We loved our discovery of substituting cottage cheese for ricotta cheese in lasagna. Our first try with beef lasagna with cottage cheese was a hit and we decided we would try a dish of lasagna with ground turkey. Give the lasagna a day in the refridgerator to allow the layers to come together and meld flavors and you will be addicted to the texture, flavor and may never return to ricotta.
Adapted from AllRecipes.com
- 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.