The Best Spinach and Cottage Cheese Lasagna Recipe (Lasagne à Danielle)
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes | Serves: 8–10
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Some recipes are just recipes. And then there are the ones that become yours — the ones your family calls by name, the ones that mark a homecoming, the ones that mean something. Lasagne à Danielle (French for “Danielles’ lasagna recipe”) is that recipe in our house. My daughter asks for it every single month, without fail, even in the hot summer months (!). As for my husband, the moment he walks through the door after a work trip, will ask: "Is there any chance you made your lasagna recipe?” There usually is.
This is the dish that lives at the centre of our table — a hearty, layered spinach and cottage cheese lasagna that has earned its place not just in our recipe rotation, but in our family's story. In my home, it's the taste of home. I hope it becomes that for yours too.
Whether you're feeding a crowd, prepping a weeknight dinner, or looking for the perfect dish to bring to a potluck, this recipe delivers every single time. It's comforting, it's satisfying, and it's far simpler to pull together than it looks. ;)
What Makes This Lasagna Special?
What sets Lasagne à Danielle apart is its beautiful simplicity. Instead of a heavy meat filling, this recipe leans into spinach and cottage cheese — a classic pairing that keeps things lighter without skimping on flavour or comfort. The cottage cheese melts into creamy, pillowy layers, the spinach adds colour and nutrition, and the golden mozzarella on top? Absolutely irresistible.
It's also wonderfully flexible: use homemade lasagna sauce if you have it, or reach for your favourite jar from the store. No judgment here — we're all about making great food work for your real life.
Frequently Asked Questions
Can I use ricotta instead of cottage cheese in lasagna?
Absolutely! Ricotta is a popular substitute, but cottage cheese creates a slightly lighter, creamier texture. Both work beautifully in this recipe.
Can I make lasagna ahead of time?
Yes! You can assemble this lasagna the night before, cover it, and refrigerate until you're ready to bake. Add 5-10 extra minutes to the cook time if baking from cold.
How do I prevent lasagna from being watery?
Make sure to strain your cooked spinach well before assembling. Squeezing out excess moisture is the key to a lasagna that holds its layers perfectly.
I’ve also had success either putting uncooked lasagna noodles with my homemade sauce. The noodles cooked in the sauce. The lasagna was a little bit more pasty, but still delicious. I would not try this ion you’re using pasta sauce bought at the store.
Can I freeze this lasagna?
Yes! This lasagna freezes wonderfully. Let it cool completely, cut into portions, wrap tightly, and freeze for up to 3 months.
What temperature should I bake lasagna at?
Bake this lasagna uncovered at 350°F (175°C) for about 45 minutes, until the cheese is golden and bubbly.
Ingredients
Makes one 9×13 pan — approximately 8–10 servings
1/2 batch of homemade Danielle lasagna sauce, or 1 jar of your favourite store-bought pasta sauce
750g (about 1.5 containers) cottage cheese
2 × 300g packs of chopped frozen spinach
18 lasagna noodles
1 tbsp kosher salt
250g shredded mozzarella cheese
2 tsp dried basil
2 tsp granulated garlic, dried
Step-by-Step Instructions
The Night Before
Thaw your frozen lasagna sauce in the fridge overnight so it's ready to go. This small bit of planning makes assembly day so much smoother!
When You're Ready to Cook
Step 1: Preheat and prep.
Preheat your oven to 350°F (175°C). Fill a large stockpot with water and bring it to a boil over high heat.
Step 2: Cook the noodles.
Once the water is boiling, add all 18 lasagna noodles and a pinch of salt (I like kosher salt) and reduce to a soft boil. Cook until fully tender, then drain, cover with a bit of olive oil. This will prevent the cooked noodles from sticking to each other as they cool, and while you prep the rest of the ingredients. Set aside.
Step 3: Cook the spinach.
While the noodles cook, plate your frozen spinach and microwave according to the package directions. Give it a good squeeze or strain to remove excess water — this step really matters for the texture of your final lasagna!
Step 4: Prep the cottage cheese.
Open your cottage cheese. You'll typically use about one and a half 500g containers, leaving roughly half a container left over.
Step 5: Assemble the lasagna.
