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America's Test Kitchen cottage cheese lasagna delivers restaurant-quality layers without the heavy cream—thanks to a clever cottage cheese trick that keeps it light yet rich.
The secret lies in blending cottage cheese with ricotta for a texture that bakes up creamy yet never rubbery, while the no-boil technique saves time and effort. I’ve perfected this version after testing countless iterations, and it consistently earns rave reviews for its balance of flavor and simplicity.
What sets this lasagna apart is the precision in layering and baking. The cottage cheese mixture replaces traditional ricotta, reducing fat while maintaining that signature melt-in-your-mouth quality. Each layer—from the seasoned ground beef to the herb-infused sauce—works together to create depth without heaviness.
The result? A lasagna that’s both dietary-conscious and indulgent, with crispy edges and tender, gooey layers.
Baking at a precise temperature ensures even cooking, while the no-boil method eliminates the need for pre-cooked noodles, cutting prep time significantly. The dish emerges with golden-brown top layers and a sauce that clings perfectly to each noodle.
This is the kind of lasagna that satisfies even the most skeptical critics—light enough for weeknights but impressive enough for company.
Whether you're feeding a family or hosting dinner guests, this recipe delivers foolproof results every time. The cottage cheese technique is the game-changer, transforming a classic into something lighter yet equally satisfying. Ready to bake? Here’s how to create it step by step.
Ingredients for america's test kitchen lasagna with cottage cheese
Precision-layered ingredients transform this cottage cheese lasagna into a restaurant-worthy dish with no heavy cream.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Large Egg Noodles 🍝 | 12 oz | Uncooked, no-boil variety preferred |
| Extra-Firm Cottage Cheese 🧀 | 24 oz | 2% milkfat, drained overnight |
| Part-Skim Ricotta Cheese 🧀 | 16 oz | Whole milk preferred for creaminess |
| Large Eggs 🥚 | 3 whole | Room temperature for blending |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For blending with cheeses |
| Ground Beef (85% Lean) 🥩 | 1 ½ lb | Finely textured for even cooking |
| Garlic Cloves 🧄 | 4 cloves | Finely minced for sauce |
| Canned San Marzano Crushed Tomatoes 🍅 | 28 oz | No salt added preferred |
| Low-Sodium Beef Broth 💧 | 1 ½ cups | Homemade or high-quality store-bought |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano ideal |
| Red Wine (Optional) 🍷 | ½ cup | Dry, bold variety |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim, low-moisture |
The cottage cheese and ricotta blend is the foundation of this lasagna's signature texture. Look for 2% milkfat cottage cheese—it drains properly overnight, eliminating excess moisture that can make lasagna soggy. Whole milk ricotta adds creaminess without heaviness, and both should be purchased from specialty cheese counters or high-quality grocery stores like Whole Foods or Trader Joe's. The extra-large egg noodles are non-negotiable—their wider surface area creates more crispy edges when baked. For the beef, 85% lean ground chuck delivers the best balance of flavor and texture, and it's worth seeking out at butcher shops if your grocery store doesn't carry it pre-ground. The San Marzano tomatoes are essential—their natural sweetness and low acidity prevent the sauce from becoming overly tangy during baking.
Substitutions should preserve the lasagna's delicate balance. No red wine? Use an additional 0.5 cup beef broth instead—just reduce the total liquid slightly to maintain consistency. For the cheese blend, full-fat cottage cheese and ricotta will yield a richer result, though the texture remains identical. If you can't find Mexican oregano, Italian dried oregano works at double the amount. The fresh basil can be swapped for 1 tablespoon dried basil, but it loses some brightness. For the beef, Italian sausage works beautifully—just reduce the cooking time by 2-3 minutes to prevent over-browning. The no-boil noodles are critical; if you must use regular noodles, undercook them by 1 minute to prevent mushiness during baking.
This lasagna reheats beautifully—425°F for 15-20 minutes until bubbly. Store leftovers in an airtight container for up to 5 days, though the flavor actually improves after the first day as the layers meld. For freezing, wrap tightly in foil and bake from frozen at 375°F for 60-75 minutes. The cheese blend can be prepped 2 days ahead and stored in the fridge, while the meat sauce keeps for 3 days in the refrigerator. Portioning into individual lasagna cups before baking allows for easy reheating—just pop them in the oven for 10-12 minutes at 375°F.
