The blue cheese in this recipe lends a creamy quality to the cottage cheese layer and only a subtle, pleasant touch of flavor. There is no mozzarella in this non-traditional lasagna that will have your guests waiting for the recipe handout. (Have it ready!) I have the habit of making way too much lasagna, so this recipe is perfect for keeping my portions under control for our now-empty nest with minimal leftovers. I believe this would work well in a slow cooker, but haven't tried it yet. Don't be afraid of the blue cheese flavor overpowering this recipe - it doesn't!

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr 35 mins
additional:
15 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
1 9x5-inch loaf pan
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:
Cheese Layer:

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Coat the inside of a glass 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.

    Advertisement
  • Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix spaghetti sauce and brown sugar into beef-pork mixture until sauce is well blended.

  • Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.

  • Spread enough sauce into the bottom of the loaf pan to reach 1-inch depth. Break 2 lasagna noodles to fit the length of the loaf pan, slightly overlapping. Spread 1/2 of the cheese mixture over noodle layer. Layer 3 slices provolone, slightly overlapping, over cheese layer. Sprinkle 1/2 of the Cheddar cheese over provolone cheese. Repeat layering with the remaining ingredients ending in a layer of sauce.

  • Place the loaf pan on the prepared baking sheet and top loaf pan loosely with a piece of aluminum foil.

  • Bake in the preheated oven until bubbling and cooked through, about 1 1/2 hours. Let stand for 15 minutes before slicing.

Nutrition Facts

601 calories; protein 36.5g 73% DV; carbohydrates 34.9g 11% DV; fat 34.8g 54% DV; cholesterol 128.4mg 43% DV; sodium 1153.4mg 46% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/25/2017
So when I first showed this recipe to my BF he said "doesn't jump out at me." I made it anyway and after his first bite he said "We're keeping this right?!" to which I could only nod in agreement since my mouth too full to speak. I only made two changes. I used 1/2 lb of fresh chicken sweet Italian sausage and 1/2 lb of ground turkey for the meat and layers of spaghetti squash instead of the pasta sheets. I didn't think the cheddar would work but that little bit of sharpness really adds something unexpected. Read More
(2)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2017
So when I first showed this recipe to my BF he said "doesn't jump out at me." I made it anyway and after his first bite he said "We're keeping this right?!" to which I could only nod in agreement since my mouth too full to speak. I only made two changes. I used 1/2 lb of fresh chicken sweet Italian sausage and 1/2 lb of ground turkey for the meat and layers of spaghetti squash instead of the pasta sheets. I didn't think the cheddar would work but that little bit of sharpness really adds something unexpected. Read More
(2)
Rating: 5 stars
02/08/2018
The blue and cheddar cheeses added something unexpected to this non-traditional lasagna and really perked it up. The only change I did was substitute ricotta for the cottage cheese. Read More
(1)