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    Recipes » Main Course Recipes » Italian Main Courses

    Lasagna with Cottage Cheese

    Published: May 21, 2021 · Modified: Dec 2, 2021 by Marissa Stevens · 10 Comments

    This post may contain affiliate links.

    Jump to Recipe
    a piece of lasagna served on a white plate with a fork

    In this Lasagna with Cottage Cheese, supple sheets of fresh lasagna noodles are layered with a meaty, deeply savory sauce and a rich cottage cheese and pecorino Romano filling then topped with a generous layer of creamy mozzarella cheese.

    Lasagna with Cottage Cheese served on a white plate

    If you know me, you know that when I'm not creating exciting recipes to share with you, I'm poring over cookbooks and websites, reading recipes from the fantastic cooks who inspire me. In one of these quests, I found Regina Schrambling's recipe for lasagna in the New York Times, with more that 5,000 5-star reviews. Making it was an all-day project, but the lasagna was amazing. I wondered: "Can I simplify this without sacrificing the extraordinary flavor?" The answer is a resounding: yes!

    Jump to:
    • Ingredients You Need to Make Lasagna with Cottage Cheese
    • Simplified Method, Same Magnificent Flavor
    • FAQ
    • Recipe Options
    • How to Freeze, Thaw and Reheat Lasagna Slices
    • More Must-Try Italian Pastas
    • How to Make Lasagna with Cottage Cheese
    • Lasagna with Cottage Cheese
    • 💬 Comments

    Ingredients You Need to Make Lasagna with Cottage Cheese

    • Fresh Lasagna Noodles: store-bought or homemade (If you want to make your own, I recommend these easy Homemade Lasagna Noodles made with 5-minute food processor pasta dough.)
    • Olive Oil: ideally extra-virgin olive oil
    • Onions: red onions for their mild sweetness and color
    • Garlic: fresh garlic cloves
    • Pancetta: or bacon
    • Wine: a dry red wine that you'd enjoying drinking (the flavor will intensify as it cooks down)
    • Tomatoes: canned, crushed tomatoes with juice
    • Tomato Paste: I love the convenience of the variety that comes in a tube (like this one) so I don't end up with a whole can to deal with.
    • Ground Beef: I recommend 15% lean ground beef
    • Pecorino Romano Cheese: or parmesan cheese
    • Eggs: large or x-large eggs
    • Parsley: fresh, flat leaf parsley (Italian parsley)
    • Ground Sausage: uncooked sweet Italian sausage or hot Italian sausage or a mixture of the two
    • Crushed Red Pepper: omit if using hot Italian sausage
    • Cottage Cheese: ideally full-fat cottage cheese
    • Mozzarella Cheese: ideally whole milk
    Lasagna with Cottage Cheese in a baking dish cut into 12 pieces with a stainless spatula and red striped kitchen towel beside.

    Simplified Method, Same Magnificent Flavor

    This greatly simplified version of the NYT recipe doesn't sacrifice a thing in flavor or texture. It starts with fresh lasagna noodles. You can buy them at the grocery store or easily make homemade lasagna noodles with my food processor pasta dough recipe (make the dough with 4 ingredients in 5 minutes flat) and a crank pasta machine. You don't need to pre-boil these, and they absorb the sauce flavors beautifully.

    Then you'll alternate layers of rich, meaty sauce, with pancetta ground beef and Italian sausage, silky, fresh lasagna noodles, and a creamy blend of cottage cheese, pecorino Romano and mozzarella cheese. A final layer of melted mozzarella brings the dish home.

    FAQ

    Is lasagna better with ricotta or cottage cheese?

    I recommend cottage cheese because, in lasagna, the flavor and texture is superior to the more traditional ricotta. But that's just my opinion. If you prefer ricotta, feel free to use it in the same amount.

    What is the difference between cottage cheese and ricotta cheese?

    Cheese makers separate milk or cream into curds, which are used to make cottage cheese, and whey, which is used to make ricotta. Both are considered fresh, unripened cheese, but the textures are very different. Both are creamy, but ricotta has a dense, fine, grainy texture, while cottage cheese is lumpier. Cottage cheese is sold in both small curd and large curd varieties.

    How can I use cottage cheese instead of ricotta?

    In lasagna, you can substitute cottage cheese for ricotta in an equal, 1:1 ratio.

    Does cottage cheese make lasagna watery?

    To avoid watery lasagna when using cottage cheese, use regular, full-fat cottage cheese instead of low fat cottage cheese.

