Classic Homemade Beef Lasagne with Creamy Béchamel

A proper lasagne is built in stages: a savoury beef sauce, a smooth white sauce and enough time in the oven for the pasta to soften.

Recipe at a glance

• Serves: 6
• Preparation: 25 minutes
• Cooking: 1 hour 45 minutes–2 hours
• Additional time: Rest for 15 minutes before cutting.

Ingredients

Beef sauce

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 2 celery sticks, finely diced
• 2 garlic cloves, crushed
• 600g lean beef mince
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 200ml beef stock
• 1 tsp dried oregano
• Salt and black pepper

White sauce and layers

• 60g butter
• 60g plain flour
• 750ml whole or semi-skimmed milk
• A pinch of grated nutmeg
• 200–250g dried lasagne sheets, as needed
• 125g mozzarella, drained and torn
• 50g finely grated Parmesan or similar hard cheese

Method

1. Begin the ragù. Heat the olive oil in a wide saucepan. Cook the onion, carrot and celery over medium heat for 8–10 minutes until softened. Add the garlic and stir for 30 seconds.
2. Brown the beef. Increase the heat and add the mince. Break it up with a spoon and cook until no pink remains and the liquid has mostly evaporated. Stir in the tomato purée and cook for another minute.
3. Reduce the sauce. Add the tomatoes, stock and oregano. Simmer uncovered for 30–40 minutes, stirring occasionally. The sauce should be moist but not watery: a spoon dragged across the pan should briefly leave a trail. Season to taste.
4. Make the béchamel. Melt the butter in another pan, then stir in the flour and cook for 1–2 minutes. Gradually whisk in the milk, adding a splash at first to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until thick enough to coat a spoon. Add nutmeg, salt and pepper.
5. Layer. Heat the oven to 190°C conventional / 170°C fan. Spread a little ragù in the bottom of a roughly 20 x 30cm baking dish. Add a single layer of pasta, then ragù and white sauce. Repeat until the ingredients are used, finishing with pasta covered completely by béchamel. Scatter the mozzarella and Parmesan over the top.
6. Bake. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 20–25 minutes, until browned, bubbling and the pasta is tender when pierced with a knife. Check the centre is piping hot.
7. Rest before serving. Leave the lasagne on the side for 15 minutes. The layers will settle, so the first slice holds together instead of sliding onto the plate.

What makes this recipe work

Do not leave dry pasta edges exposed; uncovered sheets become brittle rather than tender. If the ragù has reduced heavily, add a little water before assembling. Different brands of dried sheets absorb different amounts of liquid, so follow the pack guidance where it differs.

Substitutions and variations

For a lighter dish, use half beef and half finely chopped mushrooms. The meat sauce can be cooked a day ahead and chilled. A vegetarian alternative needs its own seasoning and enough liquid; simply omitting the beef would make the layers dry.

Storage and food safety

Cool the dish promptly in shallow portions and refrigerate within two hours. Eat within 48 hours or freeze. Reheat one portion at a time until steaming hot right through the centre; reheat once only.

Allergen note: Wheat/gluten, milk and celery (from the celery sticks). Check the stock, pasta and cheese labels for additional allergens.

Frequently asked questions

Why does my lasagne fall apart?

It may be cut too soon, or the sauces may be too loose. Let it rest and reduce the ragù properly before layering.

Can I assemble it earlier in the day?

Yes. Cover and keep refrigerated, then allow extra oven time if baking directly from cold. Check the centre thoroughly.

ABOUT THE AUTHOR

Musa Ersoy

Musa Ersoy is an editor and writer at DEFUXA Global News, covering developments in the United Kingdom and around the world. He researches news stories using official statements, credible sources and independently verifiable information. His editorial work focuses on factual ac…

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