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    Dinner · Italian

    Three-cheese beef lasagna

    Layers of pasta, slow-simmered beef ragu and a creamy ricotta filling baked under bubbling mozzarella. The kind of make-ahead dinner that gets better the next day.

    Prep
    30 minutes
    Cook
    1 hour
    Makes
    12 portions
    Difficulty
    Medium
    Three-cheese beef lasagna

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    525kcal
    Protein
    33g
    Carbs
    29g
    Fat
    30g

    Where the calories come from

    • Protein 25%
    • Carbs 23%
    • Fat 52%
    Fibre
    2.9 g
    Sugar
    12.8 g
    Salt
    0.84 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £2.31a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 660g beef mince
    • 1 ½ onions, finely diced
    • 2 ¾ cloves of garlic, minced
    • 85ml red wine
    • 1 ½ tbsp olive oil
    • 1.2kg marinara sauce
    • 6 tbsp fresh parsley, finely chopped
    • 13 lasagna sheets, cooked al dente
    • 660g cottage cheese
    • 610g ricotta cheese
    • 1 ½ eggs
    • 650g mozzarella cheese, shredded

    Method

    1. Heat the olive oil in a deep pan on the hob over a medium-high heat. Brown the beef mince with the onion for 5 minutes, breaking up the meat as it cooks. Add the garlic and cook for 1 minute more.

    2. Add the red wine and let it bubble for 2 minutes while you stir, until only a little is left in the pan. Stir in the marinara sauce and some of the parsley, and season with salt and black pepper. Cover and simmer for 5 minutes.

    3. For the cheese filling, mix the cottage cheese, ricotta, a quarter of the mozzarella, the egg and the rest of the parsley in a mixing bowl until well combined.

    4. Heat the oven to 190°C (fan 170°C). Boil the lasagne sheets in salted water until al dente. Drain them and rinse under cold water.

    5. Spread a thin layer of the meat sauce over the base of a deep dish. Add a layer of lasagne sheets, then a third of the meat sauce, a sprinkle of mozzarella and half the cheese filling. Repeat to build 3 layers.

    6. Cover the dish with foil, propped up on cocktail sticks so it stays clear of the cheese. Bake in the oven for 45 minutes.

    7. Take off the foil and put the dish under the grill for 3-5 minutes, until the cheese is golden. Leave it to rest for at least 15 minutes before slicing.

    Adapted from Natasha's Kitchen

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