Serves: 8


01H 45MIN


  1. Preheat oven to 350°F (190°C).
  2. Cook beef in a large pan with 1 tablespoon of olive oil, over medium heat.
  3. Cook until it is lightly browned, then drain the grease and remove the beef from the pan.
  4. Meanwhile, bring a large pot of water to a boil: add olive oil and salt.
  5. Cook noodles according to package directions. 
  6. Add onion to the pan and cook for about 5 minutes.
  7. Add the garlic and return beef to the pan; season with salt and pepper. 
  8. Reduce the heat to low and cook for another 5 minutes. 
  9. Then add the tomato sauce, tomato paste and basil. 
  10. Stir in water, sugar, salt and pepper; bring to a boil.
  11. Reduce heat and cook for 20-40 minutes, stirring occasionally.
  12. The noodles should now be al-dente.
  13. In a lasagna dish, spread 1/4 of sauce mixture over the bottom of the dish.
  14. Cover with 3 lasagna noodles, and a quarter of the remaining sauce.
  15. Sprinkle with a layer of a third of the grated mozzarella and parmesan cheese.
  16. Now repeat the process twice, ending with cheese. 
  17. Bake for 45 minutes and allow to cool 10 minutes before serving.


  • 1 pound lean ground beef 
  • 9 lasagna noodles 
  • 1 cup parmesan cheese, grated 
  • 1 pound mozzarella cheese, grated 
  • 1 onion, minced
  • 2 garlic cloves, crushed 
  • 1 28-ounce can tomato sauce
  • 1 6-ounce can tomato paste 
  • 10 fresh basil leaves, chopped 
  • Olive oil 
  • Salt 
  • Ground pepper 
  • 1 tablespoon sugar 
  • 2/3 water