Lasagna Recipe With Cottage Cheese And Ricotta (My Family's Most-Requested Dinner)

Last winter, Jessica had three friends sleeping over and asked me, "Mom, can you make the cheesy lasagna? The one with the secret cottage cheese?" That's how I knew this lasagna recipe with cottage cheese and ricotta had officially earned its spot in our weekly rotation.

It all started when I ran out of ricotta one Sunday and tossed in a tub of cottage cheese to stretch the filling. Honestly? The result was creamier, lighter, and had that extra protein boost I'm always chasing for my family.

Now I make it this way on purpose. Alex says it tastes like the lasagna his grandma used to bring to Sunday dinners, only better, and Jessica swears she can't tell the cottage cheese is in there. If you love this combo, you'll also want to check out my classic cottage cheese lasagna for a slightly different spin on the same comforting idea.

Jump to:

• Why You Will Love This Recipe
• Ingredients For This Cottage Cheese And Ricotta Lasagna
• How To Make This Lasagna Recipe With Cottage Cheese And Ricotta
• Storage And Reheating
• Tasty Variations For Your Lasagna With Cottage Cheese And Ricotta
• FAQs About This Lasagna Recipe With Cottage Cheese And Ricotta
• Recipes You May Like
• Final Thoughts
• Lasagna Recipe With Cottage Cheese And Ricotta

Why You Will Love This Recipe

Here's why this one keeps showing up on our table week after week:

• Protein-packed thanks to four cheeses plus an egg in the filling
• Family-friendly flavor that even picky eaters happily eat
• Stress-free assembly with simple layering steps anyone can follow
• Budget-friendly since cottage cheese stretches the ricotta further
• Make-ahead friendly for busy weeknights or company dinners
• Creamier texture than traditional lasagna, no dry layers in sight

Ingredients For This Cottage Cheese And Ricotta Lasagna

Everything in this recipe is grocery-store basic. Nothing fancy, nothing weird, just real ingredients that come together into something special.

• 9 lasagna noodles
• 12 oz cottage cheese (full-fat works best for creaminess)
• 8 oz ricotta cheese
• 4 oz mozzarella cheese, shredded (for the filling)
• 4 oz mozzarella cheese, shredded (for the top)
• 4 oz parmesan cheese, grated
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 jar pasta sauce (about 24 oz)

A quick note: I've swapped the parmesan for asiago in a pinch, and it still turned out great. Use what you have.

How To Make This Lasagna Recipe With Cottage Cheese And Ricotta

Don't worry if you've never layered a lasagna before. I'll walk you through it the way I walked Jessica through her first attempt last summer.

Step 1: Get Your Oven And Noodles Going

Preheat the oven to 350°F (180°C). Bring a large pot of salted water to a boil and cook your 9 lasagna noodles. I pull mine out at 10 minutes, just shy of fully cooked, so they finish softening in the oven.

Drain them and rinse with cold water. This little trick keeps them from sticking together while you prep the filling.

Step 2: Mix The Cheese Filling

In a large bowl, stir together the cottage cheese, ricotta, 4 oz mozzarella, parmesan, egg, basil, oregano, parsley, salt, and pepper. Give it a good mix until everything looks combined.

The mixture will look thick and creamy with little flecks of green from the herbs. That's exactly what you want.

Step 3: Layer The Lasagna

Spread a thin layer of pasta sauce on the bottom of your 9x13 pan. This stops the noodles from gluing themselves to the dish.

Lay 3 noodles across the bottom. Spread half the cheese mixture over them, then add a third of the sauce. Repeat with another 3 noodles, the rest of the cheese mixture, and another third of the sauce.

Top with the final 3 noodles, the last of the sauce (pour it generously, dry edges are the enemy), and the remaining 4 oz of mozzarella.

Step 4: Bake And Rest

Cover the pan with foil and bake for 45 minutes. Pull the foil off and bake another 15 minutes until the cheese is melted and the sauce bubbles around the edges.

Let it sit on the counter for 10 minutes before slicing. I know waiting is the hardest part, but those 10 minutes are what give you neat slices instead of a cheesy puddle.

Storage And Reheating

Cooked lasagna keeps in the fridge for up to 5 days in a sealed container. Honestly, leftovers taste even better the next day once the flavors settle in.

Reheat individual slices in the microwave for about 90 seconds, or warm the whole pan covered with foil at 350°F until hot and bubbly again.

I don't recommend freezing fully cooked lasagna. The pasta tends to turn mushy after thawing, and nobody wants that.

Tasty Variations For Your Lasagna With Cottage Cheese And Ricotta

Want to switch things up? Here are a few twists I've tested over the years:

• Add 1 pound of cooked Italian sausage or ground beef between the layers for a meaty version
• Stir 2 cups of fresh spinach into the cheese mixture for a sneaky veggie boost
• Swap the dried herbs for 2 tablespoons of fresh basil and parsley in summer
• Use a spicy arrabbiata sauce if your family likes a little heat (mine doesn't, but yours might)

Ever wondered if you really need that egg in the filling? You do. It binds the cheeses together so each slice holds its shape instead of sliding apart.

For an even simpler weeknight version, try my easy lasagna recipe with cottage cheese. It's the one I make when I'm short on time but still want that homemade taste.

FAQs About This Lasagna Recipe With Cottage Cheese And Ricotta

Recipes You May Like

• Cottage Cheese Mac And Cheese for another creamy pasta night winner
• Cottage Cheese Pasta Sauce when you want quick weeknight pasta with a protein twist
• Cottage Cheese Pizza Crust if you're looking for more Italian-inspired family dinners

Final Thoughts

This lasagna recipe with cottage cheese and ricotta is the kind of meal that makes my whole family slow down and actually sit at the table together. It's hearty, comforting, and packed with enough protein to keep everyone full through Minnesota dinner-into-homework hours.

Give it a try this weekend, and don't forget to save this recipe to Pinterest so you can find it again next time you need a crowd-pleaser. I'd love to hear how your family likes it.

Happy cooking,

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