Cottage Cheese Lasagna
Cottage cheese takes the place of ricotta in this lasagna, layered with a beef and Italian sausage tomato sauce, mozzarella and parmesan. Cottage cheese is tangier and wetter than ricotta, so it drains in a sieve while the sauce simmers, then gets mixed with an egg and parmesan to help it set. Pulse it in a food processor first if you want a smooth layer rather than visible curds. Rest the baked lasagna for 15 minutes so the slices hold together.
By Luca Ferraro
Published
- Prep Time
- 30 mins
- Cook Time
- 1 hr 35 mins
- Rest
- 15 mins
- Total Time
- 2 hrs 20 mins
- Servings
- 12 servings
How do you make Cottage Cheese Lasagna?
Brown 500 g ground beef and 250 g Italian sausage to 71°C (160°F), then simmer with crushed tomatoes and passata for 25 minutes. Drain 680 g cottage cheese and mix it with an egg and parmesan. Layer with 12 boiled noodles and 450 g mozzarella. Bake at 190°C (375°F), 25 minutes covered and 25 uncovered, to 74°C (165°F) in the centre. Rest 15 minutes.
- Total time
- 2 hrs 20 mins
- Calories
- 480 per serving
- Protein
- 34 g
- Yield
- 12 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Meat sauce
Cottage cheese layer
Layers
Equipment
23 x 33 cm (9 x 13 in) baking dish, at least 7 cm deep · Large deep skillet or Dutch oven · Large pot · Fine sieve · Mixing bowl · Food processor (optional) · Rimmed baking sheet · Aluminum foil · Instant-read thermometer
Quick Directions
Brown the beef and sausage
Heat the olive oil in a large deep skillet or Dutch oven over medium heat and cook the onion for 5-7 minutes, until soft.
Simmer the sauce
Stir in the tomato paste and cook for 1-2 minutes.
Drain the cottage cheese
While the sauce simmers, tip the cottage cheese into a fine sieve set over a bowl and let it drain for 10-15 minutes, pressing it gently with a spoon.
Boil the noodles
While the sauce simmers, cook the noodles in a large pot of well-salted boiling water for 2 minutes less than the package says.
Assemble the layers
Layer sauce, noodles, cottage cheese and mozzarella three times.
Bake
Cover the dish with foil, tented so it doesn't touch the cheese, and set it on a rimmed baking sheet to catch drips.
Rest and slice
Let the lasagna rest for 15-20 minutes, so the cottage cheese layer sets and the sauce stops running.
Step-by-Step Instructions
Every step for making cottage cheese lasagna, written out in full.
Brown the beef and sausage
Heat the olive oil in a large deep skillet or Dutch oven over medium heat and cook the onion for 5-7 minutes, until soft. Add the garlic and cook for 1 minute. Turn the heat to medium-high, add the beef and sausage and break them into small pieces with a wooden spoon. Cook for 8-10 minutes, until browned with no pink remaining; both are safe at 71°C (160°F). Spoon off any excess fat.
Simmer the sauce
Stir in the tomato paste and cook for 1-2 minutes. Add the crushed tomatoes, passata, oregano, basil, salt and pepper. Bring to a simmer, partly cover and cook on low for 25 minutes, stirring now and then, until the sauce is thick enough to hold a trail when you drag a spoon through it.
Drain the cottage cheese
While the sauce simmers, tip the cottage cheese into a fine sieve set over a bowl and let it drain for 10-15 minutes, pressing it gently with a spoon. For a smooth layer, pulse it in a food processor 5-6 times. In a mixing bowl, stir the drained cottage cheese with the egg, 50 g parmesan, parsley and pepper.
Boil the noodles
While the sauce simmers, cook the noodles in a large pot of well-salted boiling water for 2 minutes less than the package says. Drain, rinse briefly with cool water and lay them flat on a lightly oiled baking sheet so they don't stick together. Heat the oven to 190°C (375°F).
Assemble the layers
Spread 250 ml (1 cup) of meat sauce over the bottom of the baking dish and cover it with 4 noodles, overlapping slightly. Spread over half the cottage cheese mixture, then a third of the mozzarella and a third of the remaining sauce. Repeat with 4 noodles, the rest of the cottage cheese, another third of the mozzarella and another third of the sauce. Top with the last 4 noodles, the remaining sauce and mozzarella, and the 50 g parmesan for the layers.
