This lasagna is a go-to lasagna recipe. You will never feel more confident making a meat sauce from scratch until you make this. Everyone will love it and they all go back for more! Throw together a tossed salad and you’re good to go! Very easy, very tasteful and one word, KEEPER!


  • 900g ground beef
  • 450g breakfast sausage
  • 3 cloves garlic, chopped
  • 800g diced tomatoes
  • 170g tomato paste
  • Ground black pepper
  • 1 tbsp olive oil
  • 1/2 tsp Salt
  • 280g lasagna noodles
  • 450g mozzarella 
  • 10-12 basil leaves
  • 1/4 cup parsley
  • 3 cups low fat cottage cheese
  • 1 cup fresh grated Parmesan
  • 2 eggs beaten



  • In a large skillet over medium heat, saute the beef, sausage and garlic until brown.
  • Drain off the excess fat.
  • Add the tomatoes (with their juice), tomato paste, 1/2 teaspoon salt, and some pepper and stir together well.
  • Lower the heat and let it simmer for 45 minutes. Stir occasionally.


  • Bring a large pot of water to boil.
  • Add the olive oil and a pinch of salt.
  • Cook the lasagna noodles according to the package directions.
  • Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.


  • Preheat the oven to 180°C.
  • Grate the mozzarella cheese and set aside.
  • Finely chop the basil and parsley.
  • Add half of the herbs to the meat mixture and stir together.
  • In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
  • Now let’s assemble the lasagna!
  • Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan.
  • Slightly overlap the noodles.
  • Spoon half the cottage cheese mixture over the noodles.
  • Spread to distribute evenly.
  • Sprinkle half the mozzarella on top of the cottage cheese mixture.
  • Spoon the meat mixture on top of the mozzarella and spread evenly.
  • Be careful not to disrupt the layers below.
  • Repeat the process
  • Beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
  • Sprinkle the remaining 1/2 cup Parmesan over the top.
  • Bake the lasagna for 35-45 minutes or until the lasagna is hot and bubbly.
  • Allow to cool before cutting it into squares.

PS: You can make a vegetarian version of this too !


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Recipe and images contributed by Kristine from Cookinwithtin
Check out more of her delicious recipes here!

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