If you’ve ever wondered how “real people” pull together a lasagna on a Tuesday night, well, welcome to my kitchen. Cottage Cheese Lasagna has been one of my go-to recipes whenever I want all the comforts of homemade Italian (but without spending the whole afternoon wrestling with ricotta). Back in college, my roommates and I made this using whatever was still edible in the fridge. Honestly, sometimes it worked, sometimes it didn’t—there was a mustard incident I still have nightmares about. Makes me laugh now though!
Why I Keep Coming Back to This Lasagna
I make this lasagna when I want leftovers my family actually fights (nicely!) over. They go wild for it—especially since it somehow tastes even better the next day. They always say, “is this the one with the Cottage Cheese?” with these big goofy grins, so I think that’s approval. I love that it’s so forgiving; I once forgot the garlic and no one noticed. Plus, it’s perfect for those days when I’m a little hangry and patience is in short supply. (Don’t get me started on how many times I’ve scorched my fingers because I couldn’t wait for it to cool.)
Here’s What You’ll Need (and maybe what you can swap)
- 9-12 lasagna noodles (I honestly just grab however many fit in the pan, but you get the idea; sometimes I use the no-boil ones. They’re magic.)
- 2 cups cottage cheese (full-fat tastes creamier, but my aunt swears by low-fat… I can’t really tell the difference, truth be told)
- 2 cups shredded mozzarella cheese (Grab pre-shredded if you’re in a pinch. Once I even used a cheddar blend because that’s what we had. It’s… different, but edible!)
- 1/2 cup grated parmesan (the real stuff or, let’s be honest, the stuff in the green tube)
- 1 large egg (sometimes I skip this if I forget but it does help hold things together — so, try to remember it)
- 1 jar (about 700ml) of marinara or tomato sauce (my grandma always made hers from scratch, but that’s for holidays)
- 1 pound (about 450g) ground beef or Italian sausage (I’ve done turkey, lentils, and even skipped the meat altogether. All worked, sort of. Lentils were a hard sell for my dad, though.)
- 2-3 cloves garlic, minced (honestly, sometimes I just use the powder)
- 1 medium onion, chopped
- A big handful of fresh basil or a generous shake of dried Italian seasoning
- Salt and pepper (just go by taste; I never measure salt, do you?)
- Olive oil, for sautéing
Let’s Get Cooking (it’s OK if you get a bit messy)
- Preheat your oven to about 375°F, which is 190°C (or close enough; my oven dial is missing numbers, so I just wing it).
- Cook the noodles: If you’re not using the oven-ready kind, boil a big pot of salted water, and toss in the noodles for about 8-10 mins until bendy—not mushy. I always make a couple extra in case they tear… and because I eat one while assembling (don’t judge).
- Brown the meat: Splash a little olive oil in a skillet over medium heat. Toss in the onion, cook until a bit soft, add garlic, then crumble in the meat. Stir until it all looks browned and, well, smells amazing. Season it up as you like. Drain off any extra grease.
- Cheese magic: Mix cottage cheese, half the mozzarella, half the parmesan, and the egg in a big bowl. Sprinkle in some chopped basil or Italian seasoning, and a good pinch of pepper. If you sneak a taste—no shame (just not if you used a raw egg unless you’re feeling lucky).
- Honestly, layering is less science, more art—or like, jigsaw puzzle meets nachos. Spread some sauce on the bottom of a 9×13 baking dish. Layer noodles (a little overlap, no big deal). Half the cottage cheese blend, then half the meat, more sauce, sprinkle mozzarella. Repeat. Finish with a final layer of noodles, sauce, and whatever cheese you haven’t eaten by now.
- Cover it! Foil’s your friend unless you want crispy noodles (I’ve forgotten to cover it; it’s, um, not tragic but kinda tough). Bake for 30 minutes, then peel off the foil and bake another 15ish mins until bubbly and golden around the edges or until you just can’t wait any longer.
- Rest it. Really. Let it sit for at least 15 minutes before cutting or you’ll have a cheesy puddle instead of slices (trust me — I never wait, and I always regret it later.)
Hand-Me-Down Notes and Honest Mistakes
- If you use low-fat cottage cheese, sometimes the filling is a little runnier. I just pretend it’s “extra saucy.”
