Learn how to make this classic cottage cheese lasagna with layers of tender noodles, a rich beef and pork meat sauce, fresh zucchini, and plenty of melty cheese. Made from scratch with simple ingredients, this easy homemade lasagna recipe is a cozy family favorite that’s perfect for weeknights, meal prep, or an easy meal train dinner!
Learn how to make this classic cottage cheese lasagna with layers of tender noodles, a rich beef and pork meat sauce, fresh zucchini, and plenty of melty cheese. Made from scratch with simple ingredients, this easy homemade lasagna recipe is a cozy family favorite that’s perfect for weeknights, meal prep, or an easy meal train dinner!
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A Note from the Author
I’ve always loved all things pasta, tomato, and cheese. Whether it’s homemade sourdough pizza, homemade pasta, or tomato soup, I love the farm fresh ingredients that go into these dishes.
That is why homemade lasagna is one of my favorite meals. Aside from the fact that you can meal prep this ahead of time, keep it in the freezer, serve it to a crowd, or gift it to a family with a new baby, this cottage cheese lasagna is super delicious and healthy too.
I love that everything goes in my favorite 9×13 pan (use code DUVALLHOMESTEAD for 10% off!) and I can easily serve it straight from there. Although the prep work for this dish requires a few dishes, at least I can get those cleaned up before we sit down to dinner, making this an easy clean up once we’re finished.
Whether you’re serving your family or to a crowd, I know you will love this homemade cottage cheese lasagna. Be sure to leave a review in the recipe card at the bottom and let me know what you think!
Why We Love This Cottage Cheese Lasagna
A favorite for everyone. I’ve never met anyone who didn’t like this cottage cheese lasagna!
A great way to sneak in extra vegetables or fresh produce from the garden. Anyone who grows zucchini knows how much one plant can produce! I use zucchini in the lasagna, but feel free to swap out whatever vegetables you have growing in your garden!
Have other veggies on hand? Try adding others like spinach, mushrooms, or yellow squash.
With this homemade lasagna using ground beef and pork, it’s a budget friendly meal that goes a long way. You can sub for all beef or all pork, or even ground venison, bison, or chicken.
Easy to make ahead of time and freeze for later. Assemble it a day in advance or freeze it before baking for an easy meal on busy weeknights.
Tips for Making Cottage Cheese Lasagna
Add olive oil to the water to help prevent the noodles from sticking. It doesn’t prevent sticking 100%, but it definitely helps! To keep the noodles from sticking to each other, carefully remove them one by one with a spatula or tongs and lay them flat on a baking sheet side by side. Do not stack on top of each other.
To freeze, prepare the lasagna completely, but don’t bake it. Then pull it out of the freezer and bake at 375 for 2-3 hours, or until the inside is hot and bubbly. Be sure to let sit 15-20 minutes before serving, so the lasagna sets nicely.
More Comfort Meals From the Homestead:
Panera Copycat Broccoli Cheddar Soup
Easy Moist Meatloaf with Ketchup Glaze
30-Minute Rustic Tomato Pasta Sauce with Canned Tomatoes
Sweet and Spicy Pumpkin Beef Stew
Tools Needed
Dutch oven (use code DUVALLHOMESTEAD for 10% off!)
Large mixing bowl
Cheese grater (if freshly shredding cheese)
9×13 baking dish (use code DUVALLHOMESTEAD for 10% off!)
Ingredients
1-2 tbsp olive oil for drizzling in the boiling water
1 package lasagna noodles. Raw or precooked.
Meat Mixture:
1/2 pound ground pork
1/2 pound ground beef
1 medium to large zucchini, chopped
1/2 a large white onion, chopped
2-3 garlic cloves, minced
1, 8 oz can tomato sauce
1, 28 oz can crushed tomatoes. We like the organic fire-roasted kind!
1 tbsp fresh parsley, chopped
2 tsp fresh basil, chopped
1 tsp fresh herbs of choice (we like sage and thyme)
1 1/2 tsp of salt
1/2 tsp pepper
1 tsp white sugar
Cottage Cheese Mixture:
1 pound (16 oz) cottage cheese
3 eggs
1 cup freshly grated parmesan cheese
1 tsp fresh parsley, chopped
2 tsp salt
1/4 tsp pepper
Other:
One pound (16 oz) grated mozzarella cheese (freshly shredded if possible)
Coconut oil or butter for spreading on baking dish
How to Make Cottage Cheese Lasagna
Bring a large pot of generously salted water to a boil.
