Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.
to pot. Bring to a simmer, stirring occasionally and scraping up any browned bits stuck to bottom of pot. Remove from heat and stir in12 oz. Fontina cheese, grated , in a large bowl to combine; measure out 1 cup cheese and set aside for topping. Add2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher saltto remaining cheese in bowl. Mix vigorously with a wooden spoon until combined.in a single layer in a 13x9" baking dish. Spread 1½ cups tomato sauce over noodles.
Starting with another layer of noodles, repeat process, creating 4 layers of noodles in total and ending with a layer of tomato sauce. Top lasagna with reserved cheese.Place baking dish on a large rimmed baking sheet and bake lasagna until sauce is bubbling around the edges, top is golden brown, and noodles are al dente , 75–85 minutes. Let sit at least 15 minutes and up to 45 minutes before serving.Lasagna can be baked 2 days ahead. Let cool completely; cover loosely with foil and chill.
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