Classic Cottage Cheese Lasagna

Here is my favorite cottage cheese lasagna recipe, with layers of savory ground beef and garlic, rich marinara sauce, creamy cottage cheese and spinach filling, and plenty of melted mozzarella and parmesan on top.

This lasagna is a total crowd-pleaser at our dinner table. I love using cottage cheese instead of ricotta because it’s easier to find and gives you that same creamy texture without any fuss. Plus, it’s a great way to sneak some extra protein into dinner!

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What Kind of Cottage Cheese Should I Use?

For lasagna, you’ll want to use full-fat cottage cheese to get the creamiest, richest filling. Small curd cottage cheese is your best bet here since it spreads more easily between the lasagna layers and creates a smoother texture throughout the dish. If you only have large curd on hand, don’t worry – it’ll still work fine, though you might notice a slightly chunkier texture. Some people like to drain their cottage cheese if it seems really watery, but honestly, a little extra moisture helps keep your lasagna from drying out in the oven.

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Options for Substitutions

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

• Cottage cheese: This is the star of the recipe, but if you prefer a more traditional lasagna, you can use ricotta cheese instead. The texture will be smoother and slightly richer.
• Ground beef: Feel free to use ground turkey, ground chicken, or Italian sausage for a different flavor. You can also go meatless and add extra vegetables like mushrooms, zucchini, or bell peppers.
• Spinach: Fresh spinach works great, but frozen spinach is fine too – just make sure to thaw it completely and squeeze out all the excess water before using. You could also use kale or Swiss chard if that’s what you have.
• Spaghetti sauce: Any jarred marinara or pasta sauce will work here. If you have extra time, homemade sauce is always nice, but definitely not required.
• Mozzarella: Pre-shredded mozzarella is convenient, but freshly shredded melts better. You can also mix in some provolone or Italian blend cheese for more flavor.
• Lasagna noodles: Regular lasagna noodles need to be boiled first, but you can use no-boil noodles to save time – just make sure your sauce is a bit thinner so they cook properly in the oven.

Watch Out for These Mistakes While Baking

The biggest mistake with lasagna is skipping the resting time after baking – those 10 minutes allow the layers to set, making it much easier to cut clean slices instead of ending up with a sloppy mess on your plate. Another common error is overcooking the noodles during the initial boil, so stick to that 3-minutes-less rule since they’ll continue cooking in the oven and you don’t want mushy pasta. Make sure to cover your baking dish tightly with foil for the first 30 minutes to trap moisture and prevent the top from drying out, and when you remove the foil for the final 5 minutes, keep a close eye on it so the cheese gets bubbly and golden without burning. One pro tip: drain your cottage cheese if it looks watery, and consider mixing in some ricotta for a creamier texture that holds together better between the layers.

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What to Serve With Cottage Cheese Lasagna?

A big Caesar salad is my go-to side for cottage cheese lasagna – the crisp romaine and tangy dressing balance out all that cheesy goodness perfectly. Garlic bread is another must-have because you’ll want something to mop up any extra sauce on your plate. If you’re feeding a crowd, I like to add some roasted vegetables like zucchini, bell peppers, or broccoli on the side to round out the meal. A simple arugula salad with lemon vinaigrette also works great if you want something lighter and peppery to cut through the richness of the lasagna.

Storage Instructions

Store: Leftover lasagna keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer individual portions to airtight containers. It actually tastes even better the next day once all the flavors have had time to meld together!

Freeze: This lasagna is perfect for freezing. You can freeze the whole pan (wrapped tightly in plastic wrap and then foil) or cut it into portions first for easier reheating. It’ll stay good in the freezer for up to 3 months, making it great for meal prep.

