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Layers of rich beef marinara, creamy ricotta‑cottage cheese filling, and gooey mozzarella make this classic lasagna a crowd‑pleasing comfort food you’ll come back to again and again.

📝 Ingredients

Meat Sauce

1 Tbsp olive oil
1 lb ground beef (15–20 % fat)
1 medium onion, finely diced
2 large garlic cloves, minced
¼ cup dry red wine or beef broth
3 cups (24 oz) marinara sauce
½ tsp sea salt
¼ tsp freshly ground black pepper
¼ tsp dried thyme
½ tsp granulated sugar
2 Tbsp fresh parsley, finely chopped

Cheese Filling

16 oz low‑fat cottage cheese
15 oz reduced‑fat ricotta cheese
1 large egg
2 Tbsp fresh parsley, finely chopped
4 cups shredded mozzarella, divided (1 cup for filling, 3 cups for layers)

Pasta

9 lasagna noodles, cooked al dente

🔪 Instructions

1. Make the Meat Sauce

Heat olive oil in a deep skillet or Dutch oven over medium‑high heat.
Add ground beef and onion; sauté 5 minutes, breaking meat apart, until no pink remains.
Stir in garlic and cook 1 minute until fragrant.
Deglaze with wine (or broth); simmer 2 minutes until almost evaporated.
Add marinara, salt, pepper, thyme, sugar, and parsley. Bring to a gentle simmer, cover, and cook 5 minutes. Remove from heat.

2. Prepare the Cheese Filling

In a large bowl combine cottage cheese, ricotta, 1 cup mozzarella, egg, and parsley. Mix until smooth; set aside.

3. Cook the Pasta

Boil lasagna noodles in generously salted water until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.

4. Assemble

Preheat oven to 375 °F (190 °C).
Spread ½ cup meat sauce in a deep 9 × 13‑inch baking dish.
Layer 3 noodles, ⅓ of the remaining meat sauce, and 1 cup mozzarella.
Dollop and spread half of the cheese filling over the mozzarella.
Repeat the layers twice more, finishing with the last 3 noodles and remaining meat sauce. Top with the final 2 cups mozzarella.
Insert 9–12 toothpicks to keep foil from touching cheese. Cover tightly with foil.

5. Bake

Bake covered for 45 minutes.
Remove foil; broil 3–5 minutes until cheese is golden and bubbly.
Rest lasagna 30 minutes before slicing for clean layers.

Why You’ll Love This Recipe

Classic flavor, lighter feel – Cottage cheese keeps it creamy without excess fat.
Make‑ahead friendly – Assemble a day early or freeze unbaked.
Feeds a crowd – Serves 8–10 hearty portions.
Balanced layers – Perfect ratio of sauce, pasta, and cheese in every bite.

Tips

Drain beef well if excess fat remains before adding marinara.
Salt your pasta water generously; it’s the only chance to season the noodles.
Let lasagna rest 30 minutes; otherwise it will collapse when cut.
Sharp knife + offset spatula = clean, photo‑worthy slices.

Variations and Substitutions

All‑beef to half‑beef/half‑Italian‑sausage for deeper flavor.
Spinach boost: fold 10 oz thawed, squeezed‑dry frozen spinach into the cheese filling.
Gluten‑free: swap in gluten‑free lasagna noodles (par‑boil 2 minutes less).
Vegetarian: replace beef with sautéed mushrooms and zucchini.

FAQs

Can I use no‑boil noodles?
Yes—add an extra ½ cup water to the meat sauce and bake an additional 10 minutes covered.

How long does leftover lasagna keep?
Up to 4 days refrigerated, or 3 months frozen. Reheat covered at 350 °F until hot.

Why add sugar to the sauce?
A small amount balances tomato acidity without making the dish sweet.

Serving

Cut into squares and garnish with extra chopped parsley. Serve alongside:

Garlic bread or focaccia
Simple green salad with vinaigrette
Roasted vegetables like broccoli or asparagus

Suggestions

Double the recipe and freeze one pan unbaked—future you will thank present you.
Portion leftovers into single‑serve containers for grab‑and‑go lunches.
Pair with a medium‑bodied red wine (Chianti, Sangiovese) to echo the sauce notes.