I use the term 'best' rather loosely in the title here. This lasagne is in no way traditional and Italians would probably cringe at the sight of the ingredients lol The reason I call it the best is because everyone who has ever eaten it goes mad for it. It's been a crowd pleaser for so long that I just had to post the recipe. I have had people request it several times, so here it is.
Traditional lasagne is usually made with a white sauce and a ragu layered between sheets of fresh pasta. My recipe is "slightly" different to that. My ragu is basically an intense spicy meat and tomato mixture, and instead of making a white sauce, I use 2 cheeses which I only put on top. It doesn't sound amazing, but don't knock it til you've tried it!
I've made this lasagna so many times now, that each time I've tried adding different vegetables to make the dish more nutritious. I can confirm that the vegetables do not affect the taste of the lasagna, so don't be put off by it. It really is just an add-in to make you feel better about eating a calorie dense pasta dish hahaha!
Regarding the spices in the mince mixture, I tend to use more than what I have written in this recipe. Depending on your love for spice, you could add more than what I have stated. If you use any less than that you probably won't taste it!
The Best Lasagne
500g Beef or Lamb Mince
1 onion chopped
10 mushrooms sliced
425g tin of crushed tomatoes
1 Tbsp tomato paste
1 1/2 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1/2 cup stock, or use water
10-12 dried lasagne sheets, depending on the size of your dish
250g cottage cheese with garlic and chives*
250g lite cream cheese*
Optional Add Ins
1 carrot, grated
1 courgette, grated
1 large handful of baby spinach
1 capsicum, finely diced
Preheat oven to 180°C
Heat a dash of oil in a deep pan. Quickly brown the onion and then add the mince. Make sure the heat is on high so that your mince frys rather than boils. Break it up as it cooks. Add your spices and S&P and mix in. Add your crushed tomatoes, tomato paste and stock. Bring to the boil then simmer. Add your mushrooms, and optional add ins if using. Simmer for 15 minutes until the liquid has reduced somewhat. You want the mixture to still be runny, but not be drenched in liquid. Once it had reached the right consistency, turn the heat off.
Grease a 2L capacity baking dish and place a layer of lasagne sheets in it. Top with 1/3 of your mince mixture. Repeat layers finishing with a layer of pasta. (You should have 4 layers of lasagne sheets and 3 layers of mince mixture.)
For the topping, mix your cottage cheese and cream cheese together and spread over your last lasagne layer. Grate over some cheddar cheese, before popping into the oven for approximately 30 minutes. You will know it’s done when the top is golden and when you place a knife through the layers the pasta is al dente.
Cut and serve while hot.
* For the cottage and cream cheese mixture start off mixing half of each pottle together and put that on top of your lasagne first. If there is not enough, then add more. Depending on the shape of your dish 250g of each may result in a very thick layer of cheese on top!