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Lasagna layered with cottage cheese Recipe

Italian-American · Main course · 75 min total

A lighter twist on classic lasagna, this version uses creamy cottage cheese instead of ricotta for a protein-packed, deliciously satisfying meal.

Ingredients

• 12 lasagna noodles
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups cottage cheese (small curd, 4% milkfat)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 3 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet lined with parchment paper.
2. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
4. In a medium bowl, combine cottage cheese, Parmesan cheese, and egg. Mix well.
5. Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles, slightly overlapping. Spread 1/3 of the cottage cheese mixture over noodles, then 1/3 of the remaining meat sauce, and 1/3 of the mozzarella. Repeat layers twice more, ending with a layer of noodles, remaining meat sauce, and remaining mozzarella.
6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, until bubbly and golden. Let rest for 10 minutes before slicing.

Tips

• For a vegetarian version, substitute ground beef with 2 cups of sautéed mushrooms and spinach.
• Let the lasagna rest after baking to set the layers for cleaner slices.
• Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

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