Lasagna with cottage cheese

Lasagna with cottage cheese is the favourite of Midwest noodle casserole. It is layered with a thick beef sauce and smooth white sauce with great cottage cheese! The cooked lasagna with cottage cheese is usually prepared with the other ingredients and then baked in an oven. After that, the resulting lasagna casserole is sliced into square pieces with a single serving.

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As the name describes, we will use cottage cheese in this lasagna instead of commonly used ricotta cheese. Yeah, this recipe comes from the Midwest, where cottage cheese is easily available, cheap, tasty. Was this really Italian? No. No. Is it yummy? Definitely.

Origin of lasagna

In the Middle Ages, Lasagna originated in Italy and has historically been ascribed to Naples moreover, the first recorded recipe was published in Liber de Coquina (The Book of Cookery) in the early 14th century.

This recipe for Lasagna with cottage cheese is so simple to cook and will be a favourite of your entire family!

Let’s move to the recipe for Lasagna with cottage cheese without any delay because I’m super excited for it.

Ingredients:

FOR THE MEAT SAUCE:

  • 1-pound ground beef
  • 2 garlic cloves, minced
  • ½ pound mild or spicy Italian sausage
  • ½ medium white onion, finely chopped
  • tomato paste – 1 can (12 ounces)
  • 1 can (29 ounces) tomato sauce
  • 1- ½ teaspoons salt
  • 2 teaspoons dried oregano leaves

FOR THE CHEESE FILLING:

  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 3 cups small curd cottage cheese
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons dried parsley leaves

FOR ASSEMBLY:

  • 1 box (18 ounces) lasagna noodles
  • 1-pound mozzarella cheese
  • Nonstick cooking spray

FOR GARNISH:

  • Grated Parmesan cheese
  • Chopped basil leaves

Directions:

  • Firstly, in a big, deep saucepan, add the ground beef, Italian sausage, and onion. Cook at medium heat, breaking down the meat with a spatula until there is no pink remaining. Drain any extra fat from the pan and then apply the garlic, pasta sauce, oregano, pepper and oil.
  • Reduce heat to medium-low and stir periodically for 25-30 minutes. Take it away from heat and set it aside to cool.
  • Create the Cheese Filling meanwhile: put eggs in a wide bowl and whisk until smooth. Then add the parmesan cheese, cottage cheese, parsley, pepper and salt; stir until well mixed.
  • Meanwhile, bring a big pot of water to a boil and apply a pinch of salt and oil swirl (this tends to prevent the noodles from sticking.) Add the noodles to the pot and cook less than the instructions for around 2 minutes. Then drain noodles and put them on aluminium foil so they can go later.
  • Preheat oven to 375 ° F. Sprays a 10 x 16-inch lasagna pan or big, non-stick spray baking dish. Arrange ¼ of the noodles at the bottom of the platter. after that, layer ¼ of Cheese filled noodles. Arrange ¼ of mozzarella cheese slices over Cheese Filling (for simpler assembly, you should break the cheese slices into halves or thirds). Layer 1/4 of the Meat Sauce over slices of mozzarella cheese.
  • Place it to the oven and bake for almost 45 to 60 minutes, or until bubbled surfaces. If needed, leave to rest 15 minutes before serving overlaid with additional Parmesan cheese and basil.
  • Serve it over boiled rice or any other type of rice of your choice and sprinkle it on chopped parsley and chilli flakes over it.

Note:

  • Draining the skillet fat is a must for your lasagna layers which should still have a lot of cheese fat. Often, when we make a meat sauce, we ‘re a little lazy and miss this step, and we regret it — the sauce tastes too greasy!
  • Lasagna is one of the recipes that set as it cool. And if it may look like a sticky, bubbly mess in the oven, it will be fine when you let it stay for at least 15 minutes if it’s cooked up all the way thru. When you bake the pasta over, you run the risk that the noodles will dry out and become too crisp.

Freezer Instructions:

  • This lasagna with cottage cheese can be prepared, wrapped, and cooled for up to three days before baking. Put in 1 hour before baking to room temperature.
  • The lasagna with cottage cheese freezes fine! What I normally do is cook and bake the full lasagna and then overnight refrigerate the remainder. The next day I take the frozen bits of lasagna from the oven and individually seal them in plastic tape, then foil them. I lock the parts in bags for the fridge. Unwrap as many bits as I need to reheat, then place them in a little casserole dish with a little water in the centre. Coat the platter with foil and bake at 350 degrees F before it heats through.

Nutritional Information:

Amount per serving

CALORIES ————————————————————————————————– 374

TOTAL FAT ———————————————————————————————— 24g

SATURATED FAT —————————————————————————————– 11g

TRANS FAT ———————————————————————————————— 0g

UNSATURATED FAT ————————————————————————————- 11g

CHOLESTEROL ——————————————————————————————– 117mg

SODIUM ————————————————————————————————— 1049mg

CARBOHYDRATES ————————————————————————————— 10g

FIBER ——————————————————————————————————- 1g

SUGAR —————————————————————————————————– 4g

PROTEIN ————————————————————————————————– 28g

Hope you liked this recipe of Lasagna with cottage cheese. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie.😊

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