A rich and comforting lasagne layered with savory beef sauce, creamy béchamel, and melted cheese that's become a family favorite for its perfect balance of flavors and satisfying texture.
Recipe Details
Ingredients
- 375g dried lasagne sheets (about 12-15 sheets)
- 500g lean ground beef
- 1 large yellow onion, finely diced
- 4 cloves fresh garlic, minced
- 1 medium carrot, finely diced
- 1 stalk celery stalk, finely diced
- 800g canned crushed tomatoes
- 60g tomato paste
- 125ml dry red wine (optional)
- 250ml beef stock
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 bay leaves
- 60g unsalted butter
- 60g plain flour
- 600ml whole milk
- 1/4 tsp freshly grated nutmeg
- 250g mozzarella cheese, grated
- 100g Parmesan cheese, freshly grated
- 30ml extra virgin olive oil
- to taste salt
- to taste freshly ground black pepper
Instructions
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Preheat your oven to 180°C (350°F). Heat 30ml extra virgin olive oil in a large, heavy-bottomed saucepan over medium heat. Add 1 large yellow onion, 1 medium carrot, and 1 stalk celery stalk, cooking for 8-10 minutes until vegetables are softened and lightly golden.
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Add 4 cloves fresh garlic and cook for another minute until fragrant. Add 500g lean ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned all over. Season with to taste salt and to taste freshly ground black pepper.
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Stir in 60g tomato paste and cook for 2 minutes. Pour in 125ml dry red wine (optional) if using, and let it bubble for 2-3 minutes to cook off the alcohol. Add 800g canned crushed tomatoes, 250ml beef stock, 2 tsp dried oregano, 2 tsp dried basil, and 2 bay leaves.
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Bring the sauce to a gentle simmer, then reduce heat to low and cook for 25-30 minutes, stirring occasionally, until the sauce has thickened and reduced. Remove 2 bay leaves and adjust seasoning with to taste salt and to taste freshly ground black pepper. Set aside.
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Meanwhile, bring a large pot of salted water to boil. Cook 375g dried lasagne sheets (about 12-15 sheets) according to package directions until just al dente (they'll finish cooking in the oven). Drain and lay flat on a clean kitchen towel to prevent sticking.
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For the béchamel sauce, melt 60g unsalted butter in a medium saucepan over medium heat. Whisk in 60g plain flour and cook for 2 minutes, stirring constantly, to form a smooth paste (roux).
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Gradually whisk in 600ml whole milk, adding it slowly to prevent lumps. Continue whisking and bring to a gentle simmer. Cook for 5-8 minutes until the sauce coats the back of a spoon. Season with to taste salt, to taste freshly ground black pepper, and 1/4 tsp freshly grated nutmeg. Remove from heat.
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To assemble, spread a thin layer of meat sauce in the bottom of a 33x23cm (13x9 inch) baking dish. Layer with 3-4 375g dried lasagne sheets (about 12-15 sheets), slightly overlapping. Spread one-third of the remaining meat sauce over the pasta, then one-quarter of the béchamel, and sprinkle with one-quarter of the 250g mozzarella cheese and 100g Parmesan cheese.
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Repeat layers twice more: pasta, meat sauce, béchamel, and cheeses. Finish with a final layer of pasta, the remaining béchamel, and the remaining 250g mozzarella cheese and 100g Parmesan cheese on top.
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Cover with foil and bake for 35 minutes. Remove foil and bake for another 20-25 minutes until the top is golden brown and bubbling. The internal temperature should reach 74°C (165°F).
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Remove from oven and let rest for 15-20 minutes before cutting. This allows the layers to set and makes serving much easier.
Tips
Make-Ahead Magic: This lasagne can be assembled up to 2 days ahead. Cover tightly with plastic wrap and refrigerate. Add an extra 15-20 minutes to the covered baking time if cooking from cold.
Perfect Pasta: Don't overcook the lasagne sheets initially - they'll continue cooking in the oven. Slightly underdone pasta prevents a mushy final result.
Sauce Consistency: Your meat sauce should be thick enough that it doesn't run when spooned, but not dry. If it seems too thick, add a splash more stock. If too thin, simmer uncovered for a few more minutes.
Cheese Selection: For the best flavor, use a combination of whole milk mozzarella and aged Parmesan. Pre-grated cheese works fine, but freshly grated melts more smoothly.
Resting is Key: Don't skip the resting time after baking. This allows the layers to firm up and prevents the lasagne from falling apart when cut.
Storage: Leftover lasagne keeps in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat individual portions in the microwave or refresh in a 160°C (325°F) oven until heated through.
Wine Substitute: If you prefer not to use wine, simply add an extra 125ml (1/2 cup) of beef stock to the meat sauce for additional depth of flavor.