Beef Lasagne Recipe

At the time of writing this recipe out for you in the news there's a lot of discussion going on about the findings of horse meat in various ready meals available in UK supermarkets. All this talk of lasagne made me want one, obviously a home made one with beef not horse.

This lasagne recipe is a favourite of mine. It makes a big old batch of lasagnes that I then freeze in portions giving us ready meals when we need them. It's padded out a bit with vegetables, which also adds nice texture difference and taste.

It takes quite a long time to cook, most of the time it spends simmering though. The recipe I have is written down so can't give credit to whoever created it. I'm sure it's not much different to other lasagne recipes out there.

How many calories in this lasagne? 893 calories per portion, estimate from

Ingredients for the meat mix (makes around 6 portions)

  • 1 kg mince beef
  • 4/5 small or 2 large onions
  • 3 cloves of garlic
  • 4 carrots
  • 3 celery stalks
  • good glug of olive oil
  • large nob of butter
  • Couple of bay leaves
  • Salt and pepper
  • 225 ml of milk
  • 225ml of white wine
  • pinch of nutmeg
  • Tin of chopped tomatoes
  • 10 lasagne sheets

Ingredients for the Béchamel Sauce

  • 1200 ml of milk
  • 2 small onions
  • bay leaf
  • pinch of nutmeg
  • 120 grams of butter
  • 120 grams of flour
  • salt and pepper

How to make the lasagne mix:

Heat up the oil and butter in a large stock pot over a medium/low heat. There's a kilo of mince in this, plus the vegetables so it takes up some room!

Finely chop the onion and get in to the pot to soften. Don't let it burn, this is why I have it on a medium/low heat. Whilst this is softening, peel and finely chop the carrots, garlic celery and add them to the pot as a when you've finished. Give it a stir now and again.

After a few minutes of heating this veg up you can add the mince and cook until the colour changes. You may want to increase the heat because there's a lot in the pot now. Once the colour has changed drop in the milk and bay leaves. Allow it to heat up. Then add the wine, once again allowing to come to a simmer. Season with a good pinch of salt, pepper and nutmeg. Add the chopped tomatoes bring to a low simmer and leave to cook for 2 to 3 hours. Stirring and inspecting now and again, also have a taste to check the seasoning.

How to make the Béchamel Sauce (Start this about an hour before the meat mix is due):

Tip the milk into a saucepan and put the heat on. Halve the onions and pop into the milk along with the pinch of nutmeg and bay leaf. Bring to a low simmer then switch of the heat and allow to cool for 20 minutes or so.

If you're going to be eating the lasagne straight away pre-heat your oven to 180 C.

Strain the milk into a largish measuring jug. Rinse out the saucepan and us it to melt the butter, once melted add the flour bit by bit stirring vigorously. We are making what is known as a roux. Once all the flour has been absorbed and has formed a smooth paste add a tiny bit of the milk to the pan. Stir until it returns to a smooth paste. Repeat increasing the amount of milk added each time until you have your Béchamel sauce.

Forming the beef lasagne:

Either in a deep baking/roasting tin or in individual dishes put a layer of Béchamel, followed by lasagne sheet, meat mix, lasagne sheet and finally Béchamel sauce.

You can now bake the lasagne for around 30 minutes or until the pasta is cooked. If you are intending on freezing individual portions allow the baking dishes to cool completely then freeze. Defrost on the day required then bake.



Related article:

How To Make A Roux