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Classic Beef Lasagna

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.

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 stalks celery

    finely chopped

  • 6 cloves garlic

    minced

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

    to season

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

    chopped

For the bechamel sauce:

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

    warmed

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

    to season

  • Pinch of freshly grated or ground nutmeg

To assemble:

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

Instructions

  • 1Heat 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. Breaking up the meat creates a smoother sauce. Season with the salt and pepper.
  • 3Add the tomato paste, and cook for 2 minutes. Stir in the tomatoes and sugar. The sugar helps enhance the sweetness in the tomatoes. 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.
  • 4Stir to infuse the sauce.
  • 5Melt the butter in a large saucepan over medium heat until foaming. Add the flour and whisk constantly for 2 minutes, 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.
  • 7Whisk until smooth.
  • 8Spread approximately 2½ cups of the meat sauce in a 13-inch x 9-inch x 2-inch deep baking dish.
  • 9For even cooking, ensure they don’t overlap and snap off any excess to fit.
  • 10Approximately 1¼ cups should be used 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.
  • 14Once preheated, place in the oven and start the timer.
  • 15The lasagna should be bubbling and browned. If not, give it a bit more.
  • 16Let the lasagna stand for 15 minutes before serving.