This meat lasagna with cottage cheese is hearty and flavorful. Cottage cheese is a delicious and budget-friendly substitute for ricotta cheese in lasagna. Not only does it have a creamy, savory flavor, but it is lower in fat and calories but still packs a flavorful punch.
The combination of beef and sausage with red wine pasta sauce, and cheese creates a delicious and comforting meal that will please everyone at the dinner table.
If you love lasagna as much as we do, check out our Italian seafood lasagna or our eggplant lasagna for a delicious twist. And for a meatless option, try our mushroom lasagna.
Why You’ll Love This Classic Meat Lasagna Recipe
Homemade lasagna was a staple at our table when our kids were growing up. It was budget-friendly, easy to prepare, and always guaranteed plenty of leftovers for lunch the next day.
This beef and sausage lasagna is a delicious, meaty main course that only needs a green salad to complete the meal. It is also a great dish for a large crowd or potluck!
Still not convinced? Here’s why you’ll love it:
- Prep time can be done in under 30 minutes.
- This lasagna recipe is packed full of protein from beef and sausage.
- It’s very versatile.
- Cottage cheese not only adds a creamy texture but is also more budget-friendly than ricotta.
Ingredients Needed
Here is a list of the ingredients you will need for this lasagna with cottage cheese. Scroll down to the printable recipe card for all the details.
This lasagna does have a lot of ingredients but, they give this recipe all of its amazing flavor.
- Pantry: Lasagna noodles, canned diced tomatoes, tomato sauce, and tomato paste.
- Pantry seasonings: Pnion powder, dried oregano, sage, salt, crushed red pepper flakes.
- Produce: Onions, celery, and garlic, basil and parsley.
- Meat: Ground beef and sausage
- Cheese: Cottage cheese, Parmesan cheese, and Mozzarella
- Other: Large eggs
Tips for Our Cottage Cheese Lasagna
Pre-cook the Noodles: Boiling the lasagna noodles ensures they are tender and easy to work with. You can also use no-boil pasta if you prefer.
Drain the Meat Well: After cooking the ground beef and sausage, make sure to drain the fat thoroughly. This prevents your lasagna from becoming greasy.
Layer Evenly: For even cooking and balanced flavors, make sure to spread the meat sauce and cheese mixture evenly across each layer. A spatula can help with this.
Cover if Necessary: If you notice the edges of the lasagna browning too quickly, cover the dish with aluminum foil. This helps the center cook through without burning the edges. Also, I recommend spraying the foil with non-stick spray so it doesn’t stick to the cheese.
Rest Before Slicing: Allow the lasagna to cool for 10 to 15 minutes before cutting. This helps the layers set and makes slicing easier and cleaner.
How To Layer Lasagna Like a Pro: Sauce and All
Think layering lasagna is rocket science? It’s not, but it does take a bit of finesse. Follow these steps to stack it right in your baking dish, and check out the photo below for a visual guide.
Recipe Variations
Mexican Lasagna: Replace the Italian seasonings with taco seasoning, use a mix of ground beef and chorizo, and add black beans and corn. Add some Monterey Jack cheese to the blend and top with sliced jalapeños and a dollop of sour cream.
Mushroom and Beef Lasagna: Add sautéed mushrooms to the meat sauce for an earthy, rich flavor. You can use a mix of button, cremini, and shiitake mushrooms.
White Lasagna: Swap out the tomato sauce for a creamy Alfredo or béchamel sauce. Add a layer of sautéed spinach and mushrooms for extra flavor.
What To Serve With Meat Lasagna Recipe For Dinner
This lasagna pairs perfectly with a quick Texas toast garlic bread. You can also make some of this garlic and herb focaccia bread for variety!
Besides the garlic bread, I like to serve this meat lasagna recipe with a tossed side salad topped with homemade caesar dressing and homemade croutons.
Do You Have To Boil Lasagna Noodles First?
Well, it really depends on the type of lasagna noodles you buy. If you’re one of those who actually read the box, you’ll find all the answers there.
But hey, if boiling noodles sounds like too much effort, opt for Oven Ready lasagna noodles or grab some fresh pasta from the refrigerator section of your grocery store. Problem solved! No boiling, no fuss. Just layer and bake for an easy lasagna.
And if you don’t want to take the time to make your own sauce, use a good store bought pasta sauce.
More ground beef recipes:
If you are looking for more ground beef recipes, we’ve got a great selection. From classic dishes like taco salads to comfort foods like slow cooker beef barley soup – there’s something here for everyone.
This meat lasagna with cottage cheese is definitely a winner! Not only is it hearty and flavorful, but the use of cottage cheese instead of ricotta makes it a more budget-friendly option without sacrificing flavor. Combining the different ingredients creates a delicious and comforting meal for any occasion.
Some Other Recipes We Are Sure You Will Love:
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Beef and Sausage Lasagna
Ingredients
- ½ box lasagna noodles about 12 wide noodles
- 1 onion diced
- 2 celery ribs diced
- 3 garlic cloves minced
- 1 pounds ground beef
- ½ pound ground pork sausage
- 2 teaspoons ground oregano
- 1 teaspoon onion powder
- 1 teaspoon ground sage
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 1 28-ounce can diced tomatoes
- 1 14-ounce can tomato sauce (or 1 ¾ cup of Tomato, Basil and Garlic Sauce)
- 2 tablespoons tomato paste
- 16 ounces cottage cheese
- 5 ounces grated Parmesan cheese
- 4 ounces ricotta cheese
- ½ cup chopped fresh basil leaves
- ¼ cup chopped fresh parsley leaves
- 2 large eggs
- 16 ounces shredded mozzarella
Instructions
- Bring a large pot of well-salted water to a boil. Add the lasagna noodles and cook for 6-7 minutes. Remove the pasta from the water and lay flat on a tray to cool.
- Preheat oven to 350 degrees F.
- In a large saucepan, combine onion, celery and garlic, cook over medium heat for 2 to 3 minutes until soft. Add the ground beef and sausage and cook 5-6 minutes, breaking up the meat as it cooks, drain the fat off.
- Add oregano, onion powder, sage, salt and red pepper. Add tomatoes, tomato sauce and tomato paste. Bring to a boil, reduce heat and simmer 15 minutes.
- In a small bowl, combine cottage cheese, Parmesan, ricotta, basil, parsley and eggs.
- Poor 1 ½ cups of meat sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 4 lasagna noodles on top of sauce. Spread 1/2 of cottage cheese mixture over noodles, top with 1/3 of sauce and 1/3 mozzarella cheese. Repeat layers once more then top the last layer of noodles with the remaining sauce and mozzarella cheese.
- Bake 50 to 60 minutes until hot and bubbly. If the edges of the lasagna brown too fast, cover with tin foil.
- Let cool 10 to 15 minutes before slicing.
Video
Nutrition
This post was originally published on October 1, 2014. We updated the photos but left one of the original photos below.
Janet Bradley
Saturday 20th of February 2021
Could I use crushed tomatoes instead of diced. Not a fan of diced. Other than that I can't wait to make this recipe. Although there is only 2 of us, I will make it in two different pans. I can just prep the second one and wrap it and freeze it, correct?
Thanks, Janet
Dahn Boquist
Saturday 20th of February 2021
Yes, crushed tomatoes work great. You absolutely can freeze half of the lasagna. It can be frozen before or after you bake it. I do that all the time so I can have an easy dinner for nights that I don't want to cook. Thanks for the question