Classic Beef Lasagna
Serves 6
A filling and hearty family dinner that will please even the pickiest of eaters! I usually make extra, portion them off and freeze for nights when I don’t have the energy or time to cook dinner. Perfect served with a glass of Shiraz on a cool winter's night!
Prep Time
5 min
Cook Time
1 hr 5 min
Total Time
1 hr 10 min
Prep Time
5 min
Cook Time
1 hr 5 min
Total Time
1 hr 10 min
  1. 250gm lasagna sheets
  2. 3 cups grated cheddar cheese
bolognese sauce
  1. 1kg premium beef mince
  2. 3 garlic cloves, crushed
  3. 1 brown onion, finely diced
  4. 1 carrot, grated
  5. 1 small zucchini, grated
  6. 1 cup basil, roughly chopped
  7. 1 can crushed tomatoes
  8. 700ml tomato passata
  9. 1 cup red wine
  10. 1 teaspoon salt & cracked pepper
  11. 1 tablespoon olive oil, for frying.
bechamel sauce
  1. 3 cups milk
  2. 5 tablespoons butter
  3. 1& 1/3 cup plain flour
  4. 1/3 cup grated parmesan cheese
  5. ½ teaspoon nutmeg.
  1. Preheat a fan forced oven to 180C and grease a baking dish with cooking spray or butter.
  2. For the bolognese sauce: In a large saucepan, cook the onions and garlic in olive oil for 1-2 minutes. Add in the minced beef and cook for 6-7 minutes or until the beef starts to change colour. Add the wine, passata, crushed tomatoes, veggies and stir well. Season with salt and pepper and then simmer over low heat for 10-15 minutes until the bolognese starts to thicken slightly.
  3. Remove from the heat, stir in the fresh basil and set aside.
  4. For the béchamel: In a large saucepan over medium heat, melt the butter and then whisk in the flour until it forms a thick paste. Slowly add in the milk and whisk for about 6-8 minutes or until the béchamel has thickened. Stir in the nutmeg and parmesan cheese and set aside.
  5. To assemble the lasagna: Line the baking dish with lasagna sheets, spread over a third of the bolognese sauce, then spoon over a third of the béchamel sauce and a small handful of cheese. Repeat the layers, finishing with the béchamel and cheese.
  6. Cover with foil and cook for 45 minutes, removing the foil for the last 15 minutes so that the cheesey top becomes lightly golden.
Rebecca Pope Sydney Food & Lifestyle Blogger