Lasagna With Cottage Cheese

This lasagna with cottage cheese is a lighter twist on the classic without sacrificing any flavor! It’s hearty, creamy, protein-packed, and cheesy.

Love unique lasagna recipes? Try my zucchini lasagna, seafood lasagna, eggplant lasagna, or keto lasagna next.

I love a good homemade lasagna but sometimes it doesn’t hurt to make it a little bit healthier..provided it doesn’t sacrifice on flavor!

This is where my cottage cheese lasagna recipe comes into play. It’s a very minor swap which boasts tons of extra nutritional benefits without detracting from the dish whatsoever.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make lasagna with cottage cheese
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. Lasagna With Cottage Cheese (Recipe Card)

Why I love this recipe

• A lighter lasagna. Using cottage cheese instead of ricotta makes lasagna higher in protein and lower in fat.
• No cottage cheese taste. The cottage cheese blends seamlessly into the noodles for creamy, cheesy goodness.
• Perfect make-ahead meal. I love to prep a double batch and keep one in the freezer for busy weeknights. It can be cooked frozen and tastes just as good!

Ingredients needed

• Ground beef. I prefer to use lean ground beef as it’s healthier, but any cut works. If you choose a higher-fat one, simmer the mixture for an extra 3-4 minutes to reduce the excess liquid.
• Tomato sauce. No, not ketchup! This is 100% unsweetened tomatoes, often called Pasata.
• Crushed tomatoes. Opt for tomatoes in their natural juices and one with minimal/no added spices.
• Tomato paste. A small amount of tomato paste added to the sauce enriches the tomato flavors in it. 
• Bell pepper. Chopped. 
• Onion and garlic. To provide a rich flavor base for the sauce. 
• Vinegar. Use red or white wine vinegar to balance out the acidity and tartness of the tomatoes. 
• Seasonings. Kosher salt, black pepper, and Italian seasoning.
• Sugar. To reduce the acidity of the tomatoes, you may need to add a small amount of sugar to the sauce. I’ve always added a pinch of sugar to all my pasta sauces (thanks, Mom!).

To assemble the lasagna:

• Lasagna noodles. You will need 9 lasagna noodles to assemble this in a 9 x 13-inch casserole dish. Don’t worry if they break apart or you only have small ones, you can fit it all in.
• Cottage cheese. To replicate the same texture and flavor of ricotta cheese, always choose full-fat cottage cheese and either small curd or smooth. If your cottage cheese is large curd, simply blend it until smooth before adding it to the lasagna or make my whipped cottage cheese. You can also use my dairy-free cottage cheese if you need to cut back on the dairy.
• Mozzarella cheese. Grated mozzarella cheese melts perfectly layered between the sauce and the lasagna noodles. 
• Parmesan cheese. To finish off the lasagna with a bold cheesy flavor. 
• Basil and parsley. To sprinkle on the lasagna before serving. 

How to make lasagna with cottage cheese

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Cook the meat. Heat oil in a large skillet over medium heat. Add chopped onion, bell peppers, and minced garlic to the pan and cook until fragrant. Add the ground beef. Use a wooden spoon to break apart the meat and cook it until it’s no longer pink. 

Step 2- Build the sauce. Add the remaining sauce ingredients and bring to a boil. Reduce heat, simmer for 5 minutes, then remove.

Step 3- Assemble the lasagna by adding a thin layer of sauce to the bottom of the dish. Add a layer of lasagna noodles, followed by 1/3 of the cottage cheese and 1/3 of the grated mozzarella cheese, followed by more meat sauce. Repeat.

Step 4- Bake. Cover the baking dish with foil and bake the lasagna for 25 minutes. Remove the foil and bake for another 15 minutes.

Arman’s recipe tips

• Use a store-bought marinara sauce to save time. Or spaghetti sauce. I have tried both my pomodoro sauce and sugo recipe for this dish instead, and they have worked perfectly.
• Freshly shredded mozzarella cheese melts better and tastes better, too, so skip the pre-shredded kind.
• Take your time to divide the beef sauce and the grated cheese into even portions. Spread the sauce and the cheese evenly on the lasagna noodles so that each bite is full of flavor. 
• While this recipe calls for only three layers of noodles, you can make 6 layers to make the lasagna more filling and feed more people. Simply double this recipe and you are good to go.

Storage instructions

To store: Place leftovers in an airtight container and store in the fridge for up to five days.

To freeze: Leftover cottage cheese lasagna can be stored in individual portions in the freezer for up to 6 months.

Make ahead: Assemble the lasagna, cover it with aluminum foil, and freeze it for up to 3 months. When it’s time to bake it, remove the frozen lasagna from the freezer and bake it covered until it defrosts and cooks. Remove the foil cover and bake the lasagna until the top is bubbly and golden brown.  

Frequently asked questions

Originally published December 2022, updated and republished May 2024