Name: Lasagna with Cottage Cheese and Homemade Spaghetti Sauce
Total time: About 1 hour 30 minutes total (sauce simmers 30 minutes to 2 hours; bakes 40–45 minutes)
Yield: Serves about 8
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 lb (450 g) ground beef (or ½ beef, ½ Italian sausage); 1 (28 oz) can crushed tomatoes; 1 (15 oz) can tomato sauce; 2 tbsp tomato paste; 1 tbsp Italian seasoning (or 1 tsp each: oregano, basil, thyme, rosemary); 1 tsp salt (or to taste); ½ tsp black pepper (or to taste); 1 tsp sugar (optional, to balance acidity); ¼ tsp red pepper flakes (optional); ½ cup water (if needed); Fresh basil (optional); 4 cups (960 g) cottage cheese (full-fat or 2%); 2 large eggs; 1 cup (100 g) grated Parmesan cheese; 2 tbsp fresh parsley, chopped; 1 tsp salt; ½ tsp black pepper; 1 tsp Italian seasoning; 2 cups (200 g) shredded mozzarella cheese (divided); 12 lasagna noodles (regular or oven-ready); Extra grated Parmesan for topping; Optional: fresh basil or parsley for garnish

Rich flavour, creamy and hearty, made from scratch — a family favourite with a homemade meat sauce and cottage cheese filling.

Bobbie's tips: simmer the sauce longer for a deeper, richer flavour; use full-fat cottage cheese for the best texture and creaminess; for a smoother filling, blend the cottage cheese before mixing; let the lasagna rest before cutting so it holds its shape; use fresh mozzarella and freshly grated Parmesan for the best flavor. Store covered in the fridge for 4–5 days; freeze unbaked (assembled and wrapped tightly) or baked (cooled and wrapped) for up to 3 months; reheat at 350°F (175°C) until heated through, about 20–30 minutes. Nutrition per serving, from Bobbie's card: about 480 calories, 22 g fat, 45 g carbohydrates, 30 g protein, 3 g fibre, 750 mg sodium.

Method

1
Make the spaghetti sauce: heat the olive oil in a large pot. Sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the ground beef (and sausage if using), cook until browned. Drain excess fat. Stir in the crushed tomatoes, tomato sauce, tomato paste, seasonings, salt, pepper, sugar and red pepper flakes. Simmer on low for at least 30 minutes (up to 2 hours for best flavour).
2
Prepare the lasagna filling: in a bowl, combine the cottage cheese, eggs, Parmesan, parsley, salt, pepper and Italian seasoning. Mix until well combined.
3
Cook the noodles: boil the lasagna noodles according to package directions until al dente. Drain and lay flat on a towel or parchment paper to prevent sticking. (Skip this step if using oven-ready noodles.)
4
Layer the lasagna: spread 1 cup of sauce on the bottom of a 9×13-inch baking dish.
5
Add noodles and filling: place a layer of noodles. Spread ⅓ of the cottage cheese mixture over the noodles. Sprinkle with mozzarella. Add 1 cup of sauce. Repeat layers (noodles, filling, mozzarella, sauce) two more times.
6
Top and bake: top with a final layer of noodles, remaining sauce, mozzarella and extra Parmesan.
7
Cover and bake: cover with foil and bake at 375°F (190°C) for 25 minutes.
8
Uncover and finish: remove the foil and bake for 15–20 more minutes, until the top is golden and bubbly.
9
Rest and serve: let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley and extra Parmesan.

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From Bobbie's “Bobbie's Recipe Cards (batch 8)”. Written up by Bobbie's Kitchen · Updated 26 October 2026

Lasagna with Cottage Cheese and Homemade Spaghetti Sauce

Ingredients

Homemade spaghetti sauce

Lasagna filling

Other ingredients

Method