Go Back

Traditional Lasagna with Ricotta

Recipe off the back of the box, who would have thought
Prep Time 30 mins
Cook Time 30 mins
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
  • 2x400 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.