Classic Beef Lasagna

Prep Time:

30 Minutes

Cook Time:

1 hour 30 Minutes


2 servings


  • 1 cup good quality beef stock
  • 2 medium onions
  • 1 large carrots, washed and grated
  • 4 cloves garlic, crushed
  • 2 Tbsp olive oil, to drizzle
  • 700 g beef mince
  • 2 sprigs thyme, leaves removed
  • 2 cups dry red wine
  • 1 x 400g tin Italian chopped tomatoes
  • 50 ml tomato paste
  • 10 lasagne sheets
  • 100 g Parmesan cheese
  • paprika, to sprinkle
  • 50 g breadcrumbs
  • 75g Butter
  • 75g flour
  • 100 ml milk
  • sea salt and freshly ground pepper


  1. Preheat the oven to 200°C.
  2. Finely chop the onions, carrots and garlic in a food processor.
  3. Take chopped ingredients and soften in the olive oil over a low heat for 5 minutes without allowing them to change colour.
  4. Increase the heat to medium and add all of the beef mince.
  5. Brown the mince, then add the thyme and red wine and cook for 1–2 minutes.
  6. Stir through the tomato purée, canned tomatoes, beef stock, tomato paste and season to taste. Simmer for 45 minutes to 1 hour.
  7. To make the white sauce, melt the butter in a pan over a low heat, then whisk in the flour and cook for 1 minute.
  8. Slowly add the milk, a little at a time, and whisk into the flour mixture until smooth.
  9. Simmer for another minute, stirring continually, and season to taste.
  10. Place a layer of mince in the bottom of the Chef Rectangular Dish, then top with a layer of pasta and white sauce.
  11. Repeat until the dish is full, finishing with a layer of white sauce.
  12. Sprinkle over the parmesan cheese, paprika and breadcrumbs.
  13. Bake for 25–30 minutes, or until golden.