Beef and three cheese lasagne

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    Beef and three cheese lasagne

    Beef and three cheese lasagne

    (56)
    9hr40min


    54 people made this

    About this recipe: A simple, yet delicious lasagne recipe. Lasagne sheets are layered with beef ragu, cottage cheese, mozzarella and topped with Parmesan cheese. The lasagne is allowed to chill overnight before being baked. It's perfect when served with garlic bread and a side salad.

    Ingredients
    Serves: 8 

    • 675g minced beef
    • 1 3/4 (500g) jars bolognese pasta sauce
    • 175ml water
    • 1 teaspoon salt
    • 12 lasagne sheets
    • 450g cottage cheese
    • 350g grated mozzarella cheese
    • 40g grated Parmesan cheese

    Method
    Prep:30min  ›  Cook:1hr10min  ›  Extra time:8hr chilling  ›  Ready in:9hr40min 

    1. Cook the minced beef in a large saucepan over medium-high heat until browned and no longer pink, about 5 minutes; drain fat. Stir in the bolognese sauce, water and salt. Bring to the boil. Remove sauce from heat.
    2. Arrange 6 lasagne sheets in a 23x33cm or similar sized baking dish, breaking if necessary to fit. Spoon 1/2 of the sauce over lasagne sheets. Top with 1/2 of the cottage cheese and 1/2 of the mozzarella cheese. Repeat layers with remaining lasagne sheets, sauce, cottage cheese and mozzarella cheese. Top with Parmesan cheese. Cover tightly with foil; refrigerate overnight.
    3. Preheat an oven to 180 C / Gas 4.
    4. Bake lasagne, covered, until lasagne sheets are soft, cheese is melted, and sauce is bubbly, about 1 hour. Allow to sit for 10 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (56)

    Reviews in English (56)

    by
    82

    This is the best Make-Ahead Lasagna recipe I have tried. Thank you! --- I almost followed the directions exactly. Here are the nitty gritty details for those who like them: ---I halved the recipe and put it in a 7 x 11 glass dish (2" deep). It worked out so it baked right up to the top but wasn't overflowing. There was plenty of room for the noodles to expand but they didn't get all crinkled up and end up on top of each other. ---The noodles and sauce were the perfect ratio so it cooked into a thicker lasagna, and not like soup nor paste. ---I only let the lasagna sit 5 hours before I needed to bake it. ---I added one beaten egg into the cottage cheese to help it set up better. ---The number of servings seems pretty low on the original recipe. My half-recipe ended up making 6 very generous servings. ---Thank you again! I will use this recipe from now on.  -  18 Jul 2010  (Review from Allrecipes US | Canada)

    by
    59

    Wonderful! Only things I did different was used 16 oz. of cheese, added an egg to the cottage cheese, and added some dried basil and a little minced garlic while cooking the meat. I'm sure the sauce plays a huge roll in the flavor. I used Hunts Meat Sauce. It was perfect AND is only $1 a can! I used a 8x11 pan so everything was snug and stayed together. Just a note: in the past I've used low-fat cottage cheese and it turns watery. This time I used the full-fat small curd and the flavor and texture were perfect. I also used no-boil lasagna, but I always soak them in hot water for about 40 minutes before using them. Just a little tip I've heard along the way and it really does ensure they cook through. NOTE: The Oven-Ready lasagna noodles at Walmart are under $1.50!  -  04 Aug 2011  (Review from Allrecipes US | Canada)

    by
    54

    This is so easy. My kids think herbs are "green stuff" so they LOVED it. My 16 year old ate almost half of it. This is a keeper!  -  27 Apr 2010  (Review from Allrecipes US | Canada)

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