MeatTo shareHotFriendlyFamilyOvenIntermediateitalianSimmeredHigh in proteinSalty

Beef lasagna

Name: Beef lasagna
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6 portions
Ingredients: 12 Lasagna sheets (fresh or no pre-cook needed); 700 g Ground beef; 800 g Crushed tomatoes; 2 tablespoon Tomato paste; 1 Onion (finely chopped); 1 Carrot (finely diced); 1 stalk Celery stalk (finely diced); 2 cloves Garlic (minced); 2 tablespoon Olive oil; 150 ml Red wine (optional); 1 tsp Herbes de Provence; 750 ml Whole milk (for the béchamel); 60 g Butter (for the béchamel); 60 g Flour (for the béchamel); 1 pinch Nutmeg; 100 g Grated parmesan; 150 g Grated mozzarella; 8 g Salt (adjust to taste); 3 g Black pepper (freshly ground)

A hearty lasagna made of layers of pasta, slow-simmered bolognese sauce, creamy béchamel and golden melted cheese.

40 minPrep

2 h 10Total

6Servings

MediumDifficulty

About 720 kcal per serving

Ingredients

Portions

Lasagna sheets (fresh or no pre-cook needed)12
Ground beef700 g
Crushed tomatoes800 g
Tomato paste2 tablespoon
Onion (finely chopped)1
Carrot (finely diced)1
Celery stalk (finely diced)1 stalk
Garlic (minced)2 cloves
Olive oil2 tablespoon
Red wine (optional)150 ml
Herbes de Provence1 tsp
Whole milk (for the béchamel)750 ml
Butter (for the béchamel)60 g
Flour (for the béchamel)60 g
Nutmeg1 pinch
Grated parmesan100 g
Grated mozzarella150 g
Salt (adjust to taste)8 g
Black pepper (freshly ground)3 g

Preparation

Prepare the vegetables
Heat the olive oil in a large pot. Add the onion, carrot and celery, then cook for 8 minutes over medium heat.
Cook the meat
Add the garlic and ground beef. Cook for 8 to 10 minutes, breaking up the meat, until well browned.
Deglaze
Pour in the red wine and let it reduce for 3 to 4 minutes.
Simmer the bolognese
Add the crushed tomatoes, tomato paste, herbes de Provence, salt and pepper. Partially cover and simmer over low heat for 45 minutes.
Prepare the béchamel
Melt the butter in a saucepan. Add the flour and stir for 2 minutes. Gradually pour in the milk while whisking, then cook until thickened. Season with salt, pepper and nutmeg.
Preheat the oven
Preheat the oven to 180°C (350°F) conventional heat.
Assemble the lasagna
Spread a thin layer of bolognese sauce in the bottom of a large baking dish. Add a layer of lasagna sheets, then bolognese, béchamel and a little parmesan. Repeat the layers.
Finish assembling
Finish with a layer of lasagna sheets, béchamel, grated mozzarella and the remaining parmesan.
Bake
Bake for 35 to 40 minutes, until the pasta is tender and the top is nicely golden.
Let it rest
Remove the lasagna from the oven and let it rest for 10 to 15 minutes before slicing.

Tips & tricks

Simmer the bolognese sauce for at least 45 minutes to concentrate the flavors.
Keep the béchamel slightly runny so it properly hydrates the lasagna sheets.
Finish with a generous layer of béchamel and cheese to get a nicely gratinated top.
Let the lasagna rest for 10 to 15 minutes after baking to make it easier to cut.

Variations

Replace some of the beef with sausage meat.
Add mushrooms or zucchini to the bolognese sauce.
Use whole wheat lasagna sheets for a version richer in fiber.
Replace the meat with lentils and vegetables for a vegetarian version.

Storage

Store cooled lasagna in an airtight container in the refrigerator for 3 days. Reheat in the oven at 160°C (320°F) for 20 minutes, covered with foil. It can be frozen for up to 3 months, whole or in portions.