Classic Lasagna with Cottage Cheese

4.48 from 152 votes

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This easy lasagna with cottage cheese recipe is quick, simple, and you can make it oven-ready lasagna noodles to save even more time. My family loves this classic Italian meal.

A typical traditional lasagna recipe calls for ricotta cheese as the main filling, but growing up, my mom often used cottage cheese instead when she needed a substitute for ricotta and it’s delicious!

I like it both ways, but typically reach for the cottage cheese when I make this. It’s truly one of my favorite lasagna recipes. It reminds me of home every time I make it.

The addition of no boil lasagna noodles makes this family meal so easy.

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slice of Lasagna on plate with pan in the bakground

On the days when you want something a little lighter, try this tomato tortellini soup. You will love it!

What I Love About this No Boil Lasagna Recipe

  • Quick prep time
  • Make ahead
  • Can be frozen
  • Great taste

Homemade Lasagna is Easy to Make

After I had kids, I found myself reaching for frozen oven ready lasagna because it seemed so much easier to make than starting fresh. But the truth is, it takes very little time to make it from scratch and there is no comparison when it comes to taste!

I remember when my mom would boil regular lasagna noodles and hang them all around the pot to cool before assembling. Not only did it add the step of boiling the water and noodles to the preparation time, but it added a guessing game of will I have overcooked lasagna noodles when all is said and done.

Now that there are so many options for noodles, I found the easiest way is to use oven-ready noodles that don’t need to be boiled. And you can find them in most grocery stores right next to all the other pasta products.

The only prep is browning the meat and the amount of time that takes is usually less than 10 minutes for me. So easy.

Lasagna Ingredients List

Throw this traditional layered-up lasagna together in a 9×13 pan about an hour before dinner, or make it ahead to cook later on a busy weeknight! This is a great recipe to bring to a new mom or double up so you can reheat it later.

With just a few quality ingredients, you are on your way to a truly comforting and delicious meal.

Lasagna ingredients

You will need:

  • Oven-ready lasagna sheets
  • Ground beef (or Italian sausage if you like it a little spicy)
  • Spaghetti sauce (from a jar or make your favorite recipe)
  • Cottage cheese
  • Shredded mozzarella cheese
  • Egg
  • Salt and pepper to taste
  • Garlic Powder (optional)
  • Italian spices (optional)

Optional toppings:

  • Grated parmesan cheese
  • Basil

Easy Lasagna with Uncooked Noodles and Cottage Cheese

You’ll need about an hour for cooking time but the prep is very simple. Since you don’t need to boil noodles, it really goes quickly.

First, preheat oven and brown ground beef in a large skillet over medium-high heat. Season with salt, pepper and garlic powder or Italian seasoning if you like.

Drain off the excess grease, then mix in the sauce right in the pan. I love how adding the meat creates a hearty, thick sauce.

cooked ground beef and sauce in pan

For the cottage cheese mixture, mix together cottage cheese with the egg in a medium bowl or simply add the egg to the container to save on cleanup.

cottage cheese with egg in mixing bowl

Start by coating the bottom of a 9×13 pan with a layer of sauce topped with a layer of oven-ready lasagna noodles.

ingredients ready to assemble lasagna in baking pan
layer noodles over sauce in baking dish

Cover the noodles with more meat sauce and about one-third of the cottage cheese (or ricotta cheese mixture).

top noodles with a layer of meat sauce
spoon cottage cheese mixture over sauce

Sprinkle on a little less than a cup of the mozzarella cheese and spoon on more meat sauce.

top cottage cheese with shredded cheese

Repeat this process until you fill the pan. Top it with the remaining sauce making sure all of the pasta pieces are covered, and add a final layer of cheese before baking.

Bake to desired consistency and let cool for at least 10 minutes before serving.

baked lasagne on cooling trivet

I personally love that golden brown crispy cheese layer so I leave mine in a few extra minutes! If you want to avoid crisping around the edges, add a layer of aluminum foil for the last 15 minutes or so of baking time.

This is such an easy recipe the whole family will love again and again.

