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A hand lifts a slice of cheesy, baked lasagna from a rectangular metal pan, showing layers of pasta, meat sauce, and creamy cheese, topped with chopped parsley.

Beef Lasagna Recipe

This Beef Lasagna Recipe features layers of egg noodles, hearty beef sauce and cheesy bechamel. Perfect harmony of flavors in each bite!
Author: Nick Makrides
5 from 2 votes
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Prep 20 minutes
Cook 1 hour
Cool 30 minutes
Total 2 hours
Course Main Course
Cuisine Italian
Servings 12
Calories 636 kcal

Ingredients

Beef Sauce

  • 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

Bechamel

  • 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

Lasagna

  • 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

Instructions
 

Beef Sauce

  • 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.

Bechamel

  • 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.

To Assemble

  • 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.

Notes

Red wine - the red wine provides a delicious deep flavor to the sauce but is optional and can be replaced with more beef stock. If using red wine, use the cheapest you can.
Lasagna sheets - fresh is best! Nothing compares to using fresh lasagna sheets texture and flavor wise. You can find fresh lasagna sheets in the fridge section of your supermarket. Otherwise, you can use dried lasagna sheets. You’ll need 250g of dried lasagna sheets.
Storage - lasagna can be stored in an airtight container, in the fridge for up to three days.
To Freeze - wrap each slice in plastic wrap and freeze for up to 2 months, Place in the oven and bake on 180C for 20 minutes or until thawed and heated through.
Nutrition - is based on per slice.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.

Nutrition

Calories:636kcal | Carbohydrates:35g | Protein:33g | Fat:39g | Saturated Fat:19g | Polyunsaturated Fat:2g | Monounsaturated Fat:13g | Trans Fat:1g | Cholesterol:140mg | Sodium:865mg | Potassium:839mg | Fiber:2g | Sugar:8g | Vitamin A:1116IU | Vitamin C:9mg | Calcium:481mg | Iron:4mg
Keyword Beef, lasagna, Pasta
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