This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 12 lasagna sheets
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 700 g ground beef or a plant-based alternative
- 800 g crushed tomatoes
- 2 tsp dried oregano
- 500 g ricotta
- 250 g grated mozzarella
- 50 g grated hard cheese
- Salt and black pepper
Method
- Heat the oven to 190°C / 375°F. Cook the pasta sheets until just flexible, then drain.
- Warm the oil in a large pan. Soften the onion, add the garlic and brown the beef or alternative.
- Stir in the tomatoes and oregano. Simmer for 20 minutes and season to taste.
- Layer sauce, pasta and ricotta in a baking dish. Repeat, finishing with mozzarella and hard cheese.
- Bake for 35 to 40 minutes. Rest for 10 minutes before slicing.
Useful tip: Resting the lasagna before cutting helps the layers hold together.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.