Cheese Lovers' Lasagna Recipe -
Cheese Lovers' Lasagna Recipe
  • READY IN 55 mins

Cheese Lovers' Lasagna

Recipe by  

"If you love pasta and cheese this is a great meal for you. Simply scrumptious!"

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Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2005

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
Aug 10, 2009

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


39 Ratings

Jan 09, 2006

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

Sep 28, 2003

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.

May 27, 2006

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 think it would have enough taste. Rating is because I changed so many things. Thanks for the post.

Sep 27, 2007

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... it's already such a cheesy dish that you won't even miss it. I sprinkled some bottled parm on the top, which fine as a substitute for the fresh. I didn't use meat-flavored sauce, but I threw in some soy crumbled beef substitute to make it a vegetarian dish without seeming like a vegetarian dish! Also, the composition turned out better in the metal baking pan I used than in the ceramic casserole dish. Not sure why, but it was less watery in the metal pan.

Jul 01, 2006

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

Feb 27, 2007

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. ground turkey). I also used more of the shredded cheeses than the recipe called for. I will be making this again.


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  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 851 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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