Easy Cottage Cheese Lasagna

Finding a lasagna recipe that doesn’t involve fussing with ricotta cheese can feel like searching for a needle in a haystack. Between ricotta’s watery texture that can turn your lasagna into a soggy mess, and the extra step of mixing it properly, traditional lasagna recipes can feel more complicated than they need to be on a busy weeknight.

That’s where this cottage cheese lasagna comes in to save the day. It delivers all the comfort and flavor you expect from homemade lasagna, but swaps out ricotta for cottage cheese—which has a thicker consistency and requires less prep work. Plus, the combination of mozzarella and Swiss cheese creates a rich, melty layer that takes this dish to the next level without any extra effort.

What Kind of Cottage Cheese Should I Use?

For lasagna, you can use either small curd or large curd cottage cheese – both work just fine. If you prefer a smoother texture in your cheese layer, go with small curd, but large curd will give you a bit more texture that some people really enjoy. Full-fat cottage cheese is your best bet here since it creates a creamier, richer filling, though low-fat will work in a pinch if that’s what you have on hand. One quick tip: drain off any excess liquid from your cottage cheese before mixing it with the other ingredients, as this will help prevent your lasagna from getting watery.

Options for Substitutions

This lasagna is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Cottage cheese: This is the star of the recipe, but if you’re not a fan, ricotta cheese works perfectly as a traditional substitute. Use the same amount and mix it with the egg and seasonings just like you would with cottage cheese.
• Italian sausage and beef: You can use all beef or all sausage if that’s what you have. Ground turkey or chicken work too for a lighter version, though you might want to add a bit more seasoning since they’re milder.
• Swiss cheese: Not everyone keeps swiss on hand for lasagna. Feel free to use all mozzarella instead, or try provolone for a similar mild, melty texture.
• Marinara sauce: Any tomato-based pasta sauce works here. You can also make your own with crushed tomatoes, tomato paste, and Italian seasonings if you have extra time.
• Lasagna noodles: Regular, no-boil, or even oven-ready noodles all work. Just follow the package directions – no-boil noodles might need a bit more sauce to cook properly in the oven.
• Parmesan: Pecorino Romano makes a good swap if you want a sharper, saltier flavor. You could also use more mozzarella if that’s all you have.

Watch Out for These Mistakes While Baking

The biggest mistake people make with lasagna is skipping the resting time after baking – if you cut into it right away, all those beautiful layers will slide apart and turn into a saucy mess, so always wait the full 10 minutes (or even 15 if you can). Another common error is not draining the meat well enough after browning, which leaves your lasagna swimming in grease and makes the bottom layer soggy. To get perfectly cooked noodles, undercook them by 2 minutes as the recipe suggests since they’ll continue cooking in the oven – fully cooked noodles will turn mushy. Finally, don’t forget to cover your baking dish with foil for the first 25 minutes of baking to prevent the cheese from browning too quickly, then remove it for the last 10-15 minutes to get that golden, bubbly top.

What to Serve With Cottage Cheese Lasagna?

A simple green salad with Italian dressing is my go-to side for lasagna since it cuts through all that rich, cheesy goodness. I like to throw together some romaine lettuce, cherry tomatoes, sliced red onion, and a sprinkle of parmesan with a tangy vinaigrette. Garlic bread is another must-have – there’s something about that buttery, garlicky crunch that just completes the meal. If you want to add more veggies to the table, roasted broccoli or sautéed green beans with a squeeze of lemon work really well alongside this hearty lasagna.

Storage Instructions

Store: Leftover lasagna is honestly even better the next day! Keep it covered tightly with foil or in an airtight container in the fridge for up to 4 days. The flavors really meld together after sitting overnight, which is why I love making this on Sunday for easy weeknight dinners.

Freeze: This cottage cheese lasagna freezes like a dream. You can freeze the whole pan (unbaked or baked) wrapped tightly in plastic wrap and foil for up to 3 months, or cut it into individual portions for quick single servings. I usually freeze half and keep half in the fridge so we don’t get tired of eating the same thing all week.

Reheat: Cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. If you’re reheating from frozen, add an extra 30-40 minutes. For single portions, the microwave works great too—just heat on medium power for 2-3 minutes to keep the cheese from getting rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4700
• Protein: 270-300 g
• Fat: 260-300 g
• Carbohydrates: 180-210 g

Ingredients

For the meat sauce:

• 1 lb ground beef
• 1 lb italian sausage (casing removed)
• 1 yellow onion (finely diced into 1/4-inch pieces)
• 4 garlic cloves
• 1/2 pinch red pepper flakes
• 32 oz marinara (I use Rao’s Homemade for the best flavor balance)
• 1.5 tsp oregano
• 3/4 tsp salt
• 3/4 tsp black pepper

For the cheese filling:

• 1.75 cups cottage cheese (I prefer Daisy brand for its thick consistency)
• 1 egg
• 3/4 cup parmesan (freshly grated for better melting)
• 1.5 tsp parsley
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/8 tsp grated nutmeg

For the assembly:

• 12 lasagna noodles (boiled until just under al dente)
• 3.5 cups mozzarella
• 2.5 cups swiss

Step 1: Prepare mise en place and preheat oven

• 1 yellow onion
• 4 garlic cloves

Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with cooking spray or butter.

Finely dice the yellow onion into 1/4-inch pieces and mince the 4 garlic cloves.

This prep work ensures everything is ready when you need it, preventing any rushed moments during the cooking process.

