4cupsspaghetti sauce (store-bought or you can make your own, whichever tickles your taste buds)
1poundlean ground beef/ mince (500g)
1packageinstant lasagna sheets (large)
½poundmozzarella cheese(shredded)
½poundcottage or ricotta cheese
Instructions
Cook sausages in frying pan until mostly cooked.
Cut up into small, bite sized pieces.
Brown ground beef (minced beef) in a large, heavy-bottomed skillet.
Add both the sausages and mince meat to the jars of spaghetti sauce in a large pot.
Mix well and let simmer for 1 to 2 hours (depending on how much time you have, but 2 hours is better).
When sauce is ready, preheat oven to 350 degrees Fahrenheit (180 degrees Celcius).
Spread a very thin layer of just spaghetti sauce (no sausage) over the base of your lasagna dish - really just to add some juice to the bottom of the dish.
Then spread instant lasagna sheets over the saucy base to cover the base. You might need to break/ cut some in order to fill gaps. Do not overlap the lasagna sheets.
Pour half of the sauce on top of the sheets.
Then spread half the cottage/ ricotta cheese on the sauce.
Layer with another set of lasagna sheets.
Then spread most of the rest of the sauce on top of sheets. (Leave a very little bit to spread over the next layer of lasagna sheets.)
Spread the remaining half of the cottage/ ricotta cheese onto the sauce.
Place the third and final layer of lasagna sheets over the cottage/ ricotta cheese.
Spread the last of the spaghetti sauce over the top layer of lasagna sheets.
Sprinkle grated/ shredded mozzarella cheese evenly over the top.
Cover with aluminium foil and bake for 30 minutes.
Remove foil - but keep it!
Return lasagna to the oven and and bake for a fruther 20 minutes, or until the top of the lasagna is golden brown.
Allow the lasagna to rest (covered in the foil you removed earlier) for 15 minutes.
Slice into 6 even portions and serve.
Notes
See 'options' heading for suggestions about how you can personalize this recipe.