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.