Lasagna with Cottage Cheese

• Lasagna noodles: You can use regular lasagna noodles that you have to boil or no-boil noodles. I’ve actually made this with regular lasagna noodles and not boiled them and it still worked great. If you go that route, just add about 20 extra minutes to the initial covered bake time before adding the cheese topping.
• Cottage cheese: Full-fat cottage cheese gives the richest, creamiest texture. If you’re worried about curds, don’t be. They melt right into the cheese layer and turn silky in the oven (one of the reasons cottage cheese works so well in lasagna).
• Mozzarella and Parmesan cheese: Shredding the mozzarella from a block melts best, but pre-shredded works perfectly fine here (and I reach for it often!). Parmesan adds delicious salty nuttiness to the filling. Freshly grated is absolutely worth it here.
• Italian seasoning: An easy shortcut to all the herby flavor.
• Egg: One egg acts as a binder, helping the three cheese filling set and firm up so the layers slice cleanly instead of spilling out when you cut into the lasagna.
• Ground beef and Italian sausage: This is my go-to combo that delivers maximum flavor. Feel free to use mild or spicy sausage depending on your taste preference.
• Onion and garlic: These aromatics build a flavorful base for the sauce.
• Tomato paste: Deepens the tomato flavor for a richer, more robust sauce. I like to freeze leftover tomato paste by scooping tablespoon portions onto parchment and freezing before stashing in a zip-top freezer bag. This way, it doesn’t go to waste, and you’ll always have some on hand.
• Marinara sauce: Use any store-bought marinara sauce you love (I like Rao’s Homemade Tomato Basil Sauce). You’ll need two 24-ounce jars. You could also use my favorite homemade marinara sauce recipe.

See the recipe card for full information on ingredients and quantities.

Making lasagna might look like a big project, but once you break it into layers (pun intended), it’s surprisingly simple. Here’s exactly how I build this high-protein beauty so it slices cleanly, tastes incredible, and earns a permanent spot in your dinner rotation.

1. Prep the Noodles

Bring a large pot of salted water to a boil, add the lasagna noodles and cook just until they’re pliable. You don’t want them fully soft; al dente noodles hold up better during layering and baking. Drain and lay them out individually on a parchment-lined baking sheet so they don’t stick together while you prep the meat sauce and cheese layers. If you’re using no-boil noodles, skip this step and move straight to layering.

2. Mix the Cottage Cheese Filling

In a large bowl, stir together the cottage cheese with 4 cups of the shredded mozzarella cheese, Parmesan cheese, Italian seasonings and egg. Set the mixture aside.

3. Make the Meat Sauce

This is where the lasagna really starts to sing. Grab a heavy pot and brown the ground beef and Italian sausage until no pink remains. Break it up as you go so you get small, uniform crumbles.

Add the onions, garlic, and tomato paste and cook until the onions soften and the tomato paste turns a deep brick-red. Pour in the marinara and let everything simmer for a few minutes so the flavors marry and the sauce thickens slightly.

4. Layer the Lasagna

Start with a thin layer of meat sauce on the bottom of a large casserole dish. This keeps the noodles from sticking to the pan and ensures every corner is saucy and delicious.

Next, build your layers:

• Noodles: Lay three noodles across the sauce, slightly overlapping if needed.
• Cottage cheese filling: Spread it edge-to-edge so every slice holds together.
• Meat sauce: Add enough to cover the filling in an even layer.

Repeat the noodle → cheese → meat sauce layering two more times.

Finish with the remaining sauce on top. This protects the noodles during baking and keeps everything moist.

5. Bake

Cover the pan tightly with foil and bake for 30 minutes. This creates a steamy environment that tenderizes the noodles and blends the layers. Remove the foil, sprinkle the remaining mozzarella over the top, and bake until the cheese is golden and bubbling. If you like extra browning, broil it for a minute or two.

Now the hard part: let the lasagna rest for at least 15 minutes before cutting. This gives the lasagna layers time to set and firm up so you get neat, clean slices instead of a melty, soupy mess (been there, done that!).

Can This Lasagna Be Made Ahead of Time?

Yes! This cottage cheese lasagna was made for prepping ahead. Assemble it up to 24 hours in advance, cover tightly with foil, and refrigerate until you’re ready to bake. If you’re starting with cold lasagna, add an extra 10–15 minutes of bake time before removing the foil and adding the final layer of cheese.

You can also make the meat sauce 1–2 days ahead.

Can You Freeze Lasagna?

Yes! This cottage cheese lasagna freezes beautifully, both before and after baking.

• To freeze unbaked lasagna: Assemble it in a freezer-safe dish (or a disposable aluminum pan if you’re gifting it to a friend!), then cover tightly with plastic wrap and foil to prevent freezer burn. Freeze for up to 3 months. Bake straight from frozen by adding 25–30 minutes to the covered bake time before uncovering and adding the cheese.
• To freeze baked lasagna: Let it cool completely, then freeze the whole pan or slice it into portions for easy, grab-and-reheat meals. To reheat, cover and warm in a 350°F oven until hot and bubbly, about 30–45 minutes if thawed, a bit longer if reheating straight from frozen. Uncover for the last few minutes to crisp the top. A microwave works for single portions in a pinch, but the oven will keep the texture closest to freshly baked lasagna.

Storing and Reheating Leftovers

Store leftover lasagna in an airtight container in the fridge for up to 4 days. Reheat it covered in a 350°F oven or in the microwave until warmed through.

What to Serve with Lasagna

This comfort food classic can absolutely shine on its own, but pairing it with something fresh, green or garlicky turns it into a full, crowd-pleasing meal. Here are a few of my favorite sides to round out the plate:

• Roasted Green Beans – Crisp-tender and perfectly seasoned, they add a bright, veggie-forward bite to balance all that cheesy, savory goodness.
• Simple Green Salad with Lemon Vinaigrette
• Kale Caesar
• Homemade Garlic Knots – Warm, buttery, and totally irresistible when dipped into extra marinara.
• Secret Ingredient Cheesy Garlic Bread – You cannot go wrong with bubbly, cheesy garlic bread alongside lasagna. This is one of my OG secret ingredient recipes that deserved a spot in print! You’ll also find a similar version in my cookbook, The Secret Ingredient Cookbook.
• Parmesan Black Pepper Focaccia