A layer of Italy and fun! Authentic ground beef lasagna and easy to prepare!

by Feli Chic'Cuisine


Serves 6

  • 100g (1 stick) butter

  • 300g (11 oz) lean ground beef

  • 4 Tbsp white wine, dry

  • 500g (18 oz) tomatoes

  • 2 Tbsp tomatoes paste

  • 150g (6 oz) grated Parmesan

  • 300g (11 oz) lasagna sheets

  • 200g (7 oz) mozzarella

  • 2 cups ricotta cheese

  • 1 cup half and half milk

  • parsley, chopped

  • ​1 tsp Italian seasoning

  • salt and black pepper


1. In a pot, heat 4 tsp (20g) butter; add the meat. Stir over medium heat for 10 minutes.

2. Add the white wine and turn up the heat to bring to a boil. Add sliced tomatoes, tomatoes pasta, salt and pepper.

3. Lower the heat and simmer for 30 minutes. Stir trough 4 ounce (100g) Parmesan. Set aside.

​4. In a large pan of boiling, salted water, cook the lasagna sheets, for 8 minutes. Drain and rinse thoroughly under cold water. Set aside.

​5. Preheat the oven to 180°C (350°F). In a bowl combine the ricotta cheese, half and half milk and parsley.

​6. Butter a deep ovenproof dish. Cover the bottom with a layer of lasagna. Then add a layer of meat-sauce, sprinkle with ricotta mix and some slices of mozzarella. Fill the dish with alternate layers of the lasagna, sauce, ricotta mix and mozzarella. Finish with a lasagna layer.

​7. Melt the rest of the butter and pour over the lasagna. Sprinkle with the remaining Parmesan. Bake in the oven for 15-20 minutes or until golden. Serve immediately.

“Food, like a loving touch or a glimpse of divine power, has that ability to comfort​"Norman Kolpa​​

       ''Sugar and Spice and

           other Things Nice''

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