents them from sticking together in a clump, making assembly much easier.
- Allowing the baked lasagna to rest for 15 minutes is crucial—it lets the layers set, making it easier to cut clean, beautiful slices.
Storage & Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Reheat slices in the microwave until hot, or cover with foil and reheat in a 350°F oven for about 20 minutes until warmed through.
FAQ
Can I use no-boil lasagna noodles?
It’s not recommended for this recipe. The traditional noodles used here are boiled first, which ensures the proper texture and cook time with the specified amount of sauce.
Can I substitute the cottage cheese?
This is specifically a cottage cheese version. For a more traditional texture, you could substitute an equal amount of ricotta cheese, but it will change the character of the dish.
Can I make this lasagna ahead of time?
Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if it’s going into the oven cold from the fridge.
How do I know when the lasagna is done baking?
The lasagna is done when the sauce is bubbling vigorously around the edges and the cheese on top is melted and lightly golden. An instant-read thermometer inserted into the center should read at least 165°F.
Why do I need to let it rest after baking?
Resting allows the layers to set and firm up. Cutting into it immediately will result in a soupy, messy slice. The 15-minute wait is essential for perfect portions.
Can I freeze the baked lasagna?
Yes. Let the baked lasagna 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.