Beef Lasagna Recipe
This rich Beef Lasagna Recipe is the ultimate comfort food. Layered with a hearty beef sauce, fresh egg noodles and topped with cheesy bechamel and mozzarella. A perfect harmony of flavors in each bite!
Lasagna is the perfect dish that can be made to feed a crowd and customized to suit different tastes and occasions making it an amazing all-rounder for dinner parties, cozy nights in or a freezer friendly meal that you can whip out and re-heat any day of the week!
Perfect Harmony of flavors in every bite!
- Rich Beef Sauce – So many classic Italian flavors go into the beef sauce, and some not so conventional to make this a hearty beef sauce.
- Cheesy comfort food –
- Can be made in advance –
- Crowd pleasing – this recipe makes a lasagna that will feed 8 hungry hippos or 12 at a stretch with a delicious salad!
- Customizable – You can add different veggies like spinach, chicken mince, different cheeses etc.
- Freezer Friendly – this is one the best things to have handy in the freezer. It’s so easy to re-heat any night of the week.
Ingredients You Need To Make Beef Lasagna!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.Jump to Recipe
- Olive oil – I used extra virgin olive oil.
- Onion – I used a brown onion.
- Garlic – I used fresh garlic which tastes better.
- Tomato paste – use good quality tomato paste for a rich tomato flavor.
- Flour – all-purpose flour.
- Ground Beef– I used lean beef, but 10% fat content is fine to use.
- Ground Pork – I used pork mince with 10% fat content.
- Passata – opt in for a good quality passata for a rich tomato flavor. Flavored passata with things like Italian herbs or basil is fine.
- Beef broth – regular beef broth is good here. I used the Campbells brand one.
- Red wine – this is optional. I only use it if Zoe isn’t eating the lasagna.
- Italian herb mix – or dried oregano.
- Chili flakes – optional. I love the little hit of heat it gives you.
- Worcestershire sauce – a savory liquid that helps deepen the umami flavor in the tomato beef sauce.
- Soy sauce – yes, you read right. This helps add saltiness and more savory, umami flavor
- Salt and pepper – I used white pepper and fine salt.
- Butter – I used unsalted butter.
- Milk – I used cow’s milk, but plant-based milk will also work.
- White pepper – I used white pepper for the bechamel sauce to help keep it white.
- Cheddar – I used cheddar, also known as tasty cheese in the bechamel sauce to give it a cheesier flavor.
- Fresh lasagna sheets – ok, super important in my opinion, to use fresh lasagna sheets. First of all you save time by not having to boil them, the texture is more al dente once cooked and it just tastes better. If using dried lasagna sheets, boil them according to package instructions before layering your lasagna. Trust me though, try this with fresh lasagna sheets, you won’t go back to dried sheets.
- Mozzarella cheese – I used the dry variety, meaning the one that’s not sold in water.
- Nutmeg – adds a deliciously sweet flavor to the bechamel sauce.
- Swiss cheese – I used pre-sliced Swiss cheese in between the layers of lasagna which adds a sweetness to the lasagna. Don’t overdo it though because it can make the lasagna a bit chewy.
How to make Beef Lasagna!
- Sauté garlic
- Add onions and saute 30 seconds
- Add tomato paste and saute
- Add flour
- Mix until evenly combined
- Add both ground meats
- Mix using spoon
- Until browned
- Add remaining ingredients
- Bring to a boil. Cover with lid and simmer on medium heat for 20 minutes
- Allow to cool.
- Melt butter
- Add flour
- Cook for 2 minutes, stirring continuously
- Add a little warmed milk and mix
- Until all milk has been added and mixture is thickened
- Should be thick enough to coat back of a spoon
- Add cheese
- Mix until melted.
- Add a thin layer of sauce on 9×13-inch baking dish or lasagna dish
- Next, add lasagna sheets
- Add 1/3 of remaining beef sauce
- Lay on cheese (don’t overdo it with the cheese).
- Add lasagna sheets
- 1/3 beef sauce
- Lasagna sheets
- Remaining beef sauce
- Lasagna sheets
- Spread around
- Add mozzarella and bake 30 minutes
- Allow to rest 30 minutes
- Sprinkle with chopped parsley
- Slice up
My Pro Tips!
- Use high quality ingredients – the ground beef and pork particularly play a big role flavor wise.
- Rest is important! Rest time is super important once your lasagna has finished baking. Let it rest for 30 minutes to let it cool. It will make slicing easier, and you won’t burn your tongue!
- Make sure your beef sauce is cooled before adding to the lasagna to avoid the lasagna sheets from overcooking.
- Layering your lasagna – you can layer it any way you like but follow my info graphic for a guide on getting nicely layered lasagna.
- Halving the recipe is easy, simply halve all the ingredients and use a loaf tin to layer 9×9-inch square baking tin. Baking time will be the same.
- Freezer Friendly – you can slice up your lasagna and wrap it in plastic or freezer bags. Place on a baking tray and bake for 30 minutes on 200C / 400F.
