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Creamier cottage cheese takes the place
of ricotta cheese, which is traditionally used lasagna.
Cottage Cheese Lasagna
- 1 (16-ounce) whole tomatoes
1 (15-ounce) can tomato sauce
1 1/2 tablespoons dried oregano leaves
1 bay leaf
1/4 teaspoon ground fennel seeds
1 teaspoon dried basil leaves
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 pound ground beef
8 ounces lasagna noodles
12 ounces mozzarella cheese, sliced
1/4 cup (1 ounce) freshly grated Parmesan cheese
1 cup (8 ounces) cottage cheese
- Preheat oven to 350°F (175°C).
- In a saucepan over medium heat simmer
whole tomatoes, tomato sauce, oregano, bay leaf, fennel, and
- In a skillet saute chopped onion and crushed
garlic cloves in oil until golden. Add ground beef and cook until
browned; drain. Add the tomato sauce mixture and simmer for 1
- Prepare lasagna noodles according to the
- In an 8-inch square dish start with a
thin layer of sauce, then a layer of noodles, then cottage cheese.
Divide sliced mozzarella cheese among the layers. Repeat the
layers ending with the sauce. Sprinkle with grated parmesan cheese.
- Bake for 50 minutes, or until lightly
browned and bubbly.
Makes 8 servings.
(Photograph compliments of Josh. Thanks