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

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

  • 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.

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


  1. Method
  2. 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.

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

  4. Preheat the oven to 180°C (350°F) (gas 4)

  5. Many brands of lasagne pasta require no pre-cooking but I have found they benefit from cooking for a short time anyway. A baked lasagne using uncooked pasta isn’t as moist.

  6. So, bring a large pan of water to the boil and add a glug of olive oil. Drop 5 of the 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 rinse under cold water, then lay the sheets separately on a clean tea-towel. Repeat with the remaining four sheets.

  7. To layer up the lasagne. First, spread a thin layer of the meat sauce in the bottom of the lasagne pan. Then layer 3 lasagne 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.

  8. Bake, covered with foil, in the oven for 30 minutes. Remove the foil and cook for a further 10 minutes.

  9. Let it stand for 10 minutes before serving into portions.

Updated: May 3, 2018

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