the Breville Test Kitchen

Classic Beef Lasagna

Name: Classic Beef Lasagna
Cook time: 5400 s
Total time: 8100 s
Yield: Serves 8
Ingredients: 1 tbsp olive oil; 1 large onion - finely chopped; 2 carrots - finely chopped; 2 celery stalks - finely chopped; 6 cloves garlic - minced; 900 g ground beef; 2 tsp kosher salt; Freshly ground black pepper - to season; 170 g can tomato paste; 3 x 411 g cans crushed tomatoes; 1 tsp white sugar; ½ cup (15 g) firmly packed basil leaves - chopped; 5 tbsp (75 g) unsalted butter; ½ cup (75 g) all-purpose flour; 4 cups (1 liter) milk - warmed; ¾ cup (60 g) finely grated parmesan cheese; 1 tsp kosher salt; Freshly ground black pepper - to season; Pinch of freshly grated or ground nutmeg; 250 g no-boil lasagna sheets; 1½ cups (150 g) shredded mozzarella cheese; ⅓ cup (25 g) finely grated parmesan cheese

With layers of richly flavored meat sauce, pasta sheets and cheesy bechamel, this classic lasagna is undeniably going to be your family’s favorite recipe.

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2 hrs 15 mins total time

1 hr 30 mins active time

Medium

Serves 8

Ingredients

Measurements:

For the meat sauce

1 tbsp olive oil
1 large onion
finely chopped
2 carrots
finely chopped
2 celery stalks
finely chopped
6 cloves garlic
minced
900 g ground beef
170 g can tomato paste
3 x 411 g cans crushed tomatoes
1 tsp white sugar
½ cup (15 g) firmly packed basil leaves
chopped

For the bechamel sauce

2 tsp kosher salt
Freshly ground black pepper
to season
5 tbsp (75 g) unsalted butter
½ cup (75 g) all-purpose flour
4 cups (1 liter) milk
warmed
1 tsp kosher salt
Freshly ground black pepper
to season
Pinch of freshly grated or ground nutmeg

To assemble

¾ cup (60 g) finely grated parmesan cheese
250 g no-boil lasagna sheets
1½ cups (150 g) shredded mozzarella cheese
⅓ cup (25 g) finely grated parmesan cheese

Instructions

1
To make the meat sauce, heat the oil in a large pot over medium heat. Add the vegetables and cook, stirring occasionally, for 5 minutes, or until they start to soften. Add the garlic and cook for 1 minute.
2
Increase the heat to medium-high and add the beef. Cook, stirring to break up the meat for 4 minutes, or until cooked through. Season with the salt and pepper.
3
Add the tomato paste and cook for 2 minutes. Stir in the tomatoes and sugar. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 20 minutes, or until thickened slightly. Remove from the heat.
4
Add the basil and stir to infuse the sauce.
5
To make the bechamel sauce, melt the butter in a large saucepan over medium heat until foaming. Add the flour and whisk constantly for 2 minutes, or until it bubbles and begins to pull away from the side of the pan.
6
Gradually add the milk, whisking constantly to prevent lumps. Reduce the heat to medium-low and cook, whisking constantly, for 10 minutes, or until it boils and thickens. Remove from the heat.
7
Add the parmesan, salt pepper and nutmeg and whisk until smooth.
8
Spread approximately 2½ cups of the meat sauce in a 33cm x 23cm x 5cm deep baking dish.
9
Top with the lasagna sheets in a single layer. For even cooking, ensure they don’t overlap and snap off any excess to fit.
10
Spread about 1¼ cups of the bechamel sauce for each layer.
11
Continue layering twice more, finishing with the bechamel sauce.
12
Evenly sprinkle with the mozzarella and parmesan.
13
Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 30 minutes and press Start to preheat.
14
Once preheated, place the dish in the oven and cook for 30 minutes.
15
The lasagna should be bubbling and browned. If not, cook it a little longer.
16
Let the lasagna stand for 15 minutes before serving.