Lasagna Recipe With Cottage Cheese And Ricotta
Let me tell you something. If you think lasagna is only about meat and noodles, you’re missing out on the rich, creamy magic that happens when you blend ricotta and cottage cheese together.
This recipe is all about that soft, cheesy goodness layered between pasta and sauce that just turns delicious every time.
How to Make this Recipe
Step-by-Step Instructions (Including Ingredients)
Ingredients
- 1 pound ground beef
- 1 jar (24 oz) of your favorite marinara sauce
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups cottage cheese (small curd works best)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
Step-by-Step Instructions
Step 1: Cook the noodles
Bring a large pot of salted water to a boil. Drop in the lasagna noodles and cook until just al dente, around 8 minutes.
Don’t overcook them; they’re going in the oven later. Drain, then lay them flat on a baking sheet so they don’t stick together.
Step 2: Brown the meat
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned and fully cooked.
Season with salt, pepper, garlic powder, and Italian seasoning. Once done, drain the excess fat and stir in the marinara sauce. Let it simmer for 5 minutes.
Step 3: Make the cheese mix
In a medium bowl, combine ricotta cheese, cottage cheese, egg, and Parmesan cheese. Mix until everything’s creamy and blended. This layer is what makes your lasagna super rich and comforting.
Step 4: Preheat your oven
Set it to 375°F (190°C). Trust me, a hot oven is key to a bubbly top and perfectly cooked layers.
Step 5: Assemble the lasagna
Grab a 9×13-inch baking dish. Spread a thin layer of meat sauce at the bottom. Then:
- Layer 3 noodles side-by-side
- Spread a layer of the cheese mixture
- Add a layer of meat sauce
- Sprinkle some mozzarella
Repeat this for 2 more layers. Finish with noodles, sauce, and the rest of the mozzarella.
Step 6: Bake
Cover with foil and bake for 25 minutes. Then uncover and bake for another 15-20 minutes until the top is golden and bubbling.
Step 7: Rest and slice
Let it sit for 10-15 minutes before cutting. This helps it set so it doesn’t slide all over the place when you serve. Enjoy😍
Common Mistakes to Avoid
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⑴ Using watery cottage cheese: Drain it a bit if it’s too liquid.
⑵ Not seasoning your meat: Bland meat ruins everything.
⑶ Skipping the rest time: Slicing too soon turns your lasagna into lasagna soup. Just… don’t do that, please.
⑷ Forgetting foil: That top layer of cheese needs protection or it’ll burn.
⑸ Overcooking noodles: They’ll keep cooking in the oven. Al dente is your friend.
Recipe Best Tips
- Mixing cottage and ricotta gives the perfect creamy balance.
- Use whole milk cheeses for the best flavor and melting.
- Fresh herbs on top (like basil or parsley) give it that final touch.
- Let it cool before serving. I can’t say this enough.
Serving Suggestions
- A crisp green salad with vinaigrette
- Garlic bread, obviously
- A glass of red wine or a fizzy soda if you’re keeping it casual
- Sprinkle fresh basil on top for color and flavor
Storage and Freezing
① Storage
Cover leftovers tightly and keep in the fridge for up to 4 days. Reheat in the oven or microwave.
② Freezing
You can freeze the whole dish before baking or freeze leftovers. Wrap tightly with foil and freeze up to 2 months. When ready, thaw in the fridge overnight and bake as usual.
Frequently Asked Questions (FAQs)
Q: Can I use all ricotta instead of cottage cheese?
A: Yep, but cottage cheese adds a nice texture and a bit more protein.
Q: Can I make this ahead of time?
A: Absolutely. Assemble it, cover, and store in the fridge up to 24 hours before baking.
Q: What kind of cottage cheese is best?
A: Go for small curd and whole milk for the creamiest texture.
Q: Can I add spinach or veggies?
A: Totally. Just cook and drain them well first to avoid extra moisture.
Q: Is there a vegetarian version?
A: Just skip the meat and layer in roasted vegetables or mushrooms instead.
Q: How do I know when it’s done baking?
A: When it’s bubbling at the edges and golden on top.
Q: Can I use oven-ready noodles?
A: Yes, but you might need a bit more sauce so they cook properly.
Conclusion
There’s something special about a homemade lasagna. When you pull it out of the oven and that cheesy top is bubbling, it’s just that soo delicious.
If you make this, tag us or drop a comment. We’d love to see your version!
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Lasagna Recipe With Cottage Cheese And Ricotta
Ingredients
Ingredients:
- 1 pound ground beef
- 1 jar 24 oz marinara sauce
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups cottage cheese
- 1 large egg
- 1/2 cup Parmesan cheese
- 3 cups mozzarella cheese
- 1 tbsp olive oil
- Salt pepper, garlic powder, Italian seasoning
Instructions
Step-by-Step Instructions:
- Cook noodles until al dente.
- Brown meat, season, and add sauce.
- Mix ricotta, cottage cheese, egg, Parmesan.
- Preheat oven to 375°F.
- Layer sauce, noodles, cheese mix, mozzarella—repeat 3 times.
- Bake covered for 25 mins, then uncovered for 15-20 mins.
- Rest 10-15 minutes before slicing.
Notes
- Use quality cheese for the best taste.
- Letting it sit before slicing is key.
- Add fresh herbs for flavor.
