This cottage cheese lasagna has become my go-to when I have cottage cheese on hand. It is saucy, creamy and pure comfort food all in one. Lasagna is one of those foods that is perfect for serving guests at a dinner party or as a prep-ahead freezer meal because it freezes well and tastes even better when reheated. We enjoy this lasagna with garlic bread or breadsticks and a fresh tossed salad. To add more protein to the meal, try my chicken curried cobb salad.
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Cottage Cheese Lasagna
Ingredients
- 12 lasagna noodles
Meat sauce:
- 1 pound ground beef
- salt and pepper
- 3-4 garlic cloves minced
- 1/2 cup diced onion
- 32 oz. tomato sauce or two pint jars *see note
Cottage cheese filling:
- 24 oz. small curd cottage cheese see note
- 1/2 cup sour cream
- 3/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning or dried mixed herbs of your choice
- 1/2 teaspoon salt can add to taste
Topping:
- additional shredded mozzarella cheese for topping
- freshly diced basil or parsley for garnish optional
Instructions
Preheat oven to 350:
- Cook lasagna noodles until soft, or according to package directions. Drain and cool.
- Brown the ground beef and season to taste with salt and pepper. When the beef is nearly browned through, add in garlic and onion. Cook for a minute or two until the garlic and onion has softened. Stir in tomato sauce and allow to simmer over low heat for 5-10 minutes.
- Combine the cottage cheese with sour cream, cheeses and seasonings, mixing until well incorporated.
- Place enough lasagna noodles to cover the bottom of a large 9 by 13-inch baking dish. Layer on half of the meat sauce, then add noodles, cottage cheese filling, noodles and more meat sauce to cover the top layer of pasta. Top the last layer of meat sauce and pasta with plenty of shredded mozzarella cheese to ensure the noodles are fully covered.
- Bake the lasagna in the preheated oven for around 30 minutes until bubbly on the sides and the cheese has browned a little on top. If the cheese is browning too quickly, you can cover it with foil. Allow the lasagna to cool for a bit, then serve and enjoy!
Notes
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Ingredients you will need for this cottage cheese lasagna: cottage cheese, tomato sauce, shredded mozzarella cheese, finely grated parmesan cheese, Italian seasoning or mixed herbs, sour cream, garlic, garlic powder, diced onion, ground beef, lasagna noodles, salt and pepper.
What is the best tomato sauce to use in this recipe?
My preference is to use homemade pasta sauce, this recipe for Homemade pizza sauce is my go-to for literally anything requiring tomato sauce. The only reason I used some tomato sauce from Sam’s club (shown in photo), is because I am getting low on my homemade stash (sigh, so sad). I would recommend using a brand of tomato sauce you trust, because not all tomato sauce is alike and depending on the sauce it can ruin your dish. My favorite storebought brand for tomato products is the Prego Brand.
Step 1: Cook lasagna noodles until soft, or according to package directions. Drain and cool. Don’t be like me, burning my fingers on hot lasagna noodles because I am in a hurry. Ha.
Step 2: Brown the ground beef and season to taste with salt and pepper. When the beef is nearly browned through, add in garlic and onion. Cook for a minute or two until the garlic and onion has softened. Stir in tomato sauce and allow to simmer over low heat for 5-10 minutes.
Step 3: Combine the cottage cheese with sour cream, cheeses and seasonings, mixing until well incorporated.
Step 3: Place enough lasagna noodles to cover the bottom of a large 9 by 13-inch baking dish. Layer on half of the meat sauce, then add noodles, cottage cheese filling, noodles and more meat sauce to cover the top layer of pasta. Top the last layer of meat sauce and pasta with plenty of shredded mozzarella cheese to ensure the noodles are fully covered.
Why should the top layer of noodles be fully covered?
If any parts of the noodles are exposed while baking, they will burn or dry out leaving a not so pleasant bite of pasta. If needed, you can spread extra tomato sauce over the noodles (does not have to be cooked into the meat sauce). And of course, use plenty of cheese because who doesn’t love cheese?!
Last but not least, bake the prepared lasagna in the preheated oven set to 350 degrees. Bake for 30 minutes, or until the sides are bubbly and the cheese has melted nicely on top. Allow the lasagna to set and cool for 10-15 minutes. This gives the sauce time to set up a bit and cools the lasagna down a bit. Enjoy!
Storage notes:
In my opinion, lasagna tastes even better the next day. You can cover and refrigerate leftovers for up to a week or freeze the leftovers for several months if tightly wrapped or stored in an airtight container. If prepping the lasagna for a freezer meal, assemble the lasagna as instructed, then cover and freeze it without baking to thaw and bake on the day you need it.
Thank you for stopping by and I hope you have a lovely day! Feel free to pin or print this recipe using the icons in the recipe card but please leave a comment and recipe rating in exchange. Thank you for your support. -Marilyn Stoltzfus Peight.
