Traditional Lasagne with Ricotta

Traditional Lasagne with Ricotta

Traditional Lasagna with Ricotta

Recipe off the back of the box, who would have thought
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6


  • 375 gram Large Instant Lasagna sheets
  • 1 tbsp butter
  • 1 onion chopped
  • 1 clove garlic
  • 500 gram mince beef
  • 5 tbsp tomato paste
  • 2×400 gram canned tomatoes finely chopped
  • 1 tbsp sugar
  • 1 tsp salt
  • pepper to taste
  • tbsp italian herbs
  • 1 cup water
  • 500 gram ricotta
  • 250 gram mozzarella grated
  • ½ cup parmesan cheese grated


Meat Sauce

  • Melt butter in saucepan and fry onion and garlic until soft
  • Add mince and cook until browned
  • Add tomato paste and tomatoes. Mix in sugar, salt, pepper and herbs to taste
  • Add wagter and simmer, uncovered, for 20 minutes

Lasagna Assembly

  • Preheat oven to 200°C
  • Pour ¾ cup hot meat sauce into base of lightly greased large backing dish
  • Place a layer of lasagna sheets on base of dish and cover with ¼ of remaining meat sauce. Spread ¼ of ricotta over the meat and sprinkle ¼ of mozzarella and parmesan. Repeat until 4 layers are created finishing with mozzarella and parmesan layer
  • Cover with foil and cook for 30 – 35 minutes
  • Remove foil, reduce heat to 150°C and cook for a further 10 minutes or until cooked through (test if cooked by pricking with a fork). Let stand for 5 – 10 minutes before serving


For perfect lasagna, make sure that lasagna sheets are completely covered with the meat sauce. Important to retain a high level of moisture.

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