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The BEST easy, classic lasagna recipe made with a ground beef meat sauce, no- cook noodles, and cottage cheese for extra protein!
Easy Lasagna Recipe
If you’re Italian and you’re thinking, cottage cheese in lasagna? I totally get you! I always turned my nose up to that idea. But with great cottage cheese brands available these days, I recently made these Lasagna Roll Ups with Cottage Cheese and my family went nuts over it! So, I set out to create a cottage-cheese version of my go-to Italian lasagna with meat sauce, and I’ll never make it any other way. It doesn’t change the flavor or texture of the final dish, it just adds more protein – my family devoured it! So if you’re reading this and thinking, “Cottage cheese in lasagna?” I swear it works. You can’t tell at all! More lasagna recipes you must try, my Lasagna Soup Recipe and my easy Skillet Lasagna.
Why You’ll Love This Easy Lasagna Recipe
My husband is half Italian, so I make lasagna all the time! We love this high protein lasagna with meat sauce, it’s always a winner in my home!
- Delicious: Lasagna is a classic for a reason. Layered with meat sauce, noodles, and three kinds of cheese, what’s not to like? It’s so good!
- Family-Friendly: This cheesy lasagna recipe is sure to be a hit with your whole family.
- Freezer-Friendly: This pasta dish is perfect for freezing – baked or unbaked.
- Easy: No-boil noodles mean the noodles cook in the oven, which saves you a step.
- Healthy and High Protein: This has extra protein by swapping the ricotta mixture with cottage cheese.
Featured Comment
DELICIOUS. next time I plan to add some different seasonings but as is, this is so good. I tell everyone about these recipes at work 🙂
Ingredients
Here’s what you need to make this easy lasagna recipe. See recipe card below for exact measurements.
- Ground Beef: I use 93% lean for rich flavor without excess grease, but any ground meat works here.
- Onion: Adds sweetness and depth to the sauce as it cooks.
- Garlic: Fresh minced garlic builds a savory, aromatic base.
- Tomatoes: A 28-ounce can forms the backbone of the sauce—Tuttorosso s my go-to for consistent flavor.
- Salt: Seasons the tomatoes and brings out their natural sweetness.
- Oven-Ready Lasagna Noodles: No boiling needed; they soften right in the sauce to save time.
Eggs: Help bind the cheese mixture so each slice holds together nicely. - Cottage Cheese: Part-skim cottage cheese (I love Good Culture) adds creaminess and extra protein.
- Mozzarella: Part-skim mozzarella melts beautifully—some goes in the filling and the rest creates that golden top layer.
- Grated Cheese: Pecorino Romano or Parmesan adds salty, savory umami to the cheese mixture.
- Parsley: Fresh parsley brightens the filling and makes a great garnish.
How to Make Lasagna
Here’s the step-by-step method. See recipe card below for printable directions.
- Make the Meat Sauce: Add the ground beef, onion, and garlic to a large skillet or large pot and cook on medium-high until the meat is no longer pink. Pour in the crushed tomatoes and season with salt and pepper to taste. Cover the pan and simmer on low heat for 20 minutes, stir a few times.
- Make the Cheese Mixture: Beat the eggs in a large mixing bowl and add the cottage cheese, a half cup of mozzarella, Pecorino Romano, and parsley.
- Layer The Lasagna: Spread a cup of meat sauce on the bottom of a 13-x-9- inch casserole dish, followed by four lasagna noodles, a third of the cheese mixture, and a cup of sauce, and repeat. Next, pour the remaining sauce on top and sprinkle with the rest of the mozzarella.
- Bake: Cooking time is about 1 hour. Cover the baking dish tight with aluminum foil to create steam to cook the noodles, and bake for 55 to 60 minutes until the pasta is cooked through. Uncover and cook for another five minutes until all the cheese browns slightly.
- Serve: Garnish the lasagna with parsley and let sit for five minutes before cutting into eight pieces.
Variations
- Is lasagna better with ricotta or cottage cheese? Both are good in lasagna, but cottage cheese gives it a protein boost. You can substitute equal amounts of ricotta cheese if you prefer to make a ricotta cheese mixture.
