Beef mince and ricotta lasagne

    1 hour

    Easy, classic beef mince lasagne with onion, green pepper, ricotta cheese, egg, seasoning and a beautiful cheesy mozzarella topping. This recipe calls for reduced fat ricotta, but regular ricotta is fine as well.

    34 people made this

    Serves: 7 

    • 450g lean beef mince
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 1 teaspoon Italian seasoning
    • salt and pepper to taste
    • 350g tomato purée
    • 550ml water
    • 570g reduced fat ricotta
    • 1 egg
    • 225g grated mozzarella cheese
    • 8 lasagne sheets, cooked and drained

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Brown meat with onions and green pepper and season to taste. Add tomato purée and water. Let simmer.
    2. In a mixing bowl mix ricotta cheese with beaten egg; set aside.
    3. Preheat oven to 190 C / Gas 5. Butter a 20x30cm baking dish.
    4. Begin layering all ingredients beginning with a few spoonfuls of the tomato sauce. Follow with pasta, then ricotta mixture then grated mozzarella. Repeat until dish is filled.
    5. Bake in preheated oven about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.

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    Reviews & ratings
    Average global rating:

    Reviews in English (25)


    Lisa is right. This is an easy recipe. I am not a person that follows a recipe exactly. I added sliced fresh mushrooms, used leftover grilled green peppers and used an Italian blend of shredded cheese. Delicious! My boyfriend said it was the best lasagne he has ever ate! Even without my substitutions, I know this is a good recipe.  -  25 Aug 2006  (Review from Allrecipes US | Canada)


    This recipe was right on the money as far as servings go. The consistany was perfect, and it looked fantastic. I recommend covering it with foil for the first 35 minutes of cooking time, and then uncover for the last 10 minutes. This allows the top to brown, but not burn. It could have had more tang to it. Maybe add ground red pepper??  -  29 Mar 2005  (Review from Allrecipes US | Canada)


    My husband and my dad thought this was great! I think that it did need more seasoning, like alot more... I followed someone else's suggestion to cover with foil until the last ten minutes, and it came out just perfectly browned and bubbling.  -  01 Feb 2011  (Review from Allrecipes US | Canada)