Lots o'meat lasagne

  • 750g ground beef
  • 500g ground Italian sausage
  • 1 onion
  • 2 cloves garlic, minced
  • 2 tsps ground oregano
  • 1 tsp ground basil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 400g tinned diced tomatoes with basil, garlic, and oregano
  • 900g tinned tomato sauce
  • 175g tinned tomato paste
  • 300g small curd cottage cheese
  • 150g grated Parmesan cheese
  • 2 tbsps freshly chopped parsley leaves
  • 2 large eggs, lightly beaten
  • 9 oven-ready lasagne noodles
  • 500g shredded mozzarella

1) Preheat oven to 180 degrees C/Gas 6.

2) In a large saucepan, combine ground beef, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

3) Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

4) In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

5) Spoon 1/4 of sauce into bottom of a 33 by 23 by 5cm baking pan. Place 3 uncooked lasagne noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

6) Bake for 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly.

7) Let rest 10 minutes before serving.

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