Ingredients
- 800g premium ground beef
- 500g cottage cheese
- 2 onions, finely chopped
- 1kg mozzarella cheese
- 600g tomato paste
- 3/4 tbls salt
- 2 tsp pepper
- Italian herbs (eg. oregano, rosemary, thyme, sage)
- 6-8 cups mixed vegetables (eg. tomatoes, carrots, zucchini, sweet peppers, mushrooms, broccoli, asparagus – whatever you like the most), finely chopped
- 5-6 cups water
- 800g pre-cooked/oven-ready lasagna sheets
Directions
In a large wok, fry onions until very soft. Add beef and continue frying until beef is all brown. Strain fat off beef (if necessary). Add in salt, pepper and herbs. Thoroughly mix in tomato paste. Add in mixed vegetables (except mushrooms) and water. The water should almost reach the top of the wok. Simmer vegetables for 30 mins stirring occasionally. Add in sliced mushrooms and cook for a further 15 mins or until all vegetables are soft.
Layering – Layer both rectangular lasagna dishes at the same time. Spoon out some of the liquid from the meat sauce on the bottom of both dishes (acts like greasing a baking dish). Put in one layer of pre-cooked lasagna sheets. Put a very thin layer of cottage cheese on top of the pasta sheets. Put a thick layer of meat sauce on top of the cottage cheese and then cover the meat sauce with a layer of mozzarella cheese. Another layer of lasagna sheets gets placed on top of the cheese followed by the layers of cottage cheese, meat sauce and mozzarella cheese. Repeat these layers until you reach the top of the dish. On the last/top layer of lasagna sheets, only put a thin layer (mainly liquid) of meat sauce followed by a full covering of mozzarella cheese. Bake at 350F for 30 mins or until the top is golden brown.
Recipe modified from Judy G.