Introduction
This lasagna recipe swaps the traditional ricotta for small curd cottage cheese, creating a creamy, tangy, and incredibly flavorful filling that truly sets it apart. You’ll love how the rich meat sauce and layers of melted mozzarella come together for the ultimate comfort food. It’s a hearty, crowd-pleasing dish perfect for feeding a family or a large gathering.
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). Bring a large pot of salted water to a boil for the noodles.
- Make the Meat Sauce: 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 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. Drain any excess fat.
- 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 20-25 minutes, stirring occasionally.
- Make the Cheese Filling: While the sauce simmers, in a medium bowl, combine the eggs, cottage cheese, 1/2 cup grated Parmesan cheese, dried parsley, 1 teaspoon kosher salt, and black pepper. Mix until well incorporated.
- Cook Noodles: Cook the lasagna noodles in the boiling water according to package directions for *al dente*. Drain and rinse the noodles with cool water to stop the cooking process and prevent sticking.
- Assemble the Lasagna: Spray a 9×13-inch baking dish with nonstick cooking spray. Spread about 1 1/2 cups of the meat sauce evenly over the bottom of the dish.
- Layer 4-5 lasagna noodles over the sauce, slightly overlapping to cover the bottom. Spread half of the cottage cheese mixture evenly over the noodles. Layer one-third of the mozzarella cheese slices over the cottage cheese.
- Spoon another 1 1/2 cups of meat sauce over the mozzarella. Add another layer of noodles, the remaining cottage cheese mixture, and another third of the mozzarella slices.
- Add the final layer of noodles, then spread the remaining meat sauce over the top. Top with the final third of the mozzarella slices. Sprinkle generously with additional grated Parmesan cheese.
- Bake: Cover the dish tightly with aluminum foil (tent it slightly so it doesn’t touch the cheese). Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden in spots.
- Rest and Serve: Let the lasagna rest on a wire rack for 15 minutes before cutting. Garnish with chopped fresh basil leaves and serve.
Variations
- Vegetarian Twist: Omit the ground beef and sausage. Substitute with 1 pound of sliced mushrooms and a finely chopped bell pepper, sautéed until tender before adding the tomato sauce and paste.
- Spicier Kick: Use spicy Italian sausage and add a pinch of red pepper flakes to the meat sauce while it simmers.
- Individual Portions: Assemble the lasagna in smaller, disposable foil baking pans for easy freezing and individual meals.
- Fresh Herb Finish: Mix 2 tablespoons of chopped fresh basil or oregano into the cottage cheese filling instead of the dried parsley for a brighter flavor.
Tips for Success
- Letting the lasagna rest after baking is crucial; it allows the layers to set, making it much easier to cut clean slices.
- If your cottage cheese filling seems very loose, you can drain it in a fine-mesh strainer for 15 minutes before mixing with the other ingredients.
- Ensure your meat sauce is thick, not watery, before assembling. Simmering uncovered for the last 5-10 minutes can help achieve the right consistency.
- Lay out your noodles on a clean kitchen towel after rinsing to make them easy to handle during assembly.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through, or microwave individual servings in 60-second intervals. You can also freeze the unbaked or baked lasagna, tightly wrapped, for up to 3 months; thaw overnight in the fridge before baking or reheating.
FAQ
Can I use no-boil lasagna noodles?
No, this recipe is formulated for traditional noodles that are boiled first. No-boil noodles require a different amount of liquid and may not set correctly with this meat sauce.
What if I only have large-curd cottage cheese?
That’s fine. You can give it a few quick pulses in a food processor or blender if you prefer a finer texture, but it’s not necessary for taste.
Can I make this 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 baking time if it goes into the oven cold.
Why are eggs in the cheese filling?
The eggs act as a binder, helping the cottage cheese layer set up during baking so it doesn’t ooze out when you cut a slice.
Can I substitute the cottage cheese with ricotta?
While this is a cottage cheese version, yes, you can substitute an equal amount of ricotta cheese if you prefer.
Do I have to use both meats?
No, you can use 1.5 pounds of all ground beef or all Italian sausage. The blend simply adds more depth of flavor.