Grandma’s Best Lasagna with Cottage Cheese: Easy & Delicious Recipe

Introduction

Oh, the smell of lasagna baking… it just transports me back to childhood, doesn’t it? There’s something so comforting and heartwarming about a bubbling dish of lasagna, piled high with savory sauce and creamy cheese. I remember watching my grandma make it, and while it always seemed so complicated, it turns out a classic, delicious lasagna doesn’t have to be a huge undertaking! This lasagna with cottage cheese is proof! It’s incredibly easy to whip up, uses simple ingredients you probably already have, and tastes like it came straight from a vintage cookbook. Get ready for a dinner that will have everyone asking for seconds!

Why You’ll Love This Recipe

• Fast: Even with simmering the sauce, this comes together surprisingly quickly for a lasagna!
• Easy: No fancy techniques needed. You can do this!
• Giftable: Make a double batch and freeze one for a friend who needs a home-cooked meal.
• Crowd-pleasing: From picky eaters to seasoned foodies, everyone loves a good lasagna!

Ingredients

Gathering your ingredients is the first step to lasagna magic! Here’s what you’ll need:

• 1 tablespoon olive oil, plus a little extra for greasing your baking dish (the foundation of our savory sauce!)
• 1 onion, diced (for that sweet, aromatic base)
• 2 cloves garlic, minced (because no Italian dish is complete without it!)
• 5-6 fresh basil leaves, torn (adds such a wonderful fresh flavor)
• 2 teaspoons Italian seasoning, divided (a little shortcut to classic Italian taste)
• 1 pound lean ground beef (you can also use turkey or even a mix!)
• 2 (28 ounce) cans whole peeled tomatoes, crushed by hand (there’s something special about the texture when you crush them yourself!)
• ½ teaspoon salt, plus more for cooking pasta (essential for bringing out all the flavors)
• ½ teaspoon black pepper, plus more to taste (a little peppery kick is always good)
• 1 pound lasagna sheets (regular or oven-ready, your choice!)
• 1 (16 ounce) container cottage cheese (3% or 4% fat is great for creaminess)
• ½ cup grated Parmesan cheese, divided (for that salty, nutty goodness)
• 2 eggs (they help bind the cottage cheese mixture together)
• ¼ teaspoon crushed red pepper flakes (optional, but adds a delightful warmth!)
• 2 cups grated low-moisture mozzarella cheese, divided (for that ultimate cheesy pull!)

How to Make It

Alright, let’s get our hands a little floury and make some lasagna! It’s easier than you think.