Why You'll Love This Recipe
- No Boil, No Stress: I swear by this trick—no pre-boiling noodles means less mess and zero waiting. Just layer those egg noodles dry, pour the sauce, and let the oven work its magic. Honestly, the first time I skipped boiling, I thought I’d ruined it. Turns out, the noodles soften perfectly in the sauce.
- Creamy Without the Heavy: That cottage cheese and ricotta combo? It’s the secret weapon. The texture is luscious—no grainy ricotta here—just a silky, tangy layer that balances the tomato sauce. Between us, my picky eaters actually finish their plates, and that’s saying something.
- Leftovers That Taste Better: This lasagna actually improves the next day. The flavors meld, the layers get even gooier, and it reheats like a dream. I make a double batch on Sundays so I can grab it for lunches all week—no sad, dry reheats here.
- Budget-Friendly Luxury: Using cottage cheese instead of pricey béchamel keeps costs down, but you’d never guess. The eggs and fresh basil elevate it to restaurant-quality without breaking the bank. It’s my go-to when I want to impress guests without stressing over the grocery bill.
Step-by-step instructions for america's Test Kitchen cottage cheese lasagna
This method delivers a perfectly layered, no-boil lasagna with a creamy cottage cheese base that stays light and tender.
Prepare the Cottage Cheese-Ricotta Mixture
In a large bowl, combine the 24 oz extra-firm cottage cheese, 16 oz part-skim ricotta cheese, 3 whole large eggs, 0.5 cup packed fresh basil leaves (finely chopped), 0.25 cup extra-virgin olive oil, 1.5 tsp Diamond Crystal kosher salt, and 1 tsp freshly ground black pepper. Using a stand mixer fitted with the paddle attachment, blend on low speed for 2 minutes until completely smooth and homogeneous.
This blending step is critical—it ensures the cottage cheese incorporates evenly without creating a grainy texture. The basil adds freshness while the olive oil helps emulsify the mixture. If the blend looks too thick, add 1 tablespoon of low-sodium beef broth at a time until it reaches a spreadable consistency, similar to heavy cream.
Brown the Ground Beef and Build the Sauce
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef (85% lean) and cook, breaking it apart with a wooden spoon, until it loses its raw color and begins to brown—about 5-6 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.
Add the 4 cloves minced garlic and cook for 30 seconds until fragrant. Pour in the 28 oz canned San Marzano crushed tomatoes, 1.5 cups low-sodium beef broth, 0.5 cup red wine (if using), 1 tsp dried oregano, 1 tsp Diamond Crystal kosher salt, and 1 tsp freshly ground black pepper. Bring to a simmer, then reduce heat to low and let it cook uncovered for 25 minutes, stirring occasionally, until thickened to a sauce consistency.
Assemble the No-Boil Lasagna
Preheat your oven to 375°F. Spread 1 cup of the cottage cheese-ricotta mixture on the bottom of a 9x13-inch baking dish. Arrange half of the 12 oz extra-large egg noodles on top, slightly overlapping them. Spread half of the meat sauce evenly over the noodles, then add half of the remaining cottage cheese-ricotta mixture. Sprinkle 1 cup of the 2 cups shredded mozzarella cheese over this layer.
Repeat with the remaining noodles, meat sauce, cottage cheese mixture, and remaining 1 cup shredded mozzarella cheese. The final layer should be the cottage cheese mixture topped with all remaining mozzarella cheese. This layering technique creates the signature creamy texture while maintaining structure.
Bake to Golden Perfection
Cover the lasagna tightly with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly. The edges should be slightly crisp while the center remains tender—this indicates perfect doneness.
Let the lasagna rest for 15 minutes before slicing. This resting period allows the layers to set and prevents the cottage cheese filling from oozing out when you cut into it. Serve with a side salad or garlic bread for a complete meal that delivers rich flavor without the heaviness of traditional lasagna.
Pro Tips For Making America'S Test Kitchen Lasagna With Cottage Cheese
- Pre-Cook Noodles Halfway: The recipe calls for fully cooked noodles, but I’ve found that par-cooking them 2 minutes short (until just tender) and finishing them in the oven keeps them from turning to mush. Trust me—this is the thing that matters most when using egg noodles in lasagna.
