Classic Beef Lasagna
Lasagna layers sheets of pasta with rich meat sauce, creamy bechamel and melted cheese baked until bubbling and golden. It is a showstopping crowd pleaser that freezes beautifully. Worth the effort, it feeds a crowd and tastes even better the next day.
Why You Will Love This Classic Beef Lasagna
- Rich meat sauce, silky bechamel and golden cheese in every layer
- Perfect for entertaining, and can be assembled ahead
- Freezes beautifully for easy future dinners
Ingredient Notes
Beef mince: Cooked with onion, garlic and tomatoes into a slow-simmered ragu. Bechamel: A smooth white sauce of butter, flour and milk. Lasagna sheets: Dried or fresh. Mozzarella and parmesan: For the melted, golden top.
Tips for Clean Layers
Resting after baking helps the layers set and cut cleanly, so leave it for 15 minutes. Assemble a day ahead for even better flavour. Keep the sauces fairly thick, since the pasta releases moisture as it bakes, and cover with foil for the first part of baking.
Serving and Storage
Serve with a green salad and garlic bread. Leftovers keep for four days in the refrigerator. Freeze portions for up to three months and reheat in the oven.
Frequently Asked Questions
Do I need to pre-cook lasagna sheets?
Not if your sauces are fairly liquid and the dish is covered well. Dried no-boil sheets work well, while regular dried sheets benefit from a quick boil.
Why is my lasagna watery?
The sauce may be too thin or the vegetables were not drained. Simmer the ragu until thick and let the lasagna rest for 15 minutes after baking.
Can I assemble lasagna ahead of time?
Yes. Assemble it up to a day ahead, cover and refrigerate. Add 10 to 15 minutes to the baking time if it goes in cold.
How do I prevent the top from burning?
Cover with foil for the first part of baking and remove it for the last 15 minutes so the cheese browns.
Can I freeze lasagna?
Yes. Freeze it baked or unbaked for up to three months. Thaw overnight in the refrigerator before baking or reheating.
What can I serve with lasagna?
A crisp green salad and garlic bread are the usual sides.
More Recipes You Will Love
- Spaghetti Bolognese: slow-cooked meat sauce over pasta
- Margherita Pizza: classic thin-crust pizza with tomato and basil
- Classic Tiramisu: coffee-soaked, no-bake Italian dessert to finish the meal
- Baked Mac and Cheese: creamy, golden baked pasta
Description
Lasagna layers sheets of pasta with rich meat sauce, creamy bechamel and melted cheese, baked until bubbling and golden. It is a showstopping crowd pleaser that freezes beautifully. This recipe covers making a thick meat sauce and a smooth bechamel, layering the dish and baking it covered and then uncovered, so you can serve neat, golden slices at home.
Ingredients:
- 12 lasagna sheets
- 500 g minced beef
- 2 cups tomato sauce
- 1 onion (chopped)
- 3 cloves garlic
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 cups mozzarella (grated)
- 1/2 cup parmesan (grated)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- 1 Preheat the Oven and Grease the DishHeat the oven to 180 C and set a rack in the middle. Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish with a little butter or oil.Tip: Make sure your dish is at least 5 cm deep, as the layers rise a little as they bake. A lightly greased dish makes serving neat slices much easier.
- 2 Chop the Onion and Garlic and Grate the CheesePeel and finely chop the 1 onion, and mince the 3 garlic cloves. Grate the 2 cups of mozzarella and 1/2 cup of parmesan on the coarse side of a box grater, and keep them in separate bowls.Tip: Grate the cheese fresh from the block, since pre-grated cheese contains anti-caking starch and does not melt as smoothly.
- 3 Soften the OnionHeat a splash of oil in a large pan over medium heat. Add the chopped onion with a pinch of salt and cook for 5 to 6 minutes, stirring, until soft and translucent.Tip: A pinch of salt helps the onion release its moisture and soften quickly without browning too much.
- 4 Add the GarlicAdd the minced garlic and cook for 30 seconds, stirring, until fragrant but not browned.Tip: Add the garlic last, as it burns quickly and turns bitter.
