Simply Beef and Pork Lasagne
This lasagne is about half the effort of other recipes, I find. I always cook extra to have leftovers, but the more I cook, the more they eat!
Ingredients
Serves: 8
- 500g beef mince
- 500g pork mince
- 1/2 cup warm water
- 1 cup sliced black olives
- 1 pinch basil
- 2 teaspoons garlic powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoons dried sage
- 2 teaspoons ground black pepper
- 2 tablespoons minced garlic
- 1 tablespoon dried onion flakes
- 800g Napolitana sauce
- 500g lasagne sheets
- 220g ricotta cheese
- 500g mozzarella cheese, grated
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Brown the beef and pork mince in a large frypan over medium-high heat. Drain excess grease. Stir in the water and black olives and season with basil, garlic powder, oregano, sage, pepper, minced garlic and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the Napolitana sauce, and remove from the heat.
- Preheat the oven to 190 degrees C.
- Place a layer of the meat and sauce in the bottom of a 20x30cm baking dish. Cover with a layer of dry lasagne. Spread a thin layer of ricotta cheese over the pasta and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
- Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagne is. Lasagne is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.
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Reviews and Ratings
Global Ratings:
(215)
Reviews in English (172)
***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in some finely chopped green bell pepper sometimes. Fresh is just always better to me. And they left out the thyme. Or maybe I forgot it. Who knows? About 1/2 teaspoon in the sauce while its simmering. Yum. ****Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really don't recommend it. My recipe does not call for it if you look closely. I use REGULAR lasagna noodles and make sure they are fully covered by a watery sauce cuz they will soak it right up. Much better flavor than pre-cooking noodles separate in just plain water!! And use lots of sauce!! ****To give this a health boost, I throw kale and mushrooms in the food processor for a super fine chop and mix it in with the cooking beef and sausage. My kid has no idea he's eating greens and anti-oxidant loaded mushrooms. - 16 Sep 2007 (Review from Allrecipes USA and Canada)
haven't used this recipe but I have been using dry noodles in my lasagna for years now. You don't need to buy the "new no cook noodles" the old ones work just fine. - 01 Oct 2004 (Review from Allrecipes USA and Canada)
Easy recipe for lasagna. Not only does it eliminate the boiling of the noodles, but you don't have to add egg and parm to the ricotta like most recipes call for. The only problem that we had was that the lasagna should have more ricotta cheese in it than the recipe calls for. Use at least 16oz or 24 oz. Other than that, it's a keeper - 30 Nov 2007 (Review from Allrecipes USA and Canada)
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