Pasta
Classic Beef Lasagna
The ultimate comfort food featuring layers of tender pasta, rich meat ragu, creamy béchamel sauce, and melted cheese.
Watch it madeFood Wishes · 6:13
Ingredients
- Lasagna Sheets12 sheets
- Ground Beef500g
- Tomato Sauce700g
- Milk500ml
- Mozzarella Cheese300g
Method
- Brown the ground beef with onions and garlic. Add tomato sauce and herbs to make a meat sauce.
- Prepare a Béchamel sauce by whisking flour into melted butter, then slowly adding milk and nutmeg.
- In a baking dish, layer meat sauce, lasagna sheets, Béchamel, and mozzarella cheese. Repeat layers.
- Bake in the oven at 180°C (350°F) for 40 minutes until the top is golden and bubbly.
Common questions
Can I substitute no-boil lasagna sheets for regular lasagna sheets?
Yes. No-boil sheets work well if your sauce is a little looser than usual so they can absorb moisture while baking. If using regular sheets, boil them first until just pliable, then drain well before layering.
How long should I bake classic beef lasagna, and how do I know it is done?
Bake at 180°C (350°F) for about 40 minutes, then check that the center is hot and the sauce is bubbling at the edges. If the top browns too fast, cover loosely with foil for the last part.
What are the most common mistakes when making beef lasagna?
The biggest mistakes are watery sauce, underseasoned layers, overcooked pasta, and cutting it too soon. Let the meat sauce reduce a bit, keep layers even, and rest the lasagna before slicing so it sets properly.
How should I store leftover lasagna, and can I freeze it?
Cool leftovers quickly, then refrigerate in a covered container for up to 3–4 days. For freezing, wrap portions tightly and freeze for up to 2–3 months. Reheat until piping hot in the center.
What should I serve with beef lasagna?
Serve it with a simple green salad, garlic bread, or roasted vegetables to balance the richness. Let the lasagna rest 10–15 minutes before serving so the slices hold together and don’t collapse on the plate.