Easy Homemade Lasagna Recipe

4.67 from 3 votes

Easy Homemade Lasagna Recipe

Make this easy homemade lasagna recipe with cottage cheese for an easy, high-protein, comfort food perfect for meal prep, holidays, and weeknights!

Prep Time30

Cook Time1 15

Cooling Time20

Total Time2 5

Course: Main Course, Main Dish

Cuisine: American, Italian

Servings: servings

Calories: 750kcal

Author: Sammi Ricke

Cost: $20.00

Equipment

Ingredients

2 lbs ground beef
1 onion, diced
1 1/2 teaspoon garlic powder
24 ounce jar spaghetti sauce
2 lbs shredded mozzarella cheese, reserve 2 cups for topping
22 ounces cottage cheese
2 eggs
1/2 teaspoon ground black pepper
9 ounce box oven ready/no boil lasagna noodles (see notes)

Instructions

Heat a large stove top pan on med-high heat. Brown ground beef with diced onion and garlic powder. (We use really lean ground meat and do not need to drain any of the fat, but use your discretion. Drain or don’t drain, your lasagna will still be amazing!) Stir in the spaghetti sauce and set aside.
2 lbs ground beef, 1 onion, diced, 1 1/2 teaspoon garlic powder, 24 ounce jar spaghetti sauce
In a large bowl, mix the mozzarella cheese (save 2 cups to top the lasagna), cottage cheese, eggs, and black pepper until combined.
2 lbs shredded mozzarella cheese,, 22 ounces cottage cheese, 2 eggs, 1/2 teaspoon ground black pepper
Preheat the oven to 350F and spray a 9×13 pan with non-stick cooking spray.
Time to assemble the lasagna:
1. Spread a little meat mixture on the bottom of the pan, just enough to lightly cover it.
2. Add a layer of noodles, overlap them slightly.
3. Cover the noodles with half the cheese mixture.
4. Now cover the cheese mixture with 1/2 the meat mixture, now noodles (overlapping slightly), the remainder of the cheese mixture, and the remainder of the meat mixture.
9 ounce box oven ready/no boil lasagna noodles
Top the lasagna with the two cups of reserved shredded mozzarella cheese.
Stick 6 toothpicks (see notes) in the top of the lasagna (one near each corner) and 2 in the center area. Then carefully place a piece of aluminum foil over the toothpicks and wrap the foil around the edge of the pan.
Bake the lasagna for 1 hour, covered. Then remove the aluminum foil and toothpicks and bake uncovered for 15 minutes or until all the cheese is melted in the middle and edges are browned.
Allow the lasagna to cool for at least 20 minutes before serving. This helps the lasagna to hold together better when plating. Enjoy!

Video

Notes

Ingredient Tips - If using regular lasagna noodles (16 oz box), boil the noodles and drain off the excess water before layering in the lasagna. Bake the lasagna the same amount of time no matter what type of noodles used.

Substitute Tip - Use a 1-1 substitution if using ricotta cheese rather than cottage cheese OR use a combination of both in the recipe.

Baking Tips - Using the toothpicks is optional. However, some cheese will stick to the aluminum foil if not using toothpicks.

Nutrition