- Pecorino: Substitute Pecorino with parmesan.
- Sausage: Use Italian sausage in place of ground beef.
- Add Meatballs: Use turkey meatballs or beef.
- Protein: Sub lean ground turkey for beef.
- Vegetarian Lasagna: Omit the beef and add thawed frozen spinach or sautéed diced zucchini.
- Gluten-Free Lasagna: Use gluten-free noodles.
- Egg Allergy? Skip the egg. The cheese filling may be a little runnier, but it’ll still taste good!
- Herbs: Swap parsley with fresh basil.
Tools You'll Need
What to Serve with Lasagna
This homemade lasagna recipe pairs well with some French bread, garlic bread or garlic knots and an Italian salad or veggies, like Roasted Broccoli and Cauliflower or Cacio e Pepe Brussels Sprouts.
How to Meal Prep Lasagna
- Meal Prep: Assemble the casserole, cover it with foil, and refrigerate it overnight. When ready to serve, bake the lasagna as instructed.
- Freeze Unbaked: Tightly cover the baking dish with plastic wrap and foil, and freeze it for up to three months. Thaw the unbaked lasagna in the fridge and bake according to the directions, or bake it from frozen for about 90 minutes until heated through. (Don’t forget to remove the plastic first!)
- Leftovers: Leftover cooked lasagna will keep in the fridge for up to 4 days, or you can freeze it for up to 3 months. To thaw, refrigerate it overnight and microwave or bake until warm.
More Lasagna Recipes You Will Love
- Spaghetti Squash Sausage Lasagna Boats
- Chicken Parmesan Lasagna
- Lasagna Roll Ups
- Pumpkin Lasagna
- Butternut Squash Lasagna Roll Ups
Easy Lasagna Recipe (High-Protein & No-Boil)
A healthy, high-protein lasagna made with cottage cheese, lean ground beef, and no-boil noodles. Easy to assemble, family-friendly, and perfect for meal prep. Freezer-friendly before or after baking.
Yield: servings
Serving Size: 1 /8th slice
Ingredients
- 1 lb 93% lean ground beef
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 28 ounce can crushed tomatoes, I swear by Tuttorosso Green Label
- 3/4 teaspoon kosher salt
- Black pepper, to taste
- 12 no-boil lasagna noodles, such as Barilla or gluten-free noodles
- 24 ounces part-skim cottage cheese, from 1 1/2 16-ounce containers, Good Culture (or use ricotta cheese)
- 2 large eggs, beaten
- 1 1/2 cups part-skim shredded mozzarella cheese, divided
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh parsley, plus more for for garnish
Instructions
- Preheat oven to 375F degrees.
- Heat a large skillet, when hot add the ground beef, onion, and garlic and cook over medium-high heat, breaking the meat up with a wooden spoon until no pink remains.
- Add the crushed tomatoes, season with salt and black pepper, to taste, cover and let it simmer over low heat 20 minutes, stirring 3 times.
- In large mixing bowl, beat the eggs and combine with 1 1/2 containers cottage cheese, 1/2 cup of the mozzarella cheese, Pecorino Romano and parsley. Set aside.
- In a 13 x 9 casserole dish, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles (it's okay if they overlap), then 1/3 of the cheese mixture, 1 cup of the sauce.
- Repeat the next layer using 4 uncooked lasagna noodles, 1/3 part of the cheese mixture, and 1 cup sauce. For the top layer add the remaining sauce and finish with 1 cup mozzarella.
- Cover tight with foil and bake 55 to 60 minutes, until the pasta is cooked through.
- Uncover and continue cooking until all the cheese browns slightly, about 5 minutes.
- Garnish with fresh parsley, and let sit 5 minutes before cutting. Slice into 8 pieces.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Variations
- You can substitute equal amounts of ricotta cheese if you prefer to make a ricotta cheese mixture.
- Pecorino: Substitute Pecorino with parmesan.
- Sausage: Use Italian sausage in place of ground beef.
- Add Meatballs: Use turkey meatballs or beef.
- Protein: Sub lean ground turkey for beef.
- Vegetarian Lasagna: Omit the beef and add thawed frozen spinach or sautéed diced zucchini.
