A classic Italian dish featuring layers of rich meat sauce, creamy béchamel, and tender lasagne sheets, topped with melted mozzarella cheese.
Ingredients
Meat Sauce
beef mince2cups
small onion, finely chopped1piece
garlic, minced2clove
dried mixed herbs1tsp- canned chopped tomatoes1 1/2cups
tomato paste1tbsp
vegetable oil2tbsp
salt & pepper to taste
Béchamel Sauce
butter2tbsp
all-purpose flour2tbsp
milk2cups- salt1/2tsp
ground cinnamon1/4tsp
sugar1tbsp- salt & pepper to taste
Other
lasagne sheets6piece
grated mozzarella cheese1cup
Nutrition (per serving)
Calories
686.8kcal (34.34%)
Protein
39.4g (78.76%)
Carbs
53.8g (19.55%)
Sugars
4.0g (8%)
Healthy Fat
12.5g
Unhealthy Fat
16.0g
% Daily Value based on a 2000 calorie diet
How to make Beef Lasagne
Make the Meat Sauce
- Step 1
Heat a pan over medium heat and add vegetable oil.
- Step 2
Sauté the onion until golden brown.
- Step 3
Add beef mince and cook until browned.
- Step 4
Stir in the dried herbs, salt, and pepper.
- Step 5
Add tomato paste, then chopped tomatoes. Add a little water to loosen up the sauce.
- Step 6
Simmer for 15–20 minutes until thickened.
Make the Béchamel Sauce
- Step 1
In a saucepan, melt the butter over medium heat.
- Step 2
Stir in the flour and cook for 1 minute, whisking constantly.
- Step 3
Gradually add the milk, whisking continuously to prevent lumps.
- Step 4
Cook until thickened, then season with cinnamon, sugar, salt, and pepper.
Assemble the Lasagne
- Step 1
Preheat the oven to 180°C.
- Step 2
In a baking dish, spread a little meat sauce on the bottom.
- Step 3
Layer lasagne sheets, then béchamel sauce. Repeat layers.
- Step 4
Finish with a layer of béchamel and sprinkle with mozzarella.
Bake
- Step 1
Bake in the centre of the oven for about 20 minutes or until golden brown.
Nutrition (per serving)
Nutrition (per serving)
Calories
686.8kcal (34.34%)
Protein
39.4g (78.76%)
Carbs
53.8g (19.55%)
Sugars
4.0g (8%)
Healthy Fat
12.5g
Unhealthy Fat
16.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, let the meat sauce simmer longer if time allows.
Ensure the béchamel sauce is smooth by whisking continuously while adding milk.
FAQS
What is the best way to store leftover beef lasagne?
To store leftover beef lasagne, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in an airtight container for up to 3 months. Just make sure to reheat it thoroughly before serving.
Can I make beef lasagne with gluten-free pasta sheets?
Yes, you can easily make beef lasagne with gluten-free pasta sheets. Just substitute the regular lasagne sheets with gluten-free alternatives available in most grocery stores. The cooking time may vary slightly, so be sure to follow the package instructions for the best results.
What can I use instead of beef mince in lasagne?
If you're looking for a substitution for beef mince in your lasagne, you can use ground turkey, chicken, or even plant-based alternatives like lentils or textured vegetable protein (TVP) for a vegetarian option. Just adjust the cooking time as needed to ensure everything is cooked through.
What are some good side dishes to serve with beef lasagne?
Beef lasagne pairs wonderfully with a fresh green salad, garlic bread, or steamed vegetables. A simple Caesar salad or a Caprese salad can complement the rich flavors of the lasagne beautifully.
How do I prevent my lasagne from being watery?
To prevent your beef lasagne from being watery, make sure to simmer the meat sauce until it thickens before layering it in the dish. Additionally, you can drain excess liquid from the canned tomatoes and avoid overcooking the béchamel sauce. Layering the ingredients properly can also help absorb moisture.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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