Lasagna doesn’t have to be this big, difficult, traditional dish – it can also be fun and easy! This simple, tried and tested cottage cheese lasagna is going to be just like the one your Mom used to make.
Don’t forget to make your own Italian Seasoning to use in your lasagna! Make sure to serve your lasagna with a side of Classic Homemade Garlic Bread and if you want to mix things up, try my new Ravioli Lasagna.
Mom’s Cottage Cheese Lasagna
Cottage cheese has long been the secret to making a rich, intense flavored, yet super simple lasagna dish.
So long as you pick the right noodles, and take the time really layer your ingredients to get the perfect amount of texture, sauce, and meat, you can expect an incredibly delicious cottage cheese lasagna at the end of all your efforts.
It might not be the most traditional recipe, but it will still taste like something your Mom made you when you were a kid!
Why No Boil Noodles Are Better
Boiled noodles versus no-boil noodles are one of those topics in the culinary world that no one seems to be able to agree on. Some people are adamant that you have to boil the noodles before building your lasagna, as otherwise the texture will be ruined.
But this is absolutely not the case! It totally depends on the type of noodle you are using and the amount of liquid going into the bake.
In the case of this cottage cheese lasagna, you want to make sure that you are using no-boil noodles, and it should state on the packaging. The recipe contains a specific amount of water and sauce that allows the noodles to cook in the pan.
If you were to cook your noodles in advance you would find yourself with a very watery lasagna that would not plate up well. No-boil noodles, meanwhile, will get you that perfect al dente texture. Plus you don’t have to go to the effort of pre-boiling the noodles beforehand.
Tips For Layering Your Lasagna
Layering is the key to any good lasagna. You want to achieve enough layers so that your lasagna has texture, but not so many that you feel like you are biting through an endless sea of noodle sheets. Three layers of noodles seem to work best for this recipe!
No matter how many layers you choose, make sure to start by covering the bottom of your baking pan with a layer of sauce. This layer is important for stopping sticking and making sure that the bottom layer doesn’t feel dry. You then want to place a layer of noodles making sure there are as few gaps as possible.
Now go ahead with adding the cottage cheese, making sure that it is spread out evenly, and a cup of the mixed cheese. Use more noodles to build the next layer by placing more sheets and covering with more sauce, and then cover with cottage cheese and the cheese mixture.
For the last layer, add more noodle sheets the rest of your sauce and complete with even more cheese. For a crispy cheesy topping, you are going to want to add at least a few large handfuls of cheese.
For a thicker lasagna, you can keep repeating these steps adding even more sauce and cheese as you go. Just remember the thicker the lasagna the longer it will need to cook so make sure to adjust the timings accordingly.
How To Store And Reheat Leftover Lasagna The Next Day
Lasagna is one of those dishes that often tastes better the next day as all of the flavors have had a chance to come together. So why not make a double batch so that you have tons of leftovers to enjoy the next day or freeze for a future date?
It is best to store leftovers in individual portions rather than as a whole tray, especially when freezing it. You can either store individual portions in containers that are suitable for freezing or if you don’t have enough on hand plastic wrap works just as well.
Then the next time you feel like lasagna, all you need to do is grab a portion from the freezer and reheat. If possible, it is best to take your lasagna out of the freezer the day before and leave it in the fridge to defrost. This results in a much quicker cook time and a slightly better texture. You can also cook it from frozen if you don’t like planning your meals in advance.
For the best results when reheating lasagna, place individual portions in an oven tray and cover with foil, as this helps to prevent it from drying out too much while cooking. For a crispy top, remove the foil for the last five minutes of cooking.
A much quicker option is to reheat lasagna in the microwave. This method will not result in quite the same texture but it will get the job done a lot quicker!
Why Not Try Adding Some Cooked Vegetables To Your Lasagna?
If you’re struggling to work vegetables into your family’s diet, this cottage cheese lasagna is the answer to your problems! Thanks to the intense cheesiness of this dish, you can easily sneak in chopped veggies; you might even find they go completely unnoticed!
Simply chop and cook your chosen vegetables beforehand and then add them to the meat mixture for a healthy twist that the whole family will love!
– Sweetcorn
There is a reason that sweetcorn is such a popular addition to so many dishes. There is almost no prep involved other than opening the can, and sweetcorn is naturally the perfect size for mixing into baked pasta dishes.
Plus, sweetcorn adds a subtle sweetness rather than the earthiness that so many other vegetables contribute!
– Peas
Peas are another one of those vegetables that almost feel as though they were made to be added discreetly into dishes thanks to their small size. When adding peas, you can use fresh, frozen, or canned, but just make sure they are cooked before adding.
– Diced Green Beans
Green beans are one of those vegetables that most people like and so you can’t go wrong adding them to your lasagna. Just make sure that if you choose green beans as your vegetable addition that you chop them into ½ inch pieces. No one wants to find a string of green beans running the length of their lasagna!
Looking for more delicious Pasta recipes? Try these out:
Mom’s Easy Cottage Cheese Lasagna Recipe
Ingredients
- 9 ready for the oven lasagna noodles ( no boil noodles)
- 1.5 pounds lean ground beef
- 1/2 medium white onion chopped ( optional)
- 3 cloves garlic minced
- one 700-750 millilitres jar of four cheese pasta sauce
- 3/4 cup water
- 500 grams cottage cheese
- 1 large egg beaten
- 1 tablespoon Italian seasoning
- 5 cups pizza mozza and cheddar cheese mixed & shredded
Instructions
- In a large frying pan, fry up the ground beef and onions together until the ground beef is no longer pink and the onions are soft and translucent.