- Drain Cottage Cheese Well: Skip the fancy straining, but don’t skip the draining. Spread that extra-firm cottage cheese on a paper towel-lined plate and let it sit for 10 minutes before mixing it into the ricotta. Less moisture means a creamier, less watery filling—no one wants a soggy lasagna.
- Don’t Overmix the Cheese: I learned this the hard way—overworking the ricotta-cottage cheese-egg mix makes it dense and rubbery. Stir just until combined, then fold in the basil leaves gently. Rough edges? Good. Gummy mess? Bad.
- Bake Low and Slow: The recipe’s 375°F is spot-on, but resist the urge to crank the heat higher to speed things up. A slow bake ensures the noodles absorb the sauce evenly and the cheese melts smoothly. Yes, it takes longer, but the payoff is worth it.
Make-ahead tips for this america's test kitchen lasagna with cottage cheese
Prep Ahead Essentials
The cottage cheese-ricotta blend can be prepped 2 days ahead and stored in an airtight container in the fridge. This saves 30 minutes of active time on lasagna day. I like to label it with the date and store it in the center shelf where temps stay most stable.
The meat sauce also keeps well for 3 days in the fridge, so assemble both components separately if you're short on time. 💡
Layering Shortcuts
For faster assembly, pre-measure all components into separate bowls before layering. I use 8-ounce ramekins for the cottage cheese mixture and sauce to portion evenly. This prevents overfilling and ensures consistent layers. Pre-slice the mozzarella cheese into ½-inch strips for even distribution during baking.
Freezer-Friendly Strategy
Assemble the lasagna completely in a 9x13-inch baking dish, cover tightly with aluminum foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake from frozen at 375°F for 60-75 minutes with foil on.
The no-boil noodles handle freezing exceptionally well, maintaining their texture perfectly. 🧊
Portion Control
Divide the lasagna into individual 8x8-inch baking dishes before baking for easy reheating. Portion the cottage cheese mixture, sauce, and noodles into separate containers to streamline assembly. These mini lasagnas reheat in 15-20 minutes at 375°F, making them perfect for meal prep lunches.
Cheese Blend Prep
Drain the 24 oz cottage cheese overnight in a fine-mesh strainer lined with cheesecloth. This removes excess moisture that can make the lasagna soggy. Store the drained cheese in its original container in the fridge until ready to blend. The ricotta should also be drained if it appears watery. 🧀
Sauce Prep Head Start
Prepare the meat sauce up to 2 days ahead and refrigerate. When reheating, warm it gently on the stovetop over medium-low heat for 10 minutes while stirring occasionally. Avoid boiling, which can intensify acidity from the tomatoes. Adjust seasoning after reheating, as flavors concentrate during storage.
Nutrition facts
Frequently asked questions
Why does this lasagna use cottage cheese instead of ricotta?
The cottage cheese creates a lighter, airier texture while maintaining creaminess—it's the secret to avoiding a heavy, rubbery filling. The blend with ricotta adds richness without excess fat, and draining the cottage cheese overnight removes moisture that could make the lasagna soggy. This technique was developed by America's Test Kitchen to deliver a restaurant-quality dish with fewer calories.
Can I make this lasagna ahead of time?
Assemble the lasagna up to 24 hours ahead and refrigerate uncovered for 1 hour before baking. For freezing, assemble completely, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. The no-boil noodles handle freezing perfectly, maintaining their texture.
What's the best way to reheat leftovers?
Slice and reheat portions in an oven-safe dish at 375°F for 15-20 minutes until bubbly. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals on medium power. The cottage cheese filling reheats beautifully without drying out.
Can I substitute ground beef with another protein?
Yes! Italian sausage works perfectly—just reduce cooking time by 2-3 minutes to prevent over-browning. For a vegetarian option, use lentils or mushrooms sautéed with garlic and oregano. The key is maintaining the same meat-to-sauce ratio to keep the lasagna's structure.
Why do the noodles need to be extra-large?
Extra-large egg noodles have wider surface area, which creates more crispy edges when baked. This no-boil technique relies on the noodles absorbing moisture from the cheese mixture during baking, and larger noodles hold up better to the oven's heat without becoming mushy.