Beef lasagne

This classic Italian dish is pure comfort food with layers upon layers of melted cheese, pasta and hearty beef mince.

  • 2 hrs cooking
  • Serves 8
  • Print


Beef lasagne
  • 1 tablespoon olive oil
  • 100 gram pancetta, chopped
  • 2 onions, chopped
  • 2 clove garlic, thinly sliced
  • 1 kilogram lean beef mince
  • 140 gram tomato paste
  • 1 tablespoon thyme leaves
  • 1 cup (250ml) red wine
  • 4 large vine-ripened tomatoes, grated
  • 1 teaspoon salt, pepper, to taste
  • 50 gram butter
  • 1 teaspoon dijon mustard
  • 1/3 cup (50g) plain flour
  • 3 1/2 cup (875ml) milk
  • 1 1/2 cup grated cheddar
  • 375 gram fresh lasagne sheets
  • mixed salad leaves, to serve


Beef lasagne
  • 1
    Heat oil in a large saucepan or casserole dish.
  • 2
    Add pancetta; cook 2-3 minutes, or until its fat starts to run. Add onions and garlic; cook 2-3 minutes, or until translucent. Add beef; cook 6-7 minutes, or until brown.
  • 3
    Add tomato paste, thyme, wine, tomatoes and seasoning; bring to the boil.
  • 4
    Cover with a cartouche (a round of baking paper that sits directly on meat sauce). Cover with lid; simmer gently 45 minutes.
  • 5
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 6
    Meanwhile, in a heavy-based saucepan, melt butter over a medium-low heat. Add flour and mustard; cook thoroughly, stirring constantly, 2-3 minutes. Reduce heat.
  • 7
    Stirring or whisking constantly, gradually add milk to roux, making sure lumps are stirred or whisked out after each addition. Continue to add milk until you have a smooth, thick sauce.
  • 8
    Continue to cook, stirring constantly, until sauce boils and is thick and velvety. Stir in 1 cup cheddar; season with salt and pepper.
  • 9
    In a 35 x 25cm oven dish, alternately layer meat sauce and pasta for 2 layers each. Add half the white sauce. Repeat layers, finishing with pasta.
  • 10
    Top pasta layer with remaining white sauce and cheese. Bake 40 minutes, or until bubbling and golden. Serve with salad.

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