- Gluten-Free Lasagna: Use gluten-free noodles.
- Egg Allergy? Skip the egg. The cheese filling may be a little runnier, but it’ll still taste good!
- Herbs: Swap parsley with fresh basil.
Nutrition
Serving: 1 /8th slice, Calories: 394 kcal, Carbohydrates: 36.5 g, Protein: 37 g, Fat: 11.5 g, Saturated Fat: 5.5 g, Cholesterol: 107.5 mg, Sodium: 840 mg, Fiber: 3.5 g, Sugar: 7 g
Loved it, but made some adjustments. Used 1.25 lbs of 96% lean beef, fat free mozzarella, less than 3/4 of a box of noodles, and San Marazano tomatoes. I added garlic salt to the sauce and cheese mix. Also added italian seasoning and red pepper flakes to the sauce. I put it in a 9×9 pan. I can’t imagine having enough of everything to make it in a 13×9. Nutrition came out to 376 cal with 43 grams of protein and only 2.5 grams of sat fat.
Will the bake time change if I use noodles I’ve boiled?
Yummy! Easy! My husband liked it! Used fresh basil over parsley. Opted for a fattier beef, but otherwise stuck to the recipe. I agree that the meat sauce is a bit sparse, but I like a “dryer” lasagna. Will definitely make this again!
the sauce doesn’t cover a 13×9 casserole dish at each layer although the amount of sauce and cheese mix worked. I just did my own thing and went for a smaller casserole dish and layered as I thought appropriate.
Can I add mushrooms and fresh spinach leaves to this recipe?
I liked the recipe. The taste was very good. Only thing I will do different next time is to make it more saucey as I found it very meaty but not enough sauce. I also used ricotta which was very good.
I really like this recipe – it’s easy to make and the cook times are spot on for planning. I flowed the advice of other reviews and add an extra jar of sauce or can of tomatoes (we like our lasagna saucier) and doctor up the sauce with garlic powder, oregano and some red pepper flakes – it just needs a little kick of flavor. I’ve made it with ground beef, ground Italian turkey sausage or ground turkey. All come out very tasty.
I followed the recipe exactly as written. I usually read comments from others first, but this time I didn’t think of it. So, I didn’t add any “extras” – spices or more sauce… and I think it’s delicious as is! Since it’s just me, I will have lots of leftovers which is great!
Has anyone made this in a 15×11 pan? Do you think it would work if I did 1.5 times the ingredients?
I’ve lost over 30lbs in 4 months using your recipes almost exclusively and doing WW. Made this tonight and it made my house smell amaaazing!! I did end up with an extra 1/3 of cheese mixture that I didn’t know what to do with but I just added to the top and it was fine. Thanks again for sharing your recipes. I have all your books but the website is easy since you convert the WW points.
That is awesome Victoria! I am so glad to be a small part of your journey! ♥
Thank you for this comment. I use WW points as well so that was truly helpful to know this information.
Turned out really well. I added some anise seed and fennel because that’s part of our family sauce. Also added a little oregano and a pinch of cayenne. I used spinachand about 8 oz of plant-based beef. It was really good!
WOW!!!! This was amazing!!! I used jar marinara instead, Michael’s. This might be my new favorite.
Loved this recipe! I followed it almost to the exact measurements. It was really easy to make, especially with the no-boil noodles. I used jar Prego sauce instead of the tomatoes and also seasoned my meat mixture with Italian seasoning as well. I also added some fresh grated parm to my cottage cheese mixture and on top of the final layer. Will definitely make this again!!!
A question for you. Can I assemble the lasagna inthe morning and cook it in the evening? Need a make-ahead….
Yes! Assemble the casserole, cover it with foil, and refrigerate it, then ready, bake the lasagna as instructed.
Can I use uncooked lasagna noodles and just add extra sauce on them? Have it sit in the ridge overnight? Curious if that would work versus no boil option
Always cooked right away but am going to freeze this time! When cooking from frozen, do you leave the foil on and bake at 375 for 90 minutes?
