<p><strong>Sauce</strong></p> <p>2 kg ground beef<br>2 tablespoons sunflower oil<br>2 medium onions, diced<br>¼ cup brown sugar<br>1 ½ litres crushed tomato<br>1 ½ litres diced tomato<br>3 tablespoons oregano<br>2 tablespoons basil<br>1 tablespoon thyme<br>1 teaspoon cinnamon<br>3 tablespoons fresh garlic, minced<br>Salt and Pepper to taste</p> <p>Cook beef until internal temperature reaches 180F. Strain off about ½ the fat and set aside</p> <p>In a large saucepot, sweat onions in oil over medium heat until soft</p> <p>Add brown sugar and stir. Let caramelize over medium heat approximately 3 minutes</p> <p>Add canned tomatoes and bring to a simmer over medium heat</p> <p>Add the beef, and all remaining ingredients, and allow to simmer 20 minutes before using</p> <p><strong>Assembly</strong></p> <p>Using oven-ready lasagna noodles, construct the layers as follows: sauce, noodle, sauce, cottage cheese, grated cheese, noodle…etc until you have at least five layers of noodles. Top the final layer with extra cheese. At this point, you can freeze the entire dish – but it must be allowed to cool at room temperature 20 mins before being placed in the fridge. For the safest results, cool the items individually before assembling. Once completely cooled, wrap it tightly with plastic wrap, and aluminum foil, and place it in the freezer. Allow to thaw overnight in the fridge before baking.</p> <p>Bake covered at 375F for approximately 40-50mins, until the internal temperature reaches 180F. You may wish to place the finished lasagna under the broil element for a few minutes to brown the surface of the cheese. If you are baking it from the fridge, the time will need to be extended roughly 15 minutes.</p> <p>Bon appetit!</p>