Lasagna Recipe Without Ricotta Cheese: Easy Weeknight Dinner
We’re sharing a game-changing lasagna recipe without ricotta cheese that’s perfect for busy weeknights. This version uses cottage cheese for a creamy, cheesy filling that’s just as delicious as the traditional recipe.
Kitchen Note
When making lasagna without ricotta cheese, it’s essential to not overcook the noodles. They should still have a bit of bite to them. Also, be sure to let the lasagna rest for 10-15 minutes before slicing to allow the cheese to set.
Why this lasagna recipe without ricotta cheese works
- The cottage cheese filling provides a creamy texture.
- The combination of mozzarella and parmesan cheese gives it a rich, cheesy flavor.
- It can be prepared in under an hour, making it perfect for weeknights.
- The recipe is easy to follow and requires minimal prep work.
- It’s ideal for a quick and satisfying dinner.
What you’ll need
The key to this recipe is using high-quality cottage cheese that’s not too runny. You’ll also need some mozzarella and parmesan cheese for the cheesy topping.
- 1 pound ground beef
- 1 onion
- 2 cloves garlic
- 2 cups marinara sauce
- 1 cup cottage cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles
Tips for getting this right
- Don’t overmix the cottage cheese filling.
- Use a combination of mozzarella and parmesan cheese for the best flavor.
- Let the lasagna rest for 10-15 minutes before slicing.
- Cover the baking dish with foil to prevent the cheese from burning.
- You can make it ahead and refrigerate or freeze for later.
Swaps and substitutions
For a gluten-free version, use gluten-free lasagna noodles. You can also substitute the cottage cheese with ricotta cheese if you prefer. For a vegetarian version, add some sautéed spinach or mushrooms to the filling. If you want to make it more substantial, add some cooked ground beef or sausage.
Storing and reheating
The lasagna can be stored in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. You can also freeze it for up to 2 months and thaw it overnight in the refrigerator. To reheat, cover it with foil and bake at 375°F (190°C) for 20-25 minutes.
Common questions
Yes, you can use ricotta cheese as a substitute, but it will change the flavor and texture of the lasagna.
It takes about 45 minutes to prepare and cook the lasagna.
Lasagna Without Ricotta
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 375°F. Cook lasagna noodles according to package directions. Drain and set aside.
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2Brown ground beef in a skillet over medium-high heat. Drain excess fat. Add onion and garlic and cook until onion is translucent.
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3Stir in marinara sauce, dried basil, dried oregano, salt, and pepper. Bring to a simmer and let sauce cook while you prepare the cheese mixture.
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4In a bowl, combine cottage cheese, egg, and a pinch of salt and pepper. Mix well.
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5Spread a layer of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top of the sauce.
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6Spread half of the cottage cheese mixture over the noodles, followed by half of the shredded mozzarella cheese.
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7Repeat the layers: meat sauce, noodles, cottage cheese mixture, and mozzarella cheese. Top with grated Parmesan cheese.
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8Bake for 30-40 minutes, or until cheese is melted and bubbly.
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9Let lasagna rest for 10-15 minutes before slicing and serving.
We hope you enjoy this easy lasagna recipe without ricotta cheese! Let us know in the comments how it turns out.