Cheese lasagna

Cover it loosely with foil and bake at 180°C until hot and bubbling, usually 35–45 minutes for a freshly assembled dish. Remove the foil for the last 10 minutes to brown the cheese, then leave it to stand for 10 minutes before cutting.

Cool it and refrigerate it within two hours, in a covered container. Eat it within three to four days, reheating each portion until steaming hot throughout.

Yes. Freeze it in portions, wrapped tightly or in airtight containers; thaw overnight in the fridge and reheat until steaming hot. You can also bake it from frozen, covered with foil, but it will take longer.

Serve it with a crisp green salad dressed with lemon or vinegar to cut through the rich cheese, or with steamed greens such as broccoli. Garlic bread is a familiar side, but can make the meal much heavier.

Yes. Drain cottage cheese well, then use it in the same layer as ricotta; briefly blending it gives a smoother filling. If the recipe uses a firm cheese such as mozzarella, cottage cheese is not a direct substitute for its melting and browning.

Cheese lasagna has more protein: 12 g per 100 g, compared with 4.53 g in four-cheese lasagna. Recipes differ, but the listed values show a clear gap.

A 100 g portion provides 244 kcal. Its energy comes from both the pasta and the cheese-rich filling, so a portion’s total depends on how large a piece you serve.