You can’t beat a warm cheesy lasagna for those cold winter nights in. Chef David made this delicious dish that can be paired with a light salad and Chef Lantz’s Pesto Pan Bread feature here.
- 2 kilograms ground beef
- 2 tablespoons sunflower oil
- 2 medium onions, diced
- ¼ cup brown sugar
- 1½ litres tomato, crushed
- 1½ litres tomato, diced
- 3 tablespoons oregano
- 2 tablespoons basil
- 1 tablespoon thyme
- 1 tablespoon dill
- 1 teaspoon cinnamon
- 3 tablespoons fresh garlic, minced
- Salt & pepper to taste
- Oven ready noodles
Cook beef by frying in a pan until internal temperature reaches 180F. Strain off about ½ the fat and set aside.
In a large saucepot, sweat onions in oil over medium heat until soft.
Add brown sugar and stir. Let caramelize over medium heat approximately 3 minutes.
Add canned tomatoes and bring to a simmer over medium heat.
Add all remaining ingredients, and allow to simmer for 20 minutes before using.
Using oven-ready lasagna noodles, construct the layers as follows: sauce, noodle, sauce, cottage cheese, grated cheese, noodles until you have at least five layers of noodles. Top the final layer with extra cheese, cover tightly, and bake at 380F convection bake for 45 mins, or until the noodles are soft throughout.
Remove the cover and broil on medium (475F) for 3-4 mins, until the cheese is browned.