Lasagna Recipe – Eats Now

Name: Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g instant lasagna sheets; 250 g tomatoes, pulp; 100 g tomato paste (kunserva); 1 bay leaf; 2 teaspoons sugar; 250 g ground beef; 1 pinch ground black pepper; 200 g ricotta cheese (cottage cheese is a good substitute); 100 g mozzarella cheese; 1 teaspoon breadcrumbs; 100 g bechamel sauce; 50 g cream; 1 large onion; 3 tablespoons corn oil or 3 tablespoons sunflower oil

Servings: persons

125 g instant lasagna sheets
250 g tomatoes, pulp
100 g tomato paste (kunserva)
1 bay leaf
2 teaspoons sugar
250 g ground beef
1 pinch ground black pepper
200 g ricotta cheese (cottage cheese is a good substitute)
100 g mozzarella cheese
1 teaspoon breadcrumbs
100 g bechamel sauce
50 g cream
1 large onion
3 tablespoons corn oil or 3 tablespoons sunflower oil

1
First prepare the sauce.
2
Dice the onion.
3
Fry this in the oil until soft.
4
Add the ground beef and fry till colour is grey.
5
Then add the tomato pulp and bring to boil.
6
Immediately lower heat and add kunserva, bay leaf, sugar and pepper, stirring well from time to time with a wooden spoon.
7
Simmer for 15mins, then remove the bay leaf.
8
Place one thin layer of the sauce in a greased (12 x 6inch ) metal or pyrex dish.
9
Cover completely with lasagna sheets.
10
Place another layer of sauce and pressed down into it, a layer of ricotta cheese.
11
Cover with some more sauce, and another layer of lasagna sheets.
12
Place another layer of sauce and cover this with the bechamel sauce and mozzarella cheese.
13
Finish your work off by adding the cream to the sides of your dish and sprinkle the breadcrumbs on the surface.
14
You can refridgerate, if you wish, at this point.
15
This last step is done just before serving.
16
Cook on medium heat in an oven for about 30 mins until the surface is golden brown but not burnt.
17
Enjoy !

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 125 g instant lasagna sheets, 250 g tomatoes, pulp, 100 g tomato paste (kunserva), 1 bay leaf, and more.

Yes, Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions