Cottage Cheese Lasagna

This classic-style lasagna layers noodles and tomato sauce with a cottage cheese filling made with mozzarella, Gruyère and Parmesan. Cottage cheese makes an easy alternative to ricotta and gives the filling a creamy texture.

Cheese Filling

• 1 cup shredded mozzarella cheese, plus more for topping
• 1 cup shredded Gruyère cheese, plus more for topping
• 2 cups cottage cheese
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 1 tablespoon Italian seasoning
• 1 large egg, beaten
• Pinch of salt and black pepper

For the Lasagna

• 12 lasagna noodles, cooked according to package directions
• 4 cups spaghetti or tomato sauce

Directions

1. Preheat the oven to 350F.
2. Cook the lasagna noodles according to the package directions. Drain and arrange them separately so they don't stick together.
3. In a large bowl, combine the mozzarella, Gruyère, cottage cheese, Parmesan, parsley, Italian seasoning, egg, salt and pepper. Reserve some mozzarella and Gruyère for the top.
4. Spread a thin layer of tomato sauce over the bottom of a 9x13-inch baking dish.
5. Add a layer of lasagna noodles.
6. Spread part of the cheese mixture over the noodles, followed by more tomato sauce.
7. Continue layering noodles, cheese filling and sauce until the ingredients are used.
8. Top with the reserved mozzarella and Gruyère.
9. Cover loosely with foil and bake for 30 minutes.
10. Remove the foil and bake for another 10-15 minutes, or until the lasagna is hot and bubbling and the cheese is lightly browned.
11. Let stand for 10-15 minutes before slicing.