Classic Beef Lasagne

Classic Beef Lasagne


2356 people made this

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


Serves: 8 

  • 700g lean beef mince
  • 1 onion, diced
  • 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 diced tomatoes
  • 1 (350g) tin tomato paste
  • 12 uncooked lasagna sheets
  • 2 eggs, beaten
  • 550g light ricotta cheese
  • 1/2 cup (40g) grated parmesan cheese
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 450g mozzarella cheese, grated
  • 2 tablespoons additional grated Parmesan cheese

Preparation:30min  ›  Cook:1hour25min  ›  Extra time:10min cooling  ›  Ready in:2hours5min 

  1. In a frypan over medium heat brown beef mince, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
  2. Preheat oven to 190 degrees C.
  3. Bring a large saucepan of lightly salted water to a boil. Add lasagna sheets and cook for 5 to 8 minutes, or until al dente; drain. Lay lasagna sheets flat on towels, and blot dry.
  4. In a medium bowl mix together eggs, ricotta, 1/2 cup parmesan cheese, parsley and 1 teaspoon salt.
  5. Layer 4 lasagna sheets in the bottom of a 20x30cm baking dish. Cover with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and then 1/3 of the sauce. Repeat. Top with remaining lasagna sheets and sauce. Sprinkle additional parmesan cheese over the top.
  6. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

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