Easy Homemade Lasagna With Cottage Cheese: Better Than Store-Bought

Sunday dinners changed forever when I discovered this easy lasagna recipe. While many home cooks feel intimidated by traditional lasagna, this version delivers authentic flavor without the fuss by using cottage cheese – a simple swap that creates the perfect creamy texture. The most rewarding moment? Watching dinner guests reach for seconds, never suspecting how easy it was to make. This recipe proves that homemade lasagna doesn’t require culinary school to taste incredible.

Why This Recipe Works

This recipe simplifies traditional lasagna by using cottage cheese instead of ricotta. The cottage cheese creates a creamy, less mushy filling while the layering technique ensures perfect distribution of flavors. Simmering the sauce for 30 minutes develops deep flavor without adding complexity, and the three-cheese combination creates the perfect balance of creaminess and stretch.

Ingredients

• Ground beef chuck – Provides rich, savory flavor and hearty texture to the meat sauce
• Onion – Adds aromatic sweetness and depth to the meat sauce
• Garlic – Contributes essential flavor that enhances the overall taste profile
• Canned tomatoes – Forms the base of the sauce with bright acidity and natural sweetness
• Dried basil – Infuses the sauce with classic Italian herbal notes
• Dried oregano – Adds earthy, slightly bitter complexity that’s quintessentially Italian
• Sugar – Balances the acidity of the tomatoes for a perfectly rounded sauce
• Cottage cheese – Creates a creamy, protein-rich filling that’s less expensive than ricotta
• Egg – Binds the cottage cheese layer and adds richness
• Mozzarella cheese – Provides that classic melty, stretchy texture
• Parmesan cheese – Adds savory umami depth and beautiful browning on top
• Lasagna noodles – Forms the essential layers that define this classic dish
• Vegetable oil – Used for sautéing the aromatics and browning the meat
• Salt and pepper – Enhances all the flavors in the dish

How to Make Homemade Lasagna

1. Cook lasagna noodles according to package instructions. Drain and set aside.
2. Preheat oven to 350°F (175°C).
3. In a large skillet, heat vegetable oil over medium heat. Add onion and garlic, then add ground beef. Cook slowly until meat is browned and aromatics are softened.
4. Add the tomatoes, tomato sauce, salt, pepper, basil, oregano, and sugar. Simmer uncovered for 30 minutes.
5. In a separate bowl, beat the egg and blend in the cottage cheese until well combined.
6. In a greased 2-quart casserole dish, create layers in this order:
   • Half of the meat sauce
   • 3 lasagna noodles
   • Half of the cottage cheese mixture
   • Half of the mozzarella cheese slices
7. Repeat the layers once more.
8. Sprinkle Parmesan cheese on top.
9. Bake for 30 to 40 minutes until bubbly and golden.
10. Let stand for 10 minutes before serving to set the layers.

Storage and Reheating Instructions

• Refrigerator (Unbaked): Assemble, cover tightly with plastic wrap and foil, and refrigerate for up to 3 days.
• Refrigerator (Baked): Store leftover lasagna in an airtight container for up to 4 days.
• Freezer (Unbaked): Assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months.
• Freezer (Baked): Cool completely, portion if desired, wrap tightly, and freeze for up to 2 months.

Reheating

1. Refrigerated Whole Lasagna: Bake covered at 350°F for 30 minutes, then uncovered for 10 minutes.
2. Refrigerated Portions: Microwave for 2-3 minutes or bake at 350°F for 15-20 minutes.
3. Frozen Unbaked: Thaw in refrigerator overnight, then bake as directed, adding 15 minutes to covered baking time.
4. Frozen Baked Portions: Place in a casserole dish with a tablespoon of water, cover with foil, and bake at 350°F until heated through (about 30 minutes).

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• Instant Pot Risotto Recipe
• Lasagna Florentine
• Pizza Hut Garlic Bread

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This recipe is by Lee Ann Russell. Springfield, Mo.