Ricotta Lasagne
Sweet italian sausage, casings removed, minced beef and canned crushed tomatoes come together in this beef β 75 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Heat a large pan over medium heat and brown the sausage meat and minced beef, breaking them up with a spoon, until no pink remains and the meat reaches at least 71 C (160 F), then spoon off excess fat.
- Add the onion and garlic and cook for 5 minutes until softened, then stir in the crushed tomatoes, tomato paste, sugar, dried basil and fennel seed, season with salt and pepper, and simmer gently for 25 to 30 minutes until thickened.
- Meanwhile, in a bowl beat the egg and stir it together with the ricotta, half the parmesan, and a pinch of salt and pepper until smooth.
- Cook the lasagne sheets in boiling salted water until just pliable, or use no-boil sheets straight from the packet, and heat the oven to 190 C (375 F).
- Spread a thin layer of meat sauce over the base of a baking dish, then build layers of pasta, ricotta mixture, meat sauce and mozzarella, repeating until the ingredients are used up and finishing with sauce and a generous topping of mozzarella and the remaining parmesan.
- Cover the dish loosely with foil and bake for 25 minutes, then remove the foil and bake for a further 20 to 25 minutes until bubbling and golden on top.
- Let the lasagne rest for at least 15 minutes before cutting so the layers set, then serve.
You'll use: Oven Β· Pan Β· Saucepan Β· Baking dish
Ingredient substitutions
- Ricotta
- cottage cheese (blended) Β· mashed silken tofu
- Parmesan
- pecorino Β· grana padano Β· aged asiago
Tips & common questions
How long does Ricotta Lasagne take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of ricotta?
Try cottage cheese (blended). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Ricotta Lasagne is an original recipe developed in-house by Consomee. Photo: Lasagne pesto ricotta, June 2007.jpg by bloggyboulga, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.