Classic Beef Lasagne
Prep:  30 min
Cook:  1hr 45min (+15 min setting time)
Serves:  8
Average: 4.4 (243 votes)
Difficulty:
Cuisine:
Saved:
Italian
619
Recipe by: Perfect Italiano
Traditional beef lasagne recipe made from scratch including a slow cooked bolognese sauce, and cheesy bechamel sauce. This recipe makes one large lasagne that feeds 6 - 8 people. You can freeze half to use another time, just thaw out in the fridge and re-heat.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Classic Beef Lasagne
Classic Beef Lasagne
Ingredients:
BASIC BOLOGNESE SAUCE
BECHAMEL SAUCE
Lasagne
What to make with Bolognese
What to make with Bolognese
Turn this sauce into lasagne, pasta bakes and more great dinners.

Click here to view the collection
Method:
BASIC BOLOGNESE SAUCE
  1. To make the Bolognese, heat the oil in a large heavy based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned
  2. Add the tomato paste and stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly
  3. Add the diced tomato and passata and simmer, stirring occasionally, for 45 minutes or until sauce thickens
Tips & Hints:
  • Bolognese recipe makes approximately 7 cups (1¾ Litres) of sauce
BECHAMEL SAUCE
  1. Meanwhile, to make the bechamel sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse. Strain the milk mixture through a fine sieve into a large jug. Discard solids
  2. Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat
  3. Add half of the milk mixture, whisking continuously. Place pan back on medium-high heat. Whisk until thick. Add the rest of the milk, whisking continuously. Bring the sauce to a boil. Reduce the heat and simmer for five minutes, using a wooden spoon or spatula to stir continuously
  4. Add the Parmesan and stir until the cheese melts. Taste and season with nutmeg, salt and pepper, as desired
Tips & Hints:
  • Bechamel sauce makes about 5 cups or 1¼ litres
Lasagne
  1. Preheat oven to 180°C / 160°C fan-forced. Brush a rectangular 3 L (12 cup capacity) ovenproof dish with oil to lightly grease
  2. Spread ¼ of the bechamel over the base of the prepared dish. Arrange lasagne sheet over the sauce. Top with ⅓ of the bolognese and ⅓ of the remaining bechamel. Continue layering with the remaining lasagne sheets, bolognese and bechamel, finishing with a layer of bechamel. Sprinkle with Mozzarella
  3. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for at least 15 minutes to set
  4. Cut the lasagne into 8 portions and serve with mixed salad leaves
Tips & Hints:
  • The longer you allow the lasagne to rest, the easier it will be to cut and serve
Perfect Italiano Mozzarella
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
And again...
Stuart
2 years 11 months ago
Probably the 50th time
Family favourite
Deborah
3 years 2 months ago
I have been making this lasagne now for over a year. My family love it. They always fight over who is taking home the leftovers if there is any. It does take time to make BUT it is worth every minute. I hope you enjoy making this lasagne as much as I do. Enjoy
Loved it
Jenny
3 years 4 months ago
Amazing.
Epic
Ginger
3 years 5 months ago
I've never made a lasange from scratch before. It does take time but cooking slowly and adding the herbs to the white sauce made an incredible difference. This is a big lasagne so freeze the other other half for another time. It was absolutley delicious.