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Beef lasagna

Course: Main Course
Cuisine: Modern European


  • 250 gr lasagna sheets
  • For the beef sauce

  • 500 gr mince beef
  • 2-3 tablespoons olive oil
  • 2 onions 1, if the onion is big
  • 2 cloves of garlic
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 70 g tomato paste
  • 250 g wine all wines work (red, rose, white)
  • 400 g chopped up tomatoes; we like to use them freshly chopped up and not use tin tomatoes
  • 1/2 bunch parsley
  • 1/2 bunch basil
  • Salt and pepper to taste your sauce
  • For the bechamel sauce

  • 120 g butter
  • 80 g all-purpose flour
  • 1 litre milk
  • 1 pinch nutmeg
  • 50 g grated parmesan/pecorino- we prefer the latter


  • For the red sauce
  • Lightly saute the coarsely chopped onions and garlics,the add rosemary, thyme, and sauté.
  • Add the beef and sauté for 3-4 minutes until golden and caramelized.
  • Stir in the tomato paste and mix.
  • Add the wine and as soon as it evaporates, add salt, pepper, and the tomatoes, and mix.
  • Cover the sauce and lower the heat to medium. Let it simmer for 30 minutes.
  • Remove from the heat, add the parsley and basil finely chopped, and mix. You can now set aside and get started on the bechamel sauce.
  • For the bechamel sauce
  • Place a pot over medium heat.
  • Add the butter and let it melt. Add the flour and mix with a hand whisk until it absorbs the whole butter.
  • Add the milk in 7-8 batches by constantly stirring with the whisk.
  • As soon as the bechamel sauce thickens, add the nutmeg, salt, pepper, and mix.
  • As soon as you see bubbles, remove from the heat, add fold in the grated cheese, and mix.
  • To assemble the layers:
  • Preheat the oven to 180 degrees Celsius.
  • Spread the olive oil onto a 36x28 cm pan and then, add a layer of the lasagna so that the whole bottom is covered. It doesn’t matter if you use broken pieces of the lasagna sheets.
  • Spread the 1/3 of the beef sauce, the ¼ of the bechamel sauce, the ¼ of the grated cheese, and cover with another layer of lasagna.
  • Follow the same process 1/2 more times.
  • Cover with parchment paper and foil, and bake for 30 minutes. Uncover and bake for 20-30 minutes until golden. Allow 30 minutes for them to cool before serving.