Classic Beef Lasagne

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.

Classic Beef Lasagne

In making a recipe the other day for a Daring Kitchen challenge, I ended up with a rather enormous amount of left-over meat sauce. I wondered what the heck I was going to do with it all, and it occurred to me that it was a Spaghetti Bolognese and Beef Lasagne just waiting to happen.

So I made both! In the future I’ll be making a big batch of the meat sauce and freezing the left-overs, so I can whip up a tasty Italian dish at a moment’s notice. Thanks to Help for for the meat sauce recipe.

By the way, you can totally substitute lamb mince for beef if you prefer it.

Classic Beef Lasagne

Classic Beef Lasagne

No ratings yet
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Course Main Course
Cuisine Italian
Servings 8


For the meat sauce:

  • 1 Tbsp olive oil x 2
  • Optional: 4 rashers of bacon
  • 115 g button mushrooms
  • 1 white onion
  • Optional: 2 sticks of celery
  • 2 cloves of chopped garlic
  • 500 g of mince beef
  • Salt & Pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • ¾ cup red wine
  • 1 400 g can of chopped tomatoes
  • 4 Tbsp tomato puree or paste
  • Optional: 100g sun-dried tomatoes roughly chopped

For the cheese sauce:

  • 50 g butter
  • 4 Tbsp 1/4 cup flour
  • 2 cups whole milk
  • 1/2 tsp prepared mustard
  • 1 cup grated tasty cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

To assemble:

  • 200-250 g dried lasagne sheets I used gluten-free – NB: If the lasagne sheets need pre-cooking, so this first



  • Finely chop the onion and garlic. Slice the celery, mushrooms, sun-dried tomatoes and bacon.
  • In a large pan, add bacon pieces and gently fry in olive oil until golden and crisp. Add the mushrooms and briefly cook until browned. Transfer mushrooms and bacon to a small dish and put aside.
  • Wipe out the pan, add a little more oil and put on a medium low heat. Add the onion, celery and garlic and cook gently until the vegetables are soft.
  • Increase the heat to medium and add the minced beef. Cook until the meat is no longer pink. Season with salt and pepper. Add thyme and oregano.
  • Add the wine and stir the mixture until the alcohol evaporates.
  • Reduce the heat back to medium low. Add the cooked mushrooms and bacon, as well as the tinned tomatoes, tomato puree, and sun-dried tomatoes. Stir well and cover. Turn the heat to low and simmer (stirring occasionally) until the liquid has reduced down and the mixture is no longer wet (or, conversely, if the mixture is too dry, add water). This should take at least one hour. When almost cooked, add the peas.
  • Remove the meat sauce from the heat and let cool. If not using straight away, it can be stored in the fridge for several hours, or frozen until needed at a later date.

For the cheese sauce:

  • Heat the butter in a large pot over a medium/high heat. Once the butter has melted, add the flour and stir quickly to absorb the butter. As soon as it has combined, add about a quarter of the milk and stir quickly to combine. As soon as it has combined, add another quarter of the milk. Repeat until the milk is used up (you may need more or less milk depending on how thick you like the sauce). Turn the heat down to low and add the grated cheese and mustard, stirring to combine. Add salt and pepper to taste. Put aside (once cool, can be refrigerated until needed).

To assemble:

  • Preheat oven to 180˚C. Spread half of the meat sauce onto the base of a large baking dish. Layer with half of the lasagne sheets, then half of the white sauce. Repeat – half meat sauce, half lasagne and finishing with the rest of the white sauce. Sprinkle with a bit of extra grated cheese and cover with tinfoil. Bake for 40 minutes then uncover, turn the heat to grill (broil) and bake a further 10-15 minutes until the topping is golden brown.
Keyword Beef Lasagna
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.