This was delicious and reasonably easy to put other quickly. I added a lot of seasonings to the tomato meat mixture. It’s very, very bland with just a little salt and pepper. I added onion powder, garlic powder and Italian seasoning in addition to generous salt and pepper. I would definitely make again!
Delicious! I did double the crushed tomatoes as suggested by another reviewer, and added a few dashes of Italian seasoning and garlic powder. I did 3 layers, using all 12 sheets and all the sauce and cheese. It was so good, I’ll never make it with ricotta again.
I made this for my husband and sons for dinner tonight. I followed the recipe exactly with two exceptions: I used Italian turkey sausage and I didn’t feel like it was enough sauce and ended up adding almost an entire large jar of Rao’s marinara to the dish. I can’t eat much cheese so I couldn’t enjoy a portion, but I tasted it and it was delicious!! My husband had no idea it was cottage cheese and my pickiest eater LOVED it. It was his first time trying lasagna. Adding to our rotation. Mommy win tonight!
Awesome!
This is the first recipe I’ve made of Skinnytaste that I’ve not been a huge fan of. I ended up with a bunch of leftover filling and not enough sauce. I double checked and used the correct measurements. Maybe I didn’t spread the filling thick enough? The noodles were actually crunchy around the edges. Italian leftovers are usually almost better than the original and this was worse. I don’t know what I did wrong.
Did you use 1/3 CUP for the cheese mixture vs 1/3 of the total mixture? Because I did that and realized too late my mistake 😅
I ended up with the same problem with not enough sauce and too much cheese sauce left over! I felt like I was going crazy, lol! Very good recipe. I do think meat needs some more seasoning.
This was easy and delicious and great for meal prep. I served it to company who loved it. The instructions only include 2 layers, but I did 3 layers since the recipe called for 12 lasagne noodles. Maybe I read it wrong. Regardless, this recipe is a keeper.
I would give more than 5 stars if I could. Made the recipe as written using the ground turkey option. My kids don’t like cottage cheese or ricotta so they never like baked ziti or lasagna but loved this.
So happy to hear!!
I made this for Christmas dinner and it was fabulous! I did add an additional half can of crushed tomatoes as well as dried basil to the sauce. I tried something different and did half cottage cheese and half ricotta. This was my best lasagna yet. My husband wants me to make again for New Years!
great!!!
Family loved!
I made this exactly as directed and it was truly so good. I thought for sure the cottage cheese swap for ricotta wouldn’t work, but Gina’s recipes are so consistently good I just trusted the recipe, and it was great. My husband, who typically doesn’t like lasagna, liked this recipe. I will be making this again!
Perfect!
Absolutely loved!! I blended the cottage cheese like another comment said and it was just like ricotta, so so good. A 13×9” pan is a perfect size, you can find one at TJ Maxx for $8. This was so amazing and I made it as a meal prep for dinners, now I’ll look forward to every night. Made exactly as listed, but if you want more sauce, add another 24 oz can of crushed tomatoes. I didn’t add extra and it was perfect for me.
Glad you enjoyed it!
Sooooo good! Everyone enjoyed it. I used Italian turkey sausage and subbed basil for parsley since that’s what we had on hand. I made two 8 by 8 pans instead of one big one, and am freezing one of them for another day! Win-win!!
This was great! I did add a little extra crushed tomatoes, because I like saucy lasagna. Thank you for another great recipe, Gina!
Glad you enjoyed it!
This is really good, love the cottage cheese swap for ricotta. Kids couldn’t tell the difference. It does need a little more sauce so next time I’ll use 2 cans of tomatoes as some other reviews suggested.
We loved this. It really comes together pretty easily (compared to some lasagna recipes) and was really tasty. I made it exactly as directed and thought it was perfect – I didn’t add water to the pan or extra crushed tomatoes or anything! Can’t wait to see how the leftovers are.
I only have regular noodles. Have any of you used them, layering per the recipe, uncooked? Just wondering if any adjustments need to be made.
TIA
I would cook them first.
I have made lasagna with uncooked noodles. Just make sure to keep foil tightly on it. Add extra sauce for about 45 minutes then take takeoff about the last five minutes to Brown. It came out perfect. She would never know that the noodles weren’t cooked and it absorbs the flavor of the sauce.
