Easy Meat Lasagne

    Easy Meat Lasagne

    Recipe Picture:Easy Meat Lasagne
    5

    Easy Meat Lasagne

    (536)
    1hour15min


    522 people made this

    This is an easy to make lasagne that does not use a white sauce, instead there is a dairy mix of ricotta, milk and egg along with lots of grated cheese.

    Ingredients
    Serves: 8 

    • 750g beef mince
    • 1 teaspoon garlic powder
    • 1 (400g) jar tomato pasta sauce
    • 1 cup (250g) tomato puree
    • 1 teaspoon dried oregano
    • 1 tablespoon olive oil
    • 4 cloves garlic, crushed
    • 1 small onion, diced
    • 250g mozzarella cheese, grated
    • 250 provolone cheese or similar, grated
    • 470g ricotta cheese
    • 2 eggs
    • 1/4 cup (65ml) milk
    • 1/2 teaspoon dried oregano
    • 9 lasagne sheets
    • 1/4 cup grated Parmesan cheese

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 190 degrees C.
    2. In a frypan over medium heat season mince with garlic powder. Brown the meat and drain.
    3. In a large saucepan add pasta sauce, tomato puree and oregano; set aside.
    4. In a frypan heat olive oil then saute garlic and onions for about 5 minutes. Add the sauteed onions and garlic along with the meat into the tomato sauce and cook for 15 to 20 minutes.
    5. Combine mozzarella and provolone cheeses in a medium bowl.
    6. In a medium bowl mix ricotta cheese, eggs, milk and oregano.
    7. Layer a 20x30cm baking dish with just enough sauce to cover the bottom of the dish. Lay three lasagne noodles in the dish. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
    8. Bake covered in a preheated oven for 30 minutes. Uncover and bake for 15 minutes.
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    Reviews and Ratings
    Global Ratings:
    (536)

    Reviews in English (382)

    by
    289

    I made this recipe tonight as my first attempt at making lasagna for my husband. After reading the other reviews, I followed their advice and doubled the amount of sauce to two jars. I also kicked up the garlic a tiny bit and used a combo of ground beef and ground, Italian sausage. I found real, block provolone and shredded that, but I'm sure that it would have worked to simply dice up some sliced provolone from the deli, if necessary. To save the mess of an extra pan to clean, I first sautéed the garlic and onions, then transferred them to the saucepot. After browning the meat and draining it, I added the sauce and meat combo to the garlic & onions. I also precooked the noodles about 5-6 minutes so that they wouldn't soak up too much of the sauce, and baked for 35 minutes covered and 20 minutes uncovered. Perfect! I was worried the whole time that the noodles wouldn't cook properly, or that it would dry out, but it didn't need any extra sauce on the side since I'd doubled the amount to begin with. The addition of sausage and second jar of sauce was key. Can't wait to have leftovers! Thanks for this great recipe!  -  12 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    196

    This lasagna was FANTASTIC. I made a few changes, however. As suggested, I used 1/2lb mild Italian sausage in addition to 1 lb ground beef. I omitted the provolone, since I didn't have any left. I mixed together in a bowl 1 500g tub of extra smooth ricotta and 1 250g tub of cottage cheese. I added some parsley and black pepper to the cheese mixture. I layered mine sauce, pasta, sauce, pasta, cheese, pasta, sauce. I then sprinkled some grated mozzarella and a bit of old cheddar on top. I used the oven ready lasagna noodles for this and had no problem at all. Baked it at 350 for about an hour, uncovered. I actually used 2 8" square foil pans and for this recipe. Had one the next night for dinner and the other one is frozen. My boyfiend, who is Italian, LOVED this lasagna. So did his mother!!  -  04 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    129

    Very good lasagna. Good idea on doubling the sauce and adding some italian sausage. Tip for those who don't want to boil the lasagna noodles...just soak them in some hot tap water for five minutes or so to soften them up. Works great.  -  04 Apr 2006  (Review from Allrecipes USA and Canada)

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