Ricotta And Cottage Cheese Lasagna Recipes

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TRADITIONAL LASAGNA



Traditional Lasagna image

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 17

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.

EASY LASAGNA - NO RICOTTA



Easy Lasagna - No Ricotta image

My husband refuses to eat anything with Ricotta Cheese. I tried several different versions and this was his favorite. Now, it's the only lasagna I fix.

Provided by lilchris

Categories     Meat

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 9

1 lb ground beef
9 lasagna noodles
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup parmesan cheese
1 small white onion, chopped
3 1/2 cups spaghetti sauce
1/2 cup water
1/2 teaspoon minced garlic
1/8 teaspoon pepper

Steps:

  • Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.
  • Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.
  • Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
  • Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.

Nutrition Facts : Calories 319.6, Fat 15, SaturatedFat 6.8, Cholesterol 54.9, Sodium 441.4, Carbohydrate 25.3, Fiber 2.2, Sugar 5.6, Protein 19.6

EASY LASAGNA I



Easy Lasagna I image

A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.

Provided by Susan T.

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  • In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  • Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  • Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g

COTTAGE CHEESE SPINACH LASAGNA



Cottage Cheese Spinach Lasagna image

I love this recipe. I got the original recipe from my sisterhood cookbook and changed it to make it even healthier. Terrific with a green salad and crusty Italian bread.

Provided by mandabears

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups low fat mozzarella, shredded
4 egg whites (or the equivalent Egg Beaters) or 3 eggs (or the equivalent Egg Beaters)
24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 teaspoon salt (optional)
3/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
8 ounces lasagna noodles, uncooked
2 (16 ounce) jars spaghetti sauce, use your favorite
1 cup water

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13x9 pan with cooking spray.
  • In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
  • Mix well.
  • In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
  • Repeat the layers.
  • End with sauce on top.
  • Pour the 1 cup of water around the edges of the lasagna.
  • Cover tightly with aluminum foil.
  • Bake for 1 hour and 15 minutes.
  • Remove from oven.
  • Let stand covered for at least 15 minutes.

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