Beef Lasagna

Beef
Christmas
Italian
Mains
Oven
Party
Pasta

Easy Level:

Not that easy

Cook Time:

2 Hrs 30 Mins

Servings:

8-10 Pax

This beef lasagna isn’t just food—it’s feelings. 😌 Grace’s family recipe has been the ultimate go-to for birthdays, family feasts, and even those days you just need a hug in food form.

Packed with perfectly cooked beef, creamy bechamel, melty cheese, and a whole lot of heart. Trust us, one slice is not enough!😉

Tip: You can always replace beef with any meat that you like!

Ingredients

Adjust Servings
US / Metric

Ragu

0.00
tbsp
tbsp
Olive oil
0.00
tbsp
tbsp
Olive oil
0.00
Carrots, chopped
0.00
Carrots, chopped
0.00
stick
stick
Celery, chopped
0.00
stick
stick
Celery, chopped
0.00
cup
cup
Onion, chopped
0.00
cup
cup
Onion, chopped
0.00
g
g
Minced beef
0.00
g
g
Minced beef
0.00
cans
cans
Tomato puree
0.00
cans
cans
Tomato puree
0.00
tbsp
tbsp
Tomato paste
0.00
tbsp
tbsp
Tomato paste
0.00
cups
cups
Chicken stock
0.00
cups
cups
Chicken stock
0.00
Bay leaves
0.00
Bay leaves
0.00
tbsp
tbsp
Italian mixed herbs
0.00
tbsp
tbsp
Italian mixed herbs
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Black pepper
0.00
tsp
tsp
Black pepper

Béchamel sauce

0.00
tbsp
tbsp
Butter
0.00
tbsp
tbsp
Butter
0.00
tbsp
tbsp
Plain flour
0.00
tbsp
tbsp
Plain flour
0.00
cup
cup
Full cream milk
0.00
cup
cup
Full cream milk
0.00
cup
cup
Whipped cream
0.00
cup
cup
Whipped cream
Salt and black pepper, to taste
Salt and black pepper, to taste

For Assembly

0.00
box
box
Lasagna sheet
0.00
box
box
Lasagna sheet
0.00
g
g
Parmesan cheese
0.00
g
g
Parmesan cheese
0.00
g
g
Shredded mozzarella
0.00
g
g
Shredded mozzarella

Steps

1

For the ragu; finely chop the carrot, celery and onion and sweat slowly with a little olive oil in a large, deep skillet or pan.
For the ragu; finely chop the carrot, celery and onion and sweat slowly with a little olive oil in a large, deep skillet or pan.
Mark as completed

2

Once you’ve sauteed the veggies, add the meat and brown whilst breaking it up with a wooden spoon.
Once you’ve sauteed the veggies, add the meat and brown whilst breaking it up with a wooden spoon.
Mark as completed

3

Add the tinned tomatoes, tomato paste, bay leaves, Italian mixed herbs, 3 cups of the chicken stock and a pinch of salt and pepper.
Add the tinned tomatoes, tomato paste, bay leaves, Italian mixed herbs, 3 cups of the chicken stock and a pinch of salt and pepper.
Mark as completed

4

Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered, or until vegetables are softened.
Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered, or until vegetables are softened.
Mark as completed

5

Add the rest of the chicken stock half way through and sugar.
Add the rest of the chicken stock half way through and sugar.
Mark as completed

6

For the béchamel sauce; add the butter to a saucepan and cook until melted and bubbling.
For the béchamel sauce; add the butter to a saucepan and cook until melted and bubbling.
Mark as completed

7

Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.
Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.
Mark as completed

8

Slowly whisk half of the milk into the butter and flour, constantly whisking to avoid any lumps.
Slowly whisk half of the milk into the butter and flour, constantly whisking to avoid any lumps.
Mark as completed

9

Once it has started to thicken add the rest of the milk, whipped cream and a pinch of salt and pepper.
Once it has started to thicken add the rest of the milk, whipped cream and a pinch of salt and pepper.
Mark as completed

10

Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.
Mark as completed

11

Preheat the oven to 180°C.
Preheat the oven to 180°C.
Mark as completed

12

To assemble the lasagna, spoon a small amount of ragu on the very bottom of the 2.3L baking dish.
To assemble the lasagna, spoon a small amount of ragu on the very bottom of the 2.3L baking dish.
Mark as completed

13

Top with an even layer of lasagna pasta sheets. Make sure to overlap the edge of the paste sheets a little to prevent it from pushing out to the sides when baking.
Top with an even layer of lasagna pasta sheets. Make sure to overlap the edge of the paste sheets a little to prevent it from pushing out to the sides when baking.
Mark as completed

14

Add a few more spoons of ragu so the pasta is completely covered followed by white sauce.
Add a few more spoons of ragu so the pasta is completely covered followed by white sauce.
Mark as completed

15

Repeat the layers of pasta, ragu and béchamel sauce finishing with a layer of pasta topped with béchamel sauce. You should have 4 to 5 layers
Repeat the layers of pasta, ragu and béchamel sauce finishing with a layer of pasta topped with béchamel sauce. You should have 4 to 5 layers
Mark as completed

16

Cover the top layer of the lasagna with mozzarella.
Cover the top layer of the lasagna with mozzarella.
Mark as completed

17

Cook in the middle of the oven for about 45 minutes – or until golden brown on top, bubbling around the edges and the pasta is soft.
Cook in the middle of the oven for about 45 minutes – or until golden brown on top, bubbling around the edges and the pasta is soft.
Mark as completed

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