Cottage Cheese Lasagna
This Cottage Cheese Lasagna is the ultimate comfort food bake, layering tender lasagna noodles with a rich, savory meat sauce made from ground beef and Italian sausage, a creamy protein-packed cottage cheese filling, and a golden, bubbly mozzarella top that pulls apart in the most satisfying way. Cottage cheese replaces traditional ricotta for a lighter yet equally luscious filling that binds beautifully with eggs, Parmesan, and fresh parsley. It's hearty enough to feed a crowd, easy enough for a weeknight, and so good that the leftovers disappear just as fast as the first serving.
Equipment
- 9x13-inch baking dish Deep sides recommended to hold all layers
- Large pot For boiling lasagna noodles
- Large skillet or sauté pan At least 12 inches for browning meat and building sauce
- Wooden spoon or silicone spatula For breaking up and stirring meat
- Large mixing bowl For combining the cottage cheese filling
- Measuring cups and spoons
- Sharp knife and cutting board For dicing onion and mincing garlic
- Aluminum foil For covering the baking dish during the first phase of baking
- Colander For draining cooked lasagna noodles
- Ladle or large spoon For spreading sauce evenly between layers
Ingredients
For the Meat Sauce
- 12 lasagna noodles Standard dried noodles, not no-boil
- 1 lb ground beef 450g, 80/20 blend recommended
- 1 lb Italian sausage 450g, mild or hot, casings removed
- 1 medium yellow onion Finely diced
- 4 cloves garlic Minced
- 28 oz crushed tomatoes 794g, 1 can
- 15 oz tomato sauce 425g, 1 can
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes Optional, for heat
- salt and black pepper To taste
- 1 tablespoon olive oil
For the Cottage Cheese Filling
- 32 oz full-fat cottage cheese 900g; low-fat works but full-fat gives a creamier result
- 2 large eggs
- 1/4 cup fresh parsley Finely chopped; about a small handful
- 1 teaspoon garlic powder
For the Cheese Layers
- 3 cups shredded mozzarella cheese 340g, divided across layers
- 1/2 cup grated Parmesan cheese 50g, divided; half goes into the filling, half on top
Instructions
- Bring a large pot of salted water to a rolling boil, add the lasagna noodles, and cook until just al dente according to package directions (about 8 to 10 minutes). Drain and lay flat on parchment paper or oiled foil to prevent sticking.
- Heat the olive oil in a large skillet over medium-high heat, then add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 minute, then add the ground beef and Italian sausage, breaking them up and cooking for 7 to 9 minutes until no pink remains. Drain most of the excess fat.
- Stir in the tomato paste and cook for 1 to 2 minutes until slightly darkened, then pour in the crushed tomatoes and tomato sauce. Add the oregano, basil, Italian seasoning, red pepper flakes, salt, and pepper, then simmer on low for 15 to 20 minutes until thickened.
- In a large mixing bowl, combine the cottage cheese, eggs, parsley, garlic powder, salt, pepper, 1 cup of the shredded mozzarella, and 1/4 cup of the Parmesan. Stir until fully combined and creamy.
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of meat sauce across the bottom of the dish in a thin, even layer.
- Layer 4 noodles over the sauce, then spread half the cottage cheese filling, a third of the remaining meat sauce, and 3/4 cup mozzarella. Repeat the layers once more, then top with the final 4 noodles, remaining sauce, remaining mozzarella (about 1.5 cups), and the remaining 1/4 cup Parmesan.
- Cover the dish tightly with foil (lightly spray the inside of the foil to prevent sticking) and bake at 375°F for 40 minutes until bubbling around the edges.
- Remove the foil and bake for an additional 20 to 25 minutes until the cheese is golden and bubbly. Let the lasagna rest uncovered for at least 15 minutes before slicing and serving.
Notes
- Use full-fat cottage cheese for the creamiest, richest filling. Low-fat will work but the texture will be slightly thinner.
- Do not overcook the noodles when boiling. Pull them at al dente since they will continue cooking in the oven and can become mushy if overcooked beforehand.
- Let the meat sauce simmer for a full 15 to 20 minutes to develop depth of flavor. A rushed sauce will taste flat.
- Always cover the lasagna with foil during the first phase of baking. This traps steam and ensures the noodles cook through and the filling sets properly without drying out.
- The 15-minute rest after baking is essential. Cutting too early causes the layers to collapse and the filling to run. Patience here is rewarded with clean, beautiful slices.
- To make ahead: assemble the entire lasagna up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate unbaked. Remove from the fridge 30 minutes before baking and add 10 to 15 minutes to the covered bake time.
- To freeze: wrap individual portions in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven, covered, for 20 to 30 minutes.
- For a vegetarian version, replace the meat with sautéed spinach, mushrooms, zucchini, and roasted red peppers using the same sauce base and cottage cheese filling.
- Stir 2 cups of thawed, well-squeezed frozen spinach into the cottage cheese filling for a spinach version that adds color, nutrients, and extra flavor.
- If using no-boil noodles, make the meat sauce slightly thinner and saucier, and increase the covered baking time by about 10 minutes to ensure the noodles fully soften.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 27gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 780mgPotassium: 520mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 8mgCalcium: 28mgIron: 18mg
Tried this recipe?Let us know how it was!