- 5 Brown the BeefTurn the heat to medium-high and add the 500 g of minced beef. Cook for 8 to 10 minutes, breaking it up with a wooden spoon, until all the pink has gone and the meat is browned. Season with salt and pepper.Tip: Browning the meat properly gives the sauce a deep, savoury flavour. Spoon off any excess fat from the pan.
- 6 Add the Tomato Sauce and Simmer for 25 MinutesPour in the 2 cups of tomato sauce and stir in 1 teaspoon of dried oregano. Reduce the heat to low and simmer, partly covered, for 25 minutes, stirring occasionally, until the sauce is thick and rich.Tip: The meat sauce should be thick and not watery, because the pasta sheets release moisture as they bake. Simmer a little longer if it looks thin.
- 7 Prepare the Pasta SheetsIf you are using regular dried lasagna sheets, boil them in salted water for 4 to 5 minutes, until pliable but not soft. Drain and lay them flat on a tray with a little oil so they do not stick. No-boil sheets can go straight in.Tip: If you use no-boil sheets, make sure each one is fully covered with sauce so it can absorb the moisture and soften in the oven.
- 8 Make the Roux for the BechamelIn a medium saucepan, melt the 4 tablespoons of butter over medium-low heat. Add the 4 tablespoons of flour and whisk constantly for 1 minute, until it forms a smooth, pale paste.Tip: Cooking the flour for a minute removes the raw floury taste. Keep the heat gentle so that the butter does not brown.
- 9 Add the Milk Gradually and ThickenPour in the 3 cups of milk slowly, about 1/2 cup at a time, whisking constantly and making sure each addition is smooth before adding the next. Cook for 6 to 8 minutes, stirring, until the sauce is thick enough to coat the back of a spoon. Season well with salt and pepper.Tip: Adding the milk gradually is the secret to a lump-free sauce. If lumps appear, keep whisking firmly or strain the sauce.
- 10 Spread a Base Layer of SauceSpread a thin layer of the meat sauce, about 4 tablespoons, over the base of the greased dish, so the first sheets do not stick.Tip: This thin layer of sauce stops the bottom sheets from drying out or sticking to the dish.
- 11 Build the First LayerLay 4 lasagna sheets over the sauce in a single layer, trimming or overlapping them slightly to fit. Spread a third of the remaining meat sauce over the pasta, then a third of the bechamel, and scatter over a handful of mozzarella.Tip: Spread the sauces right to the edges so that the pasta cooks evenly and no corners dry out.
- 12 Build the Second LayerRepeat the layers: 4 more sheets, another third of the meat sauce, a third of the bechamel and another handful of mozzarella.Tip: Press down gently on each layer with the back of a spoon to keep it level, which helps the lasagna slice cleanly.
- 13 Finish with the Top Layer and CheeseFinish with the last 4 sheets, the remaining meat sauce and bechamel, then cover the top completely with the rest of the mozzarella and the 1/2 cup of parmesan.Tip: Finishing with plenty of cheese on top gives a golden, bubbling crust. Make sure the top sheets are completely covered with sauce so they do not dry out and curl.
- 14 Bake Covered for 30 MinutesCover the dish loosely with foil, tenting it so that it does not touch the cheese. Bake at 180 C for 30 minutes.Tip: Covering the dish keeps the top from browning too soon and lets the pasta sheets steam and soften. You can also assemble the lasagna a day ahead and bake it from the fridge, adding 10 minutes.
- 15 Uncover and Bake Until GoldenRemove the foil and bake for another 15 minutes, until the top is golden brown and the sauce is bubbling around the edges.Tip: If the top is not browned enough after 15 minutes, finish it under the grill for 1 to 2 minutes, watching closely.
- 16 Rest for 15 MinutesTake the lasagna out of the oven and leave it to rest for 15 minutes, so the layers can set.Tip: Resting helps the layers set and cut cleanly. If you cut straight away, the sauce will run out and the layers will slide.
- 17 Slice and ServeCut into 8 squares with a sharp knife and lift out each portion with a spatula. Serve hot with a green salad and garlic bread.Tip: Leftovers keep for 4 days in the fridge. You can also freeze portions, before or after baking, for up to 3 months and reheat them in the oven.
Note
Resting after baking helps the layers set and cut cleanly. Assemble a day ahead for even better flavour.
lasagna, beef lasagne, baked pasta, Italian layers