Best lasagne

    1 hour 30 min

    This lasagne recipe is rated best by my family and friends. Luscious layers of lasagne sheets, seasoned mince, Pecorino and mozzarella cheeses, fresh basil and courgette. Serve with a green salad for a stress-free dinner party meal.

    67 people made this

    Serves: 10 

    • 1 (500g) pack lasagne sheets
    • 450g minced beef
    • 1 onion, chopped
    • salt and pepper to taste
    • 1 tablespoon dried Italian herbs
    • 1kg ricotta cheese
    • 80g grated Pecorino Romano cheese
    • 1 (600g) jar tomato pasta sauce
    • 180g grated mozzarella cheese
    • 2 medium courgettes, sliced
    • 15g fresh basil leaves

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Bring a large pot of water to a rapid boil. Boil lasagne sheets 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay sheets flat and remove excess water with a piece of kitchen paper.
    2. In a frying pan, brown the minced beef over medium-high heat. Add onion, salt, pepper and Italian herbs. Cook until there is no remaining pink colour in beef. Drain any liquids and set aside.
    3. In a large bowl, mix together ricotta cheese, Pecorino Romano cheese, 3/4 of the pasta sauce and the seasoned minced beef. Mix until well blended. Meanwhile, preheat oven to 190 C / Gas 5.
    4. To assemble: Add a thin layer of pasta sauce in the bottom of a 20x30cm baking dish. Add a layer of lasagne sheets lengthways and a few sheets in the opposite direction. Pour in a generous layer of ricotta mixture on top of the sheets. Top ricotta layer with several basil leaves. Add another layer of sheets lengthways. Spread on 2/3 of the mozzarella cheese. Line up the courgette slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of sheets lengthways. Top the sheets with the remaining pasta sauce, several more basil leaves in an eye-catching arrangement and top with the remaining mozzarella cheese.
    5. Bake in a preheated oven for 50 to 55 minutes. If mozzarella becomes too browned, loosely cover with a piece of foil.

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    Reviews & ratings
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    Reviews in English (46)


    I used Italian Sausage (Jimmy Dean's) in place of beef- which was INCREDIBLE, cottage cheese in place of ricotta and parmesan in place of romano. I also used 2 jars of spaghetti sauce and 1/2 cups (1 package shredded all together) extra mozzerella. Also added a couple cloves of minced garlic. Can't leave that out!! It was the absolutely the best lasagna ever! I also used the no-cook lasagna noodles and just put them in the dish dry, it worked great- and saved a lot of time and mess. I highly recommend these changes to anyone. I will be making it again and again. My boyfriend was ecstatic as well!  -  04 Nov 2001  (Review from Allrecipes US | Canada)


    A really good recipe for lasagna. Very easy to make. I used the suggestion of sausage instead of hamburger meat. That worked very well, but I am going to try the hamburger next time for the texture. Definitely needed A LOT more pasta sauce. If you are going to try this, triple what the original recipe calls for in this regard.  -  30 Dec 2001  (Review from Allrecipes US | Canada)


    Fantastic. I used the suggestions of all the reviewers to make sure that this turned out well. First, I added a few cloves of minced garlic to the meat. I also kept the ricotta/romano mixture (to which I added a beaten egg and a package of frozen spinach) separate from the meat/sauce mixture. For the sauce I used my favorite garden vegetable chunky spaghetti sauce. This made for a lasagna that my boyfriend claims is my best yet! By the way, half a package of lasagna noodles would have been sufficient. I ended up throwing away half of the pound. Thank you for the recipe!  -  16 Aug 2007  (Review from Allrecipes US | Canada)