Let’s be real—lasagna is one of those comfort foods that makes you want to curl up with a big, cheesy bite and forget about life’s responsibilities. But traditional lasagna can be, well, a bit of a gut-buster. That’s where lasagna with cottage cheese comes in. It’s just as rich, creamy, and satisfying but with a sneaky little twist that makes it lighter and packed with protein.
Now, I know what you’re thinking. Cottage cheese? In lasagna? Trust me, it works. It blends right in, melts beautifully, and gives you that creamy texture without the heavy, nap-inducing aftermath. If you’re a lasagna lover but want something a tad healthier, this one’s for you.
And hey, if you’re into unique lasagna variations, why not give Italian Lasagna al Forno or Cottage Cheese Alfredo Sauce a try? More lasagna, less regret—that’s the dream, right?
Why I Love Lasagna With Cottage Cheese
It’s Lighter But Still Indulgent
Lasagna is comfort food royalty, but let’s be honest—it can be a lot. This version swaps out ricotta for cottage cheese, making it lower in fat and higher in protein while keeping all that creamy, cheesy goodness intact. Your taste buds won’t know the difference, but your jeans might thank you.
You Won’t Even Taste the Cottage Cheese
If you’re imagining biting into curds and feeling betrayed, don’t worry. Cottage cheese blends seamlessly into the layers, adding creaminess without an overpowering flavor. My husband, who claims he “hates” cottage cheese, had no clue. That’s how sneaky this swap is.
It’s the Ultimate Make-Ahead Meal
Lasagna is basically meal prep gold. Make a big batch, freeze it, and you’ve got dinner ready for those nights when you just cannot be bothered to cook. It also tastes even better the next day, as the flavors have time to mingle and deepen.
Ingredients Needed
For the Meat Sauce
- Ground Beef – I use lean ground beef, but if you’re feeling adventurous, try ground turkey or Italian sausage for extra flavor.
- Tomato Sauce – Unsweetened and pure, because we’re making lasagna, not ketchup soup.
- Crushed Tomatoes – No added spices, just good old tomatoes doing their thing.
- Tomato Paste – Intensifies that rich tomato flavor.
- Bell Pepper – Adds a little sweetness and crunch.
- Onion & Garlic – Because bland food is the enemy.
- Vinegar – A splash of red or white wine vinegar to balance acidity.
- Seasonings – Kosher salt, black pepper, and Italian seasoning because lasagna without seasoning is just sad.
- Sugar (Optional) – If your tomatoes are too tangy, a pinch of sugar will smooth things out.
For Assembling the Lasagna
- Lasagna Noodles – Standard ones work best, but fresh or gluten-free noodles are great, too.
- Cottage Cheese – Full-fat and small curd is best. If it’s large curd, blend it for a smoother texture.
- Mozzarella Cheese – Freshly shredded for that perfect melty goodness.
- Parmesan Cheese – For an extra hit of umami and nuttiness.
- Basil & Parsley – Because lasagna should be beautiful and delicious.
How to Make Lasagna With Cottage Cheese
Step 1: Cook the Meat
Start by heating some oil in a big skillet. Toss in your chopped onion, bell pepper, and garlic and cook until they smell amazing. Add the ground beef and break it up as it browns. If there’s excess grease, drain it—unless you’re into greasy lasagna, in which case, you do you.
Step 2: Build the Sauce
Once the beef is cooked, pour in the tomato sauce, crushed tomatoes, tomato paste, vinegar, and seasonings. Let it simmer for about five minutes, stirring occasionally so it doesn’t stick. Your kitchen will smell like an Italian grandmother’s house, which is exactly what we want.
Step 3: Assemble the Lasagna
Preheat your oven to 375°F. Grab your baking dish and spread a thin layer of meat sauce on the bottom—this keeps the noodles from sticking. Layer on some noodles, then cottage cheese, then mozzarella. Repeat this delicious cycle until you’ve used everything up, ending with a generous blanket of mozzarella on top.
