lasagna with cottage cheese and ricotta recipe

Written BySheba G Updated On
lasagna with cottage cheese and ricotta recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best lasagna with cottage cheese and ricotta recipe

I have been making lasagna for my family for years and this version with cottage cheese and ricotta is our absolute favorite. The combination of creamy cottage cheese and rich ricotta gives the lasagna a lighter texture while still being incredibly satisfying. My kids actually ask for this dish on weekends and it is perfect for Sunday dinners or when we have guests over. It is a great way to sneak in some extra protein and calcium without anyone complaining. This recipe is also easier on the wallet than using all ricotta and it freezes beautifully for busy weeknights.

Lasagna with Cottage Cheese and Ricotta

Lasagna with Cottage Cheese and Ricotta

4.8 from 872 votes

A comforting and creamy lasagna that combines cottage cheese and ricotta for a lighter yet rich filling. Layered with savory meat sauce and gooey mozzarella, this is a family favorite that is perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Meat Sauce

1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

For the Cheese Filling

2 cups cottage cheese
1 cup ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

For Assembly

12 lasagna noodles, cooked and drained
3 cups shredded mozzarella cheese

👨‍🍳Directions

1Preheat oven to 375 degrees F.
2In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned. Drain excess fat.
3Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
4In a mixing bowl, combine cottage cheese, ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
5Spread a thin layer of meat sauce in the bottom of the baking dish. Layer 4 lasagna noodles over the sauce.
6Spread half of the cheese mixture over the noodles, then top with a third of the remaining meat sauce and a third of the mozzarella cheese.
7Repeat layers: 4 noodles, remaining cheese mixture, another third of meat sauce, and another third of mozzarella.
8Top with remaining 4 noodles, remaining meat sauce, and remaining mozzarella cheese.
9Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
10Let lasagna rest for 10 minutes before slicing and serving.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing bowl
Large pot for noodles
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a vegetarian version, substitute the ground beef with sauteed mushrooms and zucchini. You can also use no-boil lasagna noodles to save time.

Watch Video Of How Lasagna with Cottage Cheese and Ricotta Works

This lasagna with cottage cheese and ricotta is a keeper in our house and I am sure it will be in yours too. It is hearty enough for a holiday meal but simple enough for a regular weeknight dinner. Whether you are feeding a crowd or just your family, this dish always gets rave reviews.

❓ Frequently Asked Questions About Lasagna with Cottage Cheese and Ricotta

1. Can I use only cottage cheese instead of ricotta?

Yes, you can use all cottage cheese if you prefer. The texture will be a bit creamier and less dense. Just use 3 cups of cottage cheese instead of the combination.

2. Should I drain the cottage cheese before using?

It is a good idea to drain any excess liquid from the cottage cheese to prevent the lasagna from becoming watery. Let it sit in a fine mesh strainer for about 10 minutes before mixing.

3. Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna up to 24 hours in advance and keep it covered in the refrigerator. When ready to bake, add about 10 to 15 minutes to the baking time.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. Reheat in the oven or microwave.

5. What can I substitute for the meat?

You can substitute the ground beef with ground turkey, Italian sausage, or a plant based meat alternative. For a veggie lasagna, use sauteed spinach, mushrooms, and zucchini.

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.

Similar Posts