Beef lasagne with ricotta

    1 hour 35 min

    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.

    607 people made this

    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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    Reviews in English (404)


    I made this recipe tonight as my first attempt at making lasagna for my husband. After reading the other reviews, I followed their advice and doubled the amount of sauce to two jars. I also kicked up the garlic a tiny bit and used a combo of ground beef and ground, Italian sausage. I found real, block provolone and shredded that, but I'm sure that it would have worked to simply dice up some sliced provolone from the deli, if necessary. To save the mess of an extra pan to clean, I first sautéed the garlic and onions, then transferred them to the saucepot. After browning the meat and draining it, I added the sauce and meat combo to the garlic & onions. I also precooked the noodles about 5-6 minutes so that they wouldn't soak up too much of the sauce, and baked for 35 minutes covered and 20 minutes uncovered. Perfect! I was worried the whole time that the noodles wouldn't cook properly, or that it would dry out, but it didn't need any extra sauce on the side since I'd doubled the amount to begin with. The addition of sausage and second jar of sauce was key. Can't wait to have leftovers! Thanks for this great recipe!  -  12 Feb 2006  (Review from Allrecipes US | Canada)


    This lasagna was FANTASTIC. I made a few changes, however. As suggested, I used 1/2lb mild Italian sausage in addition to 1 lb ground beef. I omitted the provolone, since I didn't have any left. I mixed together in a bowl 1 500g tub of extra smooth ricotta and 1 250g tub of cottage cheese. I added some parsley and black pepper to the cheese mixture. I layered mine sauce, pasta, sauce, pasta, cheese, pasta, sauce. I then sprinkled some grated mozzarella and a bit of old cheddar on top. I used the oven ready lasagna noodles for this and had no problem at all. Baked it at 350 for about an hour, uncovered. I actually used 2 8" square foil pans and for this recipe. Had one the next night for dinner and the other one is frozen. My boyfiend, who is Italian, LOVED this lasagna. So did his mother!!  -  04 Nov 2003  (Review from Allrecipes US | Canada)


    Very good lasagna. Good idea on doubling the sauce and adding some italian sausage. Tip for those who don't want to boil the lasagna noodles...just soak them in some hot tap water for five minutes or so to soften them up. Works great.  -  04 Apr 2006  (Review from Allrecipes US | Canada)