Lasagna Recipe (Cottage Cheese version)
Lasagna with Cottage Cheese has been an affordable and delicious favorite of Midwestern families for generations. Layers of rich meat sauce, pasta, creamy filling and cheese make this the best meal!
Ingredients
For the Meat Sauce:
- 1 pound ground beef
- ½ pound mild or spicy Italian sausage casings removed if necessary
- 3 garlic cloves minced
- ½ medium white onion finely chopped
- 1 can tomato sauce 29 ounces
- 1 can tomato paste 12 ounces
- 2 teaspoons dried oregano leaves
- 1 ½ teaspoons kosher salt
For the Cheese Filling:
- 2 eggs
- 3 cups small curd cottage cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons dried parsley leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For Assembly:
- 1 box lasagna noodles (traditional, NOT no-boil) 16 ounces
- Nonstick cooking spray
- 1 pound mozzarella cheese slices
For Garnish (optional):
- Additional grated Parmesan cheese
- Chopped fresh basil leaves
Instructions
Make the Meat Sauce:
- In large high-sided skillet, cook beef, sausage, garlic and onion over medium-high heat 10 to 12 minutes or until meat is cooked through, breaking up meat with back of spoon and stirring occasionally. Remove and discard any excess fat in pan.
- Stir in tomato sauce, tomato paste, oregano and salt; heat to simmering over medium-high heat. Reduce heat to medium-low and cook 30 minutes, stirring occasionally. Remove from heat and let cool slightly.
Make the Cheese Filling:
- Place eggs in large bowl and whisk until smooth. Add cottage cheese, Parmesan cheese, parsley, salt and pepper; stir until well combined.
- Prepare noodles according to package directions; drain.
- Preheat oven to 375 degrees F. Spray 10 x 16-inch lasagna pan or large baking dish with nonstick spray. Arrange 1/4 of noodles in bottom of dish. Spread noodles with 1/4 of Cheese Filling. Arrange 1/4 of mozzarella cheese slices over Cheese Filling (you can rip the cheese slices into halves or thirds to arrange them easier). Spread 1/4 of Meat Sauce over mozzarella cheese slices. Repeat layers 3 more times.
- Transfer to oven and bake 45 to 60 minutes or until edges are bubbly. Let rest 15 minutes before serving topped with additional Parmesan cheese and basil, if desired.
Video
Notes
Home Chef Tips:
- This lasagna can be assembled, covered and refrigerated up to 3 days before baking. Bring to room temperature 1 hour before baking.
- This lasagna freezes well! What I usually do is prepare and bake the full lasagna, and then refrigerate the leftovers in the pan overnight. The next day, I remove the chilled pieces of lasagna from the pan and wrap them individually in plastic wrap, then foil. I freeze the pieces in freezer bags. To reheat, I unwrap as many pieces as I need and place them in a small casserole dish with a little bit of water in the bottom. I cover the dish with foil and bake at 350 degrees F until they are heated through.
Calories: 514kcal, Carbohydrates: 36g, Protein: 31g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 111mg, Sodium: 1338mg, Potassium: 553mg, Fiber: 2g, Sugar: 5g, Vitamin A: 765IU, Vitamin C: 6mg, Calcium: 311mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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