The lady and sons lasagne

  • Preparation Time25 mins
  • Cooking Time140 mins
  • Serves8
  • DifficultyEasy

For the sauce

450g tinned, diced tomatoes
450g tomato sauce
250ml water
75g onions, diced
90g green peppers, diced
2 cloves garlic, diced
5g chopped fresh parsley leaves
1 1/2 tsp Italian seasoning
1 1/2 tsp house seasoning, recipe follows
1 1/2 tsp seasoning salt
1 1/2 tsp sugar
2 bay leaves
680g beef minced

For the lasagne

6 to 9 long strips lasagna sheets
340g cottage cheese, mixed with 1 beaten egg and 50g Parmesan
100g grated Gruyere cheese
100g grated Swiss cheese
2 cups grated Cheddar
225g cream cheese
100g mozzarella, grated

For the house seasoning

100g salt
25g black pepper
25g garlic powder
1) Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. See Cook's Note*

2) Crumble the beef in a saucepan. Cook until no pink remains then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. Remove bay leaves. Cook the pasta according to the package directions. Drain and set aside.

*Cook's Note: If sauce is too thin, for your taste, you can thicken it at this time by mixing 1 tablespoon of ccornflour and a 60ml of cold water. Bring sauce back to the boil. Stir in cornflour mixture, stirring constantly.

Preheat oven to 180C/Gas 4.

For the lasagne:

1) Place a thin layer of sauce in the bottom of a 20 by 30 by 5-cm pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.

2) This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.

*Note: If lasagne has been refrigerated, bake for 40 minutes total.

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