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Classic Beef Lasagne

Traditional beef lasagne recipe
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Credit: Whisk Media Group
Recipe by: Perfect Italiano
perfectitaliano.com.au
Average: 4.7 (132 votes)
399 Collected
Difficulty
Easy
Category
Cuisine
Prep:  30 min
Cook:  1hr 45min (+15 min setting time)
Serves:  8
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.

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Classic Beef Lasagne
Ingredients:
BASIC BOLOGNESE SAUCE
BECHAMEL SAUCE
Lasagne
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 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

Reviews for Classic Beef Lasagne

4.67424
Average: 4.7 (132 votes)