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Cottage cheese lasagna blends the comforting layers of pasta, rich meat sauce, and melted cheese with the light, creamy texture of cottage cheese for a deliciously satisfying twist on a classic dish.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Creamy Cottage Cheese Lasagna
As my kids grow, I have tried to incorporate more and more of my mom and my grandma’s favorite recipes for them to enjoy. While there are quite a few family recipes my kids turn their nose up at, they can’t get enough of my sweet Grandma’s Date Nut Bread and this delicious, comforting Cottage Cheese Lasagna.
Cottage cheese lasagna offers a delightful variation on the traditional Italian favorite, substituting the usual ricotta with lighter, fluffier cottage cheese for a unique texture and subtly tangy flavor. This version retains the beloved layers of pasta, hearty meat sauce, and melted cheese, but with a creamier, more nuanced filling that appeals to those looking for a twist on the classic. Perfect for family dinners or potluck gatherings, this dish proves to be a comforting, satisfying meal that’s both familiar and refreshingly new.
How to Make Cottage Cheese LAsagna
First assemble the following ingredients:
- Italian sausage (1 lb) – Italian sausage adds a spicy and savory depth to the lasagna, infusing each layer with rich, meaty flavors.
- Lasagna noodles (1 package) – “Lasagna ready to cook” noodles simplify the preparation process, eliminating the need for pre-boiling and making assembly quicker and easier. The wine and milk are necessary in this recipe to cook the noodles during baking.
- Cottage cheese (2 cups) – Cottage cheese offers a lighter, creamier alternative to traditional ricotta, giving the lasagna a unique texture and a slight tanginess.
- Onion (1) – Onion provides a foundational aromatic sweetness, enhancing the overall depth of flavor in the lasagna’s sauce and filling.
- Zucchini (1) – Zucchini introduces a mild, garden-fresh element to the dish, adding both moisture and a subtle, earthy note.
- Eggplant (1) – Eggplant, with its meaty texture, adds a hearty, almost sponge-like layer that absorbs flavors well, enriching the lasagna’s complexity.
- Bell peppers (2) – Bell peppers contribute a sweet, slightly charred flavor when roasted, adding a pop of color and a hint of crispness to the layers.
- Spaghetti sauce (1 large jar) – Spaghetti sauce serves as a convenient, rich, and herb-infused base, enveloping the other ingredients in a tangy tomato embrace.
- Mozzarella (1 large package) – Mozzarella, with its mild taste and excellent meltability, creates that irresistible stretchy cheese layer, sealing in the flavors and adding a gooey texture to the top.
- Dry Red Wine (1/2 cup) – red wine gives a meatiness to the sausage, only use wine and milk if you are using ready to cook noodles. Use all milk if you dont want to use red wine.
- Whole Milk (1/2 cup) – milk is a great way to cook ready to cook noodles since they need more moisture and it adds some richness. Use all milk if you dont want to use red wine.
Use this Method
Cook Vegetables and Meat. In a heavy pan, brown 1 lb italian sausage Add diced vegetables to pan and brown.
Add Sauce. Add sauce when vegetables and sausage has browned.
Layer. Layer noodles, sauce/veggie/meat mix, cottage cheese and mozzarella in casserole dish. Layer four more times- and top with a final layer of noodles, sauce, and mozzarella.
Add Moisture. Pour the red wine and whole milk around the lasagna, this is for the “ready to bake” noodles so it doesn’t dry out. If using pre-cooked noodles skip this step.
Bake. Preheat oven to 350 degrees. Bake at 350 for 20-30 minutes covered with foil, until sauce starts bubbling. Uncover and keep cooking until cheese is golden brown- about 30-40 minutes.
Tips and Tricks for Cottage Cheese Lasagna
Drain the Cottage Cheese: To prevent a watery lasagna, drain the cottage cheese in a sieve or cheesecloth before adding it to your layers, ensuring a firmer, creamier texture.
Season the Cheese Mixture: Enhance the cottage cheese layer by mixing in herbs like parsley, basil, or oregano, along with salt, pepper, and grated Parmesan for added flavor.
No-Boil Noodles: Consider using no-boil lasagna noodles to save time and effort. They absorb excess moisture and cook perfectly in the oven, simplifying the process.
Layer Thoughtfully: Start with a base layer of sauce on the bottom of your baking dish to prevent the noodles from sticking, and end with a generous layer of cheese on top for a golden, bubbly crust.
Rest Before Serving: Allow the lasagna to rest for 10-15 minutes after baking. This helps the layers set, making it easier to cut and serve neat slices.
Use a Deep Dish: Opt for a deep baking dish to accommodate multiple layers without overflow, especially important if you’re adding extra cheese or sauce.
Vegetable Variations: For a healthier twist, incorporate layers of spinach, zucchini, or mushrooms between the pasta for added nutrients and flavor.
Meat Options: While ground beef is traditional, you can also use ground turkey, sausage, or a combination of meats for different flavor profiles.
Cheese Topping: Add a mix of mozzarella and Parmesan cheeses on top before baking for a rich, golden, and bubbly finish.
