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Rustic Italian Lasagne

Posted By Tori Wesszer On In Main Dishes,recipes | 12 Comments
Rustic Italian LAsagne in a white baking dish next to fresh tomatoes and a stack of plates

This Rustic Italian Lasagne recipe is heart-warming and satisfying. Make it for all year round, or for ANY and all occasions. Serve with a fresh salad to round out the whole meal.

There are a million ways to make lasagne, and everybody thinks theirs is the best (of course).  Well, I guess I’m as guilty as the next person! I ADORE Italian flavours. Basil, tomatoes, cheese… I mean, what is there not to love?  Pour me a glass of wine, put on some Dean Martin and I’m in heaven!  Now, this may not be in the same health tier as say, a kale salad, but it is truly comfort food at its finest.

How To Make Lasagne

Homemade lasagna may have a several steps, but each step is quite straight forward! Trust me, it’s worth the effort.

A quick overview of the layers here:

The rest is history! Well not quite, but building this layer upon layer is basically the gist. 

Lasagne Tip: Let the lasagne rest for about 10 minutes once you remove it from the oven to help it keep its shape when cut.

Easy Italian Recipes

I love cooking Italian – here are some Italian-inspired recipes that we have enjoyed!

I love serving this dish with a fresh salad: try this Spinach Salad. [6]

For more lasagne recipes check out my Mushroom Lasagne [7] or Butternut Squash Lasagne [8]!

If you happen to make this recipe, be sure to tag me on Instagram [9] with the hashtag #fraicheliving and leave a comment or star rating below, letting me know how you enjoyed it! 

XO Tori

Rustic Italian Lasagne

Print [10]

Rustic Italian Lasagne

This Rustic Italian Lasagne recipe is heart-warming and satisfying. Make it for all year round, or for ANY and all occasions. Serve with a fresh salad to round out the whole meal. 

Course Dinner
Cuisine Italian
Keyword Dinner, Italian, lasagne, Pasta
Servings 8
Author Fraîche

Ingredients

  • 12-16 dried lasagne noodles enough to line your pan with 4 layers
  • fresh basil leaves for garnish

Cottage Cheese Layer:

  • 1 750g container 2% cottage cheese drained*
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg beaten
  • salt and pepper
  • 1 package frozen chopped spinach well drained
  • 1/4 cup chopped fresh basil

Sauce Layer:

  • 1 pounds lean ground chicken, beef or veggie ground
  • 1 pound Italian sausage, casing removed
  • 4 cloves garlic, crushed
  • 1 large yellow onion diced
  • ¾ cup red wine or stock
  • 1 796mL can diced tomatoes
  • 3 tablespoons tomato paste
  • ½ cup chopped fresh basil
  • salt & pepper to taste
  • pinch of sugar (optional)

Cheese Layer:

  • 2 large balls fresh mozzarella cheese sliced (or 2 cups shredded mozzarella)
  • 1 cup freshly grated parmesan cheese

Instructions

  1. Cook the lasagne noodles in a big pot of salted boiling water until al dente (firm to the bite).  Rinse under cold water, drain and set aside.

Make the Cottage Cheese Layer

  1. Place the cottage cheese in a seive or fine colander to drain for at least 30 minutes to remove the extra liquid. Once drained, mix the cottage cheese with the parmesan cheese, egg, drained spinach, basil, salt and pepper.  Set aside.

Make the Meat Sauce

  1. In a large frying pan over medium-high heat, cook the meat for 3-5 minutes or until it is browned (add a drizzle of oil first if the meat is very lean), breaking it up with a wooden spoon.

  2. Add the onions and garlic and cook for another 3 to 4 minutes until they are transparent and fragrant, stirring occasionally.

  3. Add the red wine or stock to the pan and stir, scraping the bottom of the pan. Cook until it is reduced by half.

  4. Turn the heat to medium-low, add the diced tomatoes and tomato paste, stir, cover and simmer for 30-40 minutes, stirring occasionally.

  5. Add the fresh basil, salt, pepper and sugar (if needed), and stir.

Assemble the Lasagne

  1. Preheat the oven to 375 F.  Oil a 9×13" baking dish, spread a small amount of sauce on the bottom and line with a single layer of noodles to cover.  Spread a layer of the meat sauce (1/3 of the sauce) on the noodles. Sprinkle 1/4 cup of the parmesan cheese on top and add another layer of noodles.

  2. Spread the next layer with the cottage cheese mixture, top with another layer of noodles, 1/3 of the meat sauce 1/4 cup of parmesan and top with the last layer of noodles. Spread the remaining sauce on top and finish with the rest of the parmesan cheese and the mozarella cheese.

  3. Bake for about 45 minutes, until it is bubbling and golden.

  4. Let it rest for 10 minutes before cutting and serving. Garnish with the fresh basil.

Recipe Notes

*ricotta cheese can be used in place of cottage cheese