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Delicious lasagna recipe with cottage cheese, topped with mozzarella and fresh parsley

Best Lasagna Recipe with Cottage Cheese: A Simple & Delicious Family Dinner

This cottage cheese lasagna offers a delicious twist on the traditional Italian favorite by substituting ricotta with creamy, protein-packed cottage cheese. Perfectly paired with savory meat sauce, mozzarella, and layers of pasta, this dish is both comforting and nutritious.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

  • Lasagna noodles: 12 sheets (either traditional or no-boil noodles)
  • Ground meat (optional): 1 lb (beef, turkey, or chicken)
  • Cottage cheese: 2 cups (drained)
  • Mozzarella cheese: 2 cups (shredded)
  • Parmesan cheese: 1/2 cup (grated)
  • Egg: 1 large (for binding the cottage cheese mixture)
  • Tomato sauce: 3 cups (homemade or store-bought)
  • Onion: 1 medium (diced)
  • Garlic: 2 cloves (minced)
  • Olive oil: 1 tablespoon (for sautéing)
  • Italian seasoning: 1 tablespoon
  • Fresh basil or parsley: for garnish
  • Salt and pepper: to taste

Instructions

  1. Prepare the Noodles: Cook traditional lasagna noodles according to package directions until al dente. Drain and set aside. If using no-boil noodles, skip this step.
  2. Cook the Meat (Optional): Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute. Add the ground meat and cook until fully browned, breaking it apart with a spatula. Season with salt, pepper, and Italian seasoning. Stir in the tomato sauce and let simmer for 10-15 minutes to meld flavors.
  3. Prepare the Cottage Cheese Mixture: In a mixing bowl, combine the drained cottage cheese, egg, and half of the shredded mozzarella. Stir until smooth and well incorporated. Season with salt and pepper to taste.
  4. Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce at the bottom. Layer lasagna noodles on top. Spread half of the cottage cheese mixture over the noodles, followed by a generous layer of meat sauce. Repeat the layering process with noodles, cottage cheese, and sauce. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
  5. Bake the Lasagna: Cover the lasagna with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, allowing the cheese on top to brown and bubble.
  6. Let it Rest: Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.
  7. Serve and Garnish: Serve your cottage cheese lasagna with fresh basil or parsley for garnish. Pair it with garlic bread or a green salad for a complete meal.

Notes

  • Preventing Watery Lasagna: Drain cottage cheese and cooked vegetables thoroughly. If using zucchini or eggplant as a noodle substitute, sprinkle them with salt and let them sit for 15-20 minutes to draw out water, then pat dry.
  • Make-Ahead Option: Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready to enjoy.
  • Freezing Instructions: Wrap the assembled lasagna tightly and freeze for up to three months. Thaw overnight in the fridge and bake as directed.
  • Author: Emily Marano
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dinner

Keywords: Cottage cheese lasagna, healthy lasagna, lasagna with cottage cheese, easy lasagna recipe, comfort food, Italian recipes, low-fat lasagna, protein-packed lasagna, lasagna with cheese