The true star of this Cottage Cheese Lasagna is the creamy cottage cheese mixture that effortlessly elevates the dish. Combined with the richness of mozzarella and Parmesan, it creates a perfect balance of creaminess and cheesiness that contrasts beautifully with the hearty meat sauce. The cottage cheese not only brings a lightness to the texture but also delivers a unique depth of flavor that makes each bite absolutely irresistible.
Ingredients:
- 12 lasagna noodles
- 1 lb ground beef or ground turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 24 oz marinara sauce (or your favorite tomato sauce)
- 1 can (15 oz) tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 2 cups cottage cheese (small curd)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil (for garnish, optional)
Instructions:
1. Cook the Noodles: Begin by preheating your oven to 375°F (190°C). Cook the lasagna noodles in a large pot of salted boiling water according to the package directions until al dente. Drain the noodles, rinse them with cold water to stop the cooking process, and lay them flat on a baking sheet or aluminum foil to prevent sticking.
2. Prepare the Meat Sauce: In a large skillet, cook the ground beef (or ground turkey) over medium heat until browned and fully cooked. Drain any excess fat. Add the diced onion and minced garlic to the skillet, cooking until the onions are soft and fragrant, about 3-4 minutes.
Stir in the marinara sauce, tomato sauce, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a simmer, and let it cook for 10 minutes, allowing the flavors to meld together.
3. Cottage Cheese Mixture: In a medium bowl, whisk the egg. Add the cottage cheese, 1 cup of shredded mozzarella, and the grated Parmesan cheese. Stir until well combined. This will be the creamy, cheesy layer that gives the lasagna its rich, indulgent texture.
4. Assemble the Lasagna: Lightly grease a 9×13-inch baking dish with non-stick spray. Spread a thin layer of meat sauce on the bottom of the dish. Place 3 lasagna noodles on top of the sauce, ensuring they don’t overlap.
Next, spread a third of the cottage cheese mixture evenly over the noodles, followed by a generous layer of meat sauce. Repeat this process two more times, layering noodles, cottage cheese mixture, and meat sauce until all ingredients are used.
For the final layer, place the last 3 noodles on top and cover with the remaining meat sauce. Sprinkle the remaining cup of shredded mozzarella cheese over the top.
5. Bake: Cover the lasagna with aluminum foil (be sure to tent the foil slightly so it doesn’t stick to the cheese). Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Let it Rest and Serve: Once the lasagna is done baking, remove it from the oven and let it rest for 10-15 minutes before cutting into slices. Garnish with fresh parsley or basil, if desired, and serve hot.
