This Lasagna Recipe with Cottage Cheese has been in my family for generations!

Today, I’m sharing my family’s recipe for lasagna with cottage cheese. My mom got the recipe from her mom, and she often made this for Christmas day when I was a kid (and sometimes my birthday, too!).

First things first, let’s get this out of the way: Is this lasagna recipe with cottage cheese authentically Italian? No. Is it delicious? Absolutely.

YES, as the name makes crystal clear, this is lasagna without ricotta, and it uses cottage cheese instead. Yes, I know that ricotta is more traditional in authentic Italian food.

But hey, this recipe is from the Midwest (ope!), where cottage cheese is readily available, affordable, and delicious, and I am here. for. it.

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The BEST Veggie Lasagna Recipe

We’ve all had bad banquet food. In my experience, it involves a choice of overcooked chicken or bad vegetable lasagna. The lasagna is mushy and overcooked. And unlike it’s meatier cousins like Greek lasagna, it’s usually runny and watery.

One of the few banquets I’ve been to that has had great food? My culinary school graduation, of course. My instructors knew what they were doing when it came to banquets. Not only did they offer up lamb lollipops and the best vegetarian quiche, but they knew that vegetable lasagna can be great if it’s made well.

And it turns out that making it well involves a secret ingredient. An ordinary item you can find at any grocery store, but it has a magical purpose when it comes to veggie lasagna.

Read on to find out what this item is, and why it guarantees that you’ll soon be enjoying the most flavorful, cheesiest, well cooked, NOT WATERY vegetable lasagna you’ve ever had.

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Salads for specific holidays are becoming a hobby of mine. It all started with Thanksgiving salad, which became very popular and snowballed into Thanksgiving fruit salad.

Naturally, I tried my hand at salad for Christmas and Christmas fruit salad as well, and those were popular, too!

So this Spring, I’ve already brought you Easter salad, and you can definitely guess what is coming next, can’t you?

This Easter fruit salad recipe with sweetened whipped cottage cheese dip can be served in adorable little jars like you see here.

Or, serve it as a bowl of fruit salad, or arranged on your prettiest platter as an Easter fruit tray or fruit plate for Easter, with skewers to dunk into a bowl of dip.

Just like all of my holiday salads, it certainly isn’t meant to ONLY be enjoyed on that specific holiday (just like I wouldn’t hesitate to make shrimp deviled eggs in the middle of the summer).

Think of this more like a Spring fruit salad idea that you can enjoy any time you want this season. It’d also be right at home on a Mother’s Day brunch menu, alongside bacon in oven and vegetarian quiche.

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Lately, I’ve been put through the ringer coming up with new ideas for soft foods for a very grumpy teething toddler.

It turns out that applesauce, savory yogurt, and waffles and ice cream can only be used for so many meals.

For some reason, it took me a long time to realize that cottage cheese would be perfect for her (and luckily, she loved it!).

Of course, I ended up buying two HUGE containers of it, and now I need to start eating it too, or it’s going to expire.

I plan to make lasagna made with cottage cheese with some of it, and the rest of it will be eaten for breakfast.

I had some smoked salmon left over from a small smoked salmon platter I made for brunch last weekend and paired it with a few things I had in my fridge to create this Savory Cottage Cheese Breakfast Bowl.

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You guys, I’ll get to the recipe in a hot second, but let’s just take a moment to process what’s going on under the bowls.

I think I’m developing a reputation in the city-wide Facebook buy/sell/trade group I’m in as that woman that keeps buying rickety old tables.

This isn’t the first rickety old table I’ve purchased, but it’s the best. It’s actually more of a rolling cart than a table, really – you can see the full thing on Instagram.

The previous owners had found it at an antique store. They didn’t know much history about it other than that it’s about one hundred years old, and was used in a factory at some point.

It didn’t fit in with the current decorating scheme of their home, so I basically (safely) sped my car over to their house, cash in hand, loaded it lovingly into my trunk, and brought it home to be with it’s new family.

It’s dirty and rustic and weathered and I’m in love.

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Buffalo chicken salad is one of those dishes that I hope never falls out of favor on restaurant menus. With the tangy/spicy chicken, the crunchy vegetables, and the creamy ranch dressing, it’s just a perfect combination of flavors and textures.

It’s not, however, always the smartest nutritional choice. Today, I’ve decided to take this restaurant favorite and give it a little makeover (just like I did with my healthy buffalo chicken dip) with this quick, easy and healthier version – Buffalo Chicken Salad with Ranch Cottage Cheese.

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Between crazy amounts of work and getting settled into our new home, my days have been long lately. I’m working hard from morning to bedtime, and sometimes don’t have time for dinner until well into the evening.

I need to make my lunch count as much as possible so I can get through the long afternoon. I’ve been having a ton of fun using the Friendship Dairies Superfood Generator to create energizing and colorful lunch bowls.

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