Beef Lasagna with Cottage Cheese

We have been experimenting with versions of lasagna (we like to nick name it LASAGNE) with cottage cheese, instead of traditionally ricotta. After testing and tasting, we love the cottage cheese’s texture and flavor over ricotta. There is another layer of richness and tang to contrast the acidity of the sauce and beef. So delicious and getting hungry thinking about it!

Adapted from

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 (28 ounce) jar spaghetti sauce
  • 2 (16 ounce) package cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 1 (16 ounce) package lasagna noodles
  • 8 ounces shredded mozzarella cheese

In a large skillet, cook and stir ground beef until brown. Add onions; saute until onions are transparent. Stir in pasta sauce, and heat through. In a medium size bowl, combine cottage cheese, grated Parmesan cheese, and eggs.

Spread a thin layer of the meat sauce in the bottom of a pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella.  Top with remaining half cup of mozzarella cheese.

Bake in a preheated 350 degree F oven for 55 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

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