Not clear as to what happens with the last 1/3 of cheese mixture so added to the top then the sauce then mozzarella and hope for the best. 😉
Also wondering the same. How’d it turn out?
DELICIOUS. next time I plan to add some different seasonings but as is, this is so good. I tell everyone about these recipes at work 🙂
Easy to prepare and delicious for a family meal with a salad
I made this tonight using no-boil whole wheat lasagna noodles from DeLallo and it was amazing! Also toddler approved. When putting together, I thought it needed a little more sauce so I used a Rao’s bolognese that I had and it worked well!
This was my first time making a lasagna. It turned out great! I couldn’t tell a difference using cottage cheese instead of ricotta. I did use 1 1/2 cans of tomatoes as another person suggested for extra sauce and seasoned that like I do regular spaghetti sauce with lots of garlic powder, Italian seasoning and oregano. Since there’s only two of us there’s plenty of leftovers too! Another skinny taste hit!!
I’ve always used cottage cheese in lasagna since I’ve been cooking at 22. I’m now 80. Only used Ricotta once but didn’t like it.
I was worried about the cottage cheese giving the lasagna a sour taste, but it was delicious! Tasted as good or better than Ricotta. I did add a jar of Raos marinara because we like a lot of sauce but next time will just use more tomatoes and some water to keep the WW points down.
So good, right!
I just want to make this recipe, so I had no choice, but to leave a comment just to view the last thing.
So easy and so delicious. Perfect meal prep for lunches.
I made this other day and then froze it without baking. Took it out of freezer and put in refrigerator overnight. Cooked it the next day. It was delicious! It was so nice to be able to speak to your guests without being stuck in the kitchen. Everyone loved it.
This recipe is AWESOME! And it was much easier to make than previous attempts at other lasagne recipes. We’ve made it once with beef and once with Italian sausage – both are great. It also freezes incredibly well. This is a new favorite!
We are trying to eat low carb, so I made this by swapping out the noodles for Egg Life original egg wraps. I prepped it over the weekend and baked it today. Turned out amazing! We will be adding this to our regular meal rotation. Thank you!!!
I make this with gluten free noodles, and this has become a family favorite. We also need to use lactose-free cottage cheese and this recipe works great.
I love Skinnytaste but this was not my fave lasagna recipe. Note: it still tastes good! But I prefer my lasagna to be saucier and cheesier. I am going to make this again with more sauce and mozza cheese, and then it will be perfect (although that will up the ww points values and make it a little less “skinny”!). The cottage cheese was such a smart move, and once baked, I couldn’t tell that it was cottage cheese and not ricotta!
If you use 2 cans of crushed tomatoes, you won’t be disappointed! (and you won’t increase the points). With double the sauce this recipe is perfect and no longer dry!
We love this lasagna! After I have constructed it, I add some water down the corners of the pan with these no boil noodles. I always add a little water to my plate or bowl when I reheat as well to keep it saucy:)
Love your recipes and love using cottage cheese in place of the ricotta in lasagna because you can’t even tell it’s cottage cheese. Just wanted to say that I actually give the cottage cheese a whirl in the food processor which makes the consistency and texture even more like ricotta! I know it’s an extra step but worth it in my opinion. 😉
This came together really fast and I didn’t change anything aside from chopping up some extra spinach we had in the fridge to add to the cheese mixture (since we had it, why not right?). This recipe would be so easy to customize with various herbs/spices but is good enough on its own.
I thought this recipe was delicious (thank you!), but the proportions seemed off. I ended up using way more than 1/3 cup of the cottage cheese mixture in the layers, and I ran out of sauce by the time I got to the top. I think that the bottom layer of sauce might have been the issue. I usually add water to the lasagna sauce. Are you just using the can of tomatoes for liquid?
This is a great recipe: not overly time consuming, affordable ingredients, and the end result is flavouful comfort food. So many lasagna recipies end up a greasy, liquidy mess so I was happy that this one had no grease pools and the slices didn’t fall apart after cutting. I will make this again for sure- delicious.
Delicious! Absolutely delicious, and a big hit with my family.