- You can use just ground beef for a stronger flavor instead of pork.
Frequently Asked Questions about Beef Lasagna
How do I store this?
- Fridge: place in an airtight container and chill in the fridge for up to 4 days. Reheat in the oven until warmed through, about 20 minutes.
- Freeze: wrap tight in plastic wrap or freezer bag and freeze for up to 3 months. Reheat in the oven on 180C / 3350F.
Can I use dried lasagna noodles?
Yes! You’ll need to boil and cook them before layering your lasagna per the package instructions. You don’t want to cook them all the way as they will continue cooking in the oven when everything is layered.
Can I use a different type of meat?
Yes! You can use a different type of mince like chicken or turkey. Vegetarian version can even include mushroom or tofu. Use the same cooking time.
Can I add vegetables to the recipe?
Yes! You can add raw spinach to the layers, thinly sliced zucchini or bell peppers thinly sliced for an extra kick of flavor.
Can I freeze this Beef Lasagna?
Absolutely! This is a great freezer friendly meal. Simply slice up the lasagna and wrap each slice in plastic wrap or freezer bags. Unwrap and place on a baking tray and bake for 20-30 minutes.
Can I make the lasagna ahead of time and freeze before baking?
Yes! Layer the lasagna and cover in plastic wrap. Then place in the fridge for up to 24 hours before baking. You can even freeze it for up to 3 months before baking. Cover the beef lasagna with aluminum foil and Increase baking time by another 30 minutes.
Can I use a different type of cheese?
Yes! There are so many different types of cheeses but here are a few you can use!
- Ricotta – is a common cheese used in lasagna, use about 8 dollops in between each layer.
- Parmesan cheese – can be used as a crispy alternative to mozzarella on top.
- Provolone cheese – can be used when layering the lasagna instead of Swiss cheese.
- Gouda cheese – sliced up can be used in between each layer of the lasagna too.
Winning Dinner Ideas!
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Beef Lasagna Recipe
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 4 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 lbs (500 g) beef mince
- 1 lbs (500 g) pork mince
- 3 cups (800 g) tomato passata tomato puree
- 2 cups (500 ml) beef broth
- 1 cup (250 ml) red wine see notes
- 2 tbsp Italian herb mix
- 1/4 tsp chili flakes
- 2 tsp Worcestershire sauce
- 1 tsp soy sauce yes, you read right
- 3/4 tsp salt and pepper
- 6 tbsp (100g) unsalted butter
- 2/3 cup (100 g) all-purpose flour
- 3 cups (750 ml) milk hot
- 1 cup (120 g) cheddar/tasty cheese shredded
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 350 g (350 g) fresh lasagna sheets see notes
- 15 slices of Swiss cheese or mozzarella
- 1 1/2 cups (200 g) shredded mozzarella cheese
- Add the olive oil, chopped onion and minced garlic to a large heavy bottomed pot and place on high heat. Cook for 2 minutes or until onion is softened. Then add the tomato paste, sauté for a couple minutes, before adding the flour. Mix until combined.
- Add the minced beef and pork and cook until it’s not pink anymore, breaking it up with your wooden spoon or spatula as it cooks, about 6 minutes.
- Next, add all of the tomato passata, beef broth, red wine (optional) chili flakes (optional), Italian herbs, Worcestershire sauce, soy sauce and salt and pepper and mix to combine everything. Bring to a boil, then turn down to medium heat and cover with a lid. Simmer for 20 minutes until sauce has thickened. Allow to cool completely.
- Add the milk to a large saucepan and heat on medium heat. Set aside. Alternatively you can heat it in a microwave which is what I did.
- Add the butter into a large saucepan and melt on medium heat. Add the flour and mix for 1 minute, stirring continuously. Make sure the mixture doesn’t color or burn.
- Pour 1 cup of the hot milk into the butter and flour mixture. It will bubble and cause the sauce to instantly thicken. Once it’s lump free, add another cup and stir, repeating this until all the milk has been added. Stir until smooth and thickened, about 8 minutes. The sauce should be able to coat the back of a spoon.
- Take off the heat and add the grated cheese, nutmeg and salt. Stir until melted and well combined.
- Preheat a fan-forced oven to 180C / 350F. For this recipe you’ll need a 33cm x 22cm / 13 x 9-inch baking dish which is 7cm / 2.5-inches in height.
- Add a little beef sauce at the bottom and spread around, Cover with lasagna sheets. You can cut some sheets if you need to make it all fit.
- Add about 1/3 of beef sauce on top and spread around. Top with 5 slices of Swiss cheese or mozzarella. Then add a second layer of lasagna sheets followed by 1/3 of the sauce, 5 slices of cheese, the remaining sauce, another layer of lasagna sheets, the bechamel sauce (evenly spread) and finish with grated mozzarella.
- Transfer to a baking tray, place in the middle rack of your oven and bake for 30 minutes. Once baked, take out of the oven, allow to sit for 30 minutes before sprinkling with parsley, slicing up and serving.