Mom’s Easy Cottage Cheese Lasagna Recipe

1. Note: the lasagna noodles can be cooked ahead of time if desired.

Start the Pasta Water Boiling

1. Fill a large pot with water and add approximately one tablespoon of salt for every 2 liters (2 quarts) of water. Place the pot on your stove on high heat and cover to bring to a boil while you prepare the meat sauce.

Prepare the Cottage Cheese Filling

1. Combine the cottage cheese, egg, Parmesan cheese, and Italian seasoning in a medium bowl. Set aside.

Prepare the Meat Sauce

1. Cook the ground beef in a large skillet on medium-high heat until it is no longer pink and browned on all sides.
2. Remove the ground beef from the skillet with a slotted spoon, letting the excess grease drip off for a few seconds before placing it in a bowl. Once done, drain all the grease and leave one tablespoon remaining in the skillet to fry the onions in.
3. Sauté the diced onion in the remaining grease until soft and translucent. Stir in the garlic, and sauté for 1-2 minutes until the garlic is browned and fragrant. Sprinkle the Italian seasoning on top, and stir into the mixture, heating up the spices until fragrant.
4. Add the ground beef, then mix the pasta sauce in. Bring the pan to a low simmer and cook for 10 minutes, stirring frequently. Remove from the heat when done.

Boil the Lasagna Noodles

1. While the meat sauce is simmering, cook the lasagna noodles. Add the lasagna noodles to the boiling salted water and cook to al dente according to the package.
2. Drain and rinse in cool water, separating the noodles from each other if needed. Place the noodles on a large platter or plate, one at a time, coating the noodles in a light layer of olive oil to prevent them from sticking to each other.

Assemble the Lasagna

1. In a 9x13 lasagna or casserole pan, spread a cup of the meat sauce mixture in an even layer on the bottom of the pan. Lay 3 noodles lengthwise on top of the sauce in the pan.
2. Spoon 1/4 of the remaining meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
3. Lay 3 noodles on top. Spoon 1/4 of the meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
4. Lay 3 noodles on top. Spoon 1/4 of the meat sauce on top of the noodles. Sprinkle 1 cup of the shredded mozzarella on top of the sauce. Take 1/3 of the cottage cheese mixture and dollop it on top, spacing it out evenly.
5. Lay 3 noodles on top. Spoon the remainder of the meat sauce on top of the noodles. Sprinkle the remaining 2 cups of the shredded mozzarella on top of the sauce.
6. Cover with aluminum foil, tenting overtop so the foil doesn't touch the top of the lasagna. Bake in your oven at 375°F for 60 minutes. If you like a crispier top, turn the oven up to 400°F. Remove the cover and bake the cheese on top for an additional 5-10 minutes to get it slightly crispy around the edges, watching to make sure the top doesn't burn.
7. Remove from the oven and let it cool for at least 20 minutes so that it can set and slice easier. This is a great time to make the garlic toast and salad to go with it.
8. Slice and serve.