Easy Lasagna Recipe with Cottage Cheese

5 from 2 votes

This is a classic homemade beef lasagna made from scratch with a rich red sauce and a creamy cottage cheese filling instead of ricotta.

Prep Time35

Cook Time50

Resting Time15

Total Time1 40

Course: Main Course, Pasta

Cuisine: Italian

Servings: Servings

Calories: 897kcal

Author: Jessica

In a medium bowl, stir together the cottage cheese, egg, Italian seasoning, salt, and pepper. Cover and refrigerate until ready to use.

In a large, deep skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the ground beef and Italian sausage. Cook, breaking up the meat as it browns, until fully cooked through. Drain excess fat and return the meat to the skillet.
Crush the stock cube with your fingers and add it to the skillet along with the Worcestershire sauce, dried basil, maple syrup, and water. Bring to a simmer and cook for 3 to 4 minutes over medium heat.
Add the tomato sauce, bring to a simmer, and cook over low heat for 10 to 15 minutes, stirring occasionally, until the sauce is slightly thickened.

Preheat the oven to 350°F. Spread 1 cup of the red sauce over the bottom of a 9x13 casserole dish, covering it completely so the noodles don't burn. Top with 3 to 4 lasagna noodles to cover the base of the dish (the exact number of noodles per layer depends on the size and shape of your dish). Spread ⅓ of the cottage cheese mixture over the noodles, followed by 1 ½ cups of red sauce and 1 ⅓ cups of mozzarella cheese.
Repeat the noodle, cottage cheese mixture, sauce, and mozzarella cheese layers two more times.
For the fourth and final layer, top with 4 noodle sheets, the remaining 3 cups of red sauce, and the remaining 2 cups of cheese.
Bake for 45 to 55 minutes, until the cheese is browned and the lasagna is bubbling around the edges. Let the lasagna sit at room temperature for at least 15 minutes before slicing and serving.

Lasagna Noodles: Boiled noodles, fresh, or oven-ready can be used. This recipe was developed using oven-ready noodles, which tend to soak up more sauce as they cook. Slightly reduce the amount of red sauce you use if you are using boiled or fresh noodles.
Cottage Cheese: Can be swapped in a 1:1 ratio for ricotta, if preferred. For a more ricotta-like texture, quickly blend the cottage cheese to make it smoother and break down the curds.
Ground Beef: The leaner the beef, the better. If you prefer, the ground beef can be swapped for ground pork, ground turkey, or shredded chicken.
Shredded Cheeses: Always shred your own cheese from a block. Pre-shredded cheeses are loaded with anti-caking agents and struggle to melt smoothly, leaving you with a grainy, clumpy texture.
Optional Add-ins: Try adding red chili flakes into the red sauce to make it spicy, or add sautéed mushrooms, caramelized onions, shredded carrots, or spinach to the sauce for a little something extra.

Use a baking sheet lined with aluminum foil under the casserole dish to save your oven from any drips and for a super easy cleanup.
Always simmer the red sauce until thickened. Failure to simmer the sauce may result in a watery lasagna.
Store leftover lasagna in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat in the oven or microwave.
This cottage cheese lasagna can be made up to 24 hours in advance, wrapped tightly and kept in the refrigerator until you are ready to bake.