I was so nervous to make this recipe because I have picky children and didn’t want to waste my time prepping two casserole dishes and freezing it for later. I just baked it from frozen and served it up to my family with the only modification of changing out the beef for Italian chicken sausage and it was great! My kids love it and I have a whole other frozen meal to make for next week as well.
This was delicious and easy!! I did add Italian seasoning and what I normally add to my spaghetti seasoning. I didn’t have a 28oz can of crushed tomatoes so I did 2 15oz which I do think the extra sauce helped.
Growing up my mom always used cottage cheese in our lasagna – mainly because it was less expensive that ricotta and we were always on a tight budget. Because of my mom I have always made my lasagna this way and loved seeing a recipe using it here. (because I love so many of the ST recipes) We also have never pre-boiled noodles like recipes call for… It’s always delicious and now I also know it’s an even better source of protein! Thanks!
Hi! So you just use regular lasagna noodles, not the no-boil kind? (I’m in Europe and they can be hard to find here.) Do you just add extra sauce?
Absolutely Delicious!! Very easy to make I tasted gourmet. Family approved and know one knew I used cottage cheese really great lasagna.
Perfect! 🙂
We loved it! I followed the recipe – no beef, onions, garlic, diced zucchini, 28 oz pomodoro tomatoes, ricotta, pecorino romano, mozzarella, eggs – half the noodles. I used a smaller casserole dish and half the noodles since I did not have beef. Not dry. The best and easiest lasagna recipe to make and the best we ever had! Definitely will make again. Thank you!
Loved it! So good and killed my craving for a high calorie portion from a restaurant.
Easy recipe to make and absolutely delicious! I hope it freezes well
I listen to another comment and made it on Saturday afternoon and did not cook until dinner Sunday. Was not dry at all and was yummy!! Thanks
Made it last night and was so so delicious — thank you!
I used a half and half blend of ricotta & cottage cheese and this was fantastic.
Delish. Will def make it again.
Would this work if I used half the recipe in a casserole dish instead of a large pan?
So good! I am a cottage cheese hater and have never used no boil lasagna noodles. I was tempted by the high protein count and tried it. This was delicious and did save a great deal of time. Will make this again!
Made this last night. Easy to make and tasty! I did add Italian seasoning and crushed red peppers. Mine was not dry. I made it in the morning and let it sit in the refrigerator for the day. Maybe that helped???
Loved this ❤️ I sautéed mushrooms and spinach, added to sauce and added an additional 16 oz can of stewed tomatoes. My guests Loved it too. I can always depend on Skinnytaste.
All the recipes are tested ! I have been using skinny taste for years I love Gina and I love this site it’s saves me so time. If you’re lasagna was dry it’s because you didn’t add water 1/4 cup water per 4 noddles so read you’re pasta box !
There is actually no water needed because of the sauce. And when you cover with foil you create steam.
This lasagna was delicious. Huge portions and tasty. Will do this one again.
I love Gina’s recipes however this one turned out rather dry. I think it needs more sauce which I will do next time.
Delicious BUT for those who are complaining that it is dry… follow the instructions on the box of the lasagna noodles! Mine (aldi brand) called for 1/4 cup of milk for every 5 noodles used. I did so after reading the comments that it was dry. I also added about 15 min of bake time to allow for the milk to get absorbed. Absolutely delicious and not dry at all! Only deducted one star from the recipe bc IMO, that detail should have been included!
Absolutely delicious. My only problem was keeping to my portion! I wanted seconds badly!:) Thank you, Gina. I have been following you for years now and have to say you have greatly influenced our eating! Love, love, love your recipes and your cookbooks!
Thanks Maria!
This was yummy!! I felt like it needed a little more tomato sauce. But it may have been less saucy because I used gluten free lasagna sheets. Next time I make it I think I’ll 1.5x the sauce. Shouldn’t add any WW points but will add some calories for calorie counters. I added just a dash of cinnamon to the meat also. Can’t wait to make it again for NYE. It really was a hit!!
We made it tonight and it was really good. I wasn’t sure about the no boil noddles but they were really tender and good. We would definitely make it again as we are a high protein household and I always shy away from most pasta dishes.
