Description

Cottage cheese lasagna is a hearty dish featuring creamy cottage cheese instead of traditional ricotta, layered with savory meat sauce and melted cheeses. Perfect for family dinners, potlucks, or as a homemade alternative. Easily made gluten-free, low-carb, or vegan.

Ingredients

For the Meat Sauce:

– 1 lb ground beef

– 1 lb Italian sausage (substitute ground turkey, chicken, or plant-based alternatives)

– 1 yellow onion, chopped

– 3 garlic cloves, minced

– Optional: Red pepper flakes (to taste)

– 32 oz marinara sauce

– 1 tsp oregano

– ½ tsp Kosher salt

– ½ tsp black pepper

For the Cottage Cheese Filling:

– 1½ cups full-fat small-curd cottage cheese (substitute ricotta if preferred)

– 1 egg

– ½ cup shredded Parmesan cheese

– 1 tsp dried parsley

– ½ tsp salt

– ½ tsp black pepper

For the Lasagna Layers:

– 12 lasagna noodles (substitute gluten-free or zucchini slices for low-carb diets)

– 3 cups shredded mozzarella cheese

– 2 cups shredded baby Swiss cheese

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Instructions

Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
In a large saucepan or Dutch oven, cook ground beef, Italian sausage, and onion over medium-high heat, breaking apart the meat with a spatula until no pink remains. Drain excess fat.
Stir in garlic, marinara sauce, oregano, salt, and pepper. Simmer on low while preparing the other components.
Bring a large pot of water to a boil. Add salt and oil to prevent sticking. Cook lasagna noodles for 2 minutes less than package instructions. Drain and lay them out on parchment paper.
In a medium bowl, mix cottage cheese, egg, Parmesan cheese, parsley, salt, and pepper until well combined.
Spread a thin layer of meat sauce on the bottom of the pan. Add 4 noodles lengthwise, followed by half the cottage cheese mixture, 4 more noodles, half the remaining sauce, and 4 final noodles. Top with the remaining sauce and shredded cheeses.
Bake for 35–40 minutes until the cheese is golden brown and the casserole is bubbling. Let rest for 10 minutes before slicing.

Notes

– Use full-fat cottage cheese: This ensures maximum creaminess. Substitute ricotta if preferred.

– Prevent sogginess: Drain excess fat from the meat sauce and avoid overcooking the noodles. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze assembled lasagna for longer storage; thaw overnight in the fridge before baking.

– Customizations: Add spinach, mushrooms, or roasted red peppers for variety. Swap ground beef and sausage with plant-based alternatives for vegan diets.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Course / Casserole
Method: Baking
Cuisine: Italian-Inspired / Comfort Food

Nutrition

Serving Size: 1 serving
Calories: ~450
Sugar: 8g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg