This beef lasagna is comforting, hearty classic, layered with juicy ground beef in a flavorful red sauce, creamy homemade white sauce, perfectly boiled lasagna strips, and a generous topping of melty mozzarella cheese. It’s the ultimate indulgence when you’re craving something rich, cheesy, and satisfying.
Why You’ll Love This Recipe:
- Rich, Flavorful Layers: Every bite is packed with a blend of meaty, cheesy, saucy goodness.
- Make-Ahead Friendly: Prepare in advance and bake just before serving.
- Perfect for Gatherings: A crowd-pleasing dish everyone loves.
Ingredients
For the Red Sauce Beef:
- 3 tbsp oil
- 1 kg minced beef (20% fat)
- 1 tbsp ginger garlic paste
- 1 chopped carrot
- 1 chopped bell pepper
- 1 chopped onion
- 1 tbsp tomato paste
- 500 ml tomato or pasta sauce
- 3 tomatoes blended with 1/2 cup water + basil
- 2 tsp each: black pepper, cumin, sugar, paprika, chilli flakes (adjust to taste)
- 2–3 tsp salt
- 2 tsp oregano (added at the end)
For the White Sauce:
- 3–4 tbsp butter
- 1/2 cup flour
- 1 cup chicken stock
- 2 cups milk
- 1 1/2 cups grated cheddar cheese
- 1 tsp each: black pepper, paprika, chilli flakes, garlic powder
- Salt to taste (adjust at the end; stock and cheese already add salt)
- Oregano for garnish
Other:
- 1 packet lasagna strips, boiled al dente
- 500g mozzarella cheese block, shredded (avoid pre-shredded cheese)
Instructions
1. Prepare the Red Sauce Beef:
- Heat oil in a large pan over medium heat.
- Add beef and ginger garlic paste. Cook until meat changes color and its water dries completely.
- Add chopped vegetables, tomato paste, tomato/pasta sauce, and blended tomato mix.
- Mix in spices: black pepper, cumin, sugar, paprika, chilli flakes, and salt.
- Lower the heat and simmer for 30–40 minutes, stirring occasionally.
- Finish with oregano.
2. Make the White Sauce:
- In a saucepan, melt butter and stir in flour. Cook for 1–2 minutes until bubbly.
- Slowly add chicken stock, stirring constantly.
- Gradually pour in milk and whisk until smooth and thickened.
- Add cheddar cheese and seasonings. Stir until cheese is melted and sauce is creamy.
- Taste and adjust salt if needed.
3. Boil the Lasagna Strips:
- Cook lasagna sheets in salted boiling water until al dente.
- Drain and set aside, lightly oiling to prevent sticking.
4. Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- In a baking dish, layer:
- A thin layer of white sauce
- A layer of red sauce beef
- Lasagna strips
- Repeat layers until ingredients are used up.
- Finish with a thick layer of white sauce and top generously with mozzarella.
5. Bake:
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for another 10–15 minutes until the top is golden and bubbly.
Beef Lasagna
The ultimate indulgence when you’re craving something rich, cheesy, and satisfying.
Ingredients
For the Red Sauce Beef:
- 3 tbsp oil
- 1 kg minced beef 20% fat
- 1 tbsp ginger garlic paste
- 1 chopped carrot
- 1 chopped bell pepper
- 1 chopped onion
- 1 tbsp tomato paste
- 500 ml tomato or pasta sauce
- 3 tomatoes blended with 1/2 cup water + basil
- 2 tsp black pepper
- 2 tsp cumin
- 2 tsp sugar
- 2 tsp paprika
- 2 tsp chilli flakes
- 2 –3 tsp salt
- 2 tsp oregano added at the end
For the White Sauce:
- 3 –4 tbsp butter
- 1/2 cup flour
- 1 cup chicken stock
- 2 cups milk
- 1 1/2 cups grated cheddar cheese1 tsp black pepper
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 tsp garlic powder
- Salt to taste adjust at the end; stock and cheese already add salt
- Oregano for garnish
Other:
- 1 packet lasagna strips boiled al dente
- 500 g mozzarella cheese block shredded (avoid pre-shredded cheese)
Instructions
- Heat oil in a large pan over medium heat.
- Add beef and ginger garlic paste. Cook until meat changes color and its water dries completely.
- Add chopped vegetables, tomato paste, tomato/pasta sauce, and blended tomato mix.
- Mix in spices: black pepper, cumin, sugar, paprika, chilli flakes, and salt.
- Lower the heat and simmer for 30–40 minutes, stirring occasionally.
- Finish with oregano.
- In a saucepan, melt butter and stir in flour. Cook for 1–2 minutes until bubbly.
- Slowly add chicken stock, stirring constantly.
- Gradually pour in milk and whisk until smooth and thickened.
- Add cheddar cheese and seasonings. Stir until cheese is melted and sauce is creamy.
- Taste and adjust salt if needed.
- Cook lasagna sheets in salted boiling water until al dente.
- Drain and set aside, lightly oiling to prevent sticking.
- Preheat oven to 180°C (350°F).
- In a baking dish, layer: A thin layer of white sauce, red sauce beef, lasagna strips.
- Repeat layers until ingredients are used up.
- Finish with a thick layer of white sauce and top generously with mozzarella.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for another 10–15 minutes until the top is golden and bubbly.
Frequently Asked Questions (FAQ)
Q. Can I make this lasagna in advance?
Yes! Assemble it a day before and refrigerate. Just bake it fresh when ready to serve.
Q. Can I freeze it?
Absolutely. Bake and cool completely, then freeze portions. Reheat in the oven when needed.
Q. Can I use only beef or add other meats?
You can use just beef or mix with lamb or chicken as you prefer.
Q. What can I use instead of cheddar?
You can try gouda, parmesan, or a cheese blend that melts well.
