Description

Italian beef lasagna is a rich, layered pasta bake featuring tender beef ragu, creamy béchamel sauce, and melted cheese. Perfect for family dinners, holiday gatherings, or as a comforting homemade treat. Easily made gluten-free, vegetarian, or vegan.

Ingredients

For the Beef Ragu:

– 1 carrot, finely chopped

– 1 onion, finely chopped

– 1 celery stalk, finely chopped

– 2 tbsp olive oil

– 500g (1 lb) beef mince

– 250g (½ lb) pork mince (substitute ground turkey, chicken, or plant-based mince for dietary needs)

– 1 cup red wine

– 400g (14 oz) passata (tomato puree)

– 2 tbsp tomato paste

– 2 bay leaves

– 4 cups beef stock (use low-sodium stock if preferred)

– Salt and pepper to taste

For the Béchamel Sauce:

– 50g (¼ cup) butter

– 50g (¼ cup) flour

– 500ml (2 cups) milk

– Pinch of nutmeg

– 50g (½ cup) grated parmesan

– Salt and pepper to taste

For Assembly:

– 12 lasagna sheets (substitute gluten-free sheets if needed)

– 200g (7 oz) mozzarella, torn into pieces (substitute plant-based cheese for vegan option)

Optional Add-ins:

– Red pepper flakes, garlic powder, or oregano (for added depth)

– Spinach, roasted red peppers, or ricotta (for complexity)

– Toasted breadcrumbs or pesto drizzle (for garnish)

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Instructions

Finely chop the carrot, onion, and celery; sauté in olive oil until soft.
Add beef and pork mince, cooking until browned. Spoon out excess fat if needed.
Add red wine and reduce by half. Stir in passata, tomato paste, bay leaves, beef stock, salt, and pepper. Simmer uncovered on low heat for 2.5–3 hours, adding remaining stock halfway through.
Melt butter in a saucepan, stir in flour to form a paste, and cook for 1 minute. Slowly whisk in half the milk, avoiding lumps. Once thickened, add the rest of the milk, nutmeg, parmesan, salt, and pepper. Heat until thick enough to coat the back of a wooden spoon.
Preheat the oven to 350°F (180°C). Spread a small amount of ragu on the bottom of a baking dish. Layer lasagna sheets, ragu, and béchamel sauce, repeating until all ingredients are used (4–5 layers). Top with torn mozzarella.
Bake for 45 minutes or until bubbling and golden. Let cool slightly before serving.

Notes

– Use high-quality meat: Fresh beef and pork mince enhance flavor. Substitute plant-based mince for a vegetarian version.

– Prevent sogginess: Avoid over-layering and ensure even distribution of sauce. Cover with foil during initial baking if needed.

– Storage: Store leftover lasagna in an airtight container in the fridge for up to 3 days. Freeze portions for longer storage; reheat in the oven at 375°F for 15–20 minutes to restore texture. Avoid microwaving if possible.

– Customizations: Add spinach, roasted red peppers, or ricotta for variety. Sprinkle toasted breadcrumbs or drizzle pesto on top for extra flair.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course / Pasta
Method: Baking
Cuisine: Italian / Comfort Food

Nutrition

Serving Size: 1 slice (based on 6 servings per recipe)
Calories: ~450
Sugar: 8g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg