Beef and ricotta lasagne

Beef and ricotta lasagne


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.


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

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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