American Lasagna
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There is no doubt that lasagna from Italy is the premiere version of this uber-popular pasta dish. But in America, working hard over traditional recipes with bechamel sauce isn’t overly practical.
Instead, try American lasagna, which is made with Italian sausage and layers of ricotta or cottage cheese. It is easier and faster to make than working with roux, and it is just as delicious. As a bonus, this recipe is great for beginner cooks and will make you feel like a pro by the time you are done.
Let’s get started on this simple lasagna recipe that is just as delicious, easy, and ready to fill everyone up with a hearty dinner in no time.
Ingredients
- Ground Italian sausage
- Cottage cheese
- Eggs
- Shredded Mozzarella cheese
- Parmesan cheese
- Pasta sauce
- Regular lasagna noodles (uncooked)
- Chopped fresh parsley (optional for serving)
Substitutions: If you prefer to use Ricotta over cottage cheese, you need 30 oz. of Ricotta cheese mixed with two eggs.
How to make American Lasagna
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook 1 lb of ground Italian sausage over medium-high heat, stirring often, until fully browned. Remove the skillet from the heat and set the cooked sausage aside.
- In a mixing bowl, combine 24 oz of cottage cheese, three eggs, 1 cup of shredded Mozzarella cheese, and 1/4 cup of Parmesan cheese. Stir cheese mixture until everything is well blended, then set it aside.
- Take a deep 9×13-inch baking dish and spread 1 cup of pasta sauce evenly across the bottom.
- Arrange a layer of uncooked lasagna noodles over the sauce, breaking them as needed to cover the entire bottom of the dish.
- Spread evenly another cup of pasta sauce over the noodles. Then, layer half of the browned sausage, followed by half of the prepared cottage cheese mixture.
- Sprinkle 1 cup of shredded Mozzarella cheese.
- Repeat the layering process: Add another layer of lasagna noodles, followed by the remaining sausage, the rest of the cottage cheese mixture, and another 1 cup of Mozzarella cheese.
- Finish by topping the lasagna with a final layer of noodles and the remaining pasta sauce from the two jars (24 oz each). Cover the baking dish tightly with aluminum foil to prevent it from drying out, then bake in the preheated oven for 1 hour.
- After an hour, remove the foil and sprinkle top of lasagna with the remaining 1 cup of Mozzarella cheese and 1/4 cup of Parmesan cheese. Cover and return to the oven. Bake lasagna for an additional 10 minutes or until the cheese on top is thoroughly melted.
- After baking, allow the lasagna to rest for 10 minutes. This step helps the layers set, making the lasagna easier to slice and serve. Optionally, garnish with chopped fresh parsley.
Should you use oven-ready or regular lasagna noodles?
Either one works fine.
What side dishes go with American Lasagna?
In our home, we serve big pasta dishes with a side of bread (everyone loves carbs on carbs, haha) and an easy green veggie like broccoli or asparagus or a light salad.
Can you freeze lasagna?
Overall, freezing lasagna is fine. The one thing you have to consider in this recipe is the cottage cheese mixture.
Cottage cheese loses moisture in a freeze, so the layer thickens. That is fine because this is a lasagna recipe.
More Pasta Dinners
Or try one of our other pasta dishes here!
Make sure to find us on Pinterest and save this recipe. We love to hear your feedback!
American Lasagna (Ricotta or Cottage Cheese)
Equipment
- 9 x 13 baking pan
Ingredients
- 1 lb Ground Italian Sausage
- 24 oz Cottage Cheese
- 3 Eggs
- 4 cups Shredded Mozzarella Cheese divided
- 1/2 cup Parmesan Cheese divided
- 48 oz Pasta Sauce divided
- 16 oz Regular Lasagna Noodles uncooked
- Chopped Fresh Parsley optional, for serving
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat.
- Brown the Sausage: Place 1 lb of ground Italian sausage into a large skillet over medium-high heat. Cook until the sausage is thoroughly browned then remove the skillet from the heat and set aside.
- Prepare the Cheese Mixture: In a mixing bowl, combine 24 oz of cottage cheese, 3 eggs, 1 cup of shredded mozzarella cheese, and 1/4 cup of Parmesan cheese. Stir well until all the ingredients are evenly mixed. Set bowl aside.
- Layer the Lasagna: Take a deep 9×13 inch baking dish and spread 1 cup of pasta sauce evenly across the bottom (This helps pasta from drying out and sticking). Place a single layer of uncooked lasagna noodles over the sauce, breaking some noodles if necessary to ensure the entire pan bottom is fully covered.
- Add the Filling: Over the uncooked noodles, add another 1 cup of pasta sauce, followed by half of the browned sausage, half of the prepared cheese mixture, and another 1 cup of shredded mozzarella cheese.
- Repeat Layers: Add another layer of lasagna noodles, followed by the same sequence of 1 cup of pasta sauce, the remaining half of the sausage, the remaining half of the cheese mixture, and 1 more cup of mozzarella cheese.
- Final Layer: Top with a final layer of lasagna noodles and spread the remaining pasta sauce over the top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in preheated oven for 1 hour.
- Add Final Cheese Layer: After 1 hour, remove the foil and sprinkle the top of the lasagna with the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. Return the lasagna to the oven, uncovered, and bake for an additional 10 minutes or until the cheese on top is completely melted and bubbly.
- Rest and Serve: Let the lasagna stand for 10 minutes after removing it from the oven. This allows it to set and makes slicing easier. Serve hot, optionally garnished with chopped fresh parsley.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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