Lasagne for cheese lovers

    1 hour

    Packed with bags of flavour! It's always well worth making lasagne from scratch! You will NEVER go back to a frozen ready meal after trying this! The list below will make a large lasagne which feeds around 6 people probably with some to spare!


    Greater London, England, UK
    8 people made this

    Serves: 6 

    • 500g of pork mince, 500g of steak mince, 500g lamb mince
    • 4x tins of chopped tomatoes
    • 1 large heap tbsp of oregano
    • 3 cloves of garlic, chopped finely
    • 5 tbsp olive oil
    • 1/2 bottle of red wine (good quality wine)
    • 2 red onions, diced finely
    • 3 balls of fresh mozarella OR 1 packet of ready grated (fresh is always best tho)
    • 3 packets of ricotta cheese
    • 2 packs of lasagne sheets
    • 1 tbsp chilli flakes (optional)
    • 1 egg
    • grated parmigano riganno

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. in a large pot heat the olive oil on a medium high heat until hot. Add the onions and garlic together and stir well for around 6 minuites.
    2. Once the onions begin to soften start adding the meat and cook until brown (make sure you stir)
    3. Add the half bottle of red wine and leave to simmer for at least 10 minutes reducing the heat to medium. Also add the oregano & some pepper
    4. Now you can add the tinned tomatoes. stir in well and add 1/2 cup of water. Reduce the heat to medium low and cook for around 40 minutes with the lid on.
    5. Around 30 mins after the tomatoes were added, turn on the oven and pre heat at gas mark 5. You can start to prepare the ricotta/mozzarella. in a mixing bowl add the ricotta with a dash of salt and pepper also add a generous helping of the parmesan. Crack the raw egg in and stir well. Also cut up the mozzarella balls in to small pieces.
    6. Grab a large rectangular or square deep oven proof dish and layer the bottom with lasagne sheets covering all of the bottom.
    7. Turn off the sauce mixture and scoop some over the pasta sheets covering completely. Then add some of the mozzarella and grated parmigano. Add another layer of pasta sheets completely covering the meat. Sccop and cover with the ricotta mixture using the back of a large spoon (not the easiest part, but neatness doesn't matter) then add more meat and repeat the process! Finish the top with grated cheese!
    8. Make sure the top of the lasagne does not have pasta sheets on them as they will burn.
    9. Leave to bake for around 40 mins on gas mark 6
    10. enjoy!

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    Reviews in English (2)


    A quick and easy recipe definitly worth a try! After a long day at work this was the perfect dish i could have made, YUM!!  -  13 Dec 2012


     -  13 Dec 2012

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