Bake
Cover the dish with foil, tented so it doesn't touch the cheese, and set it on a rimmed baking sheet to catch drips. Bake for 25 minutes. Uncover and bake for another 25-30 minutes, until the top is golden in spots and the sauce bubbles at the edges. The centre should read 74°C (165°F) on an instant-read thermometer.
Rest and slice
Let the lasagna rest for 15-20 minutes, so the cottage cheese layer sets and the sauce stops running. Cut it into 12 pieces with a sharp knife and lift them out with a flat spatula.
Recipe Tips
- Drain the cottage cheese. It holds more whey than ricotta, and any liquid left in it collects in the bottom of the dish.
- Decide on texture before you mix: pulsed cottage cheese bakes into a smooth layer close to ricotta, while unblended curds stay visible and slightly springy.
- Simmer the sauce until it is thick. A loose sauce plus a moist cheese layer is the usual cause of a lasagna that slumps when cut.
- Use low-moisture mozzarella from a block or bag of shreds. Fresh mozzarella in brine adds more water to the dish.
Variations
- All beef: use 750 g ground beef in place of the beef and sausage, add 1/2 tsp fennel seeds and 1/4 tsp more salt to the sauce, and cook the beef until no pink remains; ground beef is safe at 71°C (160°F).
- No-boil noodles: use the same number of oven-ready sheets, add 125 ml (1/2 cup) water to the sauce, and bake covered for 35 minutes before uncovering.
- Spinach layer: squeeze 300 g thawed frozen chopped spinach completely dry and stir it into the cottage cheese mixture.
- Low-fat cottage cheese: it works in the same amount, but drain it well; the layer will be slightly wetter and less rich.
Nutrition (per serving)
| Calories | 480 |
|---|---|
| Protein | 34 g |
| Carbs | 30 g |
| Fat | 25 g |
| Saturated fat | 12 g |
| Fibre | 2.5 g |
| Sugar | 7 g |
| Sodium | 1070 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool, cover and refrigerate within 2 hours for up to 4 days.
- Freezer
- Freeze the whole lasagna, baked or unbaked, or individual slices wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices covered at 180°C (350°F) for 20-30 minutes, or a whole thawed lasagna for 45-60 minutes, until 74°C (165°F) in the centre. Single slices can be microwaved covered for 2-3 minutes, then left to stand for 1 minute.
Cottage Cheese Lasagna FAQs
Is cottage cheese or ricotta better for lasagna?
Both work. Cottage cheese is tangier and saltier, holds more liquid, and full-fat cottage cheese has about a third of the fat of whole-milk ricotta with similar protein. Ricotta is smoother and milder. Drained and mixed with an egg and parmesan, cottage cheese bakes into a layer that slices cleanly.
Do you need to drain cottage cheese for lasagna?
Yes. Cottage cheese contains more whey than ricotta, and draining it in a fine sieve for 10-15 minutes keeps that liquid from pooling in the dish. Press it gently with a spoon to push out a little more.
Should I blend the cottage cheese for lasagna?
It is up to you. Pulsing it 5-6 times in a food processor gives a smooth, ricotta-like layer. Left unblended, the curds stay visible and slightly springy after baking. Both taste the same.
Why is my cottage cheese lasagna watery?
Usually the cottage cheese was not drained, the meat sauce was too thin, or the lasagna was cut before it rested. Drain the cottage cheese for 10-15 minutes, simmer the sauce until a spoon leaves a trail, and rest the baked lasagna for 15-20 minutes before slicing.
Can I make cottage cheese lasagna ahead of time?
Yes. Assemble it up to 24 hours ahead, cover tightly and refrigerate. Bake it straight from the fridge, adding 10-15 minutes to the covered baking time, until the centre reaches 74°C (165°F).
Can you freeze cottage cheese lasagna?
Yes. Freeze it whole, baked or unbaked, or in slices wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw it overnight in the fridge and bake covered at 180°C (350°F) until the centre reaches 74°C (165°F), uncovering for the last 10-15 minutes.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
