epicurious4.0
Cottage Cheese Lasagna
You don’t have to boil the noodles for this easy lasagna recipe with cottage cheese and homemade meat sauce, making the assembly a breeze.
👥 8 Servings⏱️ Prep & Cook: 2h👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●wooden spoon
- ●oven
- ●baking dish
- ●baking sheet
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Heat 1 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 1 lb. ground beef (20% fat) and 8 oz. hot Italian sausage, casings removed, breaking up into small pieces with a wooden spoon, until well browned and cooked through, 10–⏱️ 12 minutes. Using a slotted spoon, transfer meat to a medium bowl, leaving fat behind.
. (or more) extra-virgin olive oil1 Tbsp. ground beef (20% fat)1 lb. hot Italian sausage, casings removed8 oz
2
Add 2 large onions, finely chopped, 6 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to same pot; if pot looks dry, add up to 1 Tbsp. more oil. Cook, stirring often, until onions are translucent and golden around the edges, 8–⏱️ 10 minutes. Add 2 Tbsp. double-concentrated tomato paste and 1 Tbsp. dried oregano; cook, stirring constantly, until paste is brick red and beginning to stick to bottom of pot, 5–⏱️ 8 minutes. Return meat to pot.
large onions, finely chopped2. (or more) extra-virgin olive oil1 Tbsp. double-concentrated tomato paste2 Tbsp. dried oregano1 Tbsp
3
Add one 28-oz. can plus one 14.5-oz. can crushed tomatoes, ¼ cup Worcestershire sauce, 1 tsp. sugar, and 1 tsp. freshly ground pepper to pot. Bring to a simmer, stirring occasionally and scraping up any browned bits stuck to bottom of pot. Remove from heat and stir in 2 oz. Parmesan, finely grated (about 1 cup). Taste tomato sauce and season with more salt if needed.
. (or more) extra-virgin olive oil1 Tbsp. sugar1 tsp. freshly ground pepper, divided, plus more2 tsp. Parmesan, finely grated (about 3 cups), divided6 oz
4
Toss 12 oz. Fontina cheese, grated (about 3 cups), and remaining 4 oz. Parmesan, finely grated (about 2 cups), in a large bowl to combine; measure out 1 cup cheese and set aside for topping. Add 2 large eggs, 24 oz. whole-milk cottage cheese, and remaining 2 garlic cloves, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper to remaining cheese in bowl. Mix vigorously with a wooden spoon until combined.
. (or more) extra-virgin olive oil1 Tbsp. Fontina cheese, grated (about 3 cups)12 oz. Parmesan, finely grated (about 3 cups), divided6 ozlarge eggs2. whole-milk cottage cheese24 oz. freshly ground pepper, divided, plus more2 tsp
5
Arrange 3 regular dried lasagna noodles in a single layer in a 13x9" baking dish. (If noodles are long, arrange parallel to long sides of baking dish; if noodles are short, arrange parallel to short sides of baking dish. Don’t worry about any gaps—noodles will swell as they cook.) Spread 1½ cups tomato sauce over noodles. Scatter one third of Fontina mixture evenly over sauce (mixture will be stiff; use hands to break off small pieces and scatter over sauce). Starting with another layer of noodles, repeat process, creating 4 layers of noodles in total and ending with a layer of tomato sauce. Top lasagna with reserved cheese.
regular dried lasagna noodles12
6
Place baking dish on a large rimmed baking sheet (to catch drips) and bake lasagna until sauce is bubbling around the edges, top is golden brown, and noodles are al dente (insert a skewer into center of lasagna to check), 75–⏱️ 85 minutes. Let sit at least ⏱️ 15 minutes and up to ⏱️ 45 minutes before serving. Do Ahead: Lasagna can be baked 2 days ahead. Let cool completely; cover loosely with foil and chill. Reheat, covered, in a 325° oven until warmed through, 30–⏱️ 45 minutes.
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