Slice of Lasagna being taken out of pan with cheese pull
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4.63 from 8 votes

Easy Homemade Lasagna

This Easy Homemade Lasagna may not be traditional, but it is still delicious! Made with cottage cheese, a simple meat sauce, and lots of cheese, this lasagna recipe is a family favorite.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 261kcal
Author: Kristen Chidsey


  • 2 tsp olive oil
  • 1 pound ground beef or Italian Sausage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt omit if using Italian Sausage
  • 2 teaspoons dried oregano divided
  • 12 whole wheat lasagna noodles uncooked
  • 1 1/2 cups cottage cheese
  • 1 egg
  • 1/4 cup fresh chopped parsley
  • 1 tsp dried Italian seasoning
  • 1/4 tsp crushed red pepper flakes optional
  • 2 tsp minced garlic
  • 3 cups homemade tomato sauce or your favorite store brand
  • 1 cup water
  • 2 cups mozzarella cheese divided
  • 1/2 cup freshly grated Parmesan cheese divided


  • Brush a 9x13 pan with olive oil.
  • Mix together tomato sauce with 1 cup water.
  • Preheat a large skillet over medium-high heat. Add in meat and begin to brown. Add in 1 teaspoon garlic powder, ½ teaspoon salt,  and 1 teaspoon oregano and brown fully. Turn off heat and drain off any excess grease on meat and return to skillet. Add in spaghetti sauce and 1 cup of water and mix well. 
  • Mix the cottage cheese with parsley, minced garlic, crushed red pepper flakes, remaining 1 teaspoon dried oregano, egg, and 1/4 cup Parmesan cheese until well combined.
  • Spread a thin layer of the tomato sauce on the bottom of the pan. Lay 4 noodles down. Evenly top with 1/2 the cottage cheese mixture and then spread out 1 cup of sauce over the cottage cheese mixture. Lay 4 more noodles down and the spread with the remaining cottage cheese mixture evenly over the noodles. Top with 1 cup sauce and 4 more noodles. Pour the remaining sauce over the noodles and top with the shredded mozzarella cheese and remaining Parmesan cheese.
  • Cover with aluminum foil and bake at 375 for 45 minutes. Remove foil and continuing baking for 15 minutes. Let sit for 10 minutes or so, before devouring!!



  • Lasagna can be stored in the fridge for 3-4 days after baking or frozen after baking for up to 3 months. 
  • To make a Meatless Lasagna, omit the meat or use your favorite veggie crumble.
  • Feel free to adjust the amount of cheese to your family's liking. Often times I will omit the Parmesan from the cottage cheese filling and everything is still delicious.
  • If you prefer, use ricotta cheese in place of cottage cheese.  
  • Want to take a short-cut? Skip the step of browning meat, use sliced pepperoni in the layers of the lasagna in place of ground meat being added to the sauce. The pepperoni will add a hearty, meaty taste--minus the work!
  • You do NOT need no-boil noodles for this recipe. You can use them if you have them on hand, but regular or whole wheat lasagna noodles work perfectly for this recipe. (If using Gluten-Free lasagna noodles, you must pre-boil, as they release too much starch and would cause this lasagna to be watery and have an off putting flavor.)


Calories: 261kcal | Carbohydrates: 33g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 305mg | Potassium: 152mg | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 168mg | Iron: 1.8mg