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.
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Servings: 10 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.
Nutrition
Calories: 421kcal | Carbohydrates: 26g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 549mg | Potassium: 660mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1261IU | Vitamin C: 18mg | Calcium: 288mg | Iron: 3mg