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My Lasagna

(recipe, Daryl Shute)


This is a non standard Lasagna recipe that uses American style cheeses, and is very hearty. Great for those cold evenings in winter.


  1. Sauce:
  2. 2 lb. lean Ground Beef (80 / 20 or leaner)
  3. 4 cloves garlic minced
  4. 1 sweet onion diced in large chunks
  5. 2 cups hearty red wine (Syrah, Cabernet Sauvignon, Merlot, etc, etc)
  6. 2 small packets spaghetti seasoning
  7. 1 Tblsp Dried Italian Herbs
  8. 2 small cans sliced mushrooms (or 7 - 10 fresh white button mushrooms)
  9. 2 15.0 oz. cans of Tomato Sauce
  10. 1 can tomato paste
  11. 2 15.0 oz. cans Diced Tomatoes Drained
  12. 5 Large Bay Leaves
  13. Cheese Mixture:
  14. 2 lb. cottage cheese large curd
  15. 2 lb. cream cheese softened
  16. 2 lb. mozzarella shredded
  17. 3 eggs
  18. 1 tblsp dried Italian Herbs
  19. 1 box Lasagna Noodles cooked to package directions and drained.


  1. For the Sauce:
  2. Brown Hamburger over medium heat.
  3. Drain grease.
  4. Add garlic.
  5. Cover meat with both Spaghetti Seasoning packets and stir.
  6. Pour wine over meat and make sure all meat is coated.
  7. Let simmer about 2 - 3 minutes until wine is reduced by half.
  8. Add onion, mushrooms. diced tomatoes, tomato sauce, tomato paste, Italian herbs to meat and heat till bubbly.
  9. Add Bay leaves lower heat to low and let sauce simmer.
  10. Remove Bay leaves prior to using sauce.
  11. Cheese Mixture:
  12. Put softened cream cheese in a large mixer and mix until fluffy.
  13. Add half the cottage cheese and mix until well blended.
  14. Add the rest of the cottage cheese and continue mixing.
  15. Add shredded mozzarella and mix until well blended.
  16. Add Italian herbs.
  17. Add eggs one at a time until blended thoroughly.
  18. In a lasagna pan, place a cup of the sauce in and spread until bottom of pan is covered.
  19. Cover sauce with a third of the noodles.
  20. Cover noodles with a third of the sauce.
  21. Cover sauce with a third of the cheese.
  22. Repeat until all layers are complete, and finish with the cheese mixture.
  23. Bake in a 340 degree oven until cheese is browned, approx. 1 hour.
  24. Serve with garlic bread and a glass of the same wine used in cooking the sauce.