Beef Lasagne with Ricotta

    Beef Lasagne with Ricotta


    528 people made this

    About this recipe: A hearty Italian-inspired pasta bake, made by layering lasagne sheets with beef ragu, ricotta and mozzarella. Enjoy with a side salad and garlic bread, if desired.

    Serves: 10 

    • 675g minced beef
    • 1 teaspoon garlic granules
    • 800g tomato based pasta sauce, such as Dolmio
    • 225g passata
    • 1 teaspoon dried oregano
    • 1 tablespoon olive oil
    • 4 cloves garlic, finely chopped
    • 1 small onion, diced
    • 450g grated mozzarella cheese
    • 425g ricotta cheese
    • 2 eggs
    • 4 tablespoons milk
    • 1/2 teaspoon dried oregano
    • 9 lasagne sheets
    • 4 tablespoons grated Parmesan cheese

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Preheat oven to 190 C / Gas 5.
    2. Fry beef with garlic granules in a pan over medium heat. When brown all over, drain off any excess fat. Set aside.
    3. In a large saucepan, add pasta sauce, passata and 1 teaspoon oregano; set aside.
    4. In a frying pan, heat olive oil. Saute garlic and onions for about 5 minutes. Transfer to the sauce and add the minced beef. Cook for 15 to 20 minutes.
    5. In a medium bowl, mix together ricotta cheese, eggs, milk and remaining oregano.
    6. In a 23x33cm or similar sized baking dish, pour just enough sauce to cover the bottom. Arrange 3 lasagne sheets over the top. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella; repeat layering.
    7. Finish with a layer of lasagne and remaining sauce. Sprinkle with Parmesan cheese and bake covered in preheated oven for 30 minutes. Uncover and bake for a further 15 minutes.

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