Cottage Cheese Lasagna
If You Can Boil Noodles…
Okay, so let me paint you a picture: it’s raining buckets, the kids are squabbling (again), and I’ve got almost no energy to fuss with fussy dinners. What’s always staved off hangry outbursts and the “what’s for dinner” chants? Cottage Cheese Lasagna, hands down. The very first time I made it, I actually read ‘Cottage Cheese‘ as ‘cream cheese’ and, um, that was…interesting. But honestly, Cottage Cheese is the hero here (plus it’s cheaper, which helps because I go through more cheese than is probably reasonable!).
Plus—tiny digression—I once tried serving this at book club. Thought it was a little humble, you know? But people took more seconds than there were firsts, so there you go. It’s not fancy, but it is dreamy.
Why You’ll Love This (At Least, My Family Does!)
I make this when life feels a bit overwhelming, or on Sunday nights when I want something leftovers-worthy (well, on weeks when leftovers actually manage to stick around). My family goes absolutely bonkers for this because it’s comforting but not too heavy, and the crusty cheese bits on the corners? Gone in sixty seconds flat—I basically have to stake my claim early. (Oh, and if you hate runny lasagna, this one stays together way better. Believe me, I’ve mopped up my fair share of lasagna puddles before figuring this one out.)
If honest? Sometimes I do crave the classic ricotta, but cottage cheese keeps it light and actually—I think—it lets the tomato shine through a bit more. For anyone who’s ever gotten cranky at paying $8 for a tiny tub of ricotta, welcome.
What You’ll Need (I Swear This Looks Longer Than It Is)
- 9-12 lasagna noodles (Honestly, sometimes I use no-boil, and sometimes regular)
- 2 cups cottage cheese (My friend swears by full-fat; I usually just use what’s on sale. Grandmother used Daisy, but meh—all kinds work.)
- 2 cups shredded mozzarella cheese (or a couple big handfuls, your call)
- 1/2 cup grated parmesan cheese (fresh or, honestly, that green can works fine too)
- 1 large egg (makes it hold together better, but I have forgotten it a couple times and survived)
- 1 pound ground beef, turkey, or Italian sausage (or skip for a veggie version—mushrooms bulk it up, too)
- 2-3 cups tomato sauce or marinara (Jarred, homemade, whatever you’ve got. If in a total pinch, diced canned tomatoes doctored up with a bunch of oregano is…passable.)
- 2 teaspoons dried Italian seasoning (or a bit of this and that—thyme, oregano, basil, whatever calls to you)
- 1-2 cloves garlic, minced (let’s be real, I double this most days)
- Salt and pepper, to taste (I rarely measure, but a couple pinches will do)
- Optional: Chopped spinach, fresh basil, crushed red pepper, or a little nutmeg in the cheese mix—just things I’ve played around with
Here’s How I Throw It Together
- Cook your noodles—unless they’re the no-boil magic kind. Otherwise, big pot, lots of salted water (don’t skimp!), boil till just bendy. Drain, rinse with cool water so you don’t burn ya fingers later. (I lose track and overcook sometimes; it’s not the end of the world, just gets a bit softer later on.)
- Prep the filling: In a big bowl, mix cottage cheese, the egg, about half the mozzarella, half your parmesan, some pepper, and whatever bits you’re adding—sometimes I sneak in a little chopped spinach, sometimes I’m just too lazy. If it looks grainy, that’s exactly how it’s meant to look. I actually taste it here sometimes; cheesy hands are the chef’s tax.
- Handle the meat (or not): Brown your meat in a skillet over medium heat—crumble, season with salt, pepper, and the garlic. If you’re not using meat, just sauté the garlic in a bit of olive oil, maybe throw in some finely chopped onions or extra veggies.
- Sauce it up: If your sauce isn’t already seasoned, hit it with the Italian seasoning and a pinch of sugar if it tastes a little too sharp for your liking. Let it all simmer together a bit—or just dump it on and trust your future self to enjoy.
- Assembly time—The fun (and sticky) bit. In your baking dish (mine is about 9×13 inches), splash some sauce over the bottom. Lay down noodles to cover (mine always fray at the ends—doesn’t matter). Spoon over half your cottage cheese mix, half the meat, and some more sauce. Do another noodle layer, more cheese, the rest of the meat, the last of the sauce. Finish with your remaining mozzarella and parmesan. If you got leftover bits, throw ’em on top. I press it all down just a little to squish everything together.
- Bake! Cover the lasagna with foil (try not to let the foil touch the cheese unless you want cheesy tin foil snack) and bake at 375°F (190°C) for about 30 minutes. Then, take off the foil—try not to burn yourself like I, um, sometimes do—and bake 15 more minutes until everything’s bubbly and you get those lovely browned bits. (This is where I hover in the kitchen because the smell is so good it’s a little distracting.)
