Warm and cheesy, our homemade lasagna recipe with cottage cheese is the comforting dish your family is craving. We layer tender pasta sheets, hearty marinara sauce, creamy cottage cheese, and plenty of mozzarella to create a lasagna that's both rich and satisfying. The result? A beautifully baked lasagna with a golden, bubbly top and layers of luscious, melty goodness within.
Today, I am thrilled to share with you a recipe that holds a special place in my heart: my easy lasagna recipe with cottage cheese.
Now, I know what you're thinking: "Cottage cheese? In lasagna?"
Trust me, once you try it, you'll wonder why you ever used anything else. The cottage cheese adds an incredible creaminess that beautifully complements the savory marinara sauce and the rich, gooey mozzarella.
Whether you're hosting a big family dinner or just craving some good old comfort food, this lasagna with cottage cheese is exactly what you need.
- Ground Beef: You can also use ground turkey or chicken or a plant-based ground meat substitute for a vegetarian version of this easy lasagna with cottage cheese. Italian sausage is also a great option.
- Onion: I recommend a white or yellow onion.
- Garlic: Garlic powder can be used in a pinch, but fresh is always best.
- Marinara sauce: We love using our homemade crockpot marinara sauce. A high-quality store-bought sauce, like Rao's®, is also a great option.
- Italian seasoning: You can make your own mix with dried basil, oregano, and thyme if you don't have a pre-made blend.
- Salt: I used sea salt, but kosher salt or table salt will work just fine. Adjust the amount to taste and feel free to add pepper to your cottage cheese lasagna if you like.
- Cottage Cheese: Make sure to use small curd whole milk cottage cheese. Ricotta cheese also works well if you prefer a more traditional approach.
- Eggs: I used large eggs, but feel free to use what you have on hand.
- Parmesan: Freshly grated parmesan is best.
- Parsley: Dried parsley can be used in a pinch, but fresh really takes it to another level.
- Salt: Adjust the amount of salt to taste.
Put it Together
- Lasagna Noodle: I prefer classic lasagna noodles, but you can use no boil noodles to save on prep time.
- Mozzarella cheese: Provolone could be used as a substitute for all or part of the cheese..
- Parmesan: Quality matters - use a good quality of freshly grated parmesan.
How to Make Lasagna with Cottage Cheese
For the full lasagna with cottage cheese recipe with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Pasta Perfection: Always cook your noodles just until they're al dente. This means they should still have a bit of a bite to them. They'll continue cooking in the oven, and this prevents them from becoming too soft.
- Fresh vs Dried Herbs: Fresh herbs, like the parsley in this recipe, always add a vibrant flavor to this recipe for lasagna with cottage cheese. If you only have dried herbs on hand, remember to use 2 teaspoons rather than 2 tablespoons.
- Rest and Relax: Always let your lasagna rest in the pan for about 15 minutes after taking it out of the oven. This helps the layers set and makes slicing much easier. Plus, it's a great time to gather the family around the table!
- Freezer Friendly: If you have leftovers, lasagna freezes beautifully! Just let it cool completely, then slice and store in airtight containers. It's a lifesaver on those busy nights when you need a home-cooked meal but don't have the time.
- Serving Suggestions: Serve this homemade lasagna with cottage cheese with a green salad and bread machine garlic bread.
Storage and Reheating
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat lasagna made with cottage cheese, place your desired portion on a microwave-safe plate and cover it with a damp paper towel. Microwave for 1-2 minutes or until heated through.
This recipe is also great for freezing! I like to freeze in individual portions. Thaw in the refrigerator overnight before serving.
More Casserole Recipes to Try
- Veggie Lasagna: A colorful spin on the classic, our Veggie Lasagna is a heartwarming dish packed with fresh vegetables and oodles of cheese, perfect for your meatless Mondays!
- Baked Spaghetti with Ricotta: This is not your ordinary spaghetti - our Baked Spaghetti with Ricotta is a delightful twist that combines al dente pasta, creamy ricotta, and a robust marinara sauce for a meal that's sure to be a family favorite.
- Chicken Spinach Manicotti: Looking for a fancy, yet comforting dinner option? Our Chicken Spinach Manicotti is just the ticket, with its tender pasta shells, spinach-stuffed chicken filling, and ooey-gooey cheese topping.
- Chicken Bacon Ranch Casserole: Last but definitely not least, dive into the creamy, savory goodness of our Chicken Bacon Ranch Casserole - it's a symphony of flavors with tender chicken, crispy bacon, and tangy ranch that'll have everyone asking for seconds!
Lasagna with Cottage Cheese
- 24 ounces small curd cottage cheese
- 2 eggs
- 2 ounces parmesan cheese shredded
- 2 tablespoons fresh parsley
- ½ teaspoon sea salt
- 12 lasagna noodles cooked according to package directions
- 1 pound mozzarella cheese shredded
- 4 ounces parmesan cheese shredded
- Preheat the oven to 350° F.
- Heat a skillet to medium-high heat. Add the ground beef and onion, and cook, breaking up the onion with a spoon, until the ground beef is brown about 8 minutes. Add the garlic, and cook for 1 more minute. Drain off any excess fat.
- Stir in the marinara sauce, Italian seasoning, and salt and cook over medium for another 5 minutes. Remove from the heat.
- Meanwhile, in a medium bowl stir together the cottage cheese, eggs, parmesan cheese, parsley, and salt.
- Spread ½ cup of the meat sauce on the bottom of a 13 x 9 casserole dish.
- Top with a layer of noodles, ½ of the cottage cheese mixture, and ⅓ of the mozzarella and parmesan cheese.
- Spread ⅓ of the remaining marinara and repeat the layers.
- End with a layer of noodles, marinara, and the remaining cheese.
- Bake for 30 minutes, covering with aluminum foil if it starts to brown too much. Allow to cool for 15 minutes, and then slice and serve.