Beef and Pork Lasagne

Beef and Pork Lasagne


71 people made this

The best lasagne is a combination of beef mince and Italian sausage. This is a very rich and satisifying meal, perfect for cold winter nights.

Kathy Caswell

Serves: 12 

  • 500g lean beef mince
  • 250g Italian sausage, casings removed
  • 325g tomato puree
  • 375g tomato paste
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1 1/2 tablespoons dried parsley
  • 1 packet uncooked lasagne
  • 3 cups cottage cheese
  • 2 eggs, beaten
  • 1/2 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • 500g sliced mozzarella cheese

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile prepare the sauce. In a large pot or casserole dish, cook beef mince and sausage over medium heat until brown; drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic and 1 1/2 tablespoons parsley. Reduce heat and simmer uncovered for 30 minutes.
  3. In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley and 1/2 teaspoon salt until blended.
  4. Preheat oven to 180 degrees C. In a 20x30cm baking dish, layer a third each of the lasagne, sliced mozzarella, cottage cheese mixture and meat sauce. Repeat layers twice.
  5. Bake lasagne in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.

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