Family favourite lasagne

    2 hours

    Making this lasagne a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavour.

    2364 people made this

    Serves: 8 

    • 675g lean mince
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh basil
    • 1 teaspoon dried oregano
    • 2 tablespoons brown sugar
    • 1 1/2 teaspoons salt
    • 2 (400g) tins chopped tomatoes
    • 300g tomato puree
    • 12 dried lasagne sheets
    • 2 eggs, beaten
    • 575g ricotta cheese
    • 50g grated Parmesan cheese
    • 2 tablespoons dried parsley
    • 1 teaspoon salt
    • 450g mozzarella cheese, grated
    • 2 tablespoons grated Parmesan cheese

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. In a frying pan over medium heat, brown mince, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, chopped tomatoes and tomato puree. Simmer for 30 to 45 minutes, stirring occasionally.
    2. Preheat oven to 190 C / Gas 5. Bring a large pot of lightly salted water to the boil. Add lasagne sheets, and cook for 5 to 8 minutes, or until al dente; drain. Lay sheets flat on towels, and blot dry.
    3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
    4. Layer 1/3 of the lasagne sheets in the bottom of a 22x33cm baking dish. Cover lasagne sheets with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining sheets and sauce. Sprinkle additional Parmesan cheese over the top.
    5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

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