Tomato Sauce
1/4 cup olive oil 60 mL
1 onion, minced 1
1 clove garlic, minced 1
1 can Italian tomatoes (28 oz/796 mL) 1
1 tbsp fresh parsley, minced 15 mL
1/2 tsp dried basil 2 mL
5-1/2 oz tomato paste 156 mL
1 tbsp sugar 15 mL
salt and pepper, to taste
Meat Mixture
1/2 lb minced beef 225 g
1/2 lb minced pork 225 g
2 tbsp fresh parsley, minced 30 mL
1/2 tsp dried oregano 2 mL
2 eggs, lightly beaten 2
3 tbsp grated Parmesan cheese 45 mL
salt and pepper, to taste
1 lb lasagne noodles 450 g
6 qt boiling water 6 L
3 tbsp salt 45 mL
1 tbsp olive oil 15 mL
Cheese Mixture
1 lb cottage cheese 450 g
2 tbsp hot water 30 mL
1 small Mozzarella cheese, thinly sliced 1
1/2 cup Parmesan cheese, grated 125 mL

Tomato Sauce

Brown the onion and garlic in olive oil, add the remaining ingredients. Bring to a boil and simmer, uncovered, for 15 minutes.

Meat Mixture

Stir all ingredients together in a bowl for 2 or 3 minutes. Add to the tomato sauce after it has simmered for 15 minutes. Stir well and simmer for 40 minutes.


Bring water to a boil with the oil and salt. Place the lasagne noodles in the water one by one. Boil uncovered over high heat, for 15 minutes. Drain.

To assemble

Place 6 tbsp/90 mL of the sauce in a large oiled baking dish.

Cover with a layer of lasagne. Place several slices of Mozzarella on top, and over, a layer of cottage cheese beaten with the hot water. Top with 1/4 of the tomato sauce, continue in this manner until all the ingredients have been used.

Sprinkle the grated parmesan on top. Bake in a 350F/180C oven for 30 to 40 minutes.

Let it sit at room temperature for a few minutes before serving.