Skip to main content
My Health Engineer
Join

RecipesDinner

Dinner

Protein-Packed Beef and Ricotta Lasagne

Layers of lean beef ragu and ricotta under a bubbling mozzarella top, rested so the slices hold their shape. A Sunday bake that reheats well across the week.

Serves
6
Prep
30min
Cook
55min
Total
85min

Programs: Muscle Gain, Maintenance, Blood Sugar, Blood Pressure

Protein-Packed Beef and Ricotta Lasagne

Per serving

Calories
728kcal
Protein
48.6g
Carbs
72.6g
Fat
26.2g
Fibre
5g

Ingredients

Measurements

For 6 servings · MetricUS

  • 500gbeef mince, 5% fat
  • 1onion, finely diced
  • 1carrot, finely diced
  • 1 stalkcelery, finely diced
  • 3 clovesgarlic, minced
  • 2 tbsptomato puree
  • 700gpassata
  • 150mlbeef stock
  • 1 tspdried oregano
  • 1 tspdried basil
  • 2bay leaves
  • 1 tbspolive oil
  • 500gricotta
  • 2eggs
  • 40gparmesan, grated
  • 9 sheetsdried lasagne
  • 150glight mozzarella, grated
  • salt and black pepperto taste
  • fresh basil, tornto finish, optional
  • 1 lbbeef mince, 5% fat
  • 1onion, finely diced
  • 1carrot, finely diced
  • 1 stalkcelery, finely diced
  • 3 clovesgarlic, minced
  • 2 tbsptomato paste
  • 24 oztomato passata or strained tomatoes
  • 2/3 cupbeef stock
  • 1 tspdried oregano
  • 1 tspdried basil
  • 2bay leaves
  • 1 tbspolive oil
  • 16 ozricotta
  • 2eggs
  • 1/3 cupparmesan, grated
  • 9 sheetsdried lasagne
  • 1¼ cuplight mozzarella, grated
  • salt and black pepperto taste
  • fresh basil, tornto finish, optional

Method

  1. Cook the vegetables.

    Preheat the oven to 190°C (170°C fan) / 375°F. Heat the olive oil in a large pan over medium heat. Add the onion, carrot and celery and cook for 8 minutes until soft.

  2. Brown the beef.

    Add the garlic and cook for 1 minute, then turn the heat up, add the beef mince and brown it thoroughly, breaking it apart as it cooks, about 6 to 8 minutes.

  3. Simmer the ragu.

    Stir in the tomato puree and cook for 1 minute, then add the passata, beef stock, oregano, basil and bay leaves. Season, bring to a simmer, then reduce the heat and cook uncovered for 20 minutes, stirring occasionally, until thickened. Remove the bay leaves.

  4. Make the ricotta mixture.

    While the ragu simmers, beat the ricotta, eggs and parmesan together in a bowl until smooth. The egg is what sets this layer firm enough to slice, so don't skip it. Season with a little black pepper.

  5. Layer the lasagne.

    Spoon a thin layer of ragu into the base of a 20x30cm baking dish. Cover with three lasagne sheets, then a third of the remaining ragu, then a third of the ricotta mixture in dollops spread gently to cover.

    Repeat the layering twice more, finishing with a ricotta layer on top. Scatter the mozzarella evenly over the surface.

  6. Bake and rest.

    Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for a further 15 to 20 minutes, until the top is golden and bubbling and a knife slides through the sheets easily.

    Rest for 10 minutes before cutting into six portions. This lets the layers set so the slices hold their shape. Scatter with fresh basil if using.

Add this recipe to your meal plan for the week.

See the app