Sausage, beef and ricotta lasagne

    2 hours 15 min

    The perfect lasagne dish, which combines layers of a tomato-based sauce with sausage and beef mince, cheese and lasagne sheets. Serve with freshly baked garlic bread and salad.

    215 people made this

    Makes: 10 

    • 9 lasagne sheets
    • 1 tablespoon olive oil
    • 450g minced beef
    • 450g Italian-style pork sausage, such as fennel-infused or other highly spiced pork sausage, casings removed
    • 1 1/2 (300g) tins sliced mushrooms, drained
    • 1 teaspoon garlic salt
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon dried basil
    • 1.7kg passata
    • salt and pepper to taste
    • 425g ricotta cheese
    • 3 eggs, beaten
    • 25g Parmesan cheese, grated
    • 450g mozzarella cheese, grated

    Prep:15min  ›  Cook:1hr45min  ›  Extra time:15min resting  ›  Ready in:2hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to the boil. Add the lasagne sheets and olive oil; cook until al dente, 8 to 10 minutes; drain.
    3. Cook the minced beef and sausagemeat in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil and passata. Season with salt and pepper; simmer 30 minutes.
    4. Meanwhile, mix together the ricotta cheese, eggs and Parmesan cheese in a bowl.
    5. Ladle enough of the meat sauce into a 23x33cm or similar size baking dish to cover the bottom in a thin layer. Lay three lasagne sheets on top of the meat sauce. Spread about 1/4 of the ricotta cheese mixture over the lasagne sheets. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining mozzarella cheese.
    6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

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    Reviews in English (166)


    This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I removed the foil after the hour and completed the baking for an additional 30 minutes. I was concerned with all of the tomato sauce and adusted slightly. I added 2 (15 oz) cans of tomato sauce and 1 (6 oz) can of tomato paste with the garlic/oregano flavoring. It turned out perfectly. Cut very easily and my hubby loved it. Don't forget to place foil in the bottom of your oven! Saves big mess. Thanks for the recipe. Will definitely make again.  -  30 May 2008  (Review from Allrecipes US | Canada)


    This recipes is really good, except do not add the final layer of mozzarella until the very end, otherwise it ends up burnt to a crisp! haha whoops! Otherwise, very delicious.  -  24 Mar 2008  (Review from Allrecipes US | Canada)


    Depending on your interpretation of "classic", this is NOT traditional lasange. Best to make your own sauce..with fresh basil added at the end with a cup of red wine and fresh garlic. Also, ground beef lends less flavour than Italian sausage. The rest of the recipe is just OK and best for those who are unable to make a proper sauce.  -  29 Dec 2007  (Review from Allrecipes US | Canada)