Ultimate Lasagne is a perfect mix of beef, pasta, cheeses and passata that create a mouth-watering Italian dish. I make this ahead of time and enough for dinner and freeze for another day. Serve as a main dish with garlic bread or a simple salad.

Ultimate Lasagne

Superb recipe that I would have for breakfast, lunch and dinner if allowed.

4.64 from 121 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Advance, Beef, Cheese, Herbs, Lasagna, Mozzarella, Parmesan, Pasta, Ricotta

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: Portions

Calories: 421kcal

Ingredients

Pasta Ingredients

10 large lasagna sheets fresh
1 tsp salt
1 tbsp olive oil

Meat Sauce Ingredients

1 lb minced beef
2 tbsp tomato puree paste
2 tbsp garlic peel/mince
1 ½ large onion peel/chop
2 tbsp olive oil
3 cups passata
½ bunch parsley finely chop

Cheese Sauce Ingredients

2 cups mozzarella cheese divided into half
½ cup parmesan grated, divided into half
1 ½ cup ricotta cheese
1 large eggs free range/whisked
½ bunch parsley chop

Instructions

Place a large pan of water on a medium high heat and add the salt and olive oil. When boiling add the fresh pasta and cook until al dente. If in doubt check the package instructions.
Once cooked, drain and rinse under the cold tap to stop cooking. Drain again and place to one side.
Place a large saucepan over a medium high heat and add the oil. When really hot, add the minced beef and cook for about 5 minutes making sure that all of the beef is broken down and browned.
Add the garlic and the onion and stir in thoroughly. Cook for a further 4 – 5 minutes until the onion has softened.
Add the tomato puree/paste, the passata, salt and the fresh parsley and thoroughly stir to combine.
Reduce the heat so the mixture starts to simmer for 10 minutes, uncovered.
In a mixing bowl, add one half of the mozzarella and one half of the parmesan with all of the ricotta with the whisked egg and parsley. Give it a good stir to mix it properly.
Preheat the oven to 375F/190C/Gas 5
Now for the fun part. My lasagnes have three layers as I find it looks good and fills my 13×9 dish perfectly.
Evenly spread 1/3rd of the meat sauce over the base of the dish.
Lay 1/3rd of the lasagne sheets over the meat sauce.
Evenly spread 1/2 of the cheese sauce over the lasagne sheets.
Evenly spread ½ of the remaining meat sauce over the cheese.
Add another layer of lasagne sheets.
Evenly spread the remainder of the cheese mixture over the lasagne sheets.
Add the final sheets of lasagne
Evenly spread the last of the meat sauce on top.
Finally top with the parmesan and mozzarella sprinkling all over the top.
Tear a piece of foil large enough to cover the dish. Lightly butter/oil the surface touching the lasagne. Cover the lasagne with the foil and place it in the preheated oven for 45 minutes.
After 45 minutes covered, carefully remove the foil and cook for a further 15 – 20 minutes until the cheese bubbles and goes golden brown.
When looking amazing, remove from the oven and allow to cool for about 10 minutes before serving.

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