Easy Three Cheese Lasagne
This is my version of my favourite restaurant lasagne. It's a bit easier than normal because you don't need to make a bechamel sauce.
Ingredients
Serves: 8
- 9 sheets lasagne
- 2 1/2 cups (600g) ricotta cheese
- 1 1/2 cups (170g) mozzarella cheese, grated
- 1/4 cup (20g) grated Parmesan cheese
- 2 eggs, beaten
- 225g lean beef mince
- 2 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1/2 teaspoon garlic powder
- 2 teaspoons white sugar
- salt and pepper to taste
- 550g tomato pasta sauce
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Bring a large pot of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 180 degrees C.
- To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
- To make sauce- In a frypan, brown the beef mince until cooked through; drain grease. Combine in frypan browned beef mince, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
- In a 20x30cm pan, alternate layers of cooked lasagne, sauce and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.
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Reviews and Ratings
Global Ratings:
(109)
Reviews in English (82)
This is a keeper! I will be making my lasagna like this again. I did make some changes,like everyone always does; I used no-cook noodles,put about 1 cup sauce in the bottom of the dish,used jarred tomato sauce because I was time crunched,and browned the meat w/the jar of sauce. I layered it as stated in the recipe,added another jar of sauce on top of the final layer,and added more shredded cheese on top,but covered it,as stated on the box of no cook noodles. I baked it @ 375 degrees for 50 minutes,took the cover off and baked for another 10.Then I let it sit about 10 minutes.Awesome! This is the 1st lasagna that didn't run all over the plate when you try to serve it.My whole family loved it! Thanks for the great recipe! - 03 Jul 2007 (Review from Allrecipes USA and Canada)
If using the ingredients exactly as listed, the lasagna has almost no sauce to it. It is too dry for my taste, but it still tasted good. Next time I will use more than the 1/2 pound of lean beef that the recipes call for, and add more sauce. - 07 Feb 2004 (Review from Allrecipes USA and Canada)
I thought that this recipe was great as a starter. I used it as a jumping off point. I kept the cheese the same, although I did add more fresh parmesan, but I used a pound of italian sausage and browned it up added minced garlic to that and cooked some fresh sliced button mushrooms to it as well. (don't forget to drain the grease) Then instead of using the tomato sauce I got some name brand pasta sauce that had mushrooms in it and another that was like 4 cheese or something... both of the jars that I used were about 26 oz. This is alot more then the orginal recipe calls for but it really made it nice and moist. I did not use the full two jars. I used about 1 and 1/2. I heated the sause up before I added it to the layers and mixed in salt, suger, and spices to taste. I finished it off with fresh mozz on top! Have fun this turned out great for me! - 03 Apr 2006 (Review from Allrecipes USA and Canada)