Directions

1. Preheat oven to 180°C fan-forced and lightly grease a large baking dish with olive oil (we like to use our hands to coat the baking dish).  
2. Heat the tallow in a deep saucepan. Add the diced onion and garlic, and cook until soft and translucent. 
3. Add the beef mince, breaking the clumps apart with a wooden spoon, and cook until browned. Stir through the tomato passata, Chief Organic Beef Liver Powder, and season with salt and pepper. 
4. Place ricotta, cottage cheese, chopped basil, 1 cup mozzarella cheese, salt and pepper into a mixing bowl, using a spoon to combine. Set to the side. 
5. Spoon ½ cup of the meat mixture into the bottom of the prepared dish and layer with the lasagne sheets (we like to dip each lasagne sheet in the sauce before placing into the dish (it ensures the pasta cooks through) and sprinkle of ¼ of the remaining mozzarella cheese over the top. Repeat with the meat, lasagne sheets and mozzarella until you have 4 layers. 
6. Dollop the cheese mixture on top of the last layer and sprinkle with remaining pine nuts mozerella cheese. Bake in the oven for 30 minutes or until cooked through. 
7. Allow to stand for 5 minutes before serving.