Meanwhile, heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and ground pork, breaking the meat apart as it cooks. Sauté just until cooked, then drain any excess grease if needed.
Then add the zucchini and onion and sauté for 3-5 minutes, followed by the garlic for another 1-2 minutes. Then add the rest of the meat mixture ingredients and stir to combine. Let cook on medium heat for 20-30 minutes, while you prepare the cottage cheese mixture.
In a large mixing bowl, combine all of the cottage cheese mixture ingredients and stir to combine.
Cook the lasagna noodles according to the package directions until just al dente. They will continue cooking as the lasagna bakes, so avoid overcooking them. Note: I find that adding olive oil to boiling water before the lasagna noodles helps so the noodles don’t stick together, however, sometimes they do still stick. Minimize sticking by removing them from the water one at a time with tongs and laying them on a baking sheet side by side. Do not stack them.
Preheat the oven to 375°F.
Shred the mozzarella cheese and set it aside.
Lightly grease a 9×13-inch baking dish with coconut oil or your preferred cooking fat. Arrange 6 lasagna noodles (two overlapping layers of 3 noodles) across the bottom of the dish. Spread half of the cottage cheese mixture over the noodles, followed by half of the mozzarella cheese and half of the meat sauce. Repeat the layers with the remaining noodles, cottage cheese mixture, mozzarella, and meat sauce.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly. Let the lasagna rest for 10–15 minutes before slicing and serving.
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More Dinner Recipes From the Homestead:
The Best From-Scratch Shepherd’s Pie Recipe
Homestyle Corn Chowder with Bacon
Cottage Cheese Lasagna
Learn how to make this classic cottage cheese lasagna with layers of tender noodles, a rich beef and pork meat sauce, fresh zucchini, and plenty of melty cheese. Made from scratch with simple ingredients, this easy homemade lasagna recipe is a cozy family favorite that's perfect for weeknights, meal prep, or an easy meal train dinner!
Ingredients
- 1-2 tbsp olive oil for drizzling in the boiling water
- 1 package lasagna noodles. Raw or precooked.
Meat Mixture:
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 medium to large zucchini, chopped
- 1/2 a large white onion, chopped
- 2-3 garlic cloves, minced
- 1, 8 oz can tomato sauce
- 1, 28 oz can crushed tomatoes. We like the organic fire-roasted kind!
- 1 tbsp fresh parsley, chopped
- 2 tsp fresh basil, chopped
- 1 tsp fresh herbs of choice (we like sage and thyme)
- 1 1/2 tsp of salt
- 1/2 tsp pepper
- 1 tsp white sugar
Cottage Cheese Mixture:
- 1 pound (16 oz) cottage cheese
- 3 eggs
- 1 cup freshly grated parmesan cheese
- 1 tsp fresh parsley, chopped
- 2 tsp salt
- 1/4 tsp pepper
Other:
- One pound (16 oz) grated mozzarella cheese (freshly shredded if possible)
- Coconut oil or butter for spreading on baking dish
Instructions
- Bring a large pot of generously salted water to a boil (if using raw noodles)
- Meanwhile, heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and ground pork, breaking the meat apart as it cooks. Sauté just until cooked, then drain any excess grease if needed.
- Then add the zucchini and onion and sauté for 3-5 minutes, followed by the garlic for another 1-2 minutes. Then add the rest of the meat mixture ingredients and stir to combine. Let cook on medium heat for 20-30 minutes, while you prepare the cottage cheese mixture.
- In a large mixing bowl, combine all of the cottage cheese mixture ingredients and stir to combine.
- Cook the lasagna noodles according to the package directions until just al dente. They will continue cooking as the lasagna bakes, so avoid overcooking them. Note: I find that adding olive oil to boiling water before the lasagna noodles helps so the noodles don’t stick together, however, sometimes they do still stick. Minimize sticking by removing them from the water one at a time with tongs and laying them on a baking sheet side by side. Do not stack them.
- Preheat the oven to 375°F.
- Shred the mozzarella cheese and set it aside.
- Lightly grease a 9×13-inch baking dish with coconut oil or your preferred cooking fat. Arrange 6 lasagna noodles (two overlapping layers of 3 noodles) across the bottom of the dish. Spread half of the cottage cheese mixture over the noodles, followed by half of the mozzarella cheese and half of the meat sauce. Repeat the layers with the remaining noodles, cottage cheese mixture, mozzarella, and meat sauce.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly. Let the lasagna rest for 10–15 minutes before slicing and serving.
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