1. Preheat and Prep: First things first, crank your oven up to 375°F (190°C). Grab your favorite 9×13 inch baking dish and give it a light coating of olive oil.
2. Sauté the Aromatics: In a large skillet or a cozy Dutch oven, heat up that tablespoon of olive oil over medium heat. Toss in your diced onion and let it soften up, about 5-7 minutes. You want them nice and tender, not browned.
3. Garlic Time: Now, add the minced garlic to the skillet. Cook it for just 1 minute more until it smells absolutely divine. Watch it carefully so it doesn’t burn!
4. Herbaceous Hug: Stir in those torn fresh basil leaves and 1 teaspoon of the Italian seasoning. Give it a good mix.
5. Brown the Beef: Add your pound of ground beef to the skillet. Break it up with your spoon as it cooks until it’s nicely browned. Don’t forget to drain off any excess grease – nobody wants a greasy lasagna!
6. Sauce Simmer: Pour in the crushed tomatoes. Add the ½ teaspoon of salt and ½ teaspoon of black pepper. Stir everything together really well. Bring it to a gentle simmer, then turn the heat down to low. Let it bubble away for at least 15 minutes, giving it a stir every now and then. This lets all those flavors meld together beautifully.
7. Pasta Prep: While your sauce is doing its thing, cook the lasagna sheets according to the package instructions in a pot of well-salted boiling water. Once they’re tender, drain them carefully.
8. Cottage Cheese Dream: In a separate medium bowl, combine the cottage cheese, ½ cup of the grated Parmesan cheese, the eggs, crushed red pepper flakes (if you’re using them!), and the remaining 1 teaspoon of Italian seasoning. Mix it all up until it’s smooth and well combined. This is our creamy secret!
9. First Layer: Spread a thin layer of your meat sauce on the bottom of your prepared baking dish. This prevents the pasta from sticking.
10. Pasta Power: Arrange a layer of your cooked lasagna sheets right over the sauce.
11. Cottage Cheese Comfort: Now, spoon half of that lovely cottage cheese mixture evenly over the lasagna sheets.
12. Mozzarella Magic: Sprinkle 1 cup of the grated mozzarella cheese over the cottage cheese layer. Get it all nice and covered!
13. More Sauce: Spoon another generous layer of your meat sauce over the mozzarella.
14. Repeat the Layers: Let’s do it again! Add another layer of lasagna sheets, then the rest of the cottage cheese mixture, the remaining 1 cup of mozzarella cheese, and finally, the rest of your delicious meat sauce.
15. Parmesan Perfection: Sprinkle the remaining ¼ cup of grated Parmesan cheese over the very top. It’s the crowning glory!
16. Cover Up: Tightly cover the entire baking dish with aluminum foil. This helps everything cook through evenly.
17. Bake Time (Part 1): Pop it into your preheated oven and bake for 25 minutes.
18. Bake Time (Part 2): Now, carefully remove the foil. Bake for another 15-20 minutes, or until the cheese is gloriously melted and bubbly, and the whole lasagna is heated through. Oh, the anticipation!
19. Rest and Serve: The hardest part! Let the lasagna rest for 10-15 minutes before you slice into it. This allows it to set up, making it much easier to serve and ensuring every bite is perfect. Enjoy!

Substitutions & Additions

Feeling creative? Lasagna is a wonderful canvas for your culinary imagination!

• Ricotta Instead of Cottage Cheese: If you’re a ricotta devotee, you can absolutely substitute it one-to-one for the cottage cheese. It will give you a slightly different, but equally delicious, creamy texture.
• Add Veggies: Feel free to sauté some mushrooms, bell peppers, or spinach with your onions for an extra veggie boost.
• Spice it Up: For a little more heat, increase the red pepper flakes, or add a dash of your favorite hot sauce to the meat sauce.
• No-Boil Noodles: If you’re short on time, use no-boil lasagna noodles! Just make sure there’s enough sauce to help them cook properly in the oven.
• Italian Sausage: Swap out half the ground beef for Italian sausage (mild or hot!) for a richer, more robust flavor.

Tips for Success

A few little tricks can make your lasagna even more spectacular:

• Don’t Overcook Pasta: If you’re boiling your lasagna sheets, cook them just until they’re al dente. They’ll finish cooking in the oven.
• Crush Tomatoes by Hand: Seriously, it makes a difference! It gives you a more rustic, satisfying texture in the sauce.
• Season Generously: Taste your sauce and cottage cheese mixture before assembling and adjust salt and pepper as needed.
• Prep Ahead: You can assemble the entire lasagna a day in advance! Cover it tightly and refrigerate. When you’re ready to bake, you might need to add a few extra minutes to the initial covered baking time.

How to Store It

Leftover lasagna is a treasure! Once cooled, store any remaining lasagna in an airtight container in the refrigerator. It will stay delicious for about 3-4 days. You can also freeze individual portions for a quick and easy meal later on!

FAQs

• Can I use jarred marinara sauce? Yes, you can! While making your own sauce is wonderful, using a good quality jarred marinara sauce will definitely speed things up. You’ll just need about 4-5 cups.
• Why is my lasagna watery? This can happen if your cottage cheese or ricotta is too wet. Make sure to drain off any excess liquid from the cheese before mixing it with the other ingredients. Also, ensure your sauce isn’t too thin.
• Can I make this vegetarian? Absolutely! Omit the ground beef and add extra veggies like mushrooms, zucchini, or eggplant to the sauce. You could also use plant-based crumbles.

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