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This simple, delicious cottage cheese lasagna will be just like the one your Mom used to make. While it’s not traditional to use cottage cheese, this lasagna recipe came about in the 1970s or 1980s when everyone was putting cottage cheese in everything – even lasagna.
Why I Think You’ll Love This Recipe!
- This is a hearty, large, and in-charge lasagna! As a busy mom of three, my Mom believed in making a large meal once and benefiting from the leftovers. This lasagna is a solid 12 servings!
- This lasagna freezes perfectly. When I make it for my family of four, I get two extra meals out of this lasagna that I freeze in portions. See my How To Freeze Section.
- While it does take time, this lasagna is incredibly easy to make and uses simple, affordable ingredients.
Using Cottage Cheese in Lasagna
This lasagna also came about because we lived out in the country as a kid, and running into the city to get ricotta was not happening. However, cottage cheese was always in the fridge, so it was easy to substitute it. While I do love ricotta in a traditional beef lasagna recipe, this lasagna reminds me of being a kid.
Don’t forget to make your own Italian Seasoning for 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.
How to Make the Lasagna Noodles Ahead of Time
If desired, the lasagna noodles can be cooked ahead of time, saving you from having a pot of boiling water and a pot of sauce going simultaneously!
- Cook the noodles to al dente according to the package directions. Rinse under cool water, separating the noodles from each other if needed.
- Generously coat the noodles with olive oil, covering all sides of the noodles with oil to prevent sticking.
- Layer the noodles in a Ziploc bag and refrigerate for up to 3 days. Remove and use in your recipe as needed.
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 biting through an endless sea of noodle sheets. I like using four layers of noodles, and it fits perfectly in a traditional lasagna pan.
- Start by covering the bottom of your baking pan with a layer of sauce. This layer is essential for stopping the pasta from sticking to the bottom and doesn’t dry out.
- Place a layer of three noodles.
- Then, you add the cottage cheese, making sure that it is spread out evenly, and a cup of the mixed cheese. All amounts are listed in the recipe card at the end of this post.
- Add more noodles, the rest of your sauce, and even more cheese for the last layer. You will want to add at least a few large handfuls of cheese for a crispy, cheesy topping and then cook uncovered at the end for 5-10 minutes.
How To Freeze Leftover Lasagna
While you can freeze the leftover lasagna as one whole piece, I like to portion it out so it can be reheated one slice at a time. I use my Souper Cubes, which are shown below, vacuum seal them, and then freeze them for up to 6 months.
If you don’t want to vacuum seal the bags, wrap the frozen lasagna pieces in several layers of plastic wrap, place them in a freezer bag, and freeze them for up to three months.
How to Reheat Lasagna
Next time you crave lasagna, you can reheat a portion from the freezer.
- 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 cooking time and a slightly better texture. You can also cook it from frozen if you don’t like planning your meals.
- For the best results when reheating lasagna, place individual portions in an oven tray or oven-safe baking dish and cover with foil. This helps prevent it from drying out too much while cooking. Bake at 350°F until the center of the lasagna reaches 165°F when tested with an instant-read thermometer. Remove the foil for the last five minutes of cooking for a crispy top.
- A much quicker option is to reheat lasagna in the microwave. The lasagna will not have the same texture, but it will get the job done much quicker!
More Delicious Lasagna Recipes!
Mom’s Easy Cottage Cheese Lasagna Recipe
My Mom used to make this cottage cheese lasagna for me when I was a kid and it's one of my favorite recipes to make for my own kids now. A few shortcuts make this lasagna recipe easier to make than most!
