Why cottage cheese works here

Unlike ricotta, which turns chalky, small-curd whole-milk cottage cheese stays moist through the long bake. Mixed with nutty Parmesan and melty Fontina, it makes an exceptionally creamy filling.

“Unlike ricotta, which can turn chalky, small-curd whole-milk cottage cheese stays moist through the long bake.”

The meat sauce formula

Ground beef and hot Italian sausage bring richness, while tomato paste and Worcestershire sauce give canned tomatoes long-simmered depth without hours of cooking.

Skip boiling the noodles

Regular dried lasagna noodles go straight into the baking dish. The relatively loose tomato sauce provides enough moisture to cook them until al dente as the lasagna bakes.

“Regular dried lasagna noodles go directly into the baking dish, no boiling or soaking required.”

Use whole-milk cottage cheese

Lighter versions make the lasagna watery and less flavorful. Small-curd is preferred for texture, but large-curd works fine if that's what you have.

“Whole-milk cottage cheese is nonnegotiable.”

Layer and bake for 75 to 85 minutes

Arrange noodles, sauce, and cheese mixture in four layers, ending with sauce and reserved cheese on top. Bake at 350 degrees until the top is golden and noodles are al dente.

Let it rest before serving

After baking, let the lasagna sit for at least 15 minutes and up to 45 minutes before cutting. This helps it set and makes serving cleaner.

Make ahead up to 2 days

Cool completely, cover loosely with foil, and refrigerate. Reheat covered at 325 degrees for 30 to 45 minutes until warmed through.

Freeze unbaked for 2 months

Assemble the lasagna, freeze it unbaked for up to 2 months, then thaw overnight in the refrigerator before baking as directed.

Swap in ground turkey

Use ground dark meat turkey and Italian-style turkey sausage instead. Since poultry is leaner, add an extra drizzle of olive oil if the pan looks dry.