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Beef lasagna

Name: Beef lasagna
Total time: 191 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 420g beef mince; 180g dried lasagne sheets (the no-boil kind; if yours needs boiling, do it and lay them out flat on a cloth); 2 tins tinned tomatoes; 400ml milk; 35g butter; 30g plain flour; 50g parmesan; 1½ tbsp olive oil; 1 onion; 1 carrot; 2 sticks celery; to taste nutmeg

Also known as lasagne alla bolognese · lasagna al forno · beef lasagne · lasagne with meat sauce

Sheets of pasta layered with slow beef ragù and béchamel, baked until the top blisters. Cut as a standing slice; eaten as a collapse.

Italianlunchdinner

Typical serving

680 kcal

usually 530–860 kcal

Typical nutrition for one serving
Protein	34 g
Carbs	64 g
Fat	32 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

an oven
about 2h30 to the table, most of it the ragù on its own
it has to sit 15 minutes out of the oven before it is cut

56mhands on

2h 15munattended

3h 11mstart to finish

Ingredients

Serves 4 · dimmer marks are storecupboard

420gbeef mince
180gdried lasagne sheets — the no-boil kind; if yours needs boiling, do it and lay them out flat on a cloth
2 tinstinned tomatoes
400mlmilk
35gbutter
30gplain flour
50gparmesan
1½ tbspolive oil
1onion
1carrot
2 stickscelery
to tastenutmeg

Method

8 steps

chop · 8m
Onion, carrot and celery diced small enough to melt away entirely.
fry · 14m
Mince browned hard in two batches in a wide pan, left alone until the underside colours before it is broken up. Minced beef must be cooked right through with no pink left in it.
fry · 10m
