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Apres Ski Lasagna

Looking for a little warm-me-up comfort food? Here’s a first-rate lasagna recipe for meat-lovers. Layers of noodles and sauce, chunky with sausage and beef, and spiced with organic basil, fennel and crushed red pepper, will hit the spot.

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  • 1.Remove sausage meat from casings; chop.
  • 2.In 5-quart Dutch oven, over medium heat, sauté sausage, beef (break up beef with a wooden spoon), onion, and garlic, stirring frequently until well browned (about 20 minutes).
  • 3.Add sugar, 1 tablespoon salt, basil, fennel, pepper and half of the parsley. Mix well.
  • 4.Add tomatoes, tomato paste. Mash tomatoes with wooden spoon.
  • 5.Bring to boiling; reduce heat and simmer covered, stirring occasionally until thick – about 1-1/2 hours.
  • 6.In 8-quart pot, bring 3 quarts water and 1 teaspoon salt to boiling.
  • 7.Add lasagna noodles 2 or 3 at a time. Return to boiling. Boil uncovered, stirring occasionally, 10 minutes or until tender.
  • 8.Drain in colander; rinse under cold water. Dry lasagna on paper towels.
  • 9.Preheat oven to 375°F.
  • 10.In medium bowl, combine cottage cheese, egg, remaining parsley and salt. Mix well.
  • 11.In bottom of 9” x 13” glass baking dish, spoon 1-1/2 cups of red sauce. Layer with 4 lasagna, lengthwise, overlapping, to cover.
  • 12.Spread with 1/2 of the cottage cheese mixture; top with 1/3 of the mozzarella.
  • 13.Spoon 1-1/2 cups of red sauce over cheese. Repeat layering of noodles, cottage cheese, mozzarella. Top with final layer of noodles, remaining red sauce and mozzarella. Sprinkle 1/2 cup Parmesan cheese.
  • 14.Cover with foil, tucking around edges.
  • 15.Bake 25 minutes covered. Remove foil and bake additional 25 minutes longer (or until bubbly).
  • 16.Cool 15 minutes before serving.


  • 12 curly lasagna noodles
  • 1 pound hot Italian sausage (about 5 links)
  • 3/4 pound ground beef
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons sugar
  • 1 tablespoon fine sea salt
  • 2 teaspoons organic dried basil
  • 1/2 teaspoon organic fennel seeds
  • 1/2 teaspoon organic ground black pepper
  • 1/2 teaspoon organic red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 4 cups canned tomatoes, undrained (2 lb, 3 oz)
  • 2 6-ounce cans of tomato paste
  • 1 15-ounce container of cottage cheese
  • 1 egg
  • 1/2 teaspoon fine sea salt
  • 1 pound thinly sliced mozzarella cheese
  • 1/2 cup grated Parmesan cheese