Step 2: Brown the meat and build the sauce base

• 1 lb ground beef
• 1 lb italian sausage
• 1 yellow onion
• 4 garlic cloves
• 1/2 pinch red pepper flakes
• 32 oz marinara
• 1.5 tsp oregano
• 3/4 tsp salt
• 3/4 tsp black pepper

In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking them into small pieces as they cook—this takes about 8-10 minutes.

Once the meat is cooked through, drain off excess fat, then add the diced onion and cook for 2-3 minutes until softened.

Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds to release their aromatics.

Pour in the marinara sauce and stir in the oregano, salt, and black pepper.

Reduce heat to low and let the sauce simmer gently while you prepare the other components—this allows the flavors to meld beautifully.

Step 3: Cook lasagna noodles and prepare cottage cheese mixture

• 12 lasagna noodles
• 1.75 cups cottage cheese
• 1 egg
• 3/4 cup parmesan
• 1.5 tsp parsley
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/8 tsp grated nutmeg

Bring a large pot of salted water to a boil and cook the lasagna noodles for 2 minutes less than the package instructions—this keeps them slightly under al dente so they won’t become mushy in the oven.

Drain and lay them flat on parchment paper to prevent sticking.

While the noodles cook, combine the cottage cheese, egg, freshly grated Parmesan, parsley, salt, black pepper, and grated nutmeg in a bowl, stirring until well combined.

I like to use Daisy brand cottage cheese for its thick consistency—it holds together better than watery brands and creates a creamy layer without excess moisture.

Step 4: Assemble the lasagna layers

• meat sauce from Step 2
• 12 lasagna noodles from Step 3
• 3.5 cups mozzarella
• 2.5 cups swiss
• cottage cheese mixture from Step 3

Spread a thin layer of the meat sauce from Step 2 on the bottom of your prepared baking dish.

Arrange 4 noodles over the sauce in a single layer, overlapping slightly if needed.

Spread half of the mozzarella and Swiss cheese mixture over the noodles, then top with 4 more noodles.

Spread half of the remaining meat sauce over these noodles.

Add the cottage cheese mixture from Step 3 in an even layer, then top with the final 4 noodles.

Pour the remaining meat sauce over the top, and finish by sprinkling the remaining mozzarella and Swiss cheese evenly over the surface.

I find that mixing mozzarella and Swiss together creates a more complex cheese flavor than using mozzarella alone.

Step 5: Bake and rest the lasagna

Cover the baking dish with foil and bake at 350°F for 35-40 minutes until the lasagna is heated through and the cheese on top is beginning to bubble at the edges.

Remove the foil for the last 5 minutes if you prefer a more golden top.

Let the lasagna rest for 10 minutes before slicing—this resting period allows the layers to set so each serving holds together cleanly instead of falling apart on the plate.

Easy Cottage Cheese Lasagna

Delicious Easy Cottage Cheese Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 8 servings

Calories 4450 kcal

Ingredients

  

For the meat sauce::

• 1 lb ground beef
• 1 lb italian sausage (casing removed)
• 1 yellow onion (finely diced into 1/4-inch pieces)
• 4 garlic cloves
• 1/2 pinch red pepper flakes
• 32 oz marinara (I use Rao’s Homemade for the best flavor balance)
• 1.5 tsp oregano
• 3/4 tsp salt
• 3/4 tsp black pepper

For the cheese filling::

• 1.75 cups cottage cheese (I prefer Daisy brand for its thick consistency)
• 1 egg
• 3/4 cup parmesan (freshly grated for better melting)
• 1.5 tsp parsley
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/8 tsp grated nutmeg

For the assembly::

• 12 lasagna noodles (boiled until just under al dente)
• 3.5 cups mozzarella
• 2.5 cups swiss

Instructions

 

• Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish with cooking spray or butter. Finely dice the yellow onion into 1/4-inch pieces and mince the 4 garlic cloves. This prep work ensures everything is ready when you need it, preventing any rushed moments during the cooking process.
• In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking them into small pieces as they cook—this takes about 8-10 minutes. Once the meat is cooked through, drain off excess fat, then add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds to release their aromatics. Pour in the marinara sauce and stir in the oregano, salt, and black pepper. Reduce heat to low and let the sauce simmer gently while you prepare the other components—this allows the flavors to meld beautifully.
• Bring a large pot of salted water to a boil and cook the lasagna noodles for 2 minutes less than the package instructions—this keeps them slightly under al dente so they won't become mushy in the oven. Drain and lay them flat on parchment paper to prevent sticking. While the noodles cook, combine the cottage cheese, egg, freshly grated Parmesan, parsley, salt, black pepper, and grated nutmeg in a bowl, stirring until well combined. I like to use Daisy brand cottage cheese for its thick consistency—it holds together better than watery brands and creates a creamy layer without excess moisture.
• Spread a thin layer of the meat sauce from Step 2 on the bottom of your prepared baking dish. Arrange 4 noodles over the sauce in a single layer, overlapping slightly if needed. Spread half of the mozzarella and Swiss cheese mixture over the noodles, then top with 4 more noodles. Spread half of the remaining meat sauce over these noodles. Add the cottage cheese mixture from Step 3 in an even layer, then top with the final 4 noodles. Pour the remaining meat sauce over the top, and finish by sprinkling the remaining mozzarella and Swiss cheese evenly over the surface. I find that mixing mozzarella and Swiss together creates a more complex cheese flavor than using mozzarella alone.
• Cover the baking dish with foil and bake at 350°F for 35-40 minutes until the lasagna is heated through and the cheese on top is beginning to bubble at the edges. Remove the foil for the last 5 minutes if you prefer a more golden top. Let the lasagna rest for 10 minutes before slicing—this resting period allows the layers to set so each serving holds together cleanly instead of falling apart on the plate.