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Cottage Cheese Lasagna Bowl

A delightful twist on traditional lasagna that incorporates creamy cottage cheese and savory sausage, all served in cozy bowls. Perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Sauces
  • 1 pound ground sausage Sweet Italian sausage for flavor, or lean turkey for a lighter option.
  • 2 cups tomato sauce Use high-quality store-bought or homemade.
Noodles and Cheeses
  • 8 pieces lasagna noodles Can be whole wheat or gluten-free.
  • 2 cups cottage cheese Low-fat varieties recommended.
  • 1 cup shredded mozzarella cheese Freshly grated for better melting.
  • 1/2 cup grated Parmesan cheese Good quality recommended.
Seasoning
  • 1 teaspoon Italian seasoning Blend of oregano, basil, and thyme.
  • to taste Salt and pepper For enhancing flavors.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions and set aside. Do not overcook; they'll cook further in the oven.
  3. In a skillet, cook the ground sausage over medium heat until browned. Drain excess fat.
  4. In a large bowl, combine the cottage cheese, Italian seasoning, salt, and pepper. Mix until smooth.
  5. Spread a bit of tomato sauce at the bottom of a baking dish.
Assembly
  1. Layer 3 lasagna noodles, half the sausage, half the cottage cheese mixture, and a third of the remaining tomato sauce.
  2. Repeat the layers, finishing with the remaining noodles, tomato sauce, mozzarella, and Parmesan cheese on top.
Baking
  1. Cover with foil and bake for 30 minutes.
  2. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
  3. Let it rest for a few minutes before serving.

Notes

Store leftovers in airtight containers in the fridge for up to three days, or freeze portions for up to three months. You can assemble the lasagna bowl and keep it in the fridge for up to 24 hours before baking, adding extra cooking time if needed.