Another take on Lasagne

There are so many ways to make lasagne and everyone has their own personal favourite. Being a true Libran, I sway and sometimes like my lasagne with this style cheese sauce and sometimes the traditional béchamel. I like béchamel as it creates such a gorgeous silky texture, but sometimes I cannot be bothered with all that stirring in the preparation.

This recipe includes the way my Mum does the cheese component in her lasagne. Its quick, its easy, and its really tasty and especially cheese. Mmm.

2 tablespoons oil
1 onion, diced
2 cloves of garlic, minced
700 minced beef
2 cans of tinned tomatoes, diced
½ cup red wine
1 tsp dried oregano
Dash of worcestershire sauce
375g fresh lasagne sheets
300 grams cottage cheese
1 large handful of grated cheddar cheese
100 grams grated parmesan
2-3 tbs milk
2 tablespoons chopped parsley
Salt and pepper

Heat the oil in a large frying pan. Fry the onion over medium heat until softened. Add the mince and brown well, breaking up any lumps with a fork. Add the tins of tomatoes, wine, worcestershire and oregano, and season. Bring to a simmer for 15-30 minutes.

In a bowl mix the cottage cheese, cheddar, parmesan, milk, parsley and salt and pepper to make a cheese spread.

Preheat the oven to moderate 180.Start with a thin layer of meat sauce over the base and top with a thin layer of cheese spread. Lay the lasagne sheets on top, gently pressing to push out any air. Continue the layers, finishing with cheese spread. Bake for 30-45 mins or until golden brown.

Remove from the oven and allow to sit for 10 minutes before cutting.

S