Beef lasagne

Here’s a hearty, classic Beef Lasagne recipe — layers of rich meat sauce, creamy béchamel (or ricotta), tender pasta, and melted cheese. Perfect for a crowd or a comforting make-ahead dinner!

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🧀 Classic Beef Lasagne Recipe

🍅 Ingredients

🥩 For the Beef Sauce:

• 1 tbsp olive oil

• 1 lb (450g) ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (15 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• ½ tsp dried basil

• Salt & pepper to taste

• ½ tsp sugar (optional, balances acidity)

• Optional: splash of red wine

🥛 For the White Sauce (Béchamel)* OR use ricotta layer:

• 2 tbsp butter

• 2 tbsp flour

• 2 cups milk

• Pinch of nutmeg

• Salt & pepper

*Or use 1½ cups ricotta mixed with 1 egg and a pinch of salt.

🧀 For Assembly:

• 9–12 lasagna noodles, cooked (or use oven-ready)

• 2 cups shredded mozzarella

• ½ cup Parmesan cheese

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🔥 Instructions

1. Make the Meat Sauce:

• Heat olive oil in a pan over medium heat.

• Sauté onion until soft (3–4 min), then add garlic for 30 sec.

• Add ground beef, cook until browned. Drain excess fat.

• Stir in crushed tomatoes, tomato paste, herbs, and seasonings.

• Simmer 15–20 minutes, stirring occasionally. Add water if too thick.

2. Make the Béchamel Sauce (if using):

• Melt butter in a saucepan over medium heat.

• Whisk in flour and cook 1 minute.

• Slowly add milk, whisking constantly.

• Cook until thickened (5–7 minutes). Season with salt, pepper, and nutmeg.

3. Boil Lasagna Noodles (if not using oven-ready):

• Cook according to package, drain, and set aside.

4. Assemble the Lasagne:

In a 9×13 inch baking dish:

1. Spread a thin layer of beef sauce.

2. Layer 3–4 noodles.

3. Add a layer of beef sauce.

4. Add béchamel or ricotta.

5. Sprinkle mozzarella.

6. Repeat layers (usually 3 total).

7. Top with final noodles, beef sauce, béchamel, mozzarella, and Parmesan.

5. Bake:

• Cover with foil and bake at 375°F (190°C) for 25 minutes.

• Remove foil and bake 15 more minutes until golden and bubbly.

• Let rest 10–15 minutes before slicing (important!).

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🧊 Make-Ahead & Freezing:

• Assemble and refrigerate (uncooked) up to 2 days.

• Freeze before or after baking for up to 2–3 months.

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📝 Tips:

• Add chopped spinach or mushrooms to the meat sauce for extra veg.

• Use a mix of beef + Italian sausage for richer flavor.

• Want it extra saucy? Double the meat sauce.

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Would you like a vegetarian version, gluten-free, or a cheesy white lasagna? Happy to share!