Author: Canadian Living

A very meaty and satisfying dish. Always a hit, especially when served with my bruschetta on foccacia with mozzarella and feta and a side ceasar salad

  • Portion size 12 servings
  • Credits : jwdnbg


  • 1 1/2 lb ground beef
  • 16 oz canned stewed tomatoes
  • 12 oz tomato paste
  • 1 tablespoon crushed dried basil
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 2 eggs beaten
  • 3 cups cream style cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 1/2 teaspoon pepper
  • 6 lasagna noodles
  • 4 cups mozzarella cheese grated


In a large skillet, brown the ground beef. Drain excess fat and return to skillet. Add stewed tomatoes, tomatoe paste, basil, garlic and salt. Simmer uncovered for 30 minutes. In a mixing bowl, combine eggs, cottage cheese, parmesan cheese, parsley and pepper. In a 9 X 13 pan, place a few drops of meat sauce in various places, (holds the lasagne noodles in place) place layer of noodles, layer of cottage cheese mixture, layer of meat mixture and a layer of mozzarella. Repeat layers. Bake for 30-40 minutes at 375 degrees. Let stand for 10 minutes before serving.
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