- Let it sit! If you ever skipped this step, I bet you regretted it. Wait 10-20 minutes before slicing, unless you want structural collapse, which—no judgement, but it does ooze everywhere.
Notes From My (Occasionally Messy) Kitchen
- It’s easier to cut if you set your lasagna aside for a good twenty minutes. But my family… they’re not always patient (neither am I, honestly).
- I’ve swapped in low-fat cottage cheese; worked fine, but go full-fat for more flavor.
- No parmesan? More mozzarella. Or even a bit of cheddar if you’re feeling rebellious—I’ve tried it in a pinch!
- Lasagna always looks, shall we say, less than appetizing straight out of the oven. Don’t let that fool you.
Let’s Talk About My Experiments
I’ve made this as a meatless version with layers of spinach and roasted zucchini; tasted fresh and light, honest. Once I added roasted eggplant and, weirdly, it got soggy—so, maybe skip that. Oh, and one time I did ricotta blended with cottage cheese and it was, actually, pretty amazing. I’ve even chucked in some pesto between layers when I had some leftover. Can’t say it was authentic, but folks liked it.
What If You Don’t Own All the Equipment?
Look, if you don’t have a proper 9×13 pan, any oven-safe dish that holds everything will do. I once used two loaf pans side by side; a bit lopsided, but still lasagna. No colander? Tongs and paper towels (careful, it’s hot) will work in a pinch. A friend even builds her lasagna straight in a cast iron pan—go for it, I say.
Storing Leftovers (If That Even Happens)
It keeps in the fridge, covered, for three or four days—though honestly, in my house it never lasts more than a day! If you want to freeze, slice into portions, wrap well, and pop it in the freezer—microwave works for reheating, but oven keeps it less soggy. Actually, I find it tastes better the next day (probably that give-the-flavors-some-alone-time thing).
How I Like To Serve This
I usually plop a square onto a plate and serve it with a pile of garlic bread and a quick green salad. Sometimes it’s just lasagna and a fork—zero guilt. Oh, and I always pour a little extra sauce on top for my younger kid (that’s how grandma used to do it, apparently). It’s also oddly good with a little hot sauce. Try it.
My Real-Life Pro Tips (Or Mistakes I’ve Made So You Don’t Have To)
- Don’t try to slice it before it’s had time to set. I once did that and ended up with a plate of delicious, cheesy chaos. Worth waiting.
- Overfilling the dish? Been there. It’ll bubble over, so maybe put a baking sheet underneath—unless you want to scrape burnt sauce off the oven floor (not fun, trust me).
- I tried using all pre-grated cheese, but it can be weirdly dry. Grating at least a little bit yourself helps a lot.
- If you rush the noodle cooking, you’ll get chewy layers. Or, just use the no-boil ones like I now mostly do—less faffing about.
FAQ—Questions I Actually Get (And That I’ve Asked Myself)
- Can I use ricotta instead of cottage cheese? – Yup, totally, or even a mix. Ricotta is a little richer. (But hey, cottage cheese is cheaper.)
- Do I have to put meat in it? – Absolutely not. Mushrooms, spinach, or even just extra sauce works fine. I do it meatless half the time (kids don’t always notice, honestly).
- How do I keep it from getting soggy? – Let it rest; don’t go sauce crazy (though I know it’s tempting); and make sure the noodles are cooked just shy of soggy town.
- Why does mine fall apart? – Not enough sitting time after baking, or too much sauce. Or, you just cut it too soon (done that a few times!).
- Can I make it ahead? – Yes! Actually, I think this tastes better the next day. Build it, cover, then bake when you’re ready.
- Is there a way to make this gluten-free? – Easy as. Just use GF lasagna noodles. Someone at my church potluck told me they used zucchini slices instead—though, honestly, that ended up a little watery form their own account.
- I don’t have Italian seasoning—what now? – Just wing it with basil, oregano, rosemary…whatever’s in the back of the cupboard. It always ends up tasting Italian-ish enough for me.
So there you have it—my totally un-fancy, but properly comforting, Cottage Cheese Lasagna. Do let me know how yours turns out (and send tips if you fix any of my mistakes—I’m always learning!).
Ingredients
- 9 lasagna noodles
- 1 lb ground beef
- 2 cups cottage cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
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2Heat olive oil in a skillet over medium heat. Add ground beef and minced garlic, breaking up the meat and cooking until browned. Stir in marinara sauce, oregano, salt, and black pepper. Simmer for 5 minutes.
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3In a bowl, combine cottage cheese, egg, and half of the Parmesan cheese. Mix until well blended.
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4Spread a thin layer of meat sauce in the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce, spread with half of the cottage cheese mixture, and sprinkle with 1/3 of the mozzarella cheese. Repeat layers, ending with noodles and remaining meat sauce on top. Sprinkle with remaining mozzarella and Parmesan cheese.
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5Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until cheese is bubbly and golden. Let stand for 10 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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