Reheat: To reheat, cover with foil and warm in a 350°F oven for about 20-25 minutes until heated through. For individual portions, the microwave works fine too – just heat on medium power for 2-3 minutes. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

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

• Calories: 3700-4100
• Protein: 270-310 g
• Fat: 180-220 g
• Carbohydrates: 190-210 g

Ingredients

For the meat sauce:

• 1.25 lb beef (I prefer 85/15 ground chuck for better flavor)
• 8 cloves garlic, minced
• 2.5 tsp oregano
• 32 oz spaghetti sauce (I always use Rao’s Marinara for the best consistency)
• 2 pinches salt
• 2 pinches pepper
• 1/4 tsp red pepper flakes

For the filling:

• 5 oz spinach (thoroughly squeezed dry to prevent a watery lasagna)
• 3 oz parmesan, grated
• 5 oz mozzarella, shredded
• 24 oz cottage cheese (I like Good Culture for its thick, creamy texture)
• 2 large eggs
• 3 pinches salt
• 2 pinches pepper

For the assembly and garnish:

• 12 lasagna noodles (boiled 2 minutes less than package directions for al dente)
• 5 oz mozzarella, shredded
• 2.5 oz parmesan, grated
• Fresh parsley, chopped
• Extra parmesan, for garnish

Step 1: Prepare the Mise en Place and Preheat

• 8 cloves garlic, minced
• 3 oz parmesan, grated
• 5 oz mozzarella, shredded
• 5 oz spinach
• 2.5 oz parmesan, grated
• 5 oz mozzarella, shredded
• Fresh parsley, chopped

Preheat your oven to 375°F.

While it heats, mince the garlic, grate the parmesan, shred the mozzarella, and thoroughly squeeze the spinach dry—this is crucial to prevent a watery lasagna.

Chop your fresh parsley for garnish and set everything aside in small bowls or on a prep area.

This organization will keep the cooking process smooth and efficient.

Step 2: Cook the Lasagna Noodles

• 12 lasagna noodles

Bring a large pot of salted water to a boil and add the lasagna noodles.

Cook them 2 minutes less than the package directions to ensure they remain al dente—they’ll continue to soften slightly during baking and won’t become mushy.

Drain well and toss lightly with a small amount of oil to prevent sticking.

Set aside on a clean surface.

Step 3: Build the Meat Sauce

• 1.25 lb beef
• 8 cloves garlic, minced
• 2.5 tsp oregano
• 2 pinches salt
• 2 pinches pepper
• 32 oz spaghetti sauce
• 1/4 tsp red pepper flakes

In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks until no pink remains.

Add the minced garlic from Step 1, oregano, salt, and pepper, stirring for about 1 minute until fragrant.

Pour in the spaghetti sauce and red pepper flakes, stir to combine, and simmer for 2-3 minutes to let the flavors meld.

I always use a high-quality marinara like Rao’s because it has the right consistency and won’t water down the lasagna.

Step 4: Prepare the Cottage Cheese Filling

• 24 oz cottage cheese
• 2 large eggs
• 5 oz spinach
• 2.5 oz mozzarella, shredded
• 1.5 oz parmesan, grated
• 3 pinches salt
• 2 pinches pepper

In a medium bowl, combine the cottage cheese, eggs, squeezed spinach from Step 1, half the shredded mozzarella, half the grated parmesan, salt, and pepper.

Mix gently but thoroughly until evenly incorporated.

The egg acts as a binder to hold the filling together as it bakes.

Step 5: Assemble the Lasagna

• meat sauce from Step 3
• lasagna noodles from Step 2
• cottage cheese filling from Step 4
• 5 oz mozzarella, shredded
• 2.5 oz parmesan, grated

Spread approximately 1 cup of the meat sauce from Step 3 evenly across the bottom of a 9×13 inch baking dish.

Layer 3 noodles from Step 2 over the sauce, then spread about 1/3 of the cottage cheese filling from Step 4, followed by about 1/2 cup of the meat sauce.

Repeat this layering (noodles, filling, sauce) two more times.

Top with the final 3 noodles, the remaining meat sauce, and finish with the remaining shredded mozzarella and grated parmesan sprinkled evenly over the top.

I like to reserve a little extra parmesan to add after baking for a fresh, sharp finish.

