Classic Beef Lasagna

This Classic Beef Lasagna is a comforting family favorite made with layers of savory beef and tomato sauce, tender lasagna sheets, creamy white sauce, mozzarella, and Parmesan. Baked until golden and bubbling, it is perfect for Sunday dinner, family gatherings, or an easy make-ahead meal.

Ingredients

For the Meat Sauce

• 30 ml olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500 g lean beef mince
• 5 ml dried oregano
• 5 ml dried basil
• 10 ml tomato paste
• 800 g canned chopped tomatoes
• 250 ml beef stock
• 5 ml salt
• 2.5 ml black pepper
• 5 ml sugar

For the Cheese Sauce

• 60 g butter
• 60 ml flour
• 750 ml milk
• 2.5 ml salt
• 2.5 ml black pepper
• Pinch of ground nutmeg

For Assembly

• 375 g lasagna sheets, no pre-boil needed
• 250 g mozzarella cheese, grated
• 125 ml parmesan cheese, grated
• Fresh basil leaves for garnish

Equipment Needed

• Ovenproof dish, about 20 cm x 30 cm

Directions

1. Preheat the Oven:
Preheat oven to 180 degrees Celsius.

2. Make the Meat Sauce:
Heat the olive oil in a large pot over medium heat.

Add the onion and fry for 5 minutes until soft. Add the garlic and fry for 1 minute.

Add the beef mince and cook, breaking it up with a spoon, until browned.

Stir in the oregano, basil and tomato paste. Cook for 1 minute.

Add the chopped tomatoes, beef stock, salt, pepper and sugar. Bring to a simmer.

Reduce heat to low, cover and cook for 20 minutes, stirring occasionally.

3. Make the Cheese Sauce:
Melt the butter in a medium saucepan over medium heat.

Add the flour and whisk for 1 minute to make a roux.

Gradually add the milk, whisking constantly to prevent lumps.

Bring to a simmer and cook for 3 to 4 minutes until the sauce thickens.

Remove from heat and season with salt, pepper and nutmeg.

4. Assemble the Lasagna:
Spread a thin layer of meat sauce on the bottom of the ovenproof dish.

Place a layer of lasagna sheets over the sauce, breaking them to fit if needed.

Spread one third of the remaining meat sauce over the pasta.

Spoon over one third of the cheese sauce and sprinkle with a little mozzarella.

Repeat the layers two more times, ending with cheese sauce on top.

Sprinkle the remaining mozzarella and all the parmesan evenly over the top.

5. Bake:
Cover the dish tightly with foil and bake for 30 minutes.

Remove the foil and bake for a further 15 to 20 minutes, or until the top is golden and bubbling.

If you want extra browning, grill for 2 to 3 minutes. Watch carefully.

6. Rest and Serve:
Remove from oven and let it rest for 10 to 15 minutes before cutting. This helps it hold its shape.

Garnish with fresh basil leaves and serve.

Recipe Notes

• For extra flavour, you can add 1 grated carrot and 1 stick of celery, finely chopped, with the onion.
• If using fresh lasagna sheets, reduce the baking time by 10 minutes.
• Lasagna tastes even better the next day. Store in the fridge for up to 3 days and reheat in the oven.

Serving Suggestions

Serve this classic beef lasagna with a fresh green salad, garlic bread, roasted vegetables, or steamed broccoli for a complete family meal.

Frequently Asked Questions

Can I make beef lasagna ahead of time?
Yes. Assemble the lasagna ahead of time, cover it tightly, and refrigerate until ready to bake.

Can I freeze beef lasagna?
Yes. Allow the baked lasagna to cool completely, portion it, wrap it well, and freeze for up to 3 months for best quality.

Why should lasagna rest before cutting?
Resting for 10 to 15 minutes allows the sauces and layers to set, making the lasagna easier to slice without falling apart.

Can I use fresh lasagna sheets?
Yes. Fresh lasagna sheets can be used instead of dried sheets. Reduce the baking time by about 10 minutes as noted in the recipe.

What can I serve with beef lasagna?
A crisp green salad, garlic bread, roasted vegetables, or steamed vegetables pair particularly well with lasagna.