Beef and ricotta lasagne

    Beef and ricotta lasagne

    (215)
    4saves
    1hr10min


    190 people made this

    About this recipe: This is a simple lasagne, which is super-easy to make. Beef mince and sausagemeat is simmered in a tomato based sauce, then layered with lasagne sheets, ricotta and mozzarella before being baked to perfection. Serve with a side salad or garlic bread, if desired. It's the perfect dish for lunch or dinner.

    Ingredients
    Serves: 8 

    • 450g minced beef
    • 450g fresh Italian sausage, casings removed
    • 125ml warm water
    • 140g sliced black olives
    • 1 pinch basil
    • 2 teaspoons garlic granules
    • 1 tablespoon dried oregano
    • 1 1/2 teaspoons dried sage
    • 2 teaspoons ground black pepper
    • 2 tablespoons finely chopped garlic
    • 1 tablespoon dried onion flakes
    • 800g tomato based pasta sauce, such as Dolmio's bolognese sauce
    • 450g lasagne sheets
    • 225g ricotta cheese
    • 450g mozzarella cheese, grated

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Brown the minced beef and sausagemeat in a large frying pan over medium-high heat. Drain excess fat. Stir in the water and black olives and season with basil, garlic granules, oregano, sage, pepper, chopped garlic and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the pasta sauce sauce and remove from the heat.
    2. Preheat the oven to 190 C / Gas 5.
    3. Place a layer of the meat and sauce in the bottom of a 23x33cm or similar sized baking dish. Cover with a layer of lasagne noodles. Spread a thin layer of ricotta cheese over the lasagne and sprinkle with a little mozzarella cheese. Cover with another layer of sauce and repeat layering ending with the meat and sauce on top. Reserve about 75g of mozzarella cheese for later.
    4. Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagne is. Lasagne is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top and return to the oven for about 10 minutes for a nice melted cheese topping.
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    Reviews & ratings
    Average global rating:
    (215)

    Reviews in English (211)

    by
    658

    ***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in some finely chopped green bell pepper sometimes. Fresh is just always better to me. And they left out the thyme. Or maybe I forgot it. Who knows? About 1/2 teaspoon in the sauce while its simmering. Yum. ****Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really don't recommend it. My recipe does not call for it if you look closely. I use REGULAR lasagna noodles and make sure they are fully covered by a watery sauce cuz they will soak it right up. Much better flavor than pre-cooking noodles separate in just plain water!! And use lots of sauce!! ****To give this a health boost, I throw kale and mushrooms in the food processor for a super fine chop and mix it in with the cooking beef and sausage. My kid has no idea he's eating greens and anti-oxidant loaded mushrooms.  -  16 Sep 2007  (Review from Allrecipes US | Canada)

    by
    241

    haven't used this recipe but I have been using dry noodles in my lasagna for years now. You don't need to buy the "new no cook noodles" the old ones work just fine.  -  01 Oct 2004  (Review from Allrecipes US | Canada)

    by
    203

    Easy recipe for lasagna. Not only does it eliminate the boiling of the noodles, but you don't have to add egg and parm to the ricotta like most recipes call for. The only problem that we had was that the lasagna should have more ricotta cheese in it than the recipe calls for. Use at least 16oz or 24 oz. Other than that, it's a keeper  -  30 Nov 2007  (Review from Allrecipes US | Canada)

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