Go Back
–+ servings
Baked cheesy beef enchiladas casserole in a white baking dish with melted cheese on top.

Cottage-Cheese Lasagna

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American
Servings 14
Calories 419 kcal

Ingredients
  

  • 1 tablespoon extra-virgin olive oil plus more if needed
  • 1 pound ground beef preferably 20% fat
  • 8 ounces hot Italian sausage casings removed
  • 2 large onions finely chopped
  • 8 garlic cloves finely chopped, divided
  • 3 teaspoons kosher salt divided, plus more to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon dried oregano
  • 1 (28 ounces) can crushed tomatoes
  • 1 (14.5 oz.) can crushed tomatoes
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon sugar
  • 2 teaspoons freshly ground black pepper divided, plus more to taste
  • 6 ounces Parmesan cheese finely grated (about 3 cups), divided
  • 12 ounces Fontina cheese grated (about 3 cups)
  • 2 large eggs
  • 24 ounces whole-milk cottage cheese
  • 12 no-boil lasagna noodles

Instructions
 

  • Preheat oven to 350°F, brown the beef and sausage in olive oil over medium-high heat for 10-12 minutes, transfer to a bowl but leave fat in the pot
    Ground beef and rice in a white Dutch oven with wooden spoon for easy cooking and delicious recipes.
  • Sauté the onions, 6 chopped garlics and 1 tsp salt in the pot adding more oil if dry, till onions soften (8 minutes). Stir in the tomato paste and oregano till it darkens (around 6 minutes), return meat to pot.
    Diced onions cooking in a white enameled skillet with a wooden spoon.
  • Add crushed tomatoes, Worcestershire sauce, sugar, and 1 tsp pepper to pot and simmer. Once heated through, remove from the heat and mix in 2 ounces of grated Parmesan. Season with salt.
    Ground beef and tomato filling cooking in a white enamel Dutch oven with wooden spoon in it.
  • Toss the Fontina and remaining Parmesan in a bowl, reserve 1 cup for topping. Add eggs, cottage cheese, remaining garlic, salt and pepper to the rest and combine.
    Cream cheese, eggs, shredded cheese, butter, and black pepper in mixing bowl for baking recipes.
  • In a 13x9-inch baking dish, lay down a layer of lasagna noodles. Spread about 1 1/2 cups of the meat sauce over the noodles. Dot with a third of the cheese mixture. Repeat layering, ending with a final layer of noodles topped with the remaining sauce.
    Buttered yellow cake slices in a baking dish, ready for frosting or baking.
  • Top with reserved cheese and bake until golden brown and bubbly for 75-85 minutes, checking noodle tenderness with a skewer.
    Savory baked casserole with melted cheese and seasoned meat filling in a white baking dish.
  • Allow the lasagna to rest for at least 15 minutes before serving.

Nutrition

Calories: 419kcalCarbohydrates: 18gProtein: 27gFat: 26gSaturated Fat: 12gSodium: 1273mgFiber: 1g
Keyword Cottage-Cheese Lasagna
Tried this recipe?Let us know how it was!