Beef, Three Cheese and Basil Lasagne

    Beef, Three Cheese and Basil Lasagne

    (57)
    4saves
    1hour30min


    57 people made this

    This is a great lasagne recipe with classic Italian flavours and three cheeses: Romano, mozzarella and ricotta. Serve with crusty bread and a green salad.

    Ingredients
    Serves: 10 

    • 500g lasagne sheets
    • 500g beef mince
    • 1 onion, chopped
    • salt and pepper to taste
    • 1 tablespoon Italian herbs seasoning
    • 4 cups ricotta cheese
    • 1 cup grated Romano cheese
    • 2 1/2 cups tomato pasta sauce
    • 1 1/2 cups grated mozzarella cheese
    • 2 medium zucchinis, sliced
    • 1 cup fresh basil leaves

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Bring a large pot of water to a rapid boil. Boil lasagne sheets 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay lasagne sheets flat and remove excess water with a paper towel.
    2. In a frypan, brown the beef mince over medium-high heat. Add onion, salt, pepper and Italian seasoning. Cook until there is no remaining pink colour in beef. Drain any liquids and set aside.
    3. In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the pasta sauce and the seasoned beef mince. Mix until well blended. Meanwhile, preheat oven to 190 degrees C.
    4. Add a thin layer of pasta sauce in the bottom of a 20x30cm baking dish. Add a layer of lasagne sheets lengthways and a few sheets in the opposite direction. Pour in a generous layer of ricotta mixture on top of lasagne sheets. Top ricotta layer with several basil leaves. Add another layer of lasagne sheets lengthways. Spread on 1 cup of the mozzarella cheese. Line up the zucchini slices on top of the mozzarella cheese. Add another thin layer of ricotta cheese. Add the last layer of lasagne sheets lengthways. Top the lasagne sheets with the remaining pasta sauce, several more basil leaves in an eye catching arrangement and top with the remaining 1/2 cup mozzarella cheese.
    5. Bake in a preheated oven for 50 to 55 minutes. If mozzarella cheese becomes too browned, loosely cover with a piece of foil.
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    Reviews and Ratings
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    (57)

    Reviews in English (57)

    by
    106

    I used Italian Sausage (Jimmy Dean's) in place of beef- which was INCREDIBLE, cottage cheese in place of ricotta and parmesan in place of romano. I also used 2 jars of spaghetti sauce and 1/2 cups (1 package shredded all together) extra mozzerella. Also added a couple cloves of minced garlic. Can't leave that out!! It was the absolutely the best lasagna ever! I also used the no-cook lasagna noodles and just put them in the dish dry, it worked great- and saved a lot of time and mess. I highly recommend these changes to anyone. I will be making it again and again. My boyfriend was ecstatic as well!  -  04 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    72

    A really good recipe for lasagna. Very easy to make. I used the suggestion of sausage instead of hamburger meat. That worked very well, but I am going to try the hamburger next time for the texture. Definitely needed A LOT more pasta sauce. If you are going to try this, triple what the original recipe calls for in this regard.  -  30 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    62

    Fantastic. I used the suggestions of all the reviewers to make sure that this turned out well. First, I added a few cloves of minced garlic to the meat. I also kept the ricotta/romano mixture (to which I added a beaten egg and a package of frozen spinach) separate from the meat/sauce mixture. For the sauce I used my favorite garden vegetable chunky spaghetti sauce. This made for a lasagna that my boyfriend claims is my best yet! By the way, half a package of lasagna noodles would have been sufficient. I ended up throwing away half of the pound. Thank you for the recipe!  -  16 Aug 2007  (Review from Allrecipes USA and Canada)

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