Beef Lasagne

Beef Lasagne
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
  1. 2 tbsp olive oil
  2. 1 onion, chopped
  3. 2 garlic cloves, crushed
  4. 225 g minced beef
  5. 1 large celery stalk, chopped
  6. 1 medium carrot, diced
  7. generous pinch of sugar
  8. 1 tsp dried oregano
  9. 5 tomatoes, skinned and chopped
  10. 2 tbsp tomato paste
  11. 8 lasagne sheets
  12. 200 g grated parmesan cheese
  13. 1 tsp dijon mustard
For The Bechamel Sauce
  1. 300 ml whole milk
  2. 2 bay leaves
  3. 3 cloves
  4. 55 g butter
  5. 40 g plain flour
  6. 300 g single cream
  7. 1 tsp ground nutmeg
  8. salt and pepper to taste
  1. Heat the olive oil in a pan.
  2. Add the onion and garlic and fry until soft.
  3. Add the beef and fry until brown all over.
  4. Stir in celery and carrot and fry for 5 minutes.
  5. Season with salt and pepper.
  6. Stir in the sugar, oregano, tomatoes and tomato paste, reduce the heat and simmer for 30 minutes.
  7. Preheat the oven to 190C.
  8. Make bechamel sauce - bring the milk to a boil. Add bay leaves and cloves. Set aside to cool.
  9. Melt the butter in the saucepan, stir in the flour and cook for 1 minute, stirring.
  10. Remove from the heat and gradually pour in the milk (remove the bay leaves and cloves), stirring constantly.
  11. Return to the heat and cook for 3 minutes, stirring constantly.
  12. Pour in the cream and bring to a boil.
  13. Remove from the heat and season with nutmeg, salt and pepper to taste, then stir in the mustard and cheese.
  14. In an ovenproof dish, make alternate layers of meat sauce, lasagne and parmesan cheese.
  15. Pour the sauce over, sprinkle over parmesan cheese.
  16. Bake in the preheated oven for 20 minutes, or until golden brown and bubbling.
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