Beef Lasagne

Layers of rich beef ragù, creamy white sauce and pasta sheets baked under a golden cheese crust.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h 15m
Total: 1 hour 45 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 2 cloves garlic, crushed
  • 500g beef mince
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 150ml beef stock
  • 1 tsp dried oregano
  • 50g butter
  • 50g plain flour
  • 600ml whole milk
  • Pinch of ground nutmeg
  • 75g mature Cheddar, grated
  • 25g Parmesan, grated
  • 250g dried lasagne sheets
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large pan and cook the onion, carrot and celery for 8 minutes. Add the garlic and cook for 1 minute.

  2. Add the mince and fry until browned. Stir in the tomato purée, tomatoes, stock and oregano and simmer for 30 minutes until thick. Season.

  3. Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer for 5 minutes until thickened. Add the nutmeg and half the Cheddar and season.

  4. Preheat the oven to 190°C (170°C fan). Spread a layer of ragù in a large ovenproof dish and cover with lasagne sheets.

  5. Add a layer of white sauce, then repeat the layers, finishing with white sauce.

  6. Scatter over the remaining Cheddar and the Parmesan and bake for 35 to 40 minutes until golden and bubbling. Rest for 10 minutes before serving.