Simple mozzarella lasagne

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Simple flavours combine to make a mouthwatering dish. The smell of this lasagne cooking in the oven wafts through your home and makes everyone hungry. Use good quality produce and make sure you have the time to prepare. It stores well covered in the fridge for use for a few days. When reheating be sure to only use the quantities you require.


  • 1 kilo / 2.2 pounds mince – topside beef pictured
  • 4 cups bottled tomato puree
  • 2 large brown onions – peeled, rinsed, halved, diced finely
  • 1 large garlic – peeled, rinsed, crushed
  • 6 basil leaves – washed, sliced finely
  • 2 tablespoons olive oil
  • 4 cups mozzarella cheese – grated
  • 1 cup parmesan cheese – grated
  • 24 sheets lasagne – pictured 18 x 8.5cm / 7 x 3.5in – 2 packets will depend on pack size


  1. Prepare vegetables.
  2. In a large frying pan heat olive oil on low heat.
  3. Add onions and garlic.  Fry for 5 minutes stirring constantly.
  4. Add mince and mix well.  Cook mince till lightly browned for 7 minutes.
  5. Add tomato puree and basil.  Increase heat to high and bring to the boil.
  6. Simmer on low heat covered for 45 minutes.
  7. Preheat fan-forced oven to 180C / 356F.
  8. Prepare cheeses.
  9. Prepare layers by adding 2/3 cup of prepared mince sauce on the bottom of an oven proof dish (36 x 27cm / 14 x 10.5in).
  10. Layer 6 sheets of lasagne overlapping each slightly and covering the bottom of dish.
  11. Next add 2 cups of mince sauce spreading over lasagne sheets.
  12. Next add 1 cup of mozzarella spreading over sauce to cover.
  13. Repeat last 3 steps for a further 3 layers.
  14. On the last layer fill extra sauce on side of tray.
  15. Finish with parmesan cheese on top.
  16. Place in preheated oven for 30 minutes.
  17. Remove and cover allow to rest for 10 minutes.
  18. Cut into 12 slices and serve on individual plates.

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