Step 6: Bake and Rest the Lasagna

Cover the baking dish tightly with foil and place it in the preheated 375°F oven.

Bake for 30 minutes covered to allow the noodles to soften and the filling to set.

Remove the foil and bake for an additional 5 minutes to lightly brown the top cheeses.

Remove from the oven and let the lasagna rest for 10 minutes before cutting—this allows the layers to set and makes serving much cleaner.

Step 7: Finish and Serve

• Fresh parsley, chopped
• Extra parmesan, for garnish

After the 10-minute rest, cut the lasagna into portions and serve warm.

Garnish each serving with fresh chopped parsley and extra grated parmesan if desired.

Classic Cottage Cheese Lasagna

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

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8 slices

Calories 3900 kcal

Ingredients

  

For the meat sauce::

• 1.25 lb beef (I prefer 85/15 ground chuck for better flavor)
• 8 cloves garlic, minced
• 2.5 tsp oregano
• 32 oz spaghetti sauce (I always use Rao's Marinara for the best consistency)
• 2 pinches salt
• 2 pinches pepper
• 1/4 tsp red pepper flakes

For the filling::

• 5 oz spinach (thoroughly squeezed dry to prevent a watery lasagna)
• 3 oz parmesan, grated
• 5 oz mozzarella, shredded
• 24 oz cottage cheese (I like Good Culture for its thick, creamy texture)
• 2 large eggs
• 3 pinches salt
• 2 pinches pepper

For the assembly and garnish::

• 12 lasagna noodles (boiled 2 minutes less than package directions for al dente)
• 5 oz mozzarella, shredded
• 2.5 oz parmesan, grated
• Fresh parsley, chopped
• Extra parmesan, for garnish

Instructions

 

• Preheat your oven to 375°F. While it heats, mince the garlic, grate the parmesan, shred the mozzarella, and thoroughly squeeze the spinach dry—this is crucial to prevent a watery lasagna. Chop your fresh parsley for garnish and set everything aside in small bowls or on a prep area. This organization will keep the cooking process smooth and efficient.
• Bring a large pot of salted water to a boil and add the lasagna noodles. Cook them 2 minutes less than the package directions to ensure they remain al dente—they'll continue to soften slightly during baking and won't become mushy. Drain well and toss lightly with a small amount of oil to prevent sticking. Set aside on a clean surface.
• In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks until no pink remains. Add the minced garlic from Step 1, oregano, salt, and pepper, stirring for about 1 minute until fragrant. Pour in the spaghetti sauce and red pepper flakes, stir to combine, and simmer for 2-3 minutes to let the flavors meld. I always use a high-quality marinara like Rao's because it has the right consistency and won't water down the lasagna.
• In a medium bowl, combine the cottage cheese, eggs, squeezed spinach from Step 1, half the shredded mozzarella, half the grated parmesan, salt, and pepper. Mix gently but thoroughly until evenly incorporated. The egg acts as a binder to hold the filling together as it bakes.
• Spread approximately 1 cup of the meat sauce from Step 3 evenly across the bottom of a 9x13 inch baking dish. Layer 3 noodles from Step 2 over the sauce, then spread about 1/3 of the cottage cheese filling from Step 4, followed by about 1/2 cup of the meat sauce. Repeat this layering (noodles, filling, sauce) two more times. Top with the final 3 noodles, the remaining meat sauce, and finish with the remaining shredded mozzarella and grated parmesan sprinkled evenly over the top. I like to reserve a little extra parmesan to add after baking for a fresh, sharp finish.
• Cover the baking dish tightly with foil and place it in the preheated 375°F oven. Bake for 30 minutes covered to allow the noodles to soften and the filling to set. Remove the foil and bake for an additional 5 minutes to lightly brown the top cheeses. Remove from the oven and let the lasagna rest for 10 minutes before cutting—this allows the layers to set and makes serving much cleaner.
• After the 10-minute rest, cut the lasagna into portions and serve warm. Garnish each serving with fresh chopped parsley and extra grated parmesan if desired.