Classic Beef Lasagna

155 min · Medium · Serves 6

580 kcal per serving · 32g protein

Layers of rich beef ragù, creamy béchamel and melted mozzarella between sheets of pasta. Sunday-dinner comfort.

Ingredients

• 12 sheets Lasagna sheets
• 600 g Ground beef
• Onion × 2
• 6 cloves Garlic
• 900 g Chopped tomatoes (canned)
• 6 tbsp Tomato paste
• 180 ml Dry red wine
• 3 tsp Dried oregano
• 90 g Butter
• 90 g Plain flour
• 1200 ml Whole milk
• 6 pinch Ground nutmeg
• 360 g Mozzarella (shredded)
• 120 g Parmesan (grated)
• 6 tbsp Olive oil
• 12 g Salt
• 6 g Black pepper

Method

1. Heat the olive oil

   Heat the olive oil in a large, deep pan over medium heat. Soften the diced onion 5min until soft and see-through.

2. Add the minced garlic

   Add the minced garlic and beef, breaking the meat up with a spoon, and brown 8min. Stir in the tomato paste, oregano, salt and pepper.

3. Deglaze

   

   Deglaze with the red wine — pour it in and scrape up the browned bits from the bottom of the pan — then add the chopped tomatoes.

4. Simmer 30min

   Simmer 30min until thick.

5. Melt the butter

   Melt the butter in a saucepan over medium heat.

6. Whisk in the flour

   Whisk in the flour and cook 1min.

7. Slowly whisk

   

   Slowly whisk in the warm milk and cook 5min until thick and silky.

8. Season with salt

   Season with salt, pepper, a generous grating of nutmeg.

9. Preheat & Layer

   

   Preheat oven to 180°C. In a baking dish layer: ragù → pasta → béchamel → ragù → pasta → béchamel → pasta → béchamel → mozzarella → parmesan.

10. Bake

    

    Cover the dish with foil and bake 35min. Remove foil and bake 10min more until top is bubbly and golden.

11. Rest & Slice

    

    Rest 15min before slicing — lasagna needs the rest to hold its layers.