Lasagna with Spicy Cyprus Sausage “Pastourma”

about 1.5 hours
about 30 minutes
Makes 1 large dish of lasagna (feeds 6 people)

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 Lasagna

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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.

3. To assemble:

Arrange lasagna 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.

I made lasagna. Which is probably apparent from the picture above. I hope. I followed a recipe by the “Pioneer Woman“. She said that it was the best lasagne ever and that she had made it for dignitaries. I freak out when deciding what to for my fiance who eats absolutely anything, so I figured this recipe has got to be awesome if she chooses it to feed famous people and stuff. So I made it, except I modified it slightly to give it a Cypriot touch. 1. I went mushroom picking the other day and decided to use some of the remaining mushrooms in the recipe; and 2. I wanted something with a spicy kick so I decided to add “pastrouma” – a spicy Cypriot sausage. Plus I couldn’t really find the country sausages that were called for in the recipe. I added onion too because I love onion and some fresh parsley instead of dried and off I went. Hands down, an awesome lasagne recipe.

I tried precooking the lasagne this time too as that is what the recipe called for, though I much prefer to not pre cook as I inevitably tangle up my cooked lasagne. In the end, I added some pre-cooked sheets and not pre-cooked sheets and both of them turned out absolutely fine, so I think at the end of the day just follow your preferences. The lasagne is a heavy delicious sort. Classic in every way, save for the spicy “pastourma” which adds a nice bit of heat. OK, that’s about it for today. This lasagna is a keeper. Thanks Pioneer Woman for this fantastic recipe, and Cyprus for the fantastic sausage and Mitsides for the awesome pasta and tomato paste!


    1. Thanks Katerina! I was really surprised at how much added flavour these little sausages added – it was quite cool I thought!

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Cyprus Cuisine

“Cyprus Cuisine”, published by Whitecap Books in 2021, is now available for purchase. Christina Loucas shares over 80 recipes that showcase the very best of Cypriot cooking.

Cyprus Cuisine