Keto Cottage Cheese Lasagna: The "Million-Dollar" Pasta Remake

https://www.youtube.com/watch?v=HpwgosvTXD0

Dave, this is the holy grail for "Cooking with Dave." By engineering egg-free noodles using the "Mozzarella-Psyllium-Xanthan" triad, you’ve solved the biggest complaint in keto Italian cooking: the "soggy" factor. At 32g of protein per slice, this isn't just a meal; it's a high-performance recovery fuel for your weekends in Ormond Beach.

The secret to this lasagna is the "Noodle-Set" Phase, where pre-baking the cheese sheets for 4 minutes allows the fibers to "lock," creating a structural barrier that stands up to the heavy meat sauce without melting away.

The Science of the "Pasta" Sheet: Elasticity and Snap

The biggest pitfall in keto lasagna is using "noodles" that are either too soft (zucchini) or too eggy (standard fathead).

The Pro Technique: We utilize "Hydrocolloid Reinforcement." By combining Psyllium Husk (for bulk and fiber) and Xanthan Gum (for stretch), you create a matrix that mimics gluten. When rolled thin and pre-baked at 325°F, the mozzarella dehydrates just enough to give you that "al dente" bite. The egg yolk in the cottage cheese layer is the "Pro Move"—it stabilizes the cheese so it stays creamy and "ricotta-like" rather than turning into a watery mess during the long bake.

Ingredients: The "Classic Umami" Power Profile

The "No-Sog" Pasta Sheets

• 4½ cups Shredded Mozzarella: The structural foundation.

• The "Gluten" Mimics: 1½ Tbsp Psyllium Husk Powder and 1½ tsp Xanthan Gum.

The "Deep-Simmer" Meat Sauce

• The 50/50 Meat Blend: 1 lb Ground Beef and 1 lb Italian Sausage (essential for that "Million-Dollar" savory depth).

• The "Aromatic" Base: Onion, garlic, tomato paste, and fennel seed.

• The "Deglaze" Secret: ½ cup Dry Red Wine (this adds the complexity that defines a "real" lasagna).

The "Velvet" Cottage Cheese Layer

• 2 cups Full-Fat Cottage Cheese: Blended silk-smooth to replace grainier ricotta.

• The "Salty-Sharp" Duo: Grated Parmesan and a pinch of nutmeg.

Step-by-Step Instructions: Mastering the Layers

1. The "Million-Dollar" Noodle Roll

Microwave the mozzarella and binders. Roll between parchment into 2–3 large sheets. Pro-Tip: Roll them as thin as possible! They will "puff" slightly in the oven. Pre-bake for 3–4 minutes at 325°F. This "sets" the sheets so they can be handled like real pasta.

2. The "Reduction" Sauce

Brown your meats and sauté the aromatics. Dave's Pro Move: Simmer the sauce for at least 30–45 minutes. You want a "tight" sauce. If there is too much liquid, the cheese noodles will struggle to maintain their structure. The thicker the sauce, the cleaner your cross-section shot will be.

3. The "Silk-Ricotta" Emulsion

Use your Ninja Chop to blend the cottage cheese, parm, and egg yolk until 100% smooth. Pro-Tip: Adding a pinch of nutmeg is the "Million-Dollar" secret used by Italian grandmothers to brighten up the heavy cheese and meat flavors.

4. The "Architecture" Assembly

Layer in a 9x13 pan. Pro-Tip: Start with a thin layer of sauce on the very bottom to prevent the first noodle sheet from sticking. End with a heavy-handed layer of Mozzarella and Parmesan for that iconic bubbly crust.

5. The "Golden-Set" Bake

Bake covered at 350°F for 30 minutes, then uncover for 12 minutes. The "Patience" Rule: You must let this lasagna rest for 20 minutes before slicing. Like a good steak, the layers need time to "relax" and firm up. If you cut it too early, the cheese will flow; if you wait, you get "Million-Dollar" clean, professional squares.

🥑 Macros (Per Slice - Makes 12)

Essential Kitchen Gear

• For the Perfect Layers: To ensure your cottage cheese filling is professional grade, the Ninja Chop is the hero tool for that "silk-ricotta" texture.

• The Prep Surface: Your OXO Cutting Board is the perfect station for dicing the aromatics and slicing the final lasagna.

• The Sizzle: A large stainless steel skillet is the "Pro Choice" for browning the meat and sausage; it creates the "fond" (brown bits) needed for a "Million-Dollar" sauce.

FAQ: Frequently Asked Questions

Does the psyllium husk make it taste weird?

Not at all. When mixed with mozzarella and xanthan, it loses its "earthy" flavor and simply provides the "chew" you expect from wheat pasta.

Can I make this ahead of time?

Yes! Lasagna is always better on day two. Assemble it, store it in the fridge, and bake it fresh. Or bake it fully, freeze slices, and reheat in the Air Fryer at 350°F for 5 minutes for a "Million-Dollar" crispy-edged leftovers experience.

Why is my noodle sheet greasy?

This can happen if the mozzarella is a high-moisture variety. Ensure you use Low-Moisture Part-Skim shredded cheese. If it's oily after the pre-bake, simply pat it dry with a paper towel before assembling.

What is the best "Lasagna" side?

Serve this with a simple Arugula and Shaved Parmesan salad with a sharp lemon vinaigrette. The acidity cuts through the rich, savory layers of the meat and cheese.