Dal's Lasagne

Submitted by:
A classic tomato-based lasagne made with ground beef, spinach and a variety of cheeses.

Preparation time: 40 mins
Cooking time: 1 hour

Difficulty: Medium - experience needed
Serves: 12

Dietary guidance: v 


14 cooked lasagne noodles
1 Lb lean ground beef
2 med onions
1 can tom paste
1 can tom sauce
1/2 bulb of garlic
1 Tbsp dried orgenao
1 Tbsp dried basil
2 tsp black pepper
1 500ml cottage cheese
1 egg
50 ml parmesan-reggianno
1 box of frozen chopped spinach
1 lb grated mozarella
8 slices of provalone
8 button mushrooms
3 medium tomatoes (mature/soft)
4 preserved roasted red peppers

1 9x12" deep lasagne pan (disposable roasting pans work great)


(Vegetarian?? Substitute 2 cups of chopped zucchini and 1 cup chopped carrots for the ground beef. note there is still an egg in the recipe)

Brown ground beef with chopped onion and garlic. Add tomato sauce, tomato paste, oregano and basil and simmer for 10 minutes. Remove from heat. Spoon out most of the tomato sauce (about 3/4 cup of liquid) to save for later.

Meanwhile, cook your pasta noodles, cool under cold water. lay flat and dry between sheets of wax paper.

Mix cottage cheese, parmesan, egg, garlic salt and spinach.

Lightly oil the pan with extra-virgin olive oil
Layer of noodles (3)
Layer of mozzarella
Layer of Beef
Layer of mozzarella
Layer of noodles (3)
Layer of cottage-parm-spinach mixture
Layer of noodles (4)
Layer of mozzarella
Layer of mushrooms and red peppers
Layer of noodles (4)
Layer of Provalone
Layer of sliced tomatoes
Layer of remainder of tomato sauce
Final layer of cheese

Cover with greased sheet of tin foil
Bake for 45 mins at 375
Bake for another 15 mins

It's best to allow Lasagne to rest at least 10 minutes before serving, otherwise it'll be soupy...

Feel free to substitute some grated cheddar. The sharpness of cheddar ads a nice flavour that you'll find in most people's 'Canadian' lasagne recipes.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.