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A classic Lasagna dinner favorite, with loads of mozzarella cheese, Ragu, cottage cheese and parmesan. Spinach Free Canadian Lasagna with Cottage Cheese

Lasagna with Cottage Cheese

Lasagne with Cottage Cheese is a classic Lasagne dinner favorite, with loads of mozzarella cheese, meat Ragu, cottage cheese and parmesan. Spinach Free and delicious!

Course Dinner
Cuisine Italian
Keyword Lasagna with Cottage Cheese
Servings 8 people
Author Peter's Food Adventures

Ingredients

  • 12-16 lasagna noodles original uncooked style not oven ready
  • 1 tub cottage cheese 500g/16oz
  • 2 eggs
  • ¼ cup fresh chopped parsley
  • black pepper to taste
  • 4 cups grated mozzarella cheese
  • ½ cup parmesan cheese
  • 2 tablespoons oil for frying
  • 2 tablespoons tomato paste
  • 2 lbs/1kg ground beef
  • 2 onions diced
  • 4 cloves garlic minced
  • 1 celery rib diced
  • 1 carrot diced
  • 1 bay leaf optional
  • 1 jar of tomato Passata 700g
  • 2 tablespoons fresh chopped basil or 1 tablespoon dried basil
  • 2 teaspoons fresh chopped oregano or 1 teaspoon dried oregano

Instructions

  1. In a large saucepan or dutch oven, heat oil over medium heat. Sauté the onions, garlic, celery and carrot until softened. Stir in the tomato paste and allow to cook for 2 minutes. Add the ground beef and cook until browned and all the liquid has evaporated. (all up about 12 minutes)
  2. Stir in the passata, basil, oregano and bay leaf and allow to simmer. Salt and pepper to taste.
  3. Fill a large stockpot with water and bring to a boil. Cook the lasagna noodles according to instructions ensuring they are cooked al dente. Do not overcook the noodles! Drain the noodles, rinse with cold water and set aside.
  4. In a bowl, mix together the cottage cheese, eggs, chopped parsley and black pepper.
  5. Use a 13x9 or 11x13 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with 3 pieces of cooked lasagna. Set aside 1 cup of meat sauce for the topping of the lasagna.
  6. Cover with ½ of the remaining meat sauce and spread evenly covering the noodles. Sprinkle with ½ the mozzarella cheese. Top with 3 pieces of cooked lasagna noodles. Spread the cottage cheese mixture evenly across the lasagna noodles. Top with 3 pieces of cooked lasagna noodles. Cover with remaining ½ of the meat sauce and spread evenly covering the noodles. Top with 3 pieces of cooked lasagna noodles. Cover with the 1 cup of meat sauce you set aside and sprinkle with the remaining mozzarella cheese.
  7. RECAP: Bit of meat sauce > noodles > more meat sauce > mozzarella > noodles > cottage cheese > noodles > more meat sauce > noodles > bit of meat sauce > mozzarella
  8. Preheat oven to 350F°/175C°
  9. Cover lasagna with foil and bake for 1 hour until heated through. Remove foil during the last 10 minutes of baking allowing the cheese to lightly brown. Let stand for 10-15 minutes before serving to allow the lasagna to set.

Recipe Notes

I used 4 layers of noodles, but you can use 3 layers of pasta. You can substitute Ricotta for Cottage Cheese. For a meatier lasagna, add 1lb/500g of additional ground beef. If you can't find Passata, substitute with 1 large jar pasta sauce (24oz/680g) If you're using oven ready lasagna noodles, then add extra water to the meat sauce. Fill half the passata jar with water, shake and add to the meat mixture.