A classic Italian dish featuring layers of rich meat sauce, creamy béchamel, and tender lasagne sheets, topped with melted mozzarella cheese.
Ingredients
Meat Sauce
- 2cupsbeef mince
- 1piecesmall onion, finely chopped
- 2clovegarlic, minced
- 1tspdried mixed herbs
- 1 1/2cupscanned chopped tomatoes
- 1tbsptomato paste
- 2tbspvegetable oil
- salt & pepper to taste
Béchamel Sauce
- 2tbspbutter
- 2tbspall-purpose flour
- 2cupsmilk
- 1/2tspsalt
- 1/4tspground cinnamon
- 1tbspsugar
- salt & pepper to taste
Other
- 6piecelasagne sheets
- 1cupgrated mozzarella cheese
How to make Beef Lasagne
Make the Meat Sauce
Heat a pan over medium heat and add vegetable oil.
Sauté the onion until golden brown.
Add beef mince and cook until browned.
Stir in the dried herbs, salt, and pepper.
Add tomato paste, then chopped tomatoes. Add a little water to loosen up the sauce.
Simmer for 15–20 minutes until thickened.
Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat.
Stir in the flour and cook for 1 minute, whisking constantly.
Gradually add the milk, whisking continuously to prevent lumps.
Cook until thickened, then season with cinnamon, sugar, salt, and pepper.
Assemble the Lasagne
Preheat the oven to 180°C.
In a baking dish, spread a little meat sauce on the bottom.
Layer lasagne sheets, then béchamel sauce. Repeat layers.
Finish with a layer of béchamel and sprinkle with mozzarella.
Bake
Bake in the centre of the oven for about 20 minutes or until golden brown.
Tips & Tricks
For a richer flavor, let the meat sauce simmer longer if time allows.
Ensure the béchamel sauce is smooth by whisking continuously while adding milk.
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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