Homemade Beef Lasagne is a huge favourite for a reason… The combination of rich bolognese sauce, creamy béchamel, pasta and cheese is hard to beat!
Homemade Beef Lasagne
There are few recipes as comforting as homemade beef lasagne. It’s often seen on ‘Top 10 Favourite Recipes’ lists, and it’s easy to see why. The combination of rich bolognese sauce, creamy béchamel, pasta and cheese is hard to beat!
But many lasagne recipes are tricky and very time-consuming. Not so with my Easy Peasy Beef Lasagne recipe! While I would be the first to admit this is not the quickest recipe, it’s fairly speedy for a lasagne – just 1h30 from start to finish – and it is a very straightforward and practically foolproof lasagne recipe!
I also have a sneaky cheat for making it even quicker to make…
A sneaky lasagne cheat…
One way to make homemade lasagne even quicker and easier, is to make a double quantity of the bolognese sauce on a different day – sometime before you want to make the lasagne. That day use half the bolognese sauce for spaghetti bolognese and freeze, or refrigerate, the other half. (It will keep for up to 3 days in the fridge and up to 1 month in the freezer.)
Then, when you come to make your lasagne some days later, you will already have the bolognese sauce ready to go! This cuts down the time it take to make the lasagne considerably.
How to layer a lasagne
I find it very interesting that so many people have so many different ways of layering a lasagne – I recently found myself debating this very topic with friends on Facebook. Everyone seems to have their own method!
My way is very simple. I put half the bolognese mixture on the bottom of the dish, followed by half the lasagne sheets, followed by half the béchamel sauce. Then I repeat those steps again and finally add some sliced mozzarella and grated parmesan on top. Personally, I find this gives just the the right balance of cheese, sauce and pasta and means that every mouthful has a little bit of everything in it – but feel free to experiment with other methods if you prefer!
What to serve with Beef Lasagne?
I like to keep things simple and serve lasagne with a salad and some garlic bread.
What to drink with Beef Lasagne?
Beef lasagne is very wine friendly and will go with lots of different wines. My favourite choice is Italian reds, such as Chianti, Valpolicella or a Montepulciano d’Abruzzo.
Other good non-Italian options include Chilean Merlot, Rioja (Joven or Crianza), Californian Zinfandel and New World reds made from Sangiovese. (Sangiovese is the main grape variety in Chianti.)
Can you reheat leftover beef lasagne?
Absolutely! Put any leftovers into an airtight container and place in the fridge, where they will keep for up to 3 days. To reheat, place the lasagne in an ovenproof dish, covered with foil, in an oven set to 180C (160C fan / gas mark 4 / 350F) and cook for 10-15 minutes, or until piping hot all the way through.
You can also reheat lasagne in the microwave, if you prefer.
Can you freeze beef lasagne?
Yes, you can. Put the cooked and cooled lasagne into an airtight container and place in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.
Note, you shouldn’t freeze the lasagne if you have previously frozen the bolognese sauce, as it is unwise to freeze the same food twice.
If you like this recipe…
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Easy Peasy Beef Lasagne
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 1 large carrot peeled and finely chopped
- 1 stick celery finely chopped
- 500 g beef mince
- 400 g tin chopped tomatoes
- 400 ml beef stock from a cube is fine, I use 1 Kallo organic beef stock cube
- 2 bay leaves
- Salt and pepper to taste
- 50 g butter
- 50 g flour
- 500 ml milk
- 50 g parmesan grated
- Salt and pepper to taste
- 6 lasagne sheets (See Note 1)
- 50 g parmesan grated
- 1 ball mozzarella sliced into 8 pieces
- Start by making the bolognese sauce. (See Note 2.) Put the olive oil in a wide, deep saucepan and add the chopped onion, carrots and celery. Cook with the lid on over a gentle heat for about 5 minutes, until softened but not coloured.
- Turn the heat up to high and add the mince. Fry for 5 minutes, or until the mince has browned all over and is flecked with darker brown.
- Tip in the tinned tomatoes, beef stock and bay leaves, plus salt and pepper to taste. Bring to the boil, then turn the heat down low and simmer for 30 minutes.
- While the bolognese sauce is simmering, make the béchamel sauce. Put the butter in a large saucepan over a gentle heat until all the butter has melted and just started to bubble.
- Sprinkle in the flour and stir to combine. Allow this mixture to cook for 2 minutes on a very low heat, stirring occasionally.
- Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before you add the next bit. If you do this slowly on a very low heat, you should end up with a perfectly smooth béchamel sauce with no lumps and no need to whisk. However, if it does go wrong for some reason, you can always use a whisk to beat out the lumps.
- When all the milk is incorporated, add the parmesan cheese, salt and pepper to taste. (N.B. I use salted butter, so I don’t add any extra salt here.) Stir to combine, then turn off.
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Put half the bolognese mixture in a large rectangular ovenproof dish. Lay over 3 lasagne sheets (See Note 1.) Pour over half the béchamel sauce.
- Repeat this process with another layer of bolognese, another layer of lasagne and another layer of béchamel.
- Finally, add the sliced mozzarella cheese and sprinkle over the remaining parmesan.
- Cover the lasagne with foil and cook for 20 minutes.
- Remove the foil and cook for a further 15 minutes or until brown on top and bubbling round the sides.
- Serve with a simple side salad, some garlic bread and a glass of red wine.
- If your dish is a different shape to mine you may need to use a different number of lasagne sheets. Use as many as you need so that you have completely covered the bolognese sauce, without too much overlap
- To make homemade lasagne even quicker and easier, make a double quantity of the bolognese sauce sometime before you want to make the lasagne. That day use half the bolognese sauce for spaghetti bolognese and freeze, or refrigerate, the other half. (It will keep for up to 3 days in the fridge and up to 1 month in the freezer.) Then, when you come to make your lasagne some days later, you will already have the bolognese sauce ready to go! This cuts down the time it take to make the lasagne considerably.
- Suitable for freezing (except it you have previously frozen the bolognese sauce).
- Nutrition information is approximate and meant as a guideline only.
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