Three Cheese And Sausage Lasagna (without Ricotta)

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Of all the lasagna recipes in the world, I love this one the most. Created to make picky eaters happy, the sauce is delicious, the filling is acceptable to ricotta-haters, and the blend of cheeses is just right.

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When I was first married, I made tons of lasagna, ravioli, and other filled pasta.. But one day, my husband informed me that actually, he doesn’t like ricotta cheese. I was appalled. It still doesn’t really make sense to me, because I don’t think ricotta has that much flavor. But he hates it, and asked me to make a lasagna recipe without it. So I did. And now it’s our favorite.

Table of Contents

• Ingredients and Tools You’ll Need
• How to Make Lasagna Without Ricotta
• Serving & Storing
• Make-Ahead Tips
• More Dinner Recipes You’ll Love
• Printable Recipe

Ingredients and Tools You’ll Need

I used to go through the whole charade of boiling classic lasagna noodles, and one day I tried the no-bake kind, and I actually think they are way better! So don’t be afraid of that shortcut. You can use sour cream (or even cream cheese) instead of cottage cheese, but honestly, cottage cheese will give you the best flavor.

This recipe is very freezer-friendly and perfect if you want to make two and freeze one. You can make adjustments in the recipe card at the bottom of this post by clicking the 2x button.

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For the sauce:

• 1 pound sweet Italian sausage (casings removed)
• 1 large onion (finely diced)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning (or a mix of dried basil and oregano)
• ¼ teaspoon crushed red pepper
• 1 28-ounce can of crushed tomatoes
• 1 15-ounce can diced tomatoes
• 1 ½ teaspoons salt
• ½ teaspoon pepper

To make the lasagna:

• 12 no-bake lasagna noodles
• 1 15-ounce container of whole milk cottage cheese (OR sour cream)
• 2 cups whole milk mozzarella (shredded)
• 1 egg
• ¼ cup parmesan cheese

How to Make Lasagna Without Ricotta

Step One: Cook Meat, Onion, And Garlic

In a large skillet over medium heat, cook the Italian sausage, breaking it up with a fork as it cooks until it’s cooked through. Pour out any excess grease and put the sausage in a bowl.

Now that the skillet is empty, add the olive oil and cook the onion until soft, about 4 minutes. Add the garlic and cook 2 minutes more.

Step Two: Make The Sauce

Add the crushed tomatoes, diced tomato, Italian seasoning, red pepper, salt, and pepper. Also, return the sausage to the sauce so it can all simmer together, and return the cooked meat to the sauce. Simmer it for 20-30 minutes until it’s thickened and the diced tomatoes have broken down slightly. (If you have fresh basil or any other fresh herbs, toss them in the sauce now, at the very end.)

Step Three: Make The Cheese Layer

We’re done with the meat sauce; now we do the rest. Mix the cottage cheese and one cup of mozzarella cheese in a medium bowl. Mix in the egg and 1/4 teaspoon of each salt and pepper.

Step Four: Layer

Preheat your oven to 350 degrees, with a rack in the center. Brush a 13 x 9 baking dish with olive oil, and then start to layer.

• 1 cup of the tomato sauce on the bottom
• 1/4 of a cup of the cheese egg mixture
• 1 tablespoon of the parmesan
• 3 lasagna noodles.

Repeat layers 3 more times. Sprinkle the top with 1 cup of shredded mozzarella and the remaining tablespoon of parmesan cheese.

Step Five: Bake

Cover tightly with aluminum foil and bake covered for 30 minutes in the preheated oven, then remove the foil and bake 15 minutes more. The top should be bubbling and golden brown. Let stand 15 minutes before serving.

Serving & Storing

A loaf of soft Italian bread with sesame seeds is perfect with any Italian dish. Add a chopped Italian salad and you’re done!

If you have any leftover lasagna, you can store it in a sealed container in the fridge for up to 4 days. To heat it, use the microwave for individual servings or warm it in the oven at 350°F until heated.

Make-Ahead Tips

You can make the sauce and freeze it for up to 3 months.

Assemble the lasagna, but don’t bake it. Cover tightly with plastic wrap and then aluminum foil, and freeze for up to 2 months. When you’re ready to eat it, let it thaw overnight in the refrigerator, then bake at 350°F for 60-75 minutes. Remove the foil during the last 15 minutes to let the top brown. (Make sure you remove the plastic wrap first.)

You can also bake the lasagna, then let it cool. Cover with aluminum foil and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then remove the foil and heat in a 350-degree oven until heated through, about 30 minutes. (This is not as good, but still works.)

One important thing to remember is to use a dish that can go from freezer to oven.

More Dinner Recipes You’ll Love

Whether you have more sausage to use up or you just want more cheese, these are all winners.

• If you’re in the mood for more cheesy comfort food, you’ll love my cast iron skillet mac and cheese.
• If you want more sausage dinners, check out my stuffed peppers recipe.
• Creamy sausage and tortellini soup is another hearty and comforting meal that’s perfect for cozy nights at home.

Printable Recipe

Three Cheese and Sausage Lasagna without Ricotta

Katie Shaw This three-cheese lasagna ditches the ricotta for cottage cheese – it's SIMPLE, creamy, and honestly better than the traditional version. Serves 10 people. 5 from 7 votes Print Recipe Pin Recipe Prep Time 45 minutes minsCook Time 50 minutes minsTotal Time 1 hour hr 35 minutes mins

Equipment

• 13×9-inch baking dish

Ingredients 1x2x3x

For the sauce:

• 1 pound sweet Italian sausage (casings removed)
• 1 large onion (finely diced)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning (or a mix of dried basil and oregano)
• ¼ teaspoon crushed red pepper
• 1 28-ounce can of crushed tomatoes
• 1 15-ounce can diced tomatoes
• 1 ½ teaspoon salt
• ½ teaspoon pepper

To make the lasagna:

• 12 no-bake lasagna noodles
• 1 15-ounce container of whole milk cottage cheese (OR sour cream)
• 2 cups whole milk mozzarella (shredded)
• 1 egg
• ¼ cup parmesan cheese