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BEEF lasagne

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This delicious beef lasagne is made using Sugo tu Pizza Sauce, fresh veggies and topped with creamy ricotta cheese .


  • 150g of Sugo tu Pizza Sauce

  • 800g Diced tinned Tomatoes

  • 1 large eggplants sliced lengthwise 3/4-inch thick (about 8 slices)

  • 2 Red Capsicums

  • Salt & Pepper

  • 2 large Zucchinis cut lengthways

  • 2 cloves garlic minced

  • 1 large onion diced

  • Fresh Lasagne Sheets 375g packet

  • 250g Ricotta Cheese

  • 1 large Egg

  • 1/2 cup shredded Tasty or Mozzarella Cheese

  • 1/2 Cup red wine (optional)

  • Sugar - one teaspoon


1. Preheat the oven to 200 degrees

2. Place the sliced Eggplant, sliced Zucchini and sliced Capsicum on oven trays. Coat with a generous glug of olive oil and season with salt and pepper. Roast until it is soft and golden. Remove the slices from the oven and reduce the oven temperature to 180 degrees C.


3. In a large pot saute until the garlic and onion with some olive oil, add the mince and season with salt and pepper. Cook until browed.


4. Add the Sugo tu Pizza sauce, tinned tomatoes, red wine and sugar. Salt and pepper to taste. Cook for about 20 minutes to let the flavours develop.


5. In a bowl mix the ricotta, cheese, egg, and season with salt and pepper until evenly combined. 


6. Spoon a quarter of the beef sauce on the bottom of your baking dish and spread it into an even layer. Lay down a lasagne sheet, then a layer of eggplant and keep alternating each layer of sauce or veggies with a lasagne sheet. Finish with a layer of lasagne sheets and top with the ricotta mixture.


7. Bake for 30 minutes or until the cheese is brown and the lasagne is hot and bubbly on the edges.


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