Angie's Lasagna

This is a lasagne recipe that I stumbled across many years ago and that has always been a great family favourite. The dish has three layers of pasta, a meaty tomato sauce, and mozzarella cheese, topped with Parmesan.

Angie's Lasagne

8 servings
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 10 minutes
  • Standing time: 10 minutes

  • Ingredients
  • 9 lasagna sheets
  • 450 g (1 lb) mince/ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 2 x 400g tins or 1 x 796 ml can Italian chopped/diced tomatoes
  • 156 ml (5½ fl oz) tin tomato paste (⅔ cup)
  • ½ tsp dried oregano
  • salt and freshly milled black pepper
  • 450 g (1 lb) mozzarella cheese, grated/shredded* (4 cups)
  • 28 g (1 oz) Parmesan cheese, finely grated/shredded (¼ cup)

To serve

  • To serve
  • A Caesar salad can be served as an accompaniment.


  • For this recipe you will need a deep sided frying pan/skillet or sauté pan.
  • Also a 32.5 x 22.5 x 5 cm (13 x 9 x 2 inch) ovenproof dish.


  • *In the UK the prepackaged grated mozzarella cheese contains only cheese and anti-caking ingredients. In Canada it has more additives, so I buy the block mozzarella and grate it myself. Just pop it in the freezer for ten minutes before grating to firm it up.

  • Method
  • Brown the meat in the frying pan/skillet over a medium heat, about 5 minutes.

  • Reduce the heat, add the onion and garlic, and cook for a further 5 minutes.

  • Stir in the tomatoes, tomato paste, oregano, ⅔ cup water, and seasoning. Simmer for 20 minutes.

  • Meanwhile preheat the oven to 180°C (350°F) (gas 4)

  • Many brands of lasagna pasta require no pre-cooking but I have found they benefit from cooking for a short time anyway. A baked lasagna using uncooked pasta isn’t as moist.
  • So bring a large pan of water to the boil and add a glug of olive oil. Drop 5 lasagne sheets into the water one at a time (crossing each one over the other) and boil for 4 minutes. (They need to be cooked in two batches or they will stick together while cooking.) Remove the sheets with a pair of tongs and lay them separately on a clean tea-towel. Repeat with the remaining four sheets.

  • To layer up the lasagna. First, spread a thin layer of the meat sauce in the bottom of the lasagne pan. Then layer 3 lasagna sheets, a third of the remaining meat sauce, and a third of the mozzarella cheese on top. Repeat layering the pasta, meat sauce, and cheese twice more. Finally sprinkle the Parmesan over the top.
  • Bake, covered with foil, in the oven for 30 minutes.

  • Remove the foil and cook for a further 10 minutes.

  • Let it stand for 10 minutes before serving into portions.
Print Recipe

Updated: May 3, 2018

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