Lasagna Recipe (Cottage Cheese version)

Introduction

This classic cottage cheese lasagna offers a creamy, comforting twist on the traditional recipe. You get rich layers of savory meat sauce, tender noodles, and a beautifully tangy, cheesy filling that sets it apart. It’s a crowd-pleasing dish perfect for family dinners and gatherings.

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 375°F (190°C).
2. Cook the lasagna noodles according to package directions for al dente. Drain, rinse with cool water to stop cooking, and lay them flat on a sheet of parchment paper to prevent sticking.
3. In a large skillet or Dutch oven over medium heat, cook the ground beef and Italian sausage, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
4. Add the finely chopped white onion and minced garlic to the meat. Cook for 3-4 minutes until the onion is softened and fragrant.
5. Stir in the tomato sauce, tomato paste, dried oregano leaves, and 1 1/2 teaspoons of kosher salt. Bring the sauce to a simmer, then reduce heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally.
6. While the sauce simmers, prepare the cheese filling. In a medium bowl, combine the eggs, small curd cottage cheese, 1/2 cup grated Parmesan cheese, dried parsley leaves, 1 teaspoon of kosher salt, and ground black pepper. Mix until well combined.
7. Lightly coat a 9×13 inch baking dish with nonstick cooking spray.
8. To assemble the lasagna: Spread 1 1/2 cups of the meat sauce evenly over the bottom of the dish. Arrange a single layer of lasagna noodles over the sauce (about 4-5 noodles).
9. Spread half of the cottage cheese mixture evenly over the noodles. Top with one-third of the mozzarella cheese slices.
10. Add another 1 1/2 cups of meat sauce over the mozzarella, then another layer of noodles.
11. Spread the remaining cottage cheese mixture, followed by another one-third of the mozzarella slices.
12. Add the remaining meat sauce and place a final layer of noodles on top. Finish by topping with the remaining mozzarella slices and a generous sprinkle of additional grated Parmesan cheese.
13. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
14. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and lightly browned.
15. Let the lasagna rest for 15-20 minutes before slicing. Garnish with chopped fresh basil leaves and serve.

Variations

• Vegetable Layer: Sauté sliced mushrooms, spinach, or zucchini and layer them between the noodles for added vegetables.
• Spicy Kick: Use exclusively spicy Italian sausage and add a pinch of red pepper flakes to the meat sauce for extra heat.
• Individual Portions: Assemble the lasagna in individual oven-safe ramekins for perfectly portioned, personal servings.
• Fresh Herb Finish: Swap the dried parsley in the filling for 1/4 cup of chopped fresh Italian parsley for a brighter flavor.

Tips for Success

• Letting the assembled lasagna rest after baking is crucial; it allows the layers to set, making it much easier to slice cleanly.
• Cook your noodles just to al dente (firm to the bite) as they will continue to soften while baking.
• Drain the cottage cheese in a fine-mesh strainer for a few minutes if it seems very watery for a firmer filling.
• Taste your meat sauce before assembling and adjust seasoning if necessary, as different brands of tomato products vary in saltiness.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap portions tightly and freeze for up to 3 months. Reheat individual slices in the microwave or cover the whole dish with foil and warm in a 350°F oven until heated through.

FAQ

Can I make this lasagna ahead of time?

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

Why use traditional noodles instead of “no-boil”?

Traditional noodles, pre-boiled to al dente, provide a more reliably textured result. No-boil noodles can sometimes absorb too much or too little moisture, leading to uneven cooking.

Can I use a different type of cottage cheese?

Do I have to use both types of meat?

You can use all ground beef or all Italian sausage (1 1/2 pounds total) based on your preference, but the combination provides excellent depth of flavor.

Why are there eggs in the cheese mixture?

The eggs act as a binder, helping the cottage cheese filling set firmly during baking so the slices hold their shape.

My lasagna is very liquid after baking. What happened?

This is usually due to the sauce being too thin before assembly or not letting it rest long enough after baking. Ensure your meat sauce simmers to thicken slightly, and always allow for the full resting time.