Lasagna with Cottage Cheese

This Lasagna with Cottage Cheese transforms an expensive dinner into an affordable family feast without sacrificing any of the rich, comforting flavors you crave. I started making this version when I wanted all the deliciousness of traditional lasagna but needed to stretch my grocery budget further.

The cottage cheese creates the same creamy texture as ricotta but costs much less and adds extra protein to every bite.

Equipment

• Large skillet or Dutch oven
• 9×13 inch baking dish
• Large pot for boiling noodles
• Colander
• Mixing bowls
• Measuring cups and spoons
• Aluminum foil

Ingredients for Lasagna with Cottage Cheese

For the meat sauce:

• 2 tablespoons olive oil
• 1 lb ground beef
• 1 large yellow onion (about 1 cup diced)
• 3 cloves garlic, minced
• 28 ounces tomato puree
• 15 ounces tomato sauce
• 14.5 ounces diced tomatoes
• 6 ounces tomato paste
• 2 tablespoons sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried basil
• 1 ½ teaspoons salt
• 1 teaspoon dried oregano
• ¼ teaspoon black pepper
• 2 bay leaves

For assembly:

• 1 box lasagna noodles
• 1 large egg
• 30 ounces full-fat cottage cheese
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon dried parsley
• 4-5 cups shredded mozzarella cheese

How to Make This Lasagna with Cottage Cheese

1. Preheat your oven to 375°F. Bring a large pot of salted water to boil for the lasagna noodles.
2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4-5 minutes until it becomes soft and translucent.
3. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until the meat is completely browned. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes. Add the tomato puree, tomato sauce, diced tomatoes, sugar, Worcestershire sauce, basil, salt, oregano, black pepper, and bay leaves. Bring the mixture to a simmer.
5. Reduce heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally. Remove the bay leaves before using.
6. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain and set aside.
7. In a mixing bowl, combine the cottage cheese, egg, ¾ cup of the Parmesan cheese, and dried parsley. Mix well until everything is evenly incorporated.
8. Spread a thin layer of meat sauce on the bottom of your 9×13 inch baking dish. Layer 3-4 lasagna noodles over the sauce, overlapping slightly if needed.
9. Spread half of the cottage cheese mixture over the noodles, then sprinkle with 1 cup of mozzarella cheese. Add another layer of meat sauce.
10. Repeat the layering process: noodles, remaining cottage cheese mixture, 1 cup mozzarella, and meat sauce. Top with the final layer of noodles.
11. Spread the remaining meat sauce over the top layer of noodles. Sprinkle with the remaining mozzarella and Parmesan cheese.
12. Cover tightly with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
13. Let the lasagna rest for 10-15 minutes before cutting and serving. This helps it hold its shape when you slice it.

Substitutions and Variations

You can easily swap ground beef for ground turkey, chicken, or Italian sausage for different flavors. For a vegetarian version, replace the meat with sautéed mushrooms, zucchini, or spinach mixed into the tomato sauce.

If you prefer low-fat cottage cheese, that works fine, though the texture will be slightly less rich. You can also substitute ricotta cheese if you find it on sale, using the same amount. Add fresh herbs like chopped basil or oregano to the cottage cheese mixture for extra flavor.

For a spicier kick, add red pepper flakes to the meat sauce or use hot Italian sausage instead of ground beef. Some people like adding a layer of sautéed bell peppers or mushrooms between the cheese layers.

Storing Leftovers

Leftover lasagna keeps in the refrigerator for up to 4 days when stored in covered containers. I actually think it tastes even better the next day after all the flavors have had time to meld together.

To reheat individual portions, microwave on medium power for 2-3 minutes, checking to make sure it’s heated through. For larger portions, cover with foil and reheat in a 350°F oven for 20-25 minutes.

This lasagna freezes beautifully for up to 3 months. You can freeze the whole pan or cut it into individual portions first. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before reheating.

Recipe Tips

• Cook the lasagna noodles just until al dente since they’ll continue cooking in the oven
• Let the meat sauce simmer long enough to develop deep flavors – don’t rush this step
• Drain the cottage cheese if it seems watery to prevent a soggy lasagna
• Cover with foil for most of the baking time to prevent the top from burning
• Use full-fat cottage cheese for the best texture and flavor
• Let the lasagna rest before cutting – this step is crucial for clean slices
• Make the meat sauce a day ahead for even better flavor
• Don’t skip the egg in the cottage cheese mixture – it helps bind everything together

Frequently Asked Questions

Can I make this lasagna ahead of time?
Yes! Assemble the entire lasagna up to 24 hours ahead and keep it covered in the refrigerator. Add an extra 10-15 minutes to the baking time if cooking straight from the fridge.

Why does my lasagna turn out watery?
This usually happens when the cottage cheese is too wet or the meat sauce is too thin. Drain excess liquid from both components before assembling.

Can I use no-boil lasagna noodles?
Absolutely, but add an extra ½ cup of liquid to the meat sauce since the noodles will absorb moisture as they cook.

How do I know when the lasagna is done?
The cheese should be melted and lightly golden, and you should see bubbling around the edges. The internal temperature should reach 165°F.

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