Lasagne with Spicy Cyprus Sausage “Pastourma”

Afrodite's Kitchen

Blogger

Preparation Time:

90 min

Cooking Time:

30 min

Portion(s):

10 servings
Category:Oven Dishes | With Meat & Poultry

Made with

Chopped-Tomatoes
Chopped Tomatoes
Tomato-Paste
Tomato Paste 4 x 70g
Egg-Lasagne
Egg Lasagne

Ingredients

  • 600g ground pork
  • 3 diced small spicy Cypriot sausages “pastrouma”
  • 2 chopped cloves garlic
  • 1 chopped small onion
  • 1 can Mitsides Chopped Tomatoes
  • 70g Mitsides Tomato Paste
  • 2 tbs fresh parsley
  • 2 tbs dried basil
  • 1 tsp salt
  • 2 small containers cottage cheese
  • 1 whole beaten egg
  • 1/2 cup grated parmesan cheese
  • 2 tbs fresh parsley
  • 1 tsp salt
  • 1 package sliced mozzarella cheese
  • 1 package Mitsides Lasagne

Method

1. In a large pan, stir fry the ground pork, sausage, garlic, onion and mushrooms. Cook over medium-high heat until browned. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, let the sauce simmer for 45 minutes.
 
2. While the sauce simmers, mix cottage cheese, beaten eggs, grated parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
 
To assemble:
 
3. Arrange lasagne noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
 
4. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra parmesan.
 
5. Either freeze, refrigerate for up to two days, or bake immediately: 175C oven for 20 to 30 minutes, or until top is hot and bubbly.
 

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