I’ve been making this recipe for my birthday since I was 13yrs old. It’s a family favourite.
- 1 pound Ground Beef (beef mince)
- ½ pound Ground pork (pork mince) - OR Italian sausae removed from the casing
- 1 Onion chopped
- 3 cloves Garlic minced
- 16 oz tomatoes chopped
- 15 oz tomato sauce (not ketchup! Use spaghetti or bolognaise sauce)
- 3 tablespoons Parsley Flakes
- 2 tablespoons Sugar or Splenda
- 1 teaspoon Fennel ground
- 2 teaspoons Basil
- 2 teaspoons Oregano
- 3 Cups Cottage Cheese
- 1 C Parmesan Cheese grated
- 8 or 16oz package Lasagne Noodles If in Australia & using 'instant' pasta, see notes.
- ¼ pound Mozzarella cheese shredded
- Cook and stir ground beef, ground pork, onion and garlic in large sauce pan or dutch oven until meat is brown and onion is tender. Drain off all fat.
- Add tomatoes and break up with fork. (You weren’t dating any forks? Oh well, break up the tomatoes with the fork, if you need to to).
- Stir in tomato sauce, 2T parsley, the sugar, 1t basil, 1t oregano, 1 t fennel (to taste).
- Heat to boiling while stirring occasionally. Do a taste test and adjust seasoning to your preference. Reduce heat, simmer uncover for an hour.
- Mix Cottage Cheese, Ricotta (if you have it), ½c Parmesan Cheese, 1T Parsley flakes, 1t oregano and 1t basil. You can do this part ahead of time and keep it in the fridge until you’re ready to layer the Lasagne.
- Heat oven to 350f or 180c.
- Reserve ½C to 1C of the meat sauce for a thin top layer.
- In un-greased baking pan (13x9x2) layer ¼ each of the noodles, sauce, mozzarella cheese and cottage cheese mixture. Repeat this process 3x or until you run out of the ingredients. Spread the reserved meat sauce over the top and sprinkle with ½ C parmesan cheese.
- At this point, the lasagne can be covered and put in the fridge until it’s time to cook it.
- Bake uncovered for 45 minutes. Allow an additional 10-15min if lasagne has been refrigerated. For easier cutting and indeed, the best flavour, allow to cool for 15 minutes before cutting.
Note: If using “instant’ Lasagne noodles (we have them here in Oz, don’t know about USA), double the sauce recipe. Before layering the Lasagne, put a thin layer of sauce on the bottom of the pan so the bottom noodles have some sauce to cook in.
You can also use ricotta cheese in place of or in addition to the cottage cheese. The more cheese, the better!
Add Basil and Oregano & Fennel to taste rather than by the amounts above.
I usually triple this recipe and use more sausage, as well as a lot more shredded mozzarella cheese.