Beef mince lasagne with creamy béchamel is a comforting classic that brings together a rich, slow-simmered beef sauce, layers of pasta, and a cheesy béchamel that turns golden and crisp in the oven. In this version, the addition of plenty of dried herbs, two kinds of cheese, and a slightly longer baking time creates deep flavor and an extra-crispy top, just the way I grew up eating it.
This is my mom’s lasagne recipe, the one she made when there was time to cook properly and let the kitchen fill with warmth. She never rushed the process. Instead, she cooked the beef mince sauce patiently until the flavors developed fully. At the same time, she seasoned the béchamel generously and enriched it with cheese. Most importantly, she always baked the lasagne a little longer than usual, allowing the top to turn irresistibly golden and crisp.
A Deeply Flavored Beef Mince Sauce
At the heart of this lasagne is the beef mince sauce. I start by browning the beef mince well in olive oil, letting it develop a proper crust. This step adds depth and richness and forms the base of the dish. Once the beef mince has browned, I add onion, garlic, carrot, and celery, followed by tomato paste, red wine, crushed tomatoes, and beef stock.
Dried herbs play an important role here. Oregano, thyme, and marjoram bring warmth and balance, while a small amount of chili flakes adds gentle heat. As the sauce simmers, the flavors come together and thicken into a rich ragù that holds beautifully between the pasta layers.
Creamy Béchamel with Cheese and Spice
The béchamel is simple, yet carefully seasoned. Butter, flour, and milk form the base, but the cheeses make it special. Emmental adds melt and mild sweetness, while Parmesan brings saltiness and depth. To finish, a pinch of nutmeg, dried thyme, and crushed green peppercorns add subtle spice and aroma.
Rather than acting as a filler, this béchamel soaks gently into the pasta layers while still keeping the lasagne creamy and structured.
Layering and Baking the Lasagne
When assembling the lasagne, I aim for at least four layers, and sometimes five if the dish allows. By alternating pasta, beef mince sauce, and béchamel, the lasagne stays balanced and slices neatly once rested. I always finish with a generous layer of béchamel and extra Parmesan on top.
Baking the lasagne slightly longer than usual makes all the difference. The top turns deeply golden and crisp, creating a contrast to the soft, rich layers underneath. After baking, letting the lasagne rest briefly helps everything settle and makes serving easier.
This beef mince lasagne with creamy béchamel is comfort food at its best. It’s familiar, satisfying, and made to be shared. For a fresh touch alongside this lasagne, try my easy side salad, and explore more Italian-inspired recipes for cozy dinners and flavorful meals.
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Beef Mince Lasagne
Equipment
- Large frying pan or skillet
- Saucepan for béchamel
- Whisk
- Wooden spoon or spatula
- Baking dish (approx. 20×30 cm / 8×12 in)
- Grater (for cheese)
- Mortar and pestle (for green peppers)
- Knife and cutting board
Ingredients
For the meat sauce:
- 700 g (1.5 lb) beef mince or beef-pork mix
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 1 stalks celery finely chopped
- 1 medium carrot finely chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 150 ml (2/3 cup) red wine
- 800 g (28 oz / 1 can) crushed good-quality tomatoes
- 100 ml (1/2 cup) beef stock
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp dried marjoram
- ½ tsp chili flakes adjust to taste
- 1 tsp sugar
- Salt and pepper to taste
For the béchamel sauce:
- 70 g (5 tbsp) butter
- 70 g (1/2 cup) flour
- 1 L (4¼ cups) milk
- 70 g (2½ oz / 3/4 cup) grated Emmental cheese
- 50 g (1¾ oz / 1/2 cup) grated Parmesan
- ½ tsp nutmeg
- 1 tsp dried thyme
- 1 tsp dried green peppers crushed in a mortar
Other:
- 12-15 sheets dried lasagne
- Extra grated Parmesan and Emmental for topping
Instructions
Prepare the meat sauce
- Heat olive oil in a large pan over medium-high heat. Add the mince and brown well until it develops a rich crust.
- Add onion, celery, carrot, and garlic, cooking until softened and fragrant.
- Stir in tomato paste and cook 1–2 minutes to remove raw flavor.
- Pour in red wine and let it reduce slightly.
- Add crushed tomatoes, beef stock, oregano, thyme, marjoram, chili flakes, salt, and pepper.
- Simmer gently for 25–35 minutes, stirring occasionally, until the sauce thickens and flavors meld. Adjust seasoning as needed.
Prepare the béchamel sauce
- In a saucepan, melt butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth. Let bubble.
- Remove from heat and add Emmental, Parmesan, nutmeg, thyme, and crushed green peppers. Stir until the cheese melts and the sauce is creamy.
Assemble the lasagne
- Preheat the oven to 180°C / 350°F.
- Spread a thin layer of meat sauce in a baking dish.
- Layer lasagne sheets, more meat sauce, and béchamel. Repeat until the dish is filled, finishing with béchamel on top.
- Sprinkle extra Parmesan over the top.
Bake
- Bake uncovered for 45–60 minutes, until golden and bubbling. Let rest for 10 minutes before slicing — this helps the layers set and makes serving easier.