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Servings: 12 people
Calories: 614kcal
Ingredients
- 12 regular lasagna noodles unbroken
- 5 cups shredded mozzarella cheese
- extra virgin olive oil
Meat Sauce
- 2 pounds lean ground beef
- 1 medium white onion diced
- 2 tablespoons minced garlic
- 2 teaspoons Italian seasoning
- 48 ounces four cheese pasta sauce
Cottage Cheese Filling
- 2 cups cottage cheese (16 ounces)
- ½ cup shredded Parmesan cheese
- 1 large egg beaten
- 1 teaspoon Italian seasoning
Instructions
- Note: the lasagna noodles can be cooked ahead of time if desired.
Start the Pasta Water Boiling
- Fill a large pot with water and add approximately one tablespoon of salt for every 2 liters (2 quarts) of water. Place the pot on your stove on high heat and cover to bring to a boil while you prepare the meat sauce.
Prepare the Cottage Cheese Filling
- Combine the cottage cheese, egg, Parmesan cheese, and Italian seasoning in a medium bowl. Set aside.
Prepare the Meat Sauce
- Cook the ground beef in a large skillet on medium-high heat until it is no longer pink and browned on all sides.
- Remove the ground beef from the skillet with a slotted spoon, letting the excess grease drip off for a few seconds before placing it in a bowl. Once done, drain all the grease and leave one tablespoon remaining in the skillet to fry the onions in.
- Sauté the diced onion in the remaining grease until soft and translucent. Stir in the garlic, and sauté for 1-2 minutes until the garlic is browned and fragrant. Sprinkle the Italian seasoning on top, and stir into the mixture, heating up the spices until fragrant.
- Add the ground beef, then mix the pasta sauce in. Bring the pan to a low simmer and cook for 10 minutes, stirring frequently. Remove from the heat when done.
Boil the Lasagna Noodles
- While the meat sauce is simmering, cook the lasagna noodles. Add the lasagna noodles to the boiling salted water and cook to al dente according to the package.
- Drain and rinse in cool water, separating the noodles from each other if needed. Place the noodles on a large platter or plate, one at a time, coating the noodles in a light layer of olive oil to prevent them from sticking to each other.
Assemble the Lasagna
- In a 9×13 lasagna or casserole pan, spread a cup of the meat sauce mixture in an even layer on the bottom of the pan. Lay 3 noodles lengthwise on top of the sauce in the pan.
- Spoon 1/4 of the remaining meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
- Lay 3 noodles on top. Spoon 1/4 of the meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
- Lay 3 noodles on top. Spoon 1/4 of the meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
- Lay 3 noodles on top. Spoon the remainder of the meat sauce on top of the noodles. Sprinkle the remaining 2 cups of the shredded mozzarella on top of the sauce.
- Cover with aluminum foil, tenting overtop so the foil doesn't touch the top of the lasagna. Bake in your oven at 375°F for 60 minutes. If you like a crispier top, turn the oven up to 400°F. Remove the cover and bake the cheese on top for an additional 5-10 minutes to get it slightly crispy around the edges, watching to make sure the top doesn't burn.
- Remove from the oven and let it cool for at least 20 minutes so that it can set and slice easier. This is a great time to make the garlic toast and salad to go with it.
- Slice and serve.
Notes
Always let the lasagna sit for at least 20 minutes so that it can stop bubbling and start to set. It will stay very warm for up to 30 minutes.
This freezes really well, and you can double the recipe. See my section on freezing cooked lasagna.
If you want to freeze the entire uncooked lasagna, assemble it in a lasagna pan and wrap it in many layers of plastic wrap and aluminum foil. Freeze for up to 3 months.
To cook from frozen, remove the plastic wrap from the lasagna and rewrap it in aluminum foil. Cook at 350°F for 90-110 minutes. The center must be hot and cooked completely, and the edges must be hot and bubbling.
Nutrition
Serving: 12g | Calories: 614kcal | Carbohydrates: 32g | Protein: 48g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 157mg | Sodium: 1192mg | Potassium: 818mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1215IU | Vitamin C: 7mg | Calcium: 603mg | Iron: 4.2mg
Tried this recipe?Mention @TheKitchenMagpie or tag #thekitchenmagpie!
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