This cottage cheese lasagna layers tender noodles, a creamy cottage cheese and egg filling, marinara sauce, and plenty of melted mozzarella and Parmesan into a bubbling pan that feeds eight.
Cottage cheese takes the place of ricotta, so the filling is lighter, higher in protein, and easy to find at any store. The dish assembles in twenty minutes, bakes while you set the table, and slices into neat, satisfying squares.
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Why This Cottage Cheese Lasagna Recipe Works
Cottage cheese mixed with an egg bakes into a soft, set filling that holds its shape when you cut the lasagna, so every slice stays tidy on the plate.
Sauteing the onion and garlic before they go into the marinara adds a sweet, savory depth that makes a jarred sauce taste closer to homemade.
Baking the dish covered with foil first keeps the noodles tender, and uncovering it for the last stretch browns the cheese into a golden, bubbly top.
Ingredients for Cottage Cheese Lasagna
- You need three cups of marinara sauce, two cups of cottage cheese, one egg, one cup of grated Parmesan, nine lasagna noodles, and two cups of shredded mozzarella.
- For the sauce, add one tablespoon of olive oil, one diced yellow onion, and three cloves of garlic. Salt, pepper, and fresh basil or parsley finish the dish.
Cottage cheese. Small curd cottage cheese blends into the filling smoothly and adds protein and a mild tang.
Egg. One egg binds the filling so it sets firm in the oven instead of running out.
Marinara. A thick marinara with plenty of tomato keeps the layers saucy without turning watery.
Noodles. Regular noodles need to be boiled first, while no boil noodles go in straight from the box if the sauce is generous.
Cheeses. Mozzarella melts into stretchy strands and Parmesan adds a salty, nutty edge.
How to Make Cottage Cheese Lasagna
1. Heat the oven. Heat the oven to 375 degrees F and have a large baking dish ready.
2. Cook the aromatics. Warm the olive oil in a skillet over medium heat, then cook the onion until soft and translucent and add the garlic for one minute.
3. Mix the filling. Stir together the cottage cheese, egg, salt, and pepper in a bowl until well combined.
4. Build the layers. Spread sauce in the dish, add three noodles, then half the filling, more sauce, mozzarella, and Parmesan, and repeat.
5. Finish the top. End with noodles, sauce, and the remaining cheeses, then cover tightly with foil.
6. Bake. Bake covered for twenty five minutes, uncover, and bake for fifteen to twenty minutes more until golden, then rest for ten minutes.
How to Serve Cottage Cheese Lasagna
Serve squares of lasagna with a crisp house salad and cheesy garlic bread. Crisp asparagus or soft buttery rolls also suit the table. Garnish each plate with torn basil for color.
How to Store and Reheat Cottage Cheese Lasagna
Cool the lasagna and refrigerate it, covered, for up to four days. Reheat single squares in the microwave or a whole pan in the oven at 350 degrees F until it reaches 165 F in the center. To freeze, wrap the cooled pan tightly and freeze for up to three months, then thaw overnight in the refrigerator before reheating.
Tips and Variations for Cottage Cheese Lasagna
Flag the allergens. This dish contains milk, egg, and wheat, so check labels for anyone with allergies.
Do not taste the raw filling. The cottage cheese mixture contains a raw egg, so keep spoons for tasting away from it.
Bake until hot. The center should reach 165 F so the egg is fully cooked.
Let it rest. Ten minutes out of the oven lets the layers set so the squares hold together.
Drain the cheese. If the cottage cheese looks very wet, spoon off the extra liquid before mixing.
Add vegetables. Layer in wilted spinach or sliced mushrooms for more color and nutrition.
Make it ahead. Assemble the lasagna a day early, keep it covered in the refrigerator, and add a few minutes to the bake.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage times.
Frequently Asked Questions About Cottage Cheese Lasagna
Can I use cottage cheese instead of ricotta in cottage cheese lasagna?
Yes. Cottage cheese is a lighter swap, and blending it briefly gives it a smoother texture if you prefer.
How do I keep cottage cheese lasagna from getting watery?
Use a thick sauce, drain any extra liquid from the cheese, and let the pan rest before cutting.
Can I freeze cottage cheese lasagna?
Yes. Wrap the baked and cooled pan tightly and freeze for up to three months.
Do I need to boil the noodles first?
Not if you use no boil noodles and a generous amount of sauce.
Can I add meat?
Browned ground beef or Italian sausage stirred into the sauce works well.
Cottage Cheese Lasagna
Equipment
- 9×13 inch baking dish
- Skillet
- Aluminum foil
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 cup cottage cheese small curd
- 1 large egg
- ½ tsp salt
- ¼ tsp black pepper
- 3 cup marinara sauce
- 9 lasagna noodles regular or no boil
- 2 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp fresh basil or parsley for garnish
Instructions
Cooking
- Heat. Heat the oven to 375 degrees F.
- Saute. Cook the onion in the oil until soft, then add the garlic for 1 minute.
- Mix. Stir the cottage cheese, egg, salt, and pepper together.
- Layer. Layer sauce, 3 noodles, filling, sauce, and cheeses, then repeat. Finish with noodles, sauce, and cheeses.
- Bake. Cover with foil and bake 25 minutes. Uncover and bake 15 to 20 minutes more.
- Rest. Rest 10 minutes, then garnish and slice.
