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. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 315kcal

Author Arman Liew

Ingredients

Meat sauce

2 tablespoons olive oil
1 large onion finely chopped
1/2 large bell pepper chopped
3 cloves garlic minced
1 pound ground beef I used extra lean beef
28 ounces tomato sauce
3 ounces tomato paste
14 ounces canned tomatoes
2 teaspoons dried oregano
1 tablespoon Italian seasoning
1 tablespoon red wine vinegar or white vinegar
1/2 teaspoon salt

Lasagna

1/2 pound lasagna noodles 9 large sheets
24 ounces cottage cheese
16 ounces mozzarella cheese shredded
4 ounces parmesan cheese freshly grated

Instructions

In a non-stick pan, add the olive oil and place over medium heat. Once hot, add the onion, bell peppers, and garlic, and cook until fragrant. Once cooked, add the ground beef and use a wooden spoon to break it apart. Cook until no longer pink.
Add the tomato sauce, tomato paste, and crushed tomatoes, along with the remaining meat sauce ingredients, and bring to a boil. Once boiling, reduce to low and let everything simmer for 5 minutes, or until it has thickened.
Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish or pan.
To assemble the lasagna, add a thin layer of the meat sauce to the bottom. Next, add a layer of lasagna noodles, followed by 1/3 of the cottage cheese, and 1/3 of the mozzarella cheese, followed by more meat sauce. Repeat this process until all the lasagna noodles are used up. Top with the remaining cheeses, along with the Parmesan cheese.
Cover with foil and bake the lasagna for 25 minutes, before removing the foil for another 15 minutes. Let the lasagna cook in the pan for 10 minutes, before slicing and serving.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooked and cooled lasagna in a shallow container and store it in the freezer for up to two months.

TO REHEAT: Microwave portions of the lasagna for 30-40 seconds or reheat in a preheated oven.

Nutrition