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.
675g minced beef
1 3/4 (500g) jars bolognese pasta sauce
1 teaspoon salt
12 lasagne sheets
450g cottage cheese
350g grated mozzarella cheese
40g grated Parmesan cheese
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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.
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.
Preheat an oven to 180 C / Gas 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.