About this recipe: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.
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
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
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.
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.
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.
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.
Bake in a preheated oven for 50 to 55 minutes. If mozzarella becomes too browned, loosely cover with a piece of foil.