Cottage Cheese Lasagna
Lasagna with a layer of cottage cheese instead of ricotta is my favorite switch up. I normally don't like cottage cheese just as a snack, but as an addition to lasagna, I love it. This is a great meal to make on a Sunday and then have leftovers during the week.
Cook Time
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Ingredients
1 lb ground beef
1 lb ground sausage
1/2 yellow onion, diced
3 garlic cloves, diced
2-24 ounce jars pasta sauce
1 tsp oregano
salt and pepper to taste
2 cups small curd cottage cheese
1 egg
1/2 cup parmesan cheese, shredded
2 tsp dried parsley
10-12 lasagna noodles
3 cups mozzarella cheese
2 cups shredded gouda cheese
- Preheat your oven to 350 degrees and grease a 9×13 baking dish.
- Begin by cooking your beef, sausage and onion in a large saucepan. Break it apart as it cooks and then add in the garlic, pasta sauce, oregano and salt and pepper.
- While that sauce is simmering, prepare your noodles by cooking your noodles in a large pot of boiling water with a little salt and olive oil (to keep it from sticking together once you drain it).
- In a medium bowl, stir together the cottage cheese, egg, parmesan cheese, parsley, salt and pepper. Set it aside.
- Drain your noodles once they’re done and let’s begin assembling the lasagna.
- Spread a thin layer of meat sauce on the bottom of the baking dish. Top with three noodles laid longways. Sprinkle half of the shredded cheese on top of the noodles. Then spread half of the remaining sauce over the noodles. Spread the cottage cheese mixture on top of the sauce. Smooth it out and then add 3 more noodles on top. Finish with the rest of the meat sauce and shredded cheese.
- Bake in the preheated oven for 40 min or until the cheese is melted and browned a little bit.
