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Cottage-Cheese Lasagna baked in a white dish, topped with melted cheese and cut into portions.

Cottage-Cheese Lasagna

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American
Servings 14
Calories 419 kcal

Ingredients
  

  • 1 tablespoon extra-virgin olive oil plus more if needed
  • 1 pound ground beef preferably 20% fat
  • 8 ounces hot Italian sausage casings removed
  • 2 large onions finely chopped
  • 8 garlic cloves finely chopped, divided
  • 3 teaspoons kosher salt divided, plus more to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 1 (28 ounces) can crushed tomatoes
  • 1 (14.5 oz.) can crushed tomatoes
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon sugar
  • 2 teaspoons freshly ground black pepper divided, plus more to taste
  • 6 ounces Parmesan cheese finely grated (about 3 cups), divided
  • 12 ounces Fontina cheese grated (about 3 cups)
  • 2 large eggs
  • 24 ounces whole-milk cottage cheese
  • 12 no-boil lasagna noodles

Instructions
 

  • Preheat oven to 350°F, brown the beef and sausage in olive oil over medium-high heat for 10-12 minutes, transfer to a bowl but leave fat in the pot
    Browning ground beef and hot Italian sausage in a white Dutch oven for Cottage-Cheese Lasagna.
  • Sauté the onions, 6 chopped garlics and 1 tsp salt in the pot adding more oil if dry, till onions soften (8 minutes). Stir in the tomato paste and oregano till it darkens (around 6 minutes), return meat to pot.
    Diced onions cooking in a white enameled skillet with a wooden spoon.
  • Add crushed tomatoes, Worcestershire sauce, sugar, and 1 tsp pepper to pot and simmer. Once heated through, remove from the heat and mix in 2 ounces of grated Parmesan. Season with salt.
    Ground beef and tomato filling cooking in a white enamel Dutch oven with wooden spoon in it.
  • Toss the Fontina and remaining Parmesan in a bowl, reserve 1 cup for topping. Add eggs, cottage cheese, remaining garlic, salt and pepper to the rest and combine.
    Combining eggs, whole-milk cottage cheese, shredded Parmesan, and black pepper in a bowl for Cottage-Cheese Lasagna.
  • In a 13x9-inch baking dish, lay down a layer of lasagna noodles. Spread about 1 1/2 cups of the meat sauce over the noodles. Dot with a third of the cheese mixture. Repeat layering, ending with a final layer of noodles topped with the remaining sauce.
    Laying down a layer of no-boil lasagna noodles in a baking dish for Cottage-Cheese Lasagna.
  • Top with reserved cheese and bake until golden brown and bubbly for 75-85 minutes, checking noodle tenderness with a skewer.
    Topping Cottage-Cheese Lasagna with shredded cheese before baking.
  • Allow the lasagna to rest for at least 15 minutes before serving.

Nutrition

Calories: 419kcalCarbohydrates: 18gProtein: 27gFat: 26gSaturated Fat: 12gSodium: 1273mgFiber: 1g
Keyword Cottage-Cheese Lasagna
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