This is your classic, deli style lasagne recipe with a rich, beef mince filling and a deliciously creamy béchamel sauce. It's hearty, comforting and easy to put together, and makes for the perfect midweek meal.
It's not the speediest lasagne recipe we've got (see GH tips for our fasted recipe ever), so you'll need to set aside a couple of hours to prepare and cook the sauce, but you will be well rewarded, we promise.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
992
Ingredients
2 Tbsp. olive oil
1 large onion, finely chopped
1 stick celery, finely diced
1 large carrot, peeled and finely diced
2 garlic cloves, crushed
2 Tbsp. tomato puree
1 tsp. dried oregano
500 g beef mince
200 ml red wine
400 g tin chopped tomatoes
100 ml hot beef stock
For the béchamel sauce
1 garlic clove
1 fresh bay leaf
50 g butter
50 g plain flour
600 ml whole milk
about 9 sheets dried egg lasagne (enough for 3 layers of pasta)
100 g Parmesan, grated
Directions
Step 1
Gently heat the oil in a large frying pan with a lid. Fry the onion with a pinch of salt, covered, for 10min, until softened, stirring halfway through. Increase heat slightly; add celery and carrot and cook, covered, for 10min until softened. Add garlic, tomato purée and oregano; cook for 1min.
Step 2
Season mince, break up and add to the pan, stirring until evenly browned.
Step 3
Add the wine, increase heat and reduce by half. Pour in chopped tomatoes. Rinse tin out with hot beef stock and add to the pan. Reduce heat and simmer, covered, for 1hr, stirring occasionally. Remove the lid for a final 30min to reduce the sauce.
Step 4
Heat oven to 180°C (160°C fan) mark 4. Lightly bruise garlic and bay leaf.
Step 5
For the béchamel, melt the butter in a large, non-stick pan, and then add flour, stirring with a wooden spoon to make a smooth, thick paste. Cook, stirring, for 2min. Remove from heat and gradually whisk in milk until smooth. Add garlic and bay leaf. Return to heat, bring to boil and simmer,
stirring, for about 5min until sauce has thickened and coats the back of the spoon. Off the heat, remove garlic and bay leaf and set aside.
Step 6
In a large pan of salted, boiling water, cook pasta for 1min in batches to avoid sticking. Set aside to dry on an oiled plate.
Step 7
Spread a third of the meat over the base of a 1.6 litre baking dish about 25.5 x 25.5cm. Spoon over a quarter of the béchamel, sprinkle with 2tbsp Parmesan and place 3 sheets of pasta over in a single layer. Repeat twice. Top with the rest of the béchamel, then sprinkle over remaining cheese. Season with finely ground black pepper. Bake for 35min, until golden.
Often cooked with too much sauce, lasagne should be a sliceable pasta bake. We've used blanched dried pasta but you can use fresh egg pasta - just don't precook it.
For sliceable squares of lasagne, remove from oven and cool for 20min. Any residual moisture will soak into the pasta.
If you're looking for a cheat's lasagne, one that uses a pre made sauce, we have you covered. In fact we have a whole host of other lasagne recipes from a Mexican-style lasagne to a vegetarian version. But if it's the speediest lasagne recipe you're after, it's this one-pot lasagne, ready in 30mins start to finish
Good Housekeeping UK
Per Serving:
Calories: 992
Fibre: 6 g
Total carbs: 71 g
Sugars: 17 g
Total fat: 51 g
Saturated fat: 25 g
Protein: 50 g
29 of the best comforting lasagne recipes, from speedy cheat’s versions to classic low and slow
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
