Easy No-Boil Lasagna with Cottage Cheese
This Easy, No-boil Lasagna Recipe with Cottage Cheese is perfect for special occasions, but simple enough to make ahead of time, for busy weeknights. Use protein packed lean beef and cottage cheese for the filling, and skip boiling the noodles to save yourself some time. Quick simmer a sauce packed with classic Italian flavors, then simply layer in a casserole dish for a hearty, cheesy meal the whole family will love!
Equipment
- 1 fry pan
- 1 9 x 13 baking dish
- tinfoil
- spoon
Ingredients
Meat Sauce
- 1 lb lean ground beef
- 15 oz tomato sauce in can
- 15 oz crushed tomatoes in can
- 1 tbsp Italian seasoning
- ½ tbsp sugar
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp pepper
Cheese Mixture
- 16 oz cottage cheese
- ½ cup parmesan cheese shredded
- ½ tsp Italian seasoning
- 1 egg beaten
Other Ingredients
- 3 cups mozzarella freshly shredded
- ½ cup parmesan cheese shredded
- 3/4 tsp Italian seasoning
- 12 lasagna noodles uncooked
- 1/2 cup hot water
Instructions
- Preheat your oven to 375°F
- In a large skillet over medium-high heat, cook 1lb of lean ground beef until browned. Use this handy tool to help break up meat while it cooks. Drain excess fat. Stir in the can of tomato sauce, the can of crushed tomatoes (do not drain), 1/2 T Italian seasoning, 1/4 tsp garlic powder, 1/2 T sugar, 1tsp salt, and 1/4 tsp black pepper. Let simmer for about 5 minutes to let flavors meld.
- While meat sauce simmers, combine 16 oz of cottage cheese, 1/2 cup shredded parmesan cheese, 1 beaten egg, 1/2 tsp of salt, and 1 tsp of Italian seasoning in a medium bowl. Stir well.
- Grab a 9 x 13 casserole dish, and working in 1 cup measurements, spread a thin layer of the meat sauce on the bottom of the baking dish. Add a single layer of uncooked lasagna noodles. If they are wider than your dish, simply break off part of the noodle, and set it to the side. TIP: once you get enough little broken pieces, lay them in a line to create one of the noodle strips so you are not wasting them).Spoon half of the cottage cheese mixture over the noodles, and top that layer with 1 cup of shredded mozzarella. Repeat all four layers: add another cup of sauce, the uncooked noodles, the rest of the cottage cheese mixture, and a cup of shredded mozzarella.Finish with another layer of noodles and the remaining meat sauce. Top with the remaining mozzarella cheese and and another 1/2 cup of shredded parmesan cheese. Evenly sprinkle 3/4 tsp across the top of the cheese as the finishing touch.
- Pour 1/2 cup of hot water around the edges of the dish...this is what cooks the dry pasta while it bakes. Cover tightly with aluminum foil to trap steam.
- Bake for 45 minutes covered. Remove foil and bake for another 10 minutes until the cheese is golden brown. Let rest for 5- 10 minutes before slicing to let the layers set. Tip: If there is some extra standing water along the top, fold a paper towel and lightly dip edges in water to soak up the excess moisture.
Notes
Serve with sides like:
- Caesar salad or side salad
- sliced garlic bread or bread sticks
- Roasted vegetables
- Caprese salad
- Sautéed spinach with garlic
- Air fryer green beans
Nutrition
Calories: 338kcalCarbohydrates: 29gProtein: 27gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 71mgSodium: 772mgPotassium: 485mgFiber: 2gSugar: 5gVitamin A: 568IUVitamin C: 6mgCalcium: 310mgIron: 3mg
Tried this recipe?Let us know how it was!