Herb Infusion: Infuse your tomato sauce with fresh herbs like basil and oregano while it simmers to deepen the lasagna’s overall flavor profile.
Freeze for Later: Assemble and freeze your lasagna for a make-ahead meal. You can bake it straight from the freezer, just add extra cooking time.
Quality Ingredients: Use high-quality tomatoes for your sauce and fresh herbs for the best taste. The better your ingredients, the better the final dish will be.
FAQS
Yes, cottage cheese is a great substitute for ricotta in lasagna. It offers a lighter texture and a slightly tangy flavor, making your lasagna creamy and delicious.
To prevent a watery lasagna, drain the cottage cheese before using it, cook your meat and tomato sauce until it’s thickened, and let the lasagna rest for 10-15 minutes after baking to allow it to set.
Absolutely! Layering in vegetables like spinach, zucchini, or mushrooms not only adds nutrition but also enhances the flavor and texture of your lasagna.
If you’re using traditional lasagna noodles, you should boil them until they’re al dente. However, no-boil lasagna noodles are a convenient option that doesn’t require precooking. The milk and wine in the recipe are used to cook the noodles.
A good rule of thumb is to aim for at least three layers of noodles, but you can add more depending on the depth of your baking dish and the amount of filling you have.
Yes, you can assemble the lasagna and refrigerate it overnight before baking, or you can bake it and then refrigerate or freeze it for reheating later.
Reheat individual slices in the microwave for convenience, or cover the lasagna with foil and warm it in the oven at 350°F (175°C) until heated through, which typically takes about 20-30 minutes.
Cottage cheese lasagna freezes well. Cool it completely, cover tightly with plastic wrap and then foil, and freeze. Thaw in the refrigerator overnight before reheating.
Full-fat cottage cheese is typically best for lasagna as it provides a creamier texture and richer flavor, but you can use low-fat or non-fat varieties for a lighter version.
Yes, using a high-quality jarred marinara sauce is a time-saving option that can still yield delicious results. You might want to enhance it with extra herbs or spices for a homemade touch.
What to Enjoy with this Casserole
Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up the lasagna’s flavorful sauce.
Caesar Salad: A crisp Caesar salad with creamy dressing and crunchy croutons offers a fresh contrast to the rich lasagna.
Roasted Vegetables: Seasonal vegetables like asparagus, bell peppers, or zucchini, roasted until tender, provide a healthy and colorful side.
Italian Meatballs: For meat lovers, adding a side of juicy Italian meatballs can enhance the meal with extra protein and flavor.
Antipasto Platter: An assortment of olives, marinated artichokes, cured meats, and cheeses can start the meal off with a variety of textures and flavors.
Steamed Green Beans: Lightly steamed green beans tossed with a touch of garlic and olive oil offer a simple, crunchy side.
Caprese Salad: Fresh slices of tomato, mozzarella, and basil drizzled with balsamic glaze add a light, refreshing element to the table.
Sauteed Spinach: A quick side of spinach sautéed with garlic and a squeeze of lemon pairs well with the creamy layers of the lasagna.
Red Wine: A glass of medium-bodied red wine, such as Chianti or Merlot, complements the tomato sauce and cheese in the lasagna beautifully.
Focaccia Bread: Warm, herbed focaccia bread is great for dipping into the lasagna’s sauce and cleaning the plate.
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Cottage Cheese Lasagna
Equipment
Ingredients
- 1 lb italian sausage
- 1 lasagna noodles, package bake-ready
- 2 cups cottage cheese
- 1 large onion, diced
- 1 zucchini, finely diced
- 1 eggplant, skinned and diced small
- 2 bell peppers, diced (optional)
- 1 large jar spaghetti sauce
- 1 large package mozzarella
- ½ cup dry red wine
- ½ cup whole milk
Instructions
- Preheat oven to 350 degrees.
- In a heavy pan, brown 1 lb italian sausage
- Add diced vegetables to pan and brown.
- Add sauce when vegetables and sausage has browned.
- Layer noodles, sauce/veggie/meat mix, cottage cheese and mozzarella in casserole dish.
- Layer four more times- and top with a final layer of noodles, sauce, and mozzarella.
- Pour the red wine and whole milk around the lasagna, this is for the "ready to bake" noodles so it doesn't dry out. If using pre-cooked noodles skip this step.
- Bake at 350 for 20-30 minutes covered with foil, until sauce starts bubbling.
- Uncover and keep cooking until cheese is golden brown- about 30-40 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have always made my lasagna with cottage cheese (slightly cheaper than ricotta) and if I don’t make the lasagna my family loves cottage cheese so a win win either way. I also make mine with parmesan cheese, cooked spinach and an egg in the cheese layer. I prefer to use homemade sauce (just me try to avoid processed food) with ground beef instead of sausage, and most often I will make a large batch of spaghetti sauce, then make lasagna the next day with leftover sauce. I also put garlic and grated carrot into my tomato sauce, use zuchinni when in season, but have not tried with eggplant will have to try that. Thanks for the tips hope you enjoy mine.
Yum I love myself a good lasagna! I have made one with cottage cheese before but I need to do it again! Thank you for sharing with us at #ThrowbackThursday we hope to see you again this week!