Recipe: Beef Lasagne

Rating: 4.1 stars based on 1416 reviews


    For the ragout

    • 1 onion, chopped
    • 1 clove garlic, crushed
    • ½ red pepper, cored, de-seeded and chopped
    • 1 tbsp olive oil
    • 450g lean minced beef
    • ½ tsp mixed freeze dried herbs
    • 1 X 400g tin chopped tomatoes, drained
    • 2 tablespoons tomato purée
    • 1 glass red wine
    • salt and freshly ground black pepper

    Cheese Sauce

    • 50g butter
    • 40g flour
    • 460 ml milk
    • A generous pinch of ground nutmeg
    • 50g Gruyere cheese, grated
    • 25g Parmesan cheese, grated
    • ​9 sheets fresh or no-pre-cook lasagne


    • Pre-heat the oven to 190C/275F/Gas 5.
    • Heat the oil in a large saucepan and sauté the onion, garlic and red pepper until softened.
    • Add the beef and the herbs and sauté until the beef has changed colour.
    • Add the remaining ingredients and cook over a medium heat for 30 minutes.
    • Season to taste.


    • to prepare the cheese sauce, melt the butter, stir in the flour and cook for 1 minute.
    • Gradually whisk in the milk, bring to the boil and whisk until thickened and smooth.
    • Season with nutmeg and a little salt and pepper.
    • Remove from the heat and stir in the grated Gruyere cheese until melted.

    To assemble the lasagne

    • spoon a little of the meat sauce on to the base of an ovenproof dish 28 X 17 X 7 cm (11 X 6 ½ X 2 /4 in).
    • Cover with three sheets of lasagne.
    • Divide the remaining meat sauce in half and cover the lasagne with half of the sauce.
    • Spoon over a little of the cheese sauce.
    • Cover with three more sheets of lasagne and cover with the remaining meat sauce.
    • Again spoon over a little of the cheese sauce but make sure that enough remains to completely cover the top of the lasagne.
    • Arrange the remaining sheets of lasagne on top and then spread over the remaining cheese sauce so that the lasagne is completely covered.
    • Sprinkle the Parmesan cheese over and cook in the oven for 25 to 30 minutes.


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