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Beautiful cottage cheese lasagna in a white 9x13 baking dish, golden bubbly mozzarella cheese on top with crispy brown edges, one slice cut and lifted showing layers of pasta noodles with creamy wh...
Sarah Mitchell

Cottage Cheese Lasagna (Creamy and Easy)

This cottage cheese lasagna is the kind of dinner that makes your whole house smell incredible and has everyone asking for seconds before their plate is empty. The cottage cheese gives it a lighter, slightly tangy creaminess that's honestly better than ricotta in my opinion — and I'll die on that hill.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 12 lasagna noodles (traditional or oven-ready)
Cottage Cheese Filling
  • 2 cups full-fat cottage cheese, well drained
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Meat Sauce
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
Topping
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Large pot (for boiling noodles)
  • Fine-mesh strainer or cheesecloth
  • Mixing bowls
  • Wooden spoon
  • Aluminum foil
  • Measuring cups and spoons

Method
 

  1. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon until no pink remains. Drain any excess fat.
  2. Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  3. Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, thyme, salt, pepper, and red pepper flakes. Bring to a simmer, reduce heat to low, and let it cook for 20-30 minutes, stirring occasionally, until thickened.
  4. While the sauce simmers, cook the lasagna noodles according to package directions if using traditional noodles. Drain and lay flat on a lightly oiled baking sheet to prevent sticking.
  5. In a medium bowl, combine the drained cottage cheese, beaten eggs, Parmesan, parsley, nutmeg, salt, and pepper. Mix until well combined.
  6. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the baking dish. Layer 4 noodles on top, followed by half the cottage cheese mixture, then a third of the remaining meat sauce, and 2/3 cup mozzarella.
  8. Repeat the layers: noodles, remaining cottage cheese mixture, another third of the sauce, and 2/3 cup mozzarella.
  9. Add the final layer of noodles, remaining meat sauce, remaining mozzarella, and the 1/4 cup Parmesan on top.
  10. Cover tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes until the cheese is golden and bubbly and the edges are crispy.
  11. Let the lasagna rest for 15-20 minutes before slicing — this is crucial for clean, beautiful slices that hold their shape.

Notes

Drain your cottage cheese thoroughly — this is the number one tip for avoiding a watery lasagna. Let the lasagna rest at least 15 minutes before cutting. The flavors actually get better the next day, so this is a perfect make-ahead dinner. Season each layer individually for the most flavorful result.