    Lasagna with Cottage Cheese served on a white plate with lasagna pan behind

    Recipe Options

    • Noodle Options: If using dried, no-boil noodles, assemble the lasagna according to the recipe, but cook covered with aluminum foil for at least the first 45 minutes to allow the noodles to soak up liquid from the sauce. To use standard lasagna noodles, soak in warm water for 30 minutes or boil according to package directions before layering into lasagna.
    • Lazy Day Lasagna Option: For a quick and easy version of this recipe, use 2-3 jars of your favorite bottled marinara sauce (depending on the size of the jars) and start at step 2 of the recipe (combining the meat mixture). Reduce the simmering time in step 3 to 30 minutes then proceed with recipe. Use store-bought fresh noodles, no-boil noodles, or soak standard dried lasagna as directed above.
    • Homemade Lasagna Noodle Time Line: If you're making lasagna noodles from scratch, I recommend making Food Processor Pasta Dough (5 minutes flat to make) first and letting it rest for 30-60 minutes at room temperature while you get the sauce going and combine the ground meat mixture and cottage cheese mixture. While your sauce is simmering, roll the noodles out. Then you'll be ready to assemble your lasagna once the sauce is done.

    How to Freeze, Thaw and Reheat Lasagna Slices

    Since this makes 12 generous servings, you may want to freeze some for easy dinners later. My favorite method for freezing single servings is to place cooled slices on a parchment lined baking sheet, leaving a little room on all sides. Freeze until solid and then transfer to a freezer safe plastic bag or other freezer safe container.

    • individual servings of frozen lasagna on parchment lined baking sheet
    • individual servings of frozen lasagna in a freezer bag

    The day before you plan to serve, thaw as many slices as you need in a covered baking dish overnight in the refrigerator. The next day, cover baking dish with foil and reheat in an oven preheated to 350˚F for about 30 minutes, or until hot all the way through.

    More Must-Try Italian Pastas

    • Ragu Sauce
    • Bolognese Sauce
    • Pasta alla Norma
    • Spaghetti alla Puttanesca
    • Pasta Aglio e Olio

    How to Make Lasagna with Cottage Cheese

    Step 1: Cook onions, ½ of the garlic and pancetta in olive oil in a large heavy pot or Dutch oven until onions are translucent and pancetta is lightly browned. Season with kosher salt and pepper. Raise heat and add the wine; cook until nearly evaporated. Add tomatoes and juice; simmer 30 minutes.

    • red onion pancetta and garlic in a dutch oven
    • red onion mixture before adding wine
    • red wine added to red onion mixture
    • red onion mixture with evaporated wine
    • tomatoes and juice added and bubbling

    Step 2: While the sauce simmers, in a large bowl mix together with your hands: ground beef, ¼ cup of the pecorino Romano cheese, ¼ cup of the chopped parsley, remaining minced garlic, 2 of the eggs and salt and pepper. 

    ground beef mixture

    Step 3: Brown Italian sausage and red pepper flakes in olive oil in a large skillet over medium heat. Transfer to sauce with a slotted spoon and discard most of the oil. Cook ground beef mixture, breaking up as you go, until lightly browned, but not quite cooked through. Transfer to sauce and stir. Simmer 45 minutes.

    • browning italian sausage
    • browning ground beef mixture
    • adding ground meat mixture to sauce
    • lasagna meat sauce ready to simmer
    • meat sauce ready

    Step 4: Combine cottage cheese, remaining 2 eggs, remaining pecorino Romano cheese and parsley, and ½ of the mozzarella, and salt and pepper in a large bowl.

    cottage cheese mixture

    Step 5: Spoon a thick layer of meat sauce into a 9-by-12-inch baking dish and spread evenly. Cover with one layer of noodles. Spoon ¼ of the remaining sauce evenly over noodles followed by ⅓ of the cottage cheese mixture. Repeat for 2 more layers. Top with a final layer of noodles, and cover with the remaining sauce. Bake in a 350˚F oven 45 minutes.

    • first lasagna layer meat sauce
    • first layer of noodles
    • second layer of meat sauce
    • cottage cheese layer in lasagna
    • second layer of noodles.
    • second cottage cheese layer in lasagna
    • third layer of noodles
    • fourth layer of meat sauce.
    • third cottage cheese layer in lasagna
    • fourth layer of noodles
    • final meat sauce layer

    Step 6: Sprinkle remaining mozzarella evenly over the top. Bake 15 minutes more until cheese has melted. Let stand 15 minutes or more before serving.

    • final mozzarella cheese layer
    • baked lasagna with cottage cheese
    Lasagna with Cottage Cheese served on a white plate

    Lasagna with Cottage Cheese

    Marissa Stevens
    A decadent, meaty lasagna that's a simplified version of a New York Time's recipe with more than 5,000 5-star reviews.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 2 hrs 35 mins
    Resting Time 15 mins
    Total Time 3 hrs 20 mins
    Course Main Course
    Cuisine Italian
    Servings 12 people
    Calories 569 kcal

    Ingredients
      

    • 2 tablespoons olive oil divided
    • 2 medium red onions finely diced
    • 4 large garlic cloves minced, divided
    • 4 ounces pancetta diced
    • 1 ½ cup dry red wine
    • 2 28-ounce cans crushed tomatoes with juice
    • 2 tablespoons tomato paste
    • 1 cup warm water
    • 8 ounces grated pecorino Romano cheese divided
    • 4 large eggs divided
    • ½ cup finely chopped fresh parsley divided
    • 1 pound lean ground beef
    • Kosher salt and freshly ground black pepper to taste
    • 1 pound sweet Italian sausage
    • ¼ teaspoon crushed red pepper flakes
    • 16 ounces full-fat cottage cheese
    • 1 pound grated mozzarella cheese ideally whole milk
    • 1 pound fresh lasagna noodles ideally Homemade Lasagna Noodles

