Classic Beef Lasagne

About this recipe

A homemade lasagne takes a little time but is worth every minute, and it feeds a crowd. A slow-simmered beef and tomato sauce is layered with lasagne sheets and a simple béchamel, then topped with cheese and baked. Make it a day ahead. It slices even better.

Method

1. 1

   Step 1

   Heat the oil in a large pan over medium heat. Cook the onion and carrot for 5 minutes, then add the garlic and mince and brown for 8 minutes.

   13 min

2. 2

   Step 2

   Stir in the tomato paste, tomatoes, oregano and 250 ml water. Simmer for 30 minutes until rich and thick. Season.

   30 min

3. 3

   Step 3

   For the white sauce, melt the butter, stir in the flour for 1 minute, then gradually whisk in the milk. Cook for 5 minutes until thick. Season.

   6 min

4. 4

   Step 4

   Heat the oven to 180°C (160°C fan-forced).

   180°C

5. 5

   Step 5

   In a 20 × 30 cm dish, layer a third of the meat sauce, a layer of lasagne sheets and a quarter of the white sauce. Repeat twice, then finish with the remaining white sauce.

6. 6

   Step 6

   Top with mozzarella and parmesan and bake for 40–45 minutes until golden and the pasta is tender.

   43 min180°C

7. 7

   Step 7

   Rest for 15 minutes before slicing.

   15 min