Classic Beef Lasagne

    2 hours 5 minutes

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

    2408 people made this

    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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    Reviews in English (1855)


    Ok here's the scoop on any revision you might want to make! I've been making this lasagna for over a year and it is excellent... **You do need more sauce! Just add an extra 14 oz can of crushed or diced tomatoes and increase garlic, onions and other spices by a small amount as well. **2 Tbs of brown sugar is just right. **1&1/2 pound of hamburger is an awful lot, I've decreased it to 1/2 pound and that was plenty for this non-meat loving family! **I use 9x13 cake pan, and 12 lasagna noodles would fill it to overflowing! I've found 9 noodles (3 layers of 3 noodles each) to be enough. **30 minutes is no where near long enough to cook this thing! 20 minutes uncovered just to get it started, then 1 hour loosely covered with foil, then remove from oven and let sit for 10 minutes is more like it! This recipe is very forgiving, and judging by all the comments, very flexible as well. Hope my comments help someone one else...  -  19 Jan 2003  (Review from Allrecipes USA and Canada)


    WARNING... I made the receipe a day ahead as suggested. Although I thought it was odd, I saw the cook time was 30 min and followed directions without looking back at the cook and prep times listed at the top of the web page (when I hit PRINT, those didn't print out, just the actual receipe!). I should have known better. There must be a typeo at the bottom of the receipe, it does NOT cook in 30 min, but an hour and 30 like it says at the top! It was easy to figure out my mistake, and I should have prob known better, but in a rush I followed the receipe and planned for 30 min. Now we'll have to wait another 60 to eat. Oops. I hope it's as wonderful as everyone says, it smells fabulous! And DO add some extra tomato sauce and water to the sauce.  -  26 Dec 2002  (Review from Allrecipes USA and Canada)


    I have found my staple lasagna recipe! I used Italian sausage instead of ground beef, but I only used a pound, next time I will double it because I like lots of meat. I took the advice of another reviewer, and used 1/3 of the ricotta mixture on the top layer to keep the noodles from drying out, it worked beautifully. I used two 15 oz. containers of ricotta, and doubled the sauce as suggested by others. I doubled the garlic and added fresh ground pepper to the sauce, used a mixture of shredded mozzarella and shredded parmesan, and I only needed to use 9 lasagna noodles. I put it together the night before, baked it covered for 1 hour and uncovered for 20 minutes. If you do cover it during baking, make sure to use nonstick cooking spray on the foil, or the cheese will stick. It sliced perfectly, too. My husband said it was just as good as the lasagna his Italian stepfather makes, and he's been cooking for more than 50 years with recipes older than that! That was the best compliment I could have ever gotten! The next time we have people over, this is the dish I'm going to make. I served it with cheesy garlic bread, I only wish I'd had caesar salad to go along with it. I will make this again and again. Thank you, Rosemary! PS: A disposable pan will be your best friend in this recipe.  -  25 Feb 2005  (Review from Allrecipes USA and Canada)