Lasagna Recipe (Cottage Cheese version)

Introduction

This hearty cottage cheese lasagna offers a creamy, satisfying alternative to traditional ricotta. The combination of robust meat sauce and the rich, slightly tangy cottage cheese layer is a beloved comfort food classic. You’ll love how the flavors meld together into the perfect family dinner.

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. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions for “al dente.” Drain, rinse with cool water to stop cooking, and lay the noodles flat on a sheet of parchment or foil to prevent sticking.
2. While the noodles cook, brown the meats. In a large skillet or Dutch oven over medium-high heat, cook the ground beef and Italian sausage, breaking it into crumbles, until no pink remains. Drain excess fat if desired.
3. Add the chopped onion to the meat and cook for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
4. Stir in the tomato sauce, tomato paste, 2 teaspoons of dried oregano, and 1 1/2 teaspoons of kosher salt. Reduce heat to low, cover, and simmer for at least 20 minutes, stirring occasionally.
5. Preheat your oven to 375°F (190°C).
6. In a medium bowl, make the cheese filling. Combine the cottage cheese, 1/2 cup grated Parmesan cheese, eggs, dried parsley, 1 teaspoon kosher salt, and black pepper. Mix thoroughly.
7. To assemble, spray a 9×13 inch baking dish with nonstick cooking spray.
8. Spread about 1 cup of the meat sauce in a thin layer over the bottom of the dish.
9. Arrange a layer of cooked lasagna noodles over the sauce, slightly overlapping.
10. Spread half of the cottage cheese mixture evenly over the noodles.
11. Arrange one-third of the mozzarella cheese slices over the cottage cheese.
12. Spoon about 1 1/2 cups of meat sauce over the mozzarella.
13. Repeat the layers: noodles, the remaining cottage cheese mixture, another third of the mozzarella slices, and another 1 1/2 cups of meat sauce.
14. For the final top layer, place the last layer of noodles. Cover with the remaining meat sauce. Top with the final third of mozzarella slices and sprinkle generously with additional grated Parmesan cheese.
15. Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.
16. Remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
17. Let the lasagna rest on a wire rack for 15-20 minutes before slicing. Garnish with chopped fresh basil leaves and serve.

Variations

• Vegetable Add-In: For extra nutrition, stir finely chopped spinach or shredded zucchini into the cottage cheese mixture before layering.
• Spice It Up: Use spicy Italian sausage and add a pinch of red pepper flakes to the meat sauce for a kick.
• Make-Ahead: Assemble the entire lasagna, cover, and refrigerate for up to 24 hours before baking. Add 10-15 extra minutes to the covered baking time.
• Individual Servings: Layer the ingredients in smaller oven-safe dishes or disposable tins for easy, personalized portions.

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.
• When boiling the noodles, add a splash of olive oil to the water to help prevent them from sticking together.
• For a richer flavor, you can brown the meats until they develop a deep, caramelized crust before adding the onions.
• Pat the cooked noodles dry with a paper towel to remove excess water, which prevents a watery lasagna.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices or the whole pan 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 (175°C) oven until warmed through.

FAQ

Can I use no-boil noodles?

No, this recipe is developed for traditional lasagna noodles. No-boil noodles absorb liquid differently, which can throw off the texture and moisture balance.

Can I substitute ricotta for the cottage cheese?

Yes, you can use an equal amount of whole-milk ricotta cheese. The texture will be slightly smoother and denser.

Do I have to use both meats?

No, you can use all ground beef (1.5 lbs total) or all Italian sausage based on your preference. Using both provides the best depth of flavor.

How can I make this gluten-free?

Use gluten-free lasagna noodles, ensuring they are the traditional boil-before-use type. Check all other ingredient labels for hidden gluten.

Why are there eggs in the cheese mixture?

The eggs act as a binder, helping the cottage cheese layer set firmly so the lasagna slices hold their shape when served.

Can I make this vegetarian?

Yes, simply omit the meats. Sauté the onion and garlic in olive oil, then add the tomato products and herbs. Consider adding a layer of sautéed mushrooms or bell peppers for heartiness.