Beef & Maltese Sausage Lasagne

6th October 2016
Prep time
Cook Time
2h 0m


Take this list with you to any of our 8 supermarkets:
  • 2 Packages
    Carrefour fresh Lasagne sheets
  • 500 Grams
    lean beef mince
  • 300 Grams
    Maltese sausage (out of the skin)
  • ½
    minced onion
  • 2 cloves
    garlic, crushed
  • 790 Grams
    crushed tomatoes
  • 300 Grams
  • 370 Grams
    tomato passata
  • ½ Cups
  • 2 Tablespoons
    White Sugar
  • 1½ Teaspoon
    dried basil leaves
  • ½ Teaspoons
    fennel seeds
  • 1 Tablespoon
  • ¼ Tablespoons
    Ground Black Pepper
  • 4 Tablespoons
    Fresh Parsley, chopped
  • 450 Grams
  • 1
  • ½ Teaspoons
  • 340 Grams
    Mozzarella Cheese, sliced
  • ¾ Cups
    Parmesan cheese, grated


  1. In a deep pan, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, kunserva, tomato passata and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

  2. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

  3. Preheat oven to 190 degrees C.

  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Cover the dish in a layer of lasagne sheet, then spoon over 1 ½ of the meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.

  5. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

  6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.