    Instructions
     

    • Heat 1 tablespoon of olive oil in a large heavy Dutch oven or kettle over medium-low heat. Add onions, ½ of the garlic and pancetta; cook and stir 8 minutes, or until onions are translucent and pancetta is lightly browned. Season with kosher salt and pepper. Raise heat to medium-high and add the wine; cook until mostly evaporated, about 10 minutes. Add tomatoes along with their juice. Stir in warm water and tomato paste and bring to boil; reduce heat and simmer 30 minutes, stirring occasionally.
    • While the sauce simmers, combine ¼ cup of the pecorino Romano cheese, ¼ cup of the chopped parsley, remaining minced garlic and 2 of the eggs in a large bowl. Add ground beef and season with kosher salt and pepper. Combine mixture with your hands until well blended.
    • Heat remaining olive oil in a large skillet over medium-high heat. Add Italian sausage and crushed red pepper flakes; cook and stir until lightly browned. Transfer to clean bowl with a slotted spoon and pour off all but enough oil to coat the bottom. To the same skillet, add ground beef mixture (no need to wipe it out); cook and stir, breaking mixture up until lightly browned, but not quite cooked through. Add browned sausage to mixture in skillet and stir to combine; transfer to sauce. Stir sauce to combine and simmer 45 minutes, stirring occasionally.
    • Once the sauce has simmered for 30 minutes, preheat the oven to 350˚F.
    • In a large bowl, combine cottage cheese, remaining 2 eggs, remaining pecorino Romano cheese and parsley, and ½ of the mozzarella. Season mixture with kosher salt and pepper and thoroughly combine.
    • Spoon a thick layer of sauce into a 9-by-12-inch lasagna pan and spread evenly. Cover with one layer of noodles. Spoon ¼ of the remaining sauce evenly over noodles followed by ⅓ of the cottage cheese mixture. Repeat for 2 more layers. Top with a final layer of noodles, and cover with the remaining sauce. Bake 45 minutes. Sprinkle remaining mozzarella evenly over the top and bake 15 minutes more until cheese is melted. Let stand 15-30 minutes before serving.

    Nutrition

    Calories: 569kcalCarbohydrates: 16gProtein: 38gFat: 37gSaturated Fat: 16gTrans Fat: 1gCholesterol: 176mgSodium: 1188mgPotassium: 813mgFiber: 3gSugar: 9gVitamin A: 1029IUVitamin C: 19mgCalcium: 499mgIron: 4mg
    Keyword comfort food
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Italian Main Courses

    • Mushroom Carbonara
    • Cod Piccata
    • Bucatini Carbonara
    • Shrimp Carbonara

    Reader Interactions

    Comments

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      Recipe Rating




    1. Angie says

      December 26, 2022 at 12:32 pm

      This was the best recipe I have found in a long, long, time. The depths of flavor our outstanding.

      Reply
      • Marissa Stevens says

        December 28, 2022 at 5:10 pm

        That's so great to hear, Angie! Thank you!

        Reply
    2. Donna says

      September 07, 2022 at 6:44 am

      Thinking of making this recipe as well as the homemade pasta. One question - if using cottage cheese should it be creamy, small curd or is large curd okay?

      Reply
      • Marissa Stevens says

        September 07, 2022 at 10:54 am

        Hi Donna! Any of those versions of cottage cheese will work just fine. Use one that you'd be happy to eat straight.

        Reply
    3. David @ Spiced says

      May 24, 2021 at 4:50 am

      5 stars
      An all-day project? Wow, that sounds intense...but then again, if it results in this amazing lasagna, then count me in! Fresh pasta truly is amazing, and I'm thinking fresh lasagna noodles combined with these ingredients would be delicious. I do love a good lasagna!!

      Reply
      • Marissa Stevens says

        May 24, 2021 at 8:18 am

        Thank you, David! This one does require some effort, but the payoff is worth it!

        Reply
    4. Ben | Havocinthekitchen says

      May 24, 2021 at 4:33 am

      This lasagna looks and sounds absolutely phenomenal Marissa! While I love using ricotta in pasta recipes, I don't think I've ever used cottage cheese. And I love this addition, as well as three kinds of meat and other cheeses - great flavour profile!

      Reply
      • Marissa Stevens says

        May 24, 2021 at 8:18 am

        Thanks, Ben! It really is an amazing lasagna and you should feel free to swap in ricotta if you prefer it.

        Reply
    5. angiesrecipes says

      May 21, 2021 at 5:43 am

      Layers of goodness and comfort...Can I come over for the dinner 🙂 ?

      Reply
      • Marissa Stevens says

        May 24, 2021 at 8:15 am

        You're always welcome at my table, Angie!

        Reply

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