Homemade Four Cheese Lasagna with Ricotta and Cottage Cheese

4.72 from 7 votes

Homemade Four Cheese Lasagna with Ricotta and Cottage Cheese

This Homemade Four Cheese Lasagna with Ricotta and Cottage Cheese is filled with gooey cheese and baked until the sauce is nice and bubbly.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner Recipes

Cuisine: Italian

Servings: Servings

Calories: 336kcal

Author: Erica Schramek

Equipment

Ingredients

9 lasagna noodles
12 oz of cottage cheese
4 oz mozzarella cheese shredded
8 oz of ricotta cheese
4 oz parmesan cheese grated
1 large egg
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon kosher salt
½ teaspoon black pepper
1 jar pasta sauce
4 oz mozzarella cheese shredded

Instructions

Preheat the oven to 350°F (180°C).
Boil the 9 lasagna noodles in a large pot of salted water.
Mix together the 12 oz of cottage cheese, 4 oz mozzarella cheese, 8 oz of ricotta cheese, 4 oz parmesan cheese, 1 large egg, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, ½ teaspoon kosher salt, and ½ teaspoon black pepper in a large bowl.
In a 9x13 pan, spread a small amount of sauce in the bottom of the pan to prevent the noodles from sticking. Place three lasagna noodles across the bottom of the pan. Then layer half the cheese mixture and one-third of the pasta sauce.
Repeat the layering of noodles, cheese mixture, and pasta sauce one more time.
Top with the remaining noodles, sauce, and 4 oz mozzarella cheese.
Cover with foil. Bake for 45 minutes and then remove the foil and bake for another 15 minutes. The cheese should be melted and the sauce bubbly.
Allow the lasagna to rest for 10 minutes before cutting.

Notes

Tips

Skip no-boil noodles. No-boil lasagna noodles have an unpleasant texture and often turn out soggy.
Don’t overcook the pasta. To prevent mushy lasagna, remove the pasta from the boiling water just before it is fully cooked. I cook my noodles for 10 minutes. The pasta will finish cooking in the oven.
Rinse the pasta with cold water after boiling it. This prevents them from sticking to each other. Be sure to drain them well so you’re not adding excess moisture to the dish.
When assembling, start with a layer of sauce to prevent the first layer of pasta from sticking to the pan.
Liberally cover the final layer of pasta with lots of sauce to prevent the noodles from becoming crunchy.
Allow the lasagna to cool for ten minutes before cutting. The cheese will set as the lasagna cools giving you neater slices.

Storage

Cooked lasagna will keep in the fridge for at least 5 days. Reheat individual slices in the microwave, or warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.

I do not recommend freezing fully cooked lasagna. Many times fully cooked pasta becomes mushy when it is frozen and thawed.

Nutrition