Lasagna with Cottage Cheese
This hearty, comforting lasagna recipe with cottage cheese combines tender pasta, savory meat sauce, and a creamy cheese filling that delivers incredible flavor with an impressive protein boost. It's more affordable and easier to find than ricotta, making it perfect for busy weeknight dinners or feeding a crowd.
Equipment
- Large skillet or Dutch oven - For browning meat and simmering sauce
- 9x13-inch baking dish - Standard lasagna pan
- Large pot - For boiling noodles if using regular pasta
- Mixing bowls - Multiple sizes
- Whisk and fork - For combining ingredients
- Measuring cups and spoons
- Aluminum foil - To cover lasagna while baking
- Baking sheet - Place under the lasagna dish to catch any drips
- Colander - For draining cooked noodles
- Food processor or blender - Optional, for blending cottage cheese to a smoother texture
Ingredients
- 1½ pounds lean ground beef - 680g, 80/20 or 85/15 blend
- 1 pound Italian sausage - 450g, mild or hot, casings removed
- 1 medium yellow onion - finely diced
- 4 cloves garlic - minced
- 28 ounces crushed tomatoes - 794g can
- 24 ounces marinara sauce - 680g jar
- 6 ounces tomato paste - 170g can
- 2 tablespoons olive oil - 30ml
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
For the Cottage Cheese Filling
- 32 ounces full-fat cottage cheese - 907g
- 2 large eggs - beaten
- ½ cup grated Parmesan cheese - 50g
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For Assembly
- 1 pound lasagna noodles - 450g, regular or oven-ready
- 4 cups shredded mozzarella cheese - 450g, divided
- ½ cup grated Parmesan cheese - 50g, for topping
- Cooking spray
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef and Italian sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes until completely browned with no pink remaining. Drain excess fat if needed.
- Stir in the crushed tomatoes, marinara sauce, tomato paste, basil, oregano, salt, pepper, and bay leaves. Mix thoroughly until well combined.
- Bring the sauce to a gentle boil, then reduce heat to low. Cover and simmer for 30-45 minutes, stirring every 10 minutes. Remove bay leaves and set aside.
- Cook lasagna noodles in salted boiling water for 8-9 minutes until al dente. Drain and rinse with cool water. Lay flat on a clean towel, drizzle with olive oil to prevent sticking. Skip if using oven-ready noodles.
- In a large bowl, combine the cottage cheese with beaten eggs, ½ cup Parmesan, Italian seasoning, garlic powder, salt, and black pepper. Mix until thoroughly combined and uniform. Optionally blend cottage cheese first for a smoother texture.
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray. Place a baking sheet on the lower rack to catch any drips.
- Spread 1½ cups of meat sauce evenly across the bottom of the baking dish. Arrange 4 lasagna noodles lengthwise over the sauce, slightly overlapping if needed.
- Spread half of the cottage cheese mixture (about 2 cups) evenly over the noodles. Sprinkle 1 cup of mozzarella cheese over the cottage cheese, then spoon about 2 cups of meat sauce over the mozzarella.
- Place another 4 lasagna noodles over the sauce, arranging them in the opposite direction for better structure. Spread the remaining cottage cheese mixture evenly over the noodles.
- Sprinkle another 1 cup of mozzarella cheese over the cottage cheese. Add about 2 cups of meat sauce over the cheese layer, spreading evenly.
- Arrange the final 4 lasagna noodles over the sauce. Spread the remaining meat sauce over the top, ensuring all noodles are completely covered to prevent hard edges.
- Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top. Finish with the ½ cup grated Parmesan cheese scattered over the mozzarella.
- Cover the baking dish tightly with aluminum foil. Bake covered for 45 minutes at 350°F (175°C). Remove foil and bake uncovered for an additional 15-20 minutes until cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 15 minutes before cutting. This allows the layers to set and makes serving much easier.
Notes
- For a creamier texture without visible cottage cheese curds, blend the cottage cheese in a food processor or blender before mixing with the other filling ingredients.
- Always use full-fat cottage cheese, not low-fat or fat-free versions, which can release too much liquid during baking and make the lasagna watery.
- If using regular noodles, undercook them slightly (1-2 minutes less than package directions) since they'll continue cooking in the oven. For oven-ready noodles, ensure your sauce is slightly thinner to provide enough moisture.
- Keep about ½ cup of sauce aside before assembling to add to any dry spots you notice before the final bake. This prevents dry, hard noodles at the edges.
- Reserve the best-looking mozzarella for the top layer to create an appealing golden-brown crust. Use smaller or broken pieces in the middle layers.
- Let the meat sauce cool for 10 minutes before assembling to prevent the cheese from melting prematurely while layering.
- Assemble the entire lasagna up to 2 days before baking. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then add 10-15 minutes to the covered baking time.
- This lasagna freezes beautifully for up to 3 months. Wrap the entire dish tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.
- Grate Parmesan fresh from a block for far better flavor than pre-grated versions.
- Allow the lasagna to rest for 15 minutes after baking before cutting to prevent the layers from sliding apart.