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Barb's Vintage 1960s Cottage Cheese Baked Lasagna

Barb’s Vintage 1960s Lasagna Recipe

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This vintage cottage cheese lasagna combines the meat sauce and cheese mixture into one cohesive filling for foolproof texture. Large-curd cottage cheese, ground beef and pork, fresh spinach, and a long-simmered tomato sauce create layers that hold together when you slice them.

  • Total Time: 2 Hours 45 Minutes
  • Yield: 10 Servings 1x

Ingredients

Units Scale
Meat Sauce:
  • 1 1/2 pounds ground beef
  • 1/2 pound ground lean pork
  • 1 cup chopped onion
  • 1 clove garlic, crushed
  • 1 can (1 pound 12 ounces) tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 1/2 tablespoons parsley flakes
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon crushed basil leaves
Cheese Mixture:
  • 1 carton (2 pounds) creamed cottage cheese (large curd)
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon crushed oregano leaves
Assembly:
  • 8 ounces lasagna noodles, cooked and well drained
  • 3/4 pound mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Make the meat sauce: Cook ground beef, ground pork, onion, and garlic in a heavy Dutch oven or large roasting pan over medium-high heat until meat is browned and onion is tender, about 8 to 10 minutes. Drain off excess fat.
  2. Simmer the sauce: Add tomatoes to the pot and break them up with a fork. Stir in tomato sauce, 1½ tablespoons parsley flakes, sugar, 1 teaspoon salt, and basil. Simmer uncovered for 1 hour, stirring occasionally, until mixture is as thick as good spaghetti sauce.
  3. Prepare cheese mixture: While sauce simmers, combine cottage cheese, ½ cup Parmesan cheese, 1 tablespoon parsley flakes, 1 teaspoon salt, and oregano in a medium bowl. Set aside.
  4. Combine meat and cheese: After the sauce has simmered for 1 hour, stir in the cottage cheese mixture and beaten eggs. Simmer together for an additional 10 minutes, stirring occasionally, until mixture is well combined.
  5. Cook the noodles: Meanwhile, bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until just tender. Drain well and lay flat on parchment paper or clean cutting board.
  6. Assemble lasagna: Heat oven to 350°F. Spray a 13x9x2-inch baking dish with cooking spray. Spread a thin layer of the meat-cheese mixture on the bottom of the dish. Layer with noodles, more meat-cheese mixture, and shredded mozzarella. Repeat layers, ending with a final layer of noodles topped with remaining meat-cheese mixture. Sprinkle top with ½ cup Parmesan cheese.
  7. Bake: Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking for 15 to 25 minutes more, until cheese is golden and bubbly in the center.
  8. Rest and serve: Let lasagna stand for 15 minutes after removing from oven before cutting into squares. This allows the filling to set up properly.

Equipment

Notes

Layer your noodles in alternating directions as you build the lasagna. First layer lengthwise, second layer crosswise, and so on. This crisscross pattern creates structural support that helps the lasagna hold together when you slice it. You’ll want to use a pair of kitchen scissors to cut the cooked lasagna noodles to the right size.

Find it online: https://recipe-rewind.com/vintage-cottage-cheese-lasagna-recipe/

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