Homemade Beef Lasagna

Name: Homemade Beef Lasagna
Prep time: 30 min
Cook time: 40 min
Yield: 6-8
Cuisine: Italian

Dive into layers of meaty goodness, velvety sauce, and cheesy perfection with this homemade beef lasagna recipe. Pasta heaven awaits!

PREP TIME

30 minutes

COOK TIME

40 minutes

SERVES

6-8

About this recipe

Experience the indulgence of a mouthwatering homemade beef lasagna, crafted with love and wholesome ingredients. This timeless Italian delight never fails to please a crowd and is ideal for gatherings or intimate family dinners. Infused with tender beef, fragrant onions, fresh chili, and garlic, this recipe simmers in a rich passata sauce seasoned with aromatic dried oregano. The luscious meat sauce beautifully complements the creamy béchamel sauce, made from scratch with butter, flour, and velvety milk. Whether you opt for fresh or dry lasagna sheets, they create a delightful texture that harmonises all the flavours.

A golden and irresistible dish, this homemade beef lasagna is crowned with gooey melted mozzarella cheese. If you adore pasta, don’t miss our other delectable recipes like vibrant Pasta Salad, comforting Spaghetti bolognese, and the exotic twist of Lebanese-style Pasta with Natural Yogurt and Garlic, drizzled with oil. Unleash the perfection of homemade lasagna and unlock a world of pasta delight. Let’s start cooking!

Ingredients

Main Ingredients

Olive oil (for frying)
3 cloves of garlic, minced
1 onion, finely chopped
1 fresh chili diced
700 grams beef
500 grams passata sauce
Salt and pepper to taste
2 tablespoons chopped parsley
1 teaspoon dried oregano
Lasagna sheets (fresh or dry)
Mozzarella cheese (grated)

For the béchamel sauce:

50 grams butter (approximately 3 tablespoons butter)
3 tablespoons all-purpose flour
3 cups milk

Notes from Rouba

For convenience, you can freeze the lasagna before baking and simply pop it into the oven when needed.
Placing a layer of sauce at the base of the dish prevents the lasagna sheets from sticking and adds flavour to every bite.
Don’t be shy with the sauces! Being generous with the meat and béchamel sauces ensures a delicious and moist lasagna.
Let the lasagna rest for a few minutes before serving to allow the layers to set.
Pair with a fresh green salad for a refreshing contrast.
Leftovers can be refrigerated and enjoyed the next day for an even more flavourful experience.
Experiment with different types of cheese, such as Parmesan or cheddar, for a personalised touch.
Freeze individual portions for a quick and satisfying meal later on.

Method

Step 1.

Preheat your oven to 180°C

In a large pan, heat some olive oil over medium heat. Add the finely chopped onion, chili and minced garlic. Sauté until they become soft and translucent.

Add the beef to the pan and cook until browned, breaking it up into small pieces with a wooden spoon or spatula.

Step 2.

Stir in the dried oregano and pour the passata sauce into the pan with the beef mixture. Reduce the heat to low and simmer for about 15-20 minutes, allowing the flavours to meld together. Season with salt and pepper according to your taste.

Once the meat sauce is cooked, stir in the chopped parsley.

Step 3.

Meanwhile, prepare the béchamel sauce. In a separate saucepan, melt the butter over medium heat. Gradually add the flour, stirring continuously to form a smooth paste. Cook for less than a minute until the mixture is smooth.

Slowly pour in the milk, whisking constantly to prevent lumps from forming. Return the saucepan to the heat and continue cooking, stirring constantly, until the sauce thickens and coats the back of a spoon. Season the béchamel sauce with salt and pepper to taste.

Step 4.

Now it's time to assemble the lasagna. Begin by spreading some of the meat sauce on the base of an oven dish. Place a layer of lasagna sheets on top, covering the sauce.

Repeat the layering process two more times, aiming for a total of three layers. Layer lasagna sheets, meat sauce, and béchamel sauce.

Finish with a layer of béchamel sauce on top. Sprinkle the grated mozzarella cheese evenly over the top of the lasagna.