Serves: 8
Ingredients
- 1 lb ground beef
- 1 lb ground turkey
- 6-8 sheets cooked lasagne
- 14 oz of marinara sauce
- 6 cloves garlic
- 2 tbs fennel seeds
- 2 tbs Italian seasoning
- 2 tsp chili flakes
- 1 tsp cumin
- 3 tbs Worcestershire sauce
- 1 tbs fish sauce
- 1 tbs anchovy paste
- 15 oz cottage cheese
- 1 egg
- 2 oz grated Parmesan
- 1 tbs cracked pepper
- 150 g shredded mozzarella
- 4 - 5 basil leaves, chiffonaded
Instructions
- Preheat oven to 350°F.
- Add fennel seeds to a pan and toast for 1-2 minutes.
- Add minced garlic and saute for 30 seconds-1 minute (don't allow it to burn).
- Add ground beef and ground turkey. Cook for 5-8 minutes until it's browned through.
- Add red pepper flakes, Italian seasoning and cumin.
- Once meat has browned through, add marinara sauce.
- Add Worcestershire sauce, fish sauce and anchovy paste.
- Allow meat and sauce mixture to simmer and reduce for 5-8 minutes, until a thick consistency is reached. Add salt or other seasonings to taste.
- While meat is simmering, combine cottage cheese, egg, grated parmesan and cracked pepper in a food processor or blender until the mixture is completely blended and smooth.
- Once meat and sauce has reached a thick consistency, layer 3-4 sheets of lasagna pasta on the bottom of your baking pan.
- Spread meat sauce evenly over the first layer of pasta until it's completely covered.
- Sprinkle shredded mozzarella moderately over the meat layer.
- Layer another 3-4 sheets of lasagne over the mozzarella layer.
- Spread the cottage cheese mixture over the lasagne sheets until completely covered and spread to the edges of the pan.
- Add another layer of meat sauce over the cottage cheese layer, spread to the edges of the pan.
- Sprinkle the second meat layer with shredded mozzarella.
- If you have room in your pan, and you have enough meat sauce and cottage cheese sauce left, feel free to add a third layer of pasta sheets, then add cottage cheese again, then meat sauce, then mozzarella.
- Once you have finished adding all layers (mozzarella should be your final layer), sprinkle ribbons of basil leaves over the top of the last layer of mozzarella and bake for 40 minutes. If you have refrigerated it after assembling, bake for one hour until it is heated all the way through and the top is slightly burned and crispy. If you have frozen the lasagne, it may take 90 minutes or longer to heat all the way through.