Cottage Cheese Lasagna

This isn’t your ordinary lasagna – we’re talking about layers of rich, creamy cottage cheese that melts into pure heaven between perfectly seasoned meat sauce and tender pasta. Trust me, this version will make you forget everything you thought you knew about lasagna.

The secret? That cottage cheese! While ricotta is traditional, cottage cheese brings an incredible richness and protein boost while keeping everything impossibly creamy. Combined with a perfectly seasoned meat sauce and three kinds of cheese, every bite is pure Italian-American comfort food perfection.

Ingredients

For the Base:

• 9 lasagna noodles
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 lb ground beef (or turkey)
• 1 lb turkey sausage (or regular)
• 5 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 24 oz jar marinara sauce
• 1 tsp salt
• 1/2 tsp pepper

For the Cheese Mixture:

• 16 oz full fat small curd cottage cheese
• 5 cups shredded mozzarella cheese (divided)
• 1 large egg
• 3/4 cup grated parmesan cheese
• 1/2 tsp salt
• 1/2 tsp pepper

Steps

1. Preheat oven to 375°F (190°C). Thoroughly grease a 9×13-inch casserole dish, making sure to coat the corners where sticking often occurs.
2. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and 1 tablespoon oil. Cook lasagna noodles for 2 minutes less than package directions (usually about 7-8 minutes). They should be slightly firmer than al dente.
3. Drain noodles and lay them flat on a lightly oiled baking sheet without overlapping. This prevents them from sticking together and tearing.
4. Heat 2 tablespoons olive oil in a large dutch oven over medium-high heat. Add diced onions and cook for 3-4 minutes until translucent and edges begin to brown slightly.
5. Add ground beef and sausage, breaking up into small pieces with a wooden spoon. Cook until no pink remains, about 8-10 minutes. Add minced garlic in the last 2 minutes. Drain excess fat, leaving about 2 tablespoons for flavor.
6. Reduce heat to medium-low. Add tomatoes, marinara, salt, and pepper. Simmer for 5-7 minutes to meld flavors. Sauce should be thick but still easily spreadable.
7. In a medium bowl, combine cottage cheese, 3 cups mozzarella, egg, parmesan, salt, and pepper until well mixed. Mixture should be thick but spreadable.
8. Assembly layer guide:
   • Bottom: Thin layer of meat sauce
   • First layer: 3 noodles, half cottage cheese mixture, third of meat sauce
   • Second layer: 3 noodles, remaining cottage cheese, third of meat sauce
   • Top layer: 3 noodles, remaining meat sauce, 2 cups mozzarella
9. Bake uncovered for 40-45 minutes until cheese is golden brown and sauce bubbles around edges. Place a baking sheet on lower rack to catch any overflow.
10. Let rest for at least 20 minutes before serving. This allows layers to set and makes cutting easier. Garnish with fresh parsley and additional parmesan if desired.

Smart Swaps

• Use whole wheat lasagna noodles for extra fiber
• Replace ground meat with 2 lbs finely chopped mushrooms
• Substitute low-fat cottage cheese to reduce calories

Make It Diabetes-Friendly

• Use Palmini lasagna noodles (hearts of palm) to reduce carbs by 75%
• Choose sugar-free marinara sauce
• Portion into 3×3-inch squares (15g net carbs per serving)

Pro Tips

• Always cook noodles al dente – they’ll continue cooking in the oven
• Let cheese come to room temperature for easier spreading
• Score portions before baking for easier serving