Lasagna bite on a fok

How to Store

Refrigerate any leftover lasagna in an airtight container and enjoy for up to 3 days.

To freeze this lasagna before cooking, layer it up like you normally would and cover the entire pan with plastic wrap. Then ad a layer of tin foil to the top of the lasagna and freeze.

You can also freeze an already cooked lasagna. Be sure to let it cool completely and cover in the same way. When properly stored, it will t for up to 3 months.

Reheat or cook in the oven and enjoy.

Print the Recipe Card

This easy weeknight lasagna was seriously my favorite dish growing up and it’s just as good as I remember. I can’t believe I ever tried to pretend frozen was as good. There is no comparison!

Top it off your meal with a delicious slice of tiramisu and you’ll be in heaven.

And for a trendy twist on classic pasta, check out our TikTok Baked Feta Pasta!

Lasagna with Cottage Cheese and Oven Ready Noodles

4.48 from 152 votes
Quick and easy lasagna with cottage cheese recipe. Make it using no-boil noodles and jar sauce to save even more time. My family loves this classic Italian meal.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Yield: 9 serivngs


  • 9 oz oven-ready lasagna noodles
  • 1 lb ground beef
  • 32 oz spaghetti sauce, or make your own
  • 1 egg
  • 16 oz cottage cheese
  • 2 cups mozzarella cheese, shredded


  • Preheat oven to 350°F
  • Brown ground beef and drain
  • Stir beef and pasta sauce together
  • Mix one egg into cottage cheese
  • in 9×13 pan, spread a layer of sauce first and add a single layer of oven-ready noodles. Then, layer ingredients starting with sauce, then cottage cheese, mozzarella and noodles.
  • Repeat layers topping with sauce and cheese. Make sure all pasta is covered with sauce.
  • Bake for 40-50 minutes until desired doneness.
  • Salt and pepper to taste and enjoy!


A note on pans: If using a glass pan, reduce heat slightly or shorten the cook time. Check in the last 10 minutes or so to prevent overcooking.
Refrigerate leftovers in an airtight container for up to 3 days.


Serving: 1g, Calories: 385kcal, Carbohydrates: 29g, Protein: 25g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 833mg, Potassium: 582mg, Fiber: 3g, Sugar: 6g, Vitamin A: 702IU, Vitamin C: 7mg, Calcium: 193mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dish
Cuisine: Italian

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to

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  1. 5 stars
    Fantastic, hubby loved it. Made mine with Italian sausage and Ricotta. Also chopped up an onion. Yum yum. Cooked as directed but the last 5 minutes broiled the top. Nice and crispy.

  2. This recipe is fantastic! Easy and fast to make, tastes like your classic delicious lasagna! Definitely a keeper!

  3. 5 stars
    I just made too pans of this. I made it last month for friend’s dinner and they love it. This two pans one for my husband and I and some left over for the freezer. Other pan will go to my son and his family. Thank you for the recipe it is amazing and very easy.

  4. Sauce on the bottom first then the noodles and then the rest and keep layering like that. My family was from Italy, they never put the sauce and cheese on the bottom of the pan first and then the noodles.

    1. Sometimes I do just sauce then noodles. I find it doesn’t make a big difference when all is said and done.

  5. I’ve been making this recipe for a long time. I got it from my mom and she always made it when we were kids. Hers was perfect. I always have inconsistent results but it always tastes amazing. The tip about the glass pan is very helpful!

  6. 5 stars
    I used this with oven ready gluten free noodles plus added spinach to cottage cheese and blended. I also added an extra jar of crushed tomatoes and let simmer. I cooked it for probably 2 hours total but it came out delicious- also I measure cheese with my heart so I used way more than 2 cups mozz. It worked out perfect- I did pull out about halfway and noodles were buckling so I smooshed them down into sauce a little and then cooked for longer – my boys demolished it!

  7. 4 stars
    This has been in the oven for an hour and noodles are still hard. So much sauce it’s like soup. DO NOT RECOMMEND.

    1. @Joyce, I’ve used regular lasagna noodles before but always made it a day ahead so the noodles had time to soften up a bit in the sauce before baking.