- Drain the excess grease and add in the garlic. Sautee until the garlic is browned.
- Stir in the sauce and the water, remove from heat.
- Combine the cottage cheese, egg and Italian seasoning.
- In a 9×13 baking pan, spread 1/3 of the sauce mixture on the bottom. Lay three noodles on top.
- Spread half of the cottage cheese mixture on top of the noodles evenly. Top with a cup of mixed cheese.
- Lay another 3 noodles on top. Spread out another 1/3 of the sauce on top of the noodles. Spread the last of the cottage cheese mixture on top, followed by a cup of mixed cheese.
- Lay the last 3 noodles on top, followed by the last 1/3 of the sauce mixture. Sprinkle with another 2-3 cups of the mixed cheese. ( I like a seriously good layer of cheese on top!)
- Cover and bake in 350 °F oven for 45-50 minutes. If you like, remove the cover and bake the cheese on top for another 5-10 minutes to get it slightly crispy around the edges.
- Remove, let sit for 10 minutes and then slice and serve.
Video
Notes
Nutrition
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Antonia says
Sorry for me this is just gross. As an Italian I can’t believe this is even a thing. Ricotta cheese is much better for Lasagna so why would you use something like cottage cheese? Gonna add pineapple to it too?!?!?!
Mr. Kitchen Magpie says
You don’t have to like it, that’s the beauty of recipes, they allow for people to have different tastes.
Denise S. says
I’ve used this recipe at least 4 times since finding it a year ago. This recipe is very good as written. However, the 1st time I made it, the amount of water added to the sauce mixture is too much, because it makes it very soupy after baking, as another reviewer commented. I’ve adjusted it to 1/4 cup water and it works perfectly. I also don’t use no boil noodles and I add pepperoni slices in the layers and it kick’s the flavor up a notch. I actually prefer cottage cheese over ricotta in lasagna and this recipe is very tasty. Thank you for posting it.
Beth says
I’ve been making this recipe for years with slight variations…and it is a hit time after time. I can’t wait to see what other recipes you have!!!
Sue Devoe, Toronto says
I used n.b. noodles once & never again. First serving out of the oven was fine. Planned on some for lunch next day, after flavours had developed, then freeze the rest. The n.b. noodles had basically melted overnight — had soaked up more liquid from the cheese and sauce, then turned into something thick & viscous & quite disguesting, like white glue that had thickened a bit. Yuck!!! I ended up throwing out ‘way more than half a 9 x 13 pan. I bel. I made the recommended recipe on the box of noodles. So, gimme the real thing every time, at least it’s v. edible & the right consistency, and I csn depend on it working out ok and not get wasted. Okay — a recipe:
Rub 1 or 2 (one flipped) pork tenderloin(s) with paprika, thyme & rosemary, mixed 1st wisue fevoeth a bit of olive oil, then wrap with bacon slices all the way down & bake. Easy peasy. You can fig. out time & temp.
Later…..
Don Mueller says
Mine came out kinda soupy. Hard to drain some of it off. Other than that, super tasty. Loved the cottage cheese. This is a keeper. Will make it again.
Kate says
This recipe is wonderful and very easy to throw together! Thank you for sharing 🙂
Linda says
Looks good but could you include the metric system also in the ingredients needed?
Maudie Bro says
Always used cottage cheese for making lasagna, never ricotta. This is how I have always made it growing up in the country. I think it tastes better. Thanks for acknowledging this in a fabulous recipe K Mag!
Marlene Paul says
It was delicious. Will definitely make again
Joyce Cosh says
Just watched your unpacking video & I did not know you collected vintage glassware. So did I! I gave it up when my cupboards got filled. I mostly bought depression glass, Ebay was my secret addiction when we lived in Fort McMurray. No where else to shop! Now we are back retired in Sask. where we both grew up, after living in Alberta for 40-some years. Our kids are still in Edmonton where they were born. I love the jadite, I have a set of spice jars that I got years ago. Do you have any Iris & Herringbone depression glass?
Rosaria Hudson says
This recipe came in timely fashion for me.
I tried it and it’s absolutely delicious.
Going into my repertoire for sure
Thank You for all you do
Linda says
Great recipe, love the cottage cheese as I am not a ricotta cheese fan. Thanks for a family friendly, cost conscious recipe.
Jo says
This is my fav lasagna recipe! It tastes just like my mom’s, which I love! It’s easy, to the point, and allows for add-in’s (like hiding some spinach in the sauce to get in some greens and use up the spinach in my fridge). Thank you for sharing such a good recipe. I wouldn’t change a thing.
Lisa says
Made this recipe today. Everyone loved it!! Thank you for sharing!!
Julie Vansteenburgh says
This is delicious! I also add 1 cup of sour cream and 1/4 cup parmesan cheese to the cottage cheese mix. Adds some creaminess.
Rick Tomlinson says
This lasagna is outstanding. Super easy to make and so good!
Karlynn Johnston says
Glad that you liked it!
Lisa says
How much is 500 grams of cottage cheese?
Kathleen M. Rausch says
1.1 pounds
Cindy Bilbrough says
2 cups