I liked the no bake noodles, but the lasagna turned out dry. Next time I’ll use more tomatoes to add moisture. I like that it was faster that my usual lasagna.
Very much enjoyed by the family. Thank you.
If I could I’d give 0 stars . Nasty
This is a great recipe! My husband and I loved it!
Really good. I made it with the ricotta option. My only complaint was that it was dry and that may have been due to the ricotta vs cottage cheese. But we like our lasagna saucy. Next time I’ll double or triple the crushed tomatoes and spices. Will prob add some Italian seasoning too. I’ll def make again with these small changes.
Made this tonight for dinner and my husband devoured it. I have been trying to increase my protein intake, and always have Good Culture cottage cheese on hand, so I decided to give it a try, so glad I did! I will be cooking this often. Minimal effort and lots of leftovers! To those complaining about lack of seasoning, I didn’t miss anything, but go ahead and add any seasoning you think is missing. I did use fire roasted crushed tomatoes.
This recipe looks very easy to make, but no oregano? No basil? No crushed red pepper? Doesn’t seem Italian without some spices!
I have always used cottage cheese to my lasagna. I was married to a Italian man. I have been cooking it this way for over 40 years.
This was soo easy to make and delicious. My family liked it with the cottage cheese more than the usual ricotta! Also love the no bake lasagna noodles.
Wow….REALLy good and not that hard to make. This one is a keeper.
I’m making this for Sunday dinner. I’m going to mix ground beef and loose Italian sausage and when I cook the onions I’m going to add some fennel seeds. Can’t wait to enjoy this meal!
I made this last night after drooling reading my email. I used meatloaf mix instead of lean meat which upped the fat a little, but that’s okay. I used my immersion blender to blend the eggs and cottage cheese together as my husband doesn’t like the texture of cottage cheese. I was not a fan of the oven-ready noodles and will use regular ones next time- but the whole thing was a hit! Even my picky husband liked it. Thank you!
Why does nobody have a recipe for meat AND veggie lasagna? I always use both in mine, not one or the other.
Tomatoes are veggies, but feel free to add more! Maybe I’ll make another version with lots of veggies 🙂
I haven’t made this recipe but I’ve always used cottage cheese in my lasagna. We did make the lasagna roll ups with cottage cheese and they were delicious!
Great!!
Gina, have you been raiding my recipe box? This is the same recipe I learned from my mom and have been cooking for over 55 years. My son loved it so much he used to ask me to make it every week. I use ground turkey Italian sausage on half of it, spinach throughout for some veg. So, so delicious and cheesy. I often use jack cheese in lieu of mozzarella because it melts just as well. Always cottage cheese with one egg and parsley mixed in. Ok now I’m craving my own lasagna!!
Love it! It’s pretty classic 🙂
I’m going to add spinach to my lasagna and maybe the Colby Jack cheese. Thanks for the tips!
Has anyone tried 1/2 cottage cheese,1/2 ricotta? Looks delicious! Never made lasagna and craving it
Great recipe
Ingredients call for 12 lasagna noodles but instructions call for 8 noodles?
it’s 3 layers of 4 noodles.
A lot of very good food dishes
Haven’t made this recipe yet, but thought I would mention that for years I have been using cottage cheese (with an egg added in) when I make lasagne. I actually prefer it to ricotta cheese which is often used in lasagne!
Great!
The “turning up my nose” to the idea of cottage cheese made me laugh. I didn’t know lasagna *could* have anything other than cottage cheese until I was an adult in the 90s watching early Food Network shows. Ricotta wasn’t around as readily in the 70s and 80s (according to my mom) so cottage cheese was the way to go!
Oh that’s funny!!
How many blur smart points
My mother has been making lasagna like this for 40+ years. It is the only lasagna I eat as regular is just too heavy, and the Barilla no bake noodles are like satin. I’ve never even made regular lasagna. Also, if you want the best satin noodles for chicken noodle soup, these are the best! I’ve even used them in a light version of chicken and dumplings.
This is exactly the lasagna recipe I have used for years. I have always used cottage cheese! It’s the best!