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We just got back from Italy with a lot of fresh ingredients and thought why not start the week off with a fresh homemade lasagna recipe. This recipe is similar to the one I have posted in the past however has slight tweeks :) I hope you enjoy because we did! haha.


Prep 1h    Cook 45m


  • 1 (16 ounce) package lasagna noodles

  • 1/2 pound ground pork

  • 1/2 pound lean ground beef

  • 1 (8 ounce) can tomato sauce

  • 1 (28 ounce) can crushed tomatoes

  • 1 tablespoon chopped fresh parsley

  • 4 clove garlic, crushed

  • 1/2 teaspoon dried oregano

  • 1/2 cup minced onion

  • 1/8 teaspoon white sugar

  • 1 1/2 teaspoons dried basil

  • 1 1/2 teaspoons salt

  • 1/2 pound ricotta

  • 1/2 pound mascarpone

  • 3 eggs

  • 3/4 cup grated Parmesan cheese

  • 2 teaspoons salt

  • 1/4 teaspoon ground black pepper

  • 1 pound shredded mozzarella cheese


Preheat your oven to 190 degrees celsius. I use fresh lasagna noodles so that they cook when baking the lasagna.

Place pork and beef meat mix in a large skillet - make sure you have space for more ingredients. Cook over medium to high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and  the salt. Simmer over low heat for 30 minutes, stirring occasionally.

In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt, and the pepper.

In a 9x13 inch baking dish, place 2 layers of noodles 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. Make sure you dont put a layer of lasagna noodle on top. The top should be tomato sauce or cheese.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for at least 10 minutes before serving.


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