lasagna with cottage cheese recipe

Written BySheba G Updated On
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The Best lasagna with cottage cheese recipe

I started making lasagna with cottage cheese a few years ago when I ran out of ricotta in the middle of assembling dinner and did not want to make another trip to the store. It worked so well that I never went back. The cottage cheese blends into the layers just as smoothly, it holds up in the oven without turning watery, and it gives the whole dish a lighter texture that still feels rich when you cut into it.

My kids eat it without noticing the swap, which says a lot because they usually inspect anything I change about a familiar meal. I make a big pan on Sunday and we eat it for two days, and my husband takes the leftovers to work. It works just as well for a birthday dinner with friends or a holiday table as it does on a random Tuesday when nobody wants to think about cooking. I also serve it when we have family over because a single pan feeds a crowd and everyone leaves full.

I like the extra protein the cottage cheese brings to the table, and it is lower in fat than a traditional ricotta filling, which matters to me when I am trying to serve something hearty without it sitting heavy. It also brings calcium and keeps the layers creamy rather than dense. I do not treat lasagna as a diet food, but this version feels balanced enough that I can serve it often and feel good about what is on the plate.

Easy Lasagna with Cottage Cheese

4.6 from 628 votes

A classic layered lasagna made lighter with a creamy cottage cheese filling in place of ricotta. Rich meat sauce, tender noodles, and plenty of melted mozzarella make it a weeknight-friendly centerpiece that still feels special.

Prep Time25 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hr 35 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Meat Sauce

1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 lb ground beef
24 oz jar marinara sauce
1 (14.5 oz) can diced tomatoes, drained
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

For the Cottage Cheese Filling

24 oz cottage cheese
2 large eggs
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper

For Assembly

12 lasagna noodles
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Cooking spray or butter, for the baking dish

👨‍🍳Directions

1Preheat the oven to 375°F and bring a large pot of salted water to a boil. Lightly grease a 9×13 inch baking dish with cooking spray or butter.
2Cook the lasagna noodles in the boiling water according to package directions until just tender but still firm. Drain, rinse briefly under cool water, and lay them flat on a lightly oiled rimmed baking sheet so they do not stick together.
3Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for four to five minutes, until softened and translucent. Stir in the garlic and cook for 30 seconds, until fragrant.
4Add the ground beef and break it up with a wooden spoon. Cook for six to eight minutes, until no pink remains and the beef reaches 160°F. Spoon off any excess fat.
5Pour in the marinara sauce and diced tomatoes, then stir in the oregano, basil, salt, and pepper. Simmer uncovered for about 10 minutes, until the sauce thickens slightly and coats the spoon.
6While the sauce simmers, combine the cottage cheese, eggs, Parmesan, parsley, salt, and pepper in a mixing bowl. Whisk until smooth and evenly blended. If the cottage cheese looks watery, drain it in a fine-mesh strainer for 10 minutes first.
7Spread 1 cup of the meat sauce across the bottom of the prepared baking dish. Layer four noodles over the sauce, then spread one third of the cottage cheese mixture on top, followed by 1 cup of mozzarella and 1 cup of meat sauce.
8Repeat the layers twice more, using four noodles, one third of the cottage cheese mixture, 1 cup of mozzarella, and 1 cup of sauce each time. Finish with the remaining noodles, the rest of the meat sauce, the remaining mozzarella, and the Parmesan.
9Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the sauce bubbles at the edges and the cheese turns golden in spots.
10Let the lasagna rest for 15 minutes before slicing. This firms up the layers so the portions hold their shape on the plate.

🔧Equipment

9×13 inch baking dish
Large skillet
Large pot
Colander
Mixing bowl
Whisk
Aluminum foil
Rimmed baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 26g

📝Notes

Drain the cottage cheese in a fine-mesh strainer for about 10 minutes if it looks watery, which keeps the filling from making the lasagna soupy. No-boil noodles work in place of regular ones; add an extra half cup of sauce to the layers and extend the covered bake by 10 minutes. The unbaked lasagna can be assembled a day ahead, covered, and refrigerated, then baked with 10 extra minutes under foil. Leftovers keep in the refrigerator for up to four days, and individual portions freeze well for up to three months. Let a frozen portion thaw in the refrigerator overnight before reheating at 350°F.

Watch Video Of How Easy Lasagna with Cottage Cheese Works

I make this lasagna with cottage cheese at least once a month because it feeds a crowd without much fuss and holds up well when I need to bring something to a family gathering. It is simple enough for a weeknight and still works for holidays, potlucks, and Sunday dinners with the whole crew. If you want a dependable dish everyone will eat, this is the one I reach for.

❓ Frequently Asked Questions About Lasagna with Cottage Cheese

1. Can I use cottage cheese instead of ricotta in lasagna?

Yes, and it works well as a straight swap in most recipes. Cottage cheese gives the same creamy layer with a slightly tangier flavor and a looser texture. Use the same amount the recipe calls for ricotta. If you want a smoother, more traditional feel, blend or pulse the cottage cheese briefly before spreading it so the curds break down.

2. Should I drain the cottage cheese before layering it?

It depends on how wet it is. If there is visible liquid pooling in the tub, pour it off or strain the cottage cheese in a fine-mesh sieve for 10 to 15 minutes. Skipping this step is the most common reason a cottage cheese lasagna turns out watery. Small-curd cottage cheese usually needs less draining than large-curd.

3. Do I need to use no-boil noodles or regular lasagna noodles?

Either works, but adjust the liquid. No-boil noodles absorb more moisture, so keep the sauce a little looser and make sure every noodle is covered. If you use regular noodles, boil them to just shy of al dente or soak them in hot water for a few minutes so they soften enough to layer without tearing.

4. What temperature and how long should I bake it?

Bake at 375°F, covered with foil, for about 45 minutes, then uncover and bake another 10 to 15 minutes until the cheese on top is bubbling and lightly browned at the edges. Let the pan rest for 15 minutes before cutting. That rest is what keeps the layers from sliding apart on the plate.

5. Can I assemble lasagna with cottage cheese ahead of time or freeze it?

Yes to both. Assemble the pan up to 24 hours ahead, cover tightly, and refrigerate; add 10 to 15 minutes to the covered baking time since it starts cold. To freeze, assemble in a freezer-safe pan, wrap well, and freeze for up to three months. Thaw overnight in the refrigerator before baking so the noodles and filling heat evenly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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