Beef and pork lasagne

    1 hour 50 min

    This hearty lasagne is a cinch to make. Lasagne sheets are layered with a meat and tomato sauce, a Parmesan-soured cream sauce and mozzarella. Enjoy with garlic bread, if desired.

    92 people made this

    Serves: 8 

    • 225g lasagne sheets
    • 225g pork sausagemeat
    • 225g minced beef
    • 1 clove garlic, finely chopped
    • 2 (400g) tins chopped tomatoes
    • 225g passata
    • 1 tablespoon dried parsley
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1 pinch caster sugar
    • 450ml soured cream
    • 3 eggs, lightly beaten
    • 60g grated Parmesan cheese
    • 85g chopped pitted green olives
    • 2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 685g grated mozzarella cheese, divided

    Prep:40min  ›  Cook:1hr10min  ›  Ready in:1hr50min 

    1. Preheat oven to 190 C / Gas 5.
    2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagne sheets and return to the boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
    3. Heat a large frying pan over medium-high heat and cook and stir the sausagemeat, minced beef and garlic until the meat is crumbly, evenly browned and no longer pink. Drain off any excess fat. Stir in the chopped tomatoes, passata, parsley, basil, oregano and sugar. Bring to the boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
    4. Stir together the soured cream, eggs, Parmesan cheese, green olives, salt, black pepper and 1/2 of the mozzarella cheese in a bowl.
    5. Spread a thin layer of the meat sauce evenly over the bottom of a 20x30cm baking tin. Cover with 1/3 of the lasagne sheets, 1/3 of the remaining meat sauce, 1/3 of the soured cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagne.
    6. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

    Pre-boiling lasagne sheets

    Can be omitted if using ready-to-bake lasagne sheets.

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    Reviews in English (98)


    I was out of ricotta so I tried this recipe and my family loved it! I used Barilla basil and tomato sauce in a jar and even threw in a cup of leftover spaghetti sauce. I used parmesan from a package- finely shredded. I have a "scratch" lasagna recipe that I have used for years that my family liked but never have I had so many raves. Going in my recipe box!  -  21 May 2009  (Review from Allrecipes US | Canada)


    I am not a huge fan of ricotta so I tried this recipe out. The lasagna was very tasty and had tons of flavor! My boyfriend was skeptical about the sour cream but it was delicious. He ate almost half the entire dish! I followed the recipe to a T and the only suggestion I would make is boiling the pasta for a little while longer so that it is much softer and easier to cut with a fork when done. It does not quite taste like traditional lasagna, but it will definitely be making its way onto my dinner table again. Thanks!  -  18 May 2009  (Review from Allrecipes US | Canada)


    this was great! i did change it up some, i left out the olives and i used half sour cream half riccotta, and i also used a bigger can of tomato sauce and increased the amount of spices in the sauce. i put a lot more mozzerella in it when i made it for my brother, but i like the amount in the original recipe. i'll be keeping this one!  -  09 Sep 2010  (Review from Allrecipes US | Canada)