Beef Sausage and Ricotta Lasagne

    Beef Sausage and Ricotta Lasagne

    (16)
    14saves
    4hr50min


    14 people made this

    About this recipe: This lasagne is a little time consuming to make, but the results are worth it. Lasagne sheets are layered with a ragu and ricotta cheese mix, then topped with mozzarella, before being baked to perfection. Serve with a side salad or garlic bread, if desired.

    Ingredients
    Serves: 12 

    • 450g lasagne sheets
    • 1 1/2 tablespoons olive oil, divided
    • 2 (400g) tins whole plum peeled tomatoes
    • 1 onion, coarsely chopped
    • 2 carrots, coarsely chopped
    • 2 sticks celery, coarsely chopped
    • 3 cloves garlic, coarsely chopped
    • 1 tablespoon fresh sage
    • 1 tablespoon fresh rosemary
    • 2 tablespoons olive oil
    • 450g minced beef
    • 450g mild Italian sausages, removed from casing and crumbled
    • 2 tablespoons plain flour
    • 250ml dry red wine
    • 4 tablespoons double cream
    • 40g grated Parmesan cheese
    • 1 pinch ground cinnamon
    • 450g ricotta cheese, broken apart with a fork
    • 3 eggs, lightly beaten
    • 450g grated mozzarella cheese, divided
    • sea salt to taste
    • freshly ground black pepper to taste

    Method
    Prep:30min  ›  Cook:1hr55min  ›  Extra time:2hr25min resting  ›  Ready in:4hr50min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in 1 tablespoon of olive oil. Once the water is boiling, stir in the lasagne sheets and return to the boil.
    2. Place the tomatoes, juice and all, into a food processor and pulse to puree, about 1 minute. Set the tomatoes aside. Place the onion, carrots, celery, garlic, sage and rosemary into the food processor and pulse several times, until the vegetables are finely chopped.
    3. Heat 2 tablespoons of olive oil in a large saucepan over high heat until smoking hot and add the finely chopped vegetables. Reduce heat to medium and cook and stir until the vegetables have softened and are just beginning to brown, about 10 minutes.
    4. In a large bowl, mix together the ricotta cheese, eggs, 350g grated mozzarella cheese and sea salt and pepper. Reserve 100g of mozzarella for topping.
    5. Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking dish with olive oil.
    6. To make the lasagne, lay about 4 lasagne sheets in the bottom of the prepared baking dish, running the long way and slightly overlap them to cover the bottom completely.
    7. Bake in the preheated oven until the lasagne is bubbling and the cheese is melted and lightly browned, 45 to 55 minutes. Let the lasagne stand about 5 minutes before serving.
    8. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Drizzle the cooked lasagne sheets with about 1 1/2 teaspoons of olive oil to prevent them from sticking together.
    9. Stir in the minced beef and Italian sausagemeat and brown the meat, breaking it apart into crumbles as it cooks, about 10 minutes. When the meat is no longer pink, stir in the flour and cook and stir about 2 more minutes.
    10. Pour in the red wine, bring the mixture to a simmer and cook, stirring occasionally, until the wine has reduced, about 15 minutes. Pour the pureed tomatoes, cream, Parmesan cheese and cinnamon into the meat sauce. Bring to the boil over medium heat, reduce heat to a simmer and cover the pan. Cook the sauce, stirring occasionally, for 20 minutes. Set the sauce aside.
    11. Spread 1/3 of the ricotta cheese mixture over the lasagne sheets and top with 1/4 of the meat sauce. Top with a second layer of lasagne sheets, running the short way. Top the second layer with 1/3 of the ricotta cheese mixture and 1/4 of the meat sauce as before.
    12. Make a 3rd layer of lasagne sheets, the last third of the ricotta mixture and 1/4 of the meat sauce. Place one more layer of lasagne sheets and top with the last 1/4 of the meat sauce. Sprinkle the reserved mozzarella cheese over the top.

    Cook's note

    Most lasagne sheets nowadays do not need pre-cooking/boiling. Check with the packet instructions.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (16)

    by
    23

    I couldn't find my own recipe somewhere in my kitchen. This was the closest I came to my own original recipe. I gave this 4 stars because we didn't like the cinnamon. I had to start all over. Things I did differently: mince all veggies instead of chopping. This makes a difference in the sauce and flavor blending. You can use straight Italian sausage, but buy it in bulk instead of messing with casings. The Butcher at the grocery can give it to you that way. I always add a layer of Parmesan cheese in between the Ricotta mixture and the Mozzarella layer. It does make it more cheesier, however, everyone seems to like it better that way. I also doubled the Ricotta mixture as there wasn't enough to layer all the different layers. I like my layers to extend throughout the dish, not just in the middle. As for spices, I added about an extra teaspoon of Pizza seasonings, fresh ground in those little grinders you get at the grocery now. This is about the best basic recipe on this site that I've found. The sauce is the best, if you leave out the cinnamon. You can also take the time to use fresh Roma tomatoes instead of canned for a more authentic flavor. Canned tomatoes always have a metallic flavor to me. Thank you!  -  28 Aug 2010  (Review from Allrecipes US | Canada)

    by
    19

    So delicious and worth the time and effort. I make a meat sauce very much like this all the time, but I loved the addition of the veggies. I added a pinch of red pepper flake and some chopped fresh basil towards the end. Try making your sauce over a weekend when you have time and freeze it. This sauce would be great for any pasta dish including a baked ziti too! Thank you!!  -  03 Jun 2010  (Review from Allrecipes US | Canada)

    by
    13

    I used this recipe tonight. My husband and I like unusual sauces and this one was unique and actually very good. It's all a matter of personal taste. I made only half a recipe and froze the left overs. It is big if you do it all and I believe is meant for large dinner parties. As for the calories if you don't want calories what are you doing looking at Lasagna recipes? I liked the addition of all the vegetables. I did cut the sage because I wanted to sleep tonight and didn't want heartburn! The sausage gives it plenty of flavor. A good recipe if you want something different. Thanks for sharing.  -  28 May 2010  (Review from Allrecipes US | Canada)

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