Ingredients for Beef Lasagna
- Oil
- 1 large onion
- Bacon
- 2 cloves garlic
- 1 kg beef mince
- 400 g tomato paste
- Red Wine
- 700 g crushed tomatoes
- Beef Broth
- 1 tbsp dried oregano
- 1 tsp dried basil
- Dried Thyme
- Pumpkin Spice
- 50 g butter
- 50 g all-purpose flour
- 1 litre milk
- Parmesan Cheese
- 1 tsp salt and 0.5 tsp black pepper, plus more to taste
- approx. 9-12 lasagna sheets
- 2 carrots
- 300 g grated mozzarella cheese
- 150 g grated cheddar cheese
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How to Make Beef Lasagna
- In a large skillet, brown 1kg beef mince over medium-high heat. Drain off excess fat.
- Add 1 large onion (finely chopped), 2 cloves garlic (minced), and 2 carrots (finely diced). Cook until softened, about 5 minutes.
- Stir in 700g crushed tomatoes, 400g tomato paste, 1 tbsp dried oregano, 1 tsp dried basil, 1 tsp salt, and ½ tsp black pepper.
- Bring to a simmer, reduce heat, and cook for at least 1 hour, or preferably overnight for deeper flavor. Reheat gently before layering.
- Preheat oven to 180°C (350°F).
- In a saucepan, make the cheese sauce: Melt 50g butter, whisk in 50g all-purpose flour until smooth (roux).
- Gradually whisk in 1 litre milk until smooth and thickened. Stir in 250g grated mozzarella, 150g grated cheddar cheese, and salt and pepper to taste.
- Layer the lasagna: Spread a thin layer of beef sauce in the bottom of the baking dish.
- Add a layer of lasagna sheets (approx. 9-12 sheets, depending on size).
- Spread a layer of beef sauce over the pasta.
- Repeat layers until all ingredients are used, ending with a cheese sauce layer and a final layer of grated cheese (50g mozzarella).
- Bake for 45-50 minutes, or until golden brown and bubbly. Let stand for 10-15 minutes before cutting.
- For easier serving, use kitchen scissors to cut through the top layer before using a knife.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
21g
Fat
68g
Carbs
13g