- I used to overbake it thinking more brown equals more flavor; but actually, it gets tough. So go easy on the timer.
- The first time I made this, I accidentally put cinnamon in the meat sauce thinking it was cumin. Oops. Not recommended.
Other Versions I’ve Tried (Some Hits, One Miss)
- Vegetarian? Skip the meat. Add roasted mushrooms, zucchini, or even spinach (I usually just thaw frozen and squish it dry—it’s not glamorous, but it works).
- Once I tried adding cottage cheese AND ricotta. Too much going on, honestly—one or the other is good.
- My cousin put BBQ sauce instead of marinara by mistake. I mean, it was technically edible but I wouldn’t put it on the regular menu.
- Need more spice? Swirl in a little sriracha or crushed red pepper; my brother insists the hotter, the better. He’s wrong, but that’s family for you.
You Don’t Actually Need Fancy Equipment
A 9×13 baking dish is classic, but I’ve used two smaller pans shoved together before. A spatula is nice, but honestly, a big spoon or even a fish slice does the job. Or, if you lack oven mitts, double up on kitchen towels—just watch your knuckles.
How to Store It (not that there’s ever any left)
Supposedly, it keeps in the fridge for 3-4 days. I stash it in a glass container but sometimes just cover the original pan with foil. Also, apparently you can freeze leftovers for a couple months—my pal Alex at The Kitchn has a pretty easy-to-follow guide for that. Though honestly, in my place, it’s usually gone by lunchtime the next day (hungry teenagers; what can you do?).
How I Like to Serve It—Or, What Goes With Lasagna Anyway?
We usually pair it with garlic bread (or “garlicky bread lumps” when I misjudge the bake time) and a salad if I remember. My aunt always sneaks in a bowl of olives or pickles. And once in a blue moon, I’ll spend the extra few minutes to grate real parmesan over the top—so fancy. If you want more sides, Spend With Pennies has a neat little list I peek at for ideas.
If I Could Give You Just a Few Pro Tips…
- Let it rest. Seriously. I once tried plating it piping hot for a photo and, well, it flopped everywhere and looked like lasagna soup.
- Don’t skimp on the sauce near the edges; those bits get dry fast.
- Uneven cheese distribution isn’t a disaster; in fact, those oozy pockets are my favorite bites.
Questions I’ve Gotten—And My Not-So-Perfect Answers
- Can I make this in advance? Sure! Assemble it, cover, and refrigerate for up to a day. Bake when you’re ready (may need a few extra minutes if cold). I’ve even frozen unbaked lasagna, then thawed in the fridge overnight.
- Do I have to pre-cook the noodles? If you use the oven-ready kind—nope. (Life saver.) But regular noodles, yeah… unless you like crunchy surprises.
- What if I hate cottage cheese? You absolutely can use ricotta instead; but honestly, give it a try—after baking, it’s more creamy than tangy. My dad was skeptical and now he’s the first in line.
- Can I double the recipe? I mean, technically yes, if you have an industrial-sized pan. Or just make two and pretend one’s for the neighbors (they don’t have to know).
- Is there a shortcut to make it faster? Sometimes I mix the meat and sauce right in the pan, then just layer fewer layers. Not traditional, but on busy nights? Gets the job done.
And if you end up with a little sauce left in the jar—honestly, just throw it on some pasta for lunch the next day. Waste not, want not, right? (Okay, digression over.)
If you’re after another great comfort food recipe, the folks at Smitten Kitchen have a killer baked ziti. Same vibes, different cheese situation.
Ingredients
- 9 lasagna noodles
- 1 pound ground beef
- 2 cups cottage cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.
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2In a skillet over medium heat, cook ground beef with minced garlic, salt, pepper, and Italian herbs until browned. Drain excess fat.
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3Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Add a layer of noodles, then spread cottage cheese evenly over noodles, followed by beef mixture, sauce, and mozzarella cheese. Repeat layers, finishing with sauce and remaining mozzarella and Parmesan cheese on top.
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4Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes or until cheese is golden and bubbly.
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5Let the lasagna rest for 10 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410cal
Protein:
28 gg
Fat:
18 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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