Lasagna Recipe (Cottage Cheese version)

Introduction

This cottage cheese lasagna offers a creamy, rich texture that rivals traditional ricotta, often at a lower cost. You get layers of hearty meat sauce, tender noodles, and melty cheese for a truly satisfying family meal. It’s a classic comfort food that’s perfect for feeding a crowd or enjoying as leftovers.

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).
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 kitchen towels to dry.
3. In a large pot or Dutch oven over medium-high heat, brown the ground beef and Italian sausage, breaking it up with a spoon until fully cooked. Drain excess fat.
4. Add the chopped onion and minced garlic to the meat. Sauté for 3-4 minutes until fragrant and the onion is translucent.
5. 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 25 minutes, stirring occasionally.
6. While the sauce simmers, prepare the cheese filling. In a medium bowl, combine the cottage cheese, 1/2 cup grated Parmesan, dried parsley, 1 teaspoon kosher salt, black pepper, and eggs. Mix thoroughly.
7. Assemble the lasagna in a 9×13 inch baking dish. Spray the dish with nonstick cooking spray.

• Spread 1 1/2 cups of meat sauce on the bottom.
• Layer 4 lasagna noodles over the sauce, slightly overlapping.
• Spread half of the cottage cheese mixture over the noodles.
• Arrange a third of the mozzarella slices over the cottage cheese layer.
• Repeat the layers: meat sauce, noodles, remaining cottage cheese mixture, and another third of the mozzarella.
• Finish with a final layer of noodles, the remaining meat sauce, and the last third of the mozzarella slices.

1. Cover the dish tightly with aluminum foil, tenting it slightly so it doesn’t touch the cheese.
2. Bake for 35 minutes covered. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
3. Let the lasagna rest for 15 minutes before slicing. Garnish with additional grated Parmesan cheese and chopped fresh basil leaves.

Variations

• Spice Level: Use spicy Italian sausage and add a pinch of red pepper flakes to the meat sauce for a kick.
• Vegetable Boost: Sauté finely chopped mushrooms, zucchini, or spinach and layer them with the meat sauce.
• Make-Ahead: Assemble the lasagna a day ahead, cover, and refrigerate. Add 10-15 minutes to the covered baking time when ready to cook.
• Individual Portions: Layer the ingredients in small oven-safe dishes for personal-sized lasagnas, adjusting the baking time downward.

Tips for Success

• Prevent Soggy Noodles: Be sure to drain and rinse the cooked noodles well, and lay them flat to dry slightly before assembling.
• Rest is Key: Allowing the lasagna to rest after baking helps the layers set, making it much easier to slice cleanly.
• Consistent Slices: Use a sharp, thin-bladed knife and wipe it clean between cuts for beautiful portions.
• Cottage Cheese Texture: For an even smoother filling, you can pulse the cottage cheese mixture a few times in a food processor before adding the eggs.

Storage & Reheating

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

FAQ

Can I use no-boil lasagna noodles?

No, this recipe is developed for traditional noodles that are boiled first. Using no-boil noodles may alter the liquid balance and texture.

Can I substitute the cottage cheese with ricotta?

Yes, you can use an equal amount of whole milk ricotta cheese as a direct substitute in the cheese filling.

Do I have to use both types of meat?

You can use all ground beef (1 1/2 lbs total) or all Italian sausage based on your preference. The sausage adds more flavor.

Why are eggs in the cheese filling?

The eggs act as a binder, helping to set the cottage cheese layer so it slices cleanly and doesn’t ooze out.

How do I know when the lasagna is done?

The lasagna is done when the cheese on top is melted and golden, and the sauce is bubbling vigorously around the edges.

Can I make this gluten-free?

Yes, simply substitute the traditional lasagna noodles with gluten-free lasagna noodles, following the package’s boiling instructions.