This easy lasagne has all the comfort food essentials – tasty savoury beef mince, creamy bechamel, pasta and lots of melted cheese. As a satisfying weeknight dinner, it ticks all the boxes. You can also freeze half for those nights when you don't want to cook.

What you need to know before you start

Everything from the bechamel sauce to the bolognese is made from scratch so this recipe will require two hours and 30 minutes from start to finish. However, you won’t need to be standing in the kitchen the entire time, as the bolognese takes an hour to simmer away on the stove top, while the complete lasagne bakes in the oven for 40 minutes. 

Why is this the best beef lasagne recipe?

Whether you call it lasagne or lasagna, this 5-star recipe is our best-ever beef lasagne recipe. It features a rich bolognese sauce and a homemade silky bechamel sauce with layers of velvety lasagne sheets. 

The tomato sauce is loaded full of rich goodness with an added touch of oomph thanks to the pancetta. By giving it time to bubble and cook gently for an entire hour, this allows the flavours of the ingredients to deepen, resulting in a rich bolognese that the premade stuff just can’t replicate. 

How do you keep lasagne from falling apart?

Find your lasagne is falling apart as soon as you cut out a slice? This could be because the dish is too hot. Let the complete dish sit and cool for at least 5-10 minutes after removing it from the oven.

A lasagne that isn’t holding its shape could also be a result of your sauce being too thin. When making the bolognese, ensure you’ve set enough time aside to let the red wine reduce and for it to thicken by bringing the pot to a boil before simmering. 

What ingredients you’ll need

Olive oil: Olive oil helps the beef mince retain moisture as it browns, prevents it from sticking to the pan, and aids in developing flavour and complexity. 

Brown onion: Onion is used in both the bolognese and cheese sauce. It adds a natural sweetness and a kick of umami goodness. Don’t forget to remove the onion from the bechamel to keep the sauce silky and smooth. However, you can keep the onion to add to a soup. 

Carrot: Forming a base alongside the onion and celery (also known as soffritto), carrot is a foundation ingredient and acts as a building block to develop flavour.

Celery: Celery adds a subtle and slightly peppery aroma to the soffritto.

Garlic: Garlic imparts a distinctive, robust flavour that adds complexity to the bolognese sauce.

Pancetta: Pancetta, a type of Italian cured pork belly, contributes a rich, savoury flavour and adds richness and fattiness to the sauce. If you can’t get your hands on pancetta, use bacon.

Thyme, oregano and rosemary: These woody herbs are typically used in Italian cuisine. When added to the sauce, they impart a subtle earthiness to enhance the savouriness of the dish.

Lean beef mince: Beef mince is the key protein in this recipe. Opt for lean mince if you’re watching your fat intake. Otherwise, feel free to use your favourite beef mince. 

Red wine: Wine is used to enhance flavour complexity and acidity to cut through the richness of the bolognese. 

Can chopped tomatoes: Canned chopped tomatoes provide a foundational tomato flavour that is essential to the bolognese sauce.

Sun-dried tomato paste: Sun-dried tomato paste has an even more concentrated tomato flavour than tomato paste, and is sweeter and richer. By adding this paste along with regular tomato paste, this provides a real umami boost, which enhances the savoury, meaty elements of the sauce. If you can’t find sun-dried tomato paste, simply soak some sun-dried tomatoes in a little boiling water for 15 minutes, then whiz to a paste in a food processor. 

Tomato paste: Alongside the canned tomatoes, tomato paste adds an extra depth of tomato flavour.

Bocconcini: These bite-sized pieces of mozzarella cheese are layered in the lasagne for its creamy texture and cheesy pull. 

Fresh lasagne sheets: These pasta sheets form the base of our lasagne recipe. Fresh lasagne sheets have a tender, delicate texture that cook into a perfect, soft layer when baked.

Cloves: Cloves have a warm, sweet and slightly spicy flavour that adds complexity to the cheese sauce.

Bay leaf: The bay leaf’s unique aroma infuses a nuanced fragrance into the bechamel, adding depth and complexity.

Milk: Milk is a crucial component in a bechamel. It provides the foundation for the sauce’s creamy and smooth consistency.

Unsalted butter: Unsalted butter provides a rich, creamy flavour that forms the base of the cheese sauce. When melted, unsalted butter blends seamlessly with flour to create a roux. We opt for unsalted butter to keep the salt content lower.

Plain flour: Flour acts as a thickening agent in the bechamel sauce to create a smooth and luscious texture. It’s important to take the time to cook it in the butter to remove any raw flour taste. 

Parmesan: While not typical to a bechamel sauce, parmesan cheese adds a rich, nutty and umami flavour to the overall dish. It’s also sprinkled on top of the finished lasagne, which imparts a beautiful golden hue when baked.

What are the correct layers of lasagne?

When building a lasagne from scratch, follow our simple method to get the perfect slice every time. We recommend starting with a layer of the bolognese, followed by the cheese sauce, pieces of bocconcini and the lasagne sheets. Repeat this process twice before finishing with the cheese sauce over the pasta sheets. Finish with a sprinkling of remaining parmesan and you’re ready to bake. 

How to store leftover beef lasagne

Lasagne is often better the following day when the flavours have developed. Stand lasagne until completely cool, then cover with plastic wrap and store in the fridge for up to 5 days. To reheat, cover with foil and heat in an oven preheated to 180°C/160°C fan-forced for 20 minutes, or in the microwave as individual portions.

Lasagne also freezes really well. Freeze the whole dish or individual portions in airtight containers. Thaw in the fridge overnight and reheat in the microwave or oven. You can also assemble your lasagne in advance, freeze it and then bake it from scratch once thawed.

What to serve with a beef lasagne

A lasagne is beautifully served on its own, however feel free to complete your family dinner feast with entrees, sides and a dessert. In keeping with the Italian theme, start with figs with Gorgonzola and marinated eggplant, followed by a leafy green salad and ending with a generous scoop (or two) of homemade pistachio gelato. Find more Italian dinner party ideas here. 

Drink pairings with beef lasagne

Choose a red wine that complements the rich and hearty flavours of a lasagne. Italian reds such as a chianti or a barbera pair well thanks to their bright acidity, which works well with tomato-based dishes. The smooth and fruity tones of a merlot or sangoivese would also be a great choice for a lasagne.

If you love this beef lasagne recipe, try this 

Can’t make it out to Italy this year? No worries! Now that you’ve nailed this classic, try your hand at our curated selection of authentic Italian dishes:

• Sausage and pancetta ragu with white beans
• Polpettine con peperonata
• Pork cotoletta with sage and white wine sauce