Classic Beef Lasagna
Breville Test Kitchen

Breville Test Kitchen

Classic Beef Lasagna

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.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+2 more appliances


2 hrs 15 mins total time

1 hr 30 mins active time


Serves 8



For the meat sauce

  • olive oil icon
    1 tbsp olive oil
  • large onion icon
    1 large onion

    finely chopped

  • carrot icon
    2 carrots

    finely chopped

  • celery stalk icon
    2 celery stalks

    finely chopped

  • clove garlic icon
    6 cloves garlic


  • ground beef icon
    2 lb ground beef
  • kosher salt icon
    2 tsp kosher salt
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • can tomato paste  icon
    6 oz can tomato paste
  • can crushed tomatoes icon
    3 x 14½ oz cans crushed tomatoes
  • white sugar icon
    1 tsp white sugar
  • firmly packed basil leaves icon
    ½ cup (½ oz) firmly packed basil leaves


For the bechamel sauce

  • unsalted butter icon
    5 tbsp (2½ oz) unsalted butter
  • all-purpose flour icon
    ½ cup (2½ oz) all-purpose flour
  • milk icon
    4 cups (32 fl oz) milk


  • finely grated parmesan cheese icon
    ¾ cup (2 oz) finely grated parmesan cheese
  • kosher salt icon
    1 tsp kosher salt
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • pinch of freshly grated or ground nutmeg icon
    Pinch of freshly grated or ground nutmeg

To assemble

  • no-boil lasagna sheet icon
    9 oz no-boil lasagna sheets
  • shredded mozzarella cheese icon
    1½ cups (5 oz) shredded mozzarella cheese
  • finely grated parmesan cheese icon
    ⅓ cup (¾ oz) finely grated parmesan cheese


  • 1To 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.
  • 2Increase 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.
  • 3Add 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.
  • 4Add the basil and stir to infuse the sauce.
  • 5To 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.
  • 6Gradually 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.
  • 7Add the parmesan, salt pepper and nutmeg and whisk until smooth.
  • 8Spread approximately 2½ cups of the meat sauce in a 13-inch x 9-inch x 2-inch deep baking dish.
  • 9Top with the lasagna sheets in a single layer. For even cooking, ensure they don’t overlap and snap off any excess to fit.
  • 10Spread about 1¼ cups of the bechamel sauce for each layer.
  • 11Continue layering twice more, finishing with the bechamel sauce.
  • 12Evenly sprinkle with the mozzarella and parmesan.
  • 13Insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, for 30 minutes and press Start to preheat.
  • 14Once preheated, place the dish in the oven and cook for 30 minutes.
  • 15The lasagna should be bubbling and browned. If not, cook it a little longer.
  • 16Let the lasagna stand for 15 minutes before serving.
Main course

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