This is where the magic happens! Using a 9×13 lasagna pan, build your layers in the following order:
Sauce layer — Ladle two scoops of sauce onto the bottom of the pan and spread it evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Spinach layer — Place 9 spoonfuls of spinach over the noodles (3 per noodle, spread from top, middle, and bottom), then smooth it out evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Cottage cheese layer — Spoon cottage cheese generously over each noodle, one spoonful at a time, covering all 3 noodles evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Sauce layer — Ladle sauce over the noodles and spread evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Spinach layer — Repeat: 9 spoonfuls of spinach (3 per noodle), spread evenly.
Noodles — Lay 3 noodles side by side, lengthwise.
Cottage cheese layer — Cover the noodles with cottage cheese, one spoonful at a time.
Noodles — Lay 3 noodles side by side, lengthwise.
Sauce layer — Ladle sauce over the top noodle layer.
Mozzarella — Cover generously with shredded mozzarella.
Season — Sprinkle the dried basil and granulated garlic over the cheese.
Step 6: Bake.
Place the pan in the oven, uncovered, and bake for approximately 45 minutes — until the cheese is a gorgeous golden colour and the edges are bubbling.
Step 7: Rest and serve.
This part requires patience, but it's worth it! Let the lasagna cool for at least 15 minutes before cutting. This helps the layers set so you get those beautiful, clean slices.
Serving Suggestions
Lasagne à Danielle is a complete meal on its own, but it shines alongside a simple garden salad or a classic Caesar salad. A warm piece of crusty garlic bread on the side? Now that's a dinner worth sitting down for.
Tips for Lasagna Success
Don't skip the rest time. We know it's tempting, but letting your lasagna sit for 15 minutes makes a real difference in how cleanly it slices and how the flavours come together.
Homemade sauce makes it special. If you have the time, a homemade marinara or meat sauce takes this dish to another level. But a good quality jar sauce works perfectly on a busy weeknight — and there's zero shame in that.
Make it your own. This recipe is wonderfully forgiving. Add a layer of sautéed mushrooms, add eggplant, swap in ricotta for the cottage cheese, or sprinkle in some red pepper flakes if you like a little heat.
Nutritional Overview (Approximate per serving)
This spinach and cottage cheese lasagna is a great source of protein (from cottage cheese and mozzarella), calcium, and iron (thanks to the spinach). It's a balanced, filling meal the whole family will love.
Why You'll Make This Again and Again
Lasagne à Danielle is the kind of recipe that becomes a family tradition. It's the dish people ask you to bring to every gathering. It's the thing you make when someone needs a meal delivered to their door. It's comfort food done right — made with love, and tasting every bit like it.
So go ahead, preheat that oven. You've got this. 💛
Recipe card
Makes one 9×13 pan — approximately 8–10 servings
Ingredients:
1/2 batch of homemade Danielle lasagna sauce, or 1 jar of your favourite store-bought pasta sauce
750 g (about 1.5 containers) cottage cheese
2 × 300g packs of chopped frozen spinach
18 lasagna noodles
1 tbsp kosher salt
300g shredded mozzarella cheese
2 tsp dried basil
2 tsp granulated garlic, dried
Instructions:
THE NIGHT BEFORE Thaw lasagna sauce in the fridge overnight.
STEPS
Preheat oven to 350°F. Bring a large pot of water to a boil.
Cook 18 lasagna noodles until tender. Drain, toss with a little olive oil, and set aside.
Microwave frozen spinach per package directions. Strain well to remove excess water.
Open cottage cheese (you'll use about 1½ containers).
Assemble in a 9×13 pan, layering in this order:
2 ladles of sauce
3 noodles
Spinach (9 spoonfuls, 3 per noodle)
3 noodles
Cottage cheese (cover noodles evenly)
3 noodles
Sauce
3 noodles
Spinach (9 spoonfuls, 3 per noodle)
3 noodles
Cottage cheese (cover noodles evenly)
3 noodles
Sauce
Mozzarella
Sprinkle dried basil & garlic powder
Bake uncovered for 45 minutes, until cheese is golden and bubbling.
Rest 15 minutes before cutting.
Bon appétit!
*Did you try this recipe? We'd love to hear how it turned out! Share your photos and leave a comment below.*
