Beef Mince Lasagne
A rich, comforting beef mince lasagne with a deeply flavored meat sauce, creamy cheesy béchamel, and a hint of spice. This hearty Italian-inspired lasagne is perfect for weeknight dinners, family meals, or a cozy weekend feast. With layers of tender pasta, juicy beef, and a flavorful sauce, it’s a classic recipe that everyone will love.
Equipment
- Large frying pan or skillet
- Saucepan for béchamel
- Whisk
- Wooden spoon or spatula
- Baking dish (approx. 20x30 cm / 8x12 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.
Notes
The carrot and celery add natural sweetness and depth to the meat sauce.
Crushed green peppers in the béchamel add a subtle aroma; adjust to taste.
This lasagne freezes well. Bake as usual, cool, and wrap tightly for up to 3 months.