Lou’s Lasagne

  • Lou’s Lasagne
Ranked: 254th

Rated 4.57 out of 5 based on 7 votes


  • 2 Tbls olive oil
  • 500 g organic beef mince
  • 2 Tbls tomato paste
  • 700 ml tomato passata
  • 500 g fresh ricotta
  • 1 x egg
  • 1 1/2 cup shredded mozzarella
  • 1/4 cup shaved parmesan
  • 1/2 cup fresh basil leaves, torn
  • 1 x brown onion
  • 3 x garlic cloves
  • 1/2 cup red wine
  • 1 x packet fresh lasagne sheets


Note: This makes a relatively small lasagne. If using a traditional pan this recipe will create a flat lasagne with a large surface area (for a greater cheese-to-filling ratio). To make it bigger, simply double the quantities of beef, passata, and ricotta.


1. Preheat the oven to 180°C. Heat the oil in a large pot over a medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes (or until onion starts to soften). Add the mince and break up with a wooden spoon, then cook, stirring, until the mince is brown.

2. Add the wine. Cook for about a minute, then add the tomato paste and passata. Bring to the boil, then reduce heat to medium-low. Simmer for about 30 minutes until the sauce thickens. Season to taste with salt and pepper, then stir in the basil.

3. Meanwhile, beat the egg with a fork in a medium-sized bowl. Add the ricotta (plus a pinch of salt and pepper) and mix with a wooden spoon until well combined.

4. Spread half of the mince mixture over the base of your lasagne pan. Arrange lasagne sheets on top. (I used scissors to cut the sheets to size because I’m a fussy perfectionist). Spread half the ricotta mixture on top. Spread the rest of the mince on top, and place another layer of lasagne sheets on top. Spread the rest of the ricotta on top, then sprinkle with the mozzarella and parmesan.

5. Bake for about 30-40 minutes, or until cheese is golden. Set aside for about 10 minutes before serving. Serve with steamed broccolini. Eat it really quickly, cramming as much lasagne into your mouth as possible. Pausing to chew or breathe only wastes time.

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  • This was delicious.


    by Ruben Sargsyan on 31/07/2012, 23:44
    Ruben Sargsyan
  • Initially I thought ‘that won’t be as good as my take on lasagne’ but then I cooked it and it was much better! I rate this recipe!


    by Sally Killoran on 02/08/2012, 02:14
    Sally Killoran
  • Great recipe – fresh ricotta makes all the difference!


    by Elise Ferrari on 03/08/2012, 05:21
    Elise Ferrari
  • Me likey. Me hate you, but me likey the food.


    by Richie Black on 14/08/2012, 06:58
    Richie Black
  • Yu-u-u-u-um! I love lasagne and this looks divine!


    by Nell Hungerford on 03/05/2013, 15:10
    Nell Hungerford