Beef and ricotta lasagne

The addition of creamy ricotta in this traditional Italian pasta bake adds an exceptional flavour and texture to this lasagne.
Beef and ricotta lasagne
1H 25M
1H 45M

Lasagne is the perfect family meal; piping hot, oozing with deliciously creamy sauce and cheese, it’s the pasta dish that everyone loves.

If you love lasagne but you are trying to eat less meat then take a look at our vegetarian lasagne recipes.



1.Preheat oven to 180°C (160°C fan-forced). Grease a 2.75-litre (11-cup) rectangular ovenproof dish. Place on a baking tray.
2.Spread l/2 cup of the passata over base of prepared dish.
3.Heat oil in a large saucepan over moderate heat.
4.Add onion, carrot and 3 cloves of garlic; cook and stir for 10 minutes or until vegetables soften. Add bacon; cook and stir for 3 minutes or until browned.
5.Increase heat to high. Add mince; cook, stirring to break up lumps. for 5 minutes or until browned. Add remaining passata, diced tomatoes, crumbled stock cube and l/3 cup water. Bring to the boil.
6.Reduce heat to moderately low. Simmer, stirring occasionally, for 15 minutes or until sauce thickens slightly.
7.Combine extra garlic, ricotta, half the parmesan. sour cream and 1/4 cup of the parsley in a bowl.
8.Arrange 3 lasagne sheets over passata in base of prepared dish. Top with 2 cups of the mince sauce, then a third of the ricotta mixture; level surface. Top with another 3 lasagne sheets. Repeat layers.
9.Top with remaining mince sauce. Dollop remaining ricotta mixture over mince sauce; sprinkle with mozzarella and remaining parmesan.
10.Cover with foil. Bake for 30 minutes. Uncover; bake for 20 minutes more or until golden and bubbling. Remove from oven. Stand for 10 minutes. Sprinkle with remaining parsley.

You’ll need a 250g packet of lasagne sheets. No passata? Use 3/4 cup tomato paste mixed with 2 1/2 cups vegetable stock.


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