Mom’s Easy Cottage Cheese Lasagna

4.94 from 31 votes
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There is nothing I love more than a good ol’ cottage cheese lasagna, which is the best easy lasagna recipe out there. When I was growing up, we lived out in the country and as all country folks know, there’s nothing worse than a run to town when you are out of ingredients. I think that’s why in our household when I was a kid, cottage cheese instead of ricotta reigned supreme when it came to lasagna.

Easy Cottage Cheese Lasagna in white plate with a slice of bread toast
Easy Cottage Cheese Lasagna

How to Make a Good, Easy Lasagna

We always had cottage cheese for the lasagna. My parent’s house always has a never-ending supply cottage cheese, while ricotta would have required planning out the lasagna and keeping an extra ingredient on hand. When you live a long drive away from the grocery store, you learn to make do with what is in your fridge. This is a unapologetic ally meat and cheese based lasagna – no spinach here folks. This is pure, cheesy carb-loaded comfort food.

  1. 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. Saute until the garlic is browned.
  2. Stir in the sauce and the water, remove from heat.
  3. Combine the cottage cheese, egg and Italian seasoning.
  4. Prepare the lasagna in layers of pasta and then the cheese mixture.
  5. Cover and bake in 350 °F oven for 45-50 minutes.

close up Cottage Cheese Lasagna in white plate

Tips and Tricks for Making Lasagna

  • My trick to making the BEST lasagna ever is to buy a jar of four cheese pasta sauce. This is an awesome retro throwback recipe that uses a jar of pre-made spaghetti sauce and that makes dinner so much easier!
  • Use No Boil noodles, do not use boiled! There is a specific amount of water and sauce in this recipe so that the noodles cook IN the pan without being boiled first.
  • You can add in some vegetables or whatever you like to the meat mixture, as long as they are cooked first. Honestly though this is great just as-is.
  • Baked this at 350 °F for 45-50 minutes.

a serving of Mom's Cottage Cheese Lasagna, slices of bread toast on background

That plus the cottage cheese has made this recipe a family favourite in my household. The four cheese sauce makes it a) easy for you to throw together in a hurry b) extremely delicious c) beyond delicious d) no really, it’s the key here to making the best cottage cheese lasagna. I also put cheese between the layers of the lasagna, as we like a seriously cheesy lasagna. There’s no messing around with little bits of cheese in my house.

I know that a lot of people think that making lasagna from scratch is a big production, but making it cottage cheese lasagna and using a jar of canned sauce makes it so simple.  To be honest let’s face it, unless you are canning your own tomatoes (and in that case, good on you, I never have enough left over from summer) using a jar of canned sauce is no worse than using a jar of canned crushed tomatoes.

Why not make it as simple as you can?

Mom’s cottage cheese lasagna IS that simple. Trust Magpie.

a serving of Mom's Cottage Cheese Lasagna, slices of bread toast on background

Freeze the Leftovers!

This lasagna is easy enough to make during the week and the leftovers freeze up like a boss. When we were done dinner, I sliced up individual slices and froze them for the kids lunches. I would take one out, defrost and heat it and send it hot in a small Thermos. I have made this three times now and every time it’s a hit – and every time it makes for amazing lunches!

Cottage cheese lasagna for the school AND work lunch win! If you really want to get a lot of prep work done, make two pans of this lasagna and slice and freeze one of them specifically for lunches. You could also freeze it whole and warm up in the oven for dinner another night.

There’s no reason to buy those gross store-bought frozen lasagna’s ever again, my friends. This is so easy and SO full of cheesy goodness that once you have this, you’ll never buy another one again. Make sure to always keep the ingredients on hand and you’re set.

Happy cooking babes!


Love you more than cheese,


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This cottage cheese lasagna is such an easy lasagna recipe! It's the same one my mother use to make and it's my absolute favorite. I think it will be yours too! #lasagna

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Mom’s Easy Cottage Cheese Lasagna Recipe

This cottage cheese lasagna is such an easy lasagna recipe! It's the same one my mother use to make and it's my absolute favorite. I think it will be yours too!
4.94 from 31 votes
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Main Course
8 people
Karlynn Johnston


  • 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


  • 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 9x13 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.

Recipe Video

Recipe Notes

This freezes really well and you can double the recipe, and make two. Cover and freeze the other one. To cook just place in the oven covered and cook until the middle reaches at least 165 ° and the lasagna is set, around 70-80 minutes.

Nutrition Information

Serving: 8g, 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

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Casseroles Freezer-friendly Ground beef Ground beef casserole Lasagna Vintage recipe

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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.4 stars

  2. 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!!!

  3. 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.


  4. 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.4 stars

  5. Kate says

    This recipe is wonderful and very easy to throw together! Thank you for sharing 🙂5 stars

  6. Linda says

    Looks good but could you include the metric system also in the ingredients needed?5 stars

  7. 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!5 stars

  8. Marlene Paul says

    It was delicious. Will definitely make again

  9. 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

  10. Linda says

    Great recipe, love the cottage cheese as I am not a ricotta cheese fan. Thanks for a family friendly, cost conscious recipe.5 stars

  11. 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.5 stars

  12. Lisa says

    Made this recipe today. Everyone loved it!! Thank you for sharing!!5 stars

  13. 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.

  14. Rick Tomlinson says

    This lasagna is outstanding. Super easy to make and so good!5 stars

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