Quick lasagne

When you want to skip the béchamel sauce step, using cottage cheese and grated mozzarella can speed up the process. Enjoy the combination in this quick version of lasagne. Brett Stevens/ bauersyndication.com.au

  • 45 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print
Quick lasagne


Quick lasagne
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 stalk celery, finely chopped
  • 500 gram lean minced beef
  • 1 teaspoon dry basil
  • 1 teaspoon dried oregano
  • 400 gram can crushed and sieved tomatoes
  • salt and pepper
  • 250 gram cottage cheese
  • 1 cup grated mozzarella
  • 1/4 cup grated parmesan
  • 400 gram fresh egg lasagne
  • 425 gram can italian-style tomatoes
  • 1/2 cup soft breadcrumbs
  • 1/4 cup grated parmesan
  • 2 tablespoon chopped parsley
  • 1 tablespoon butter


  • 1
    Heat oil over low heat in frying pan. Add onion, garlic and celery for 5 minutes until soft, but not coloured.
  • 2
    Add mince, basil and oregano and cook until the mince changes colour.
  • 3
    Add crushed tomatoes, salt and pepper.
  • 4
    Simmer for 5 minutes until slightly thickened. Preheat oven to 170ºC fan bake.
  • 5
    Mix cheeses together. Place a quarter of the mince into a greased 33 x 19cm baking dish.
  • 6
    Cover with a layer of lasagne, a quarter of the Italian tomatoes and a quarter of the cheese mixture. Repeat layers until all the ingredients are used up.
  • 7
    Mix breadcrumbs, parmesan and chopped parsley and scatter over top. Dot with butter and bake for 40 minutes until brown.


Get the baked lasagne out to rest for at least 15 minutes before you serve. It will hold together well after this resting period. Serve with a green salad as a side. This dish always tastes better the next day and is perfect for making ahead of time.

read more from