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Easy Lasagna with Cottage Cheese

A thick, layered slice of Lasagna with Cottage Cheese topped with melted mozzarella and rich tomato sauce.
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Make a satisfying, high-protein lasagna using cottage cheese instead of or alongside ricotta. This recipe is simple to assemble for a great family dinner.

Ingredients

Scale
  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container cottage cheese (small curd recommended)
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried parsley
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese

Instructions

  1. Brown the ground meat and onion in a large skillet over medium heat. Drain off any excess fat.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
  4. In a medium bowl, mix the cottage cheese, egg, Parmesan cheese, and parsley until combined. This is your cheese mixture.
  5. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  6. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the cottage cheese mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the cottage cheese layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: four noodles, the remaining cottage cheese mixture, one-third of the mozzarella, and the rest of the meat sauce.
  12. Top with the final four noodles and the remaining mozzarella cheese.
  13. Cover the baking dish tightly with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted and bubbly and the edges are browned.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a higher protein option, use lean ground meat.
  • If you prefer a smoother cheese layer, blend the cottage cheese mixture briefly in a food processor before mixing in the egg.
  • You can substitute ricotta cheese for half of the cottage cheese if desired.

Nutrition

Find it online: https://cookingzenith.com/lasagna-with-cottage-cheese-recipe/