Step 4: Bake Until Perfection
Cover with foil and bake for 25 minutes. Then, remove the foil and let it bake for another 15 minutes until the cheese is bubbly and golden brown. The hardest part? Waiting for it to rest before digging in. But trust me, it’s worth it—the layers set, and the flavors meld beautifully.
Kimberly’s Recipe Tips
- Shortcut Alert: Use a quality store-bought marinara instead of making sauce from scratch. It’ll save time and still taste amazing.
- Shred Your Own Cheese: Pre-shredded mozzarella has anti-caking agents that mess with the melt factor. Just grab a block and grate it—it’s worth it.
- Spread Ingredients Evenly: Nothing’s worse than biting into a dry, cheese-less corner of lasagna. Make sure each layer is evenly distributed.
- Double the Recipe: If you love leftovers, make a taller, six-layer lasagna instead of three. More layers = more happiness.
Variations to Try
Swap the Meat
If beef isn’t your thing, try ground turkey, chicken, or even Italian sausage. Each variation adds a unique flavor twist while keeping things hearty.
Pack in More Veggies
Want to sneak in some extra nutrition? Add spinach, mushrooms, zucchini, or shredded carrots to the sauce. Even picky eaters won’t notice.
Make It Smoky
Roast the bell peppers before adding them for a deep, smoky flavor that’ll take your lasagna to the next level.
Go Creamy with Bechamel
Mix in a couple of beaten eggs with the cottage cheese for an even creamier texture. It’s like Million Dollar Lasagna, but lighter.
Storage Instructions
To Store:
Keep leftovers in an airtight container in the fridge for up to five days. Honestly, it tastes even better the next day.
To Freeze:
Wrap individual portions tightly and freeze for up to six months. When you need an easy dinner, just bake from frozen at 350°F until heated through.
Make-Ahead Option:
Assemble the lasagna but don’t bake it. Cover and freeze, then bake straight from the freezer when needed. Perfect for those “I have no time to cook” nights.
Lasagna With Cottage Cheese
Ingredients
For the Meat Sauce:
- 1 lb ground beef or ground turkey
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 can 15 oz tomato sauce
- 1 can 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp red or white wine vinegar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp sugar optional
For the Lasagna Layers:
- 9 lasagna noodles cooked
- 2 cups full-fat cottage cheese smooth or small curd
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
Instructions
- Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add onions, bell pepper, and garlic, sautéing until fragrant.
- Add ground beef, breaking it apart as it cooks until browned. Drain any excess fat.
- Stir in tomato sauce, crushed tomatoes, tomato paste, vinegar, salt, pepper, Italian seasoning, and sugar. Let simmer for 5 minutes, stirring occasionally. Remove from heat.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Assemble the Lasagna: In a 9x13-inch baking dish, spread a thin layer of meat sauce. Add 3 lasagna noodles, a layer of cottage cheese, and a sprinkle of mozzarella. Repeat the layers twice more, finishing with mozzarella and parmesan on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, until cheese is bubbly and golden.
- Rest & Serve: Let lasagna rest for 10 minutes before slicing. Garnish with fresh basil and parsley before serving.
Notes
- Swap ground beef for ground turkey or Italian sausage for a different flavor.
- Add spinach, zucchini, or mushrooms to the sauce for extra veggies.
- Store leftovers in the fridge for up to 5 days or freeze for up to 6 months.
- Reheat in the oven at 350°F until warm, or microwave with a splash of water.
Frequently Asked Questions
Is This Recipe Gluten-Free?
Yes, if you use gluten-free lasagna noodles. Also, check your cottage cheese label—some brands sneak in wheat starch.
Can I Use Ricotta Instead?
Of course! Ricotta gives a denser, richer texture, while cottage cheese is lighter and creamier. Both work, it just depends on what you prefer.
What’s the Best Way to Reheat Lasagna?
Bake it covered at 350°F until warm. If microwaving, add a splash of water to keep it from drying out.
Craving more easy, cheesy dishes? Try this Cottage Cheese Mac and Cheese or Sausage Hashbrown Casserole.
Trust me, this lasagna with cottage cheese will be your new go-to. Give it a try, and let me know if you become a cottage cheese convert!
