Beef Lasagne with Three Cheeses

    1 hour

    This is a deliciously creamy beef lasagne with three cheeses: mozzarella, cheddar and ricotta. It is quick to prepare and it is a good budget recipe.

    124 people made this

    Serves: 8 

    • 450g lasagne sheets
    • 450g lean beef mince
    • salt and pepper to taste
    • 450g pasta sauce
    • 1 clove garlic, minced
    • 220g grated mozzarella cheese
    • 220g grated cheddar cheese
    • 550g ricotta cheese

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

    1. Bring a large pot of lightly salted water to a boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
    2. Preheat oven to 180 degrees C. In a large frypan over medium-high heat, brown beef and season with salt and pepper; drain. Stir in pasta sauce and garlic and simmer 5 minutes.
    3. In a medium bowl, combine mozzarella, cheddar and ricotta; stir well. In a 20x30cm pan, alternate layers of lasagne, meat mixture and cheese mixture until pan is filled.
    4. Bake in preheated oven for 30 minutes or until cheese is melted and bubbly.

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    Reviews and Ratings
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    Reviews in English (95)


    It was very good and is great for leftovers too. I did make a key change: I used a homemade sauce instead of a jarred sauce. The homemade sauce already had onion and garlic so I left those out of the main recipe. I enjoyed the cheddar cheese in this recipe, my mother had always used only mozzarella. I recommend this recipe and I look forward to having it again (with my own sauce recipe). Oh yah, add some shredded parmessan after you take it from the oven!  -  24 Feb 2005  (Review from Allrecipes USA and Canada)


    this is great...what works for me is to add an egg in with the ricotta mixture. It really helps with the spreading, gives it a better texture.  -  22 Mar 2007  (Review from Allrecipes USA and Canada)


    I had to use more than double the amount of sauce that the recipe called for. I also added some cottage cheese for more filling and flavor. Otherwise, good.  -  18 Jan 2002  (Review from Allrecipes USA and Canada)