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Cheese Lovers' Lasagna

Cheese Lovers' Lasagna


"If you love pasta and cheese this is a great meal for you. Simply scrumptious!"
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55 m servings 448 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 851 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  3. Line the bottom of a 9x13 inch casserole dish with noodles and spread on 1/4 cup of the spaghetti sauce. Add another layer of noodles and begin alternating layers of cheeses, noodles and sauce, beginning with the cottage cheese. Make sure you leave enough spaghetti sauce to cover the top to prevent hardening of the top layer of noodles. Finish with a sprinkle of Parmesan.
  4. Bake in a preheated oven until cheese is well melted and filling is heated through; about 20 or 25 minutes.

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Read all reviews 30
  1. 40 Ratings

Most helpful positive review

This is a reply to a reviewer below. To keep your lasagne from becoming watery, drain the noodles very well and blot them dry.

Most helpful critical review

I agree that cottage cheese should never, never be used in a lasagna recipe!

Most helpful
Most positive
Least positive

This is a reply to a reviewer below. To keep your lasagne from becoming watery, drain the noodles very well and blot them dry.

This recipe is so simple and easy to make. My husband and I loved it! I suggest adding ground beef with the sauce to make it more meatier, otherwise I followed the rest of the direction. Thanks

Very good, but it turned out watery. Could it be because I used fat free cottage cheese? Any suggestions would be appreciated, because I really liked this.

I did a few things differently. I couldn't bring myself to use American cheese, and I made a mixture of 1/2 ricotta and 1/2 cottage cheese. I also added some ground beef, otherwise I didn't th...

This was yummy, ooey, and gooey. I made a couple of modifications: I used ricotta, not cottage cheese, and just dumped a few dollops here and there. I left out the American cheese entirely......

There should be a law against using cottage cheese in lasagna. I made this last fall and it was really good... with ricotta.

This was great. My son (who is a very picky eater) loves this lasagna. I only made a few changes, I didn't have any spaghetti sauce with meat in it, so I used regular sauce and added meat (1 lb....

this lasagna was the best i have ever had... we will prob have this lasagna at lest once a week. im actually making it tonight for dinner. i had got a recipe for a different lasagna on another w...

This was awesome! Everyone loved it. I did alter it just a little. I mixed the ricotta cheese, italian spices, and eggs together and let it sit in the refrigerator to marinate for at least 2 ...