Foodedo recipe

Beef Lasagne

Name: Beef Lasagne
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: 12 sheet dried lasagne sheets; 500 g beef mince; 1 onion (finely chopped); 3 garlic (minced); 1 carrot (finely diced); 2 stalk celery (finely diced); 2 can chopped tomatoes; 2 tbsp tomato purée; 150 ml beef stock; 1 tsp dried oregano; 1 tsp dried basil; 1 tbsp Worcestershire sauce; 2 tbsp olive oil; 50 g unsalted butter; 50 g plain flour; 600 ml whole milk; 100 g cheddar cheese (grated); 50 g Parmesan cheese (finely grated); 125 g mozzarella cheese (sliced); 1 pinch nutmeg

90 min ·

A classic layered pasta bake with a rich beef and tomato ragù, creamy béchamel sauce, and melted cheese. Comforting, filling, and great for feeding a crowd.

Ingredients

20 items

12 sheetdried lasagne sheets
500 gbeef mince
1onionfinely chopped
3garlicminced
1carrotfinely diced
2 stalkceleryfinely diced
2 canchopped tomatoes
2 tbsptomato purée
150 mlbeef stock
1 tspdried oregano
1 tspdried basil
1 tbspWorcestershire sauce
2 tbspolive oil
50 gunsalted butter
50 gplain flour
600 mlwhole milk
100 gcheddar cheesegrated
50 gParmesan cheesefinely grated
125 gmozzarella cheesesliced
1 pinchnutmeg

Method

4 steps

Step 1. Make the ragù: Heat the olive oil in a large, deep frying pan or saucepan over a medium heat. Add the onion, carrot, and celery with a pinch of salt and cook for 8–10 minutes until softened. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, add the beef mince, and fry, breaking it up with a spoon, until browned all over. Stir in the tomato purée and cook for 2 minutes. Pour in the chopped tomatoes, beef stock, Worcestershire sauce, dried oregano, and dried basil. Season with salt and pepper, stir well, and simmer uncovered for 25–30 minutes until the sauce is thick and rich.
Step 2. Make the béchamel: Melt the butter in a medium saucepan over a medium heat. Add the flour and stir constantly for 1–2 minutes to form a smooth paste (roux). Remove from the heat and gradually whisk in the milk, a little at a time, until smooth. Return to the heat and cook, stirring continuously, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and a pinch of nutmeg. Remove from the heat and stir in half the grated cheddar.
Step 3. Preheat and assemble: Preheat the oven to 190°C (170°C fan / gas 5). Spread a thin layer of ragù across the base of a deep 30×20 cm baking dish. Lay lasagne sheets over the top, breaking them to fit if needed. Spoon over a layer of ragù, then a layer of béchamel. Repeat the layers—pasta, ragù, béchamel—until all the ingredients are used, finishing with a generous layer of béchamel on top.
Step 4. Top and bake: Scatter the remaining cheddar, the Parmesan, and the sliced mozzarella evenly over the top. Bake in the preheated oven for 35–40 minutes until the top is golden and bubbling and the pasta is tender when pierced with a knife. Leave to rest for 10 minutes before cutting and serving—this helps the layers hold together.