A comforting and easy lasagna recipe using cottage cheese for a high-protein, creamy texture.
Author:Cat
Prep Time:25 min
Cook Time:45 min
Total Time:70 min
Yield:8 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1/2 cup water
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 (16 ounce) container cottage cheese
1 egg
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
12 lasagna noodles, cooked and drained
3 cups shredded mozzarella cheese
Instructions
In a large skillet, cook ground beef, onion, and garlic until beef is brown. Drain off excess fat.
Stir in crushed tomatoes, tomato paste, water, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
In a medium bowl, mix cottage cheese, egg, Parmesan cheese, and parsley.
Spread 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
Arrange 3 lasagna noodles over the sauce.
Spread half of the cottage cheese mixture over the noodles.
Sprinkle 1 cup of mozzarella cheese over the cottage cheese mixture.
Top with remaining noodles, meat sauce, and mozzarella cheese.
Cover with foil and bake at 375 degrees F (190 degrees C) for 25 minutes.
Remove foil and bake for another 10 minutes, or until cheese is melted and bubbly.
Let stand for 10 minutes before serving.
Notes
For a smoother cottage cheese layer, you can blend it briefly before mixing with the egg and Parmesan.
Add a pinch of nutmeg to the cottage cheese mixture for a subtle flavor enhancement.
This lasagna is a great make-ahead meal. Assemble it completely, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.