The Best Lasagna Ever

Thai Red Curry with Seared Ribeye Steak
November 16, 2015
Wasabi Cream Sirloin
November 16, 2015

The Best Lasagna Ever

The Best Lasagna Ever

Everyone will love this recipe for The Best Lasagna Ever!


  • 680g ground beef
  • 450g hot breakfast sausage
  • 2 cloves garlic, minced
  • 2 cans whole tomatoes
  • 2 small cans tomato paste
  • 4 tbsp dried parsley
  • 2 tbsp dried basil
  • 1 tsp salt
  • 3 cups low-fat cottage cheese
  • 2 whole eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 450g mozzarella cheese, sliced
  • 1 pkg (+-280g) lasagna noodles
  • 1/2 tsp salt, 1 tbsp olive oil for pasta water


Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons of parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you’re working the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 tablespoons of parsley and 1 more teaspoon of salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble: arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately at 180C for 20-30 minutes, or until top is hot and bubbly.