Pork and beef lasagne

    1 hour 45 min

    Once you make this lasagne, it will become a family favourite. Lasagne sheets are layered with a meat sauce and cheese mixture, before being baked to perfection.

    232 people made this

    Serves: 8 

    • 450g lasagne sheets
    • 225g minced pork
    • 225g lean minced beef
    • 225g passata
    • 2 (400g) tins chopped tomatoes
    • 1 tablespoon chopped fresh parsley
    • 1 clove garlic, crushed
    • 1/2 teaspoon dried oregano
    • 75g finely chopped onion
    • 1/8 teaspoon caster sugar
    • 1 1/2 teaspoons dried basil
    • 1 1/2 teaspoons salt
    • 450g cottage cheese
    • 3 eggs
    • 60g grated Parmesan cheese
    • 2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 450g grated mozzarella cheese

    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. Preheat oven to 190 C / Gas 5. Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain and set aside.
    2. Place pork and beef in a large, deep frying pan. Cook over medium high heat until evenly brown. Stir in passata, chopped tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
    3. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
    4. In a 20x30cm baking dish, place 2 layers of lasagne on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
    5. Cover with foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

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    Reviews in English (245)


    my family loved this so much they said it was the best lasagne i have ever made, i changed the pork mince for pork sassage meat and added alot more garlic. Fantastic  -  05 Dec 2012


    I was sceptical using cottage cheese and sorry to say....it really does not belong in an italian dish. Fresh Ricotta cheese is really the best bet or from a super market is still better than cottage cheese. Ricotta cheese has a different flavor than cottage cheese. It is slightly sweeter and not salty like cottage cheese. With the sausage, mozzerella and parmesean you don't need any more salt. One suggestion, instead of sugar in the sauce add 1/4 of a finely chopped carrot to counter act any acidity from the tomato sauce. If you are looking for less fat, they make ricotta in that form too.  -  21 Dec 2001  (Review from Allrecipes US | Canada)


    this was so good but not enough sauce. Used Ricotta cheese instead of cottage cheese and doubled cheeses ricotta and mozz to make it more gooey. I adjusted according to prev reviews. replace sugar with 2 tsp ground carrot (thanks for the tip) - also replaced pork sausage with mild Italian sausage. I doubled everything but noodles and tripled onions/garlic/parsley/oregano. only used 4 eggs. For added flavor I a whole chopped green pepper. also added the garlic when meat was browning this seems to really release the flavor. Did not use any salt because all the cheeses are salty enough - this was a good move, it turned out perfect. will make this many more times - thanks Craig!! PS - This sause is great on pizza too! This freezes really well too but whenever i freeze dishes with tomato sauce, I find that i need to add just a little bit (small can) of sauce before cooking. just add to sides and it will work it's way down. the little extra can of sauce will help to moisten it up and bring back some of the tomato flavor which seems to go away when frozen. you can freeze whole or cook the lasagna, cool, cut into serving sizes and freeze individual serving  -  20 Sep 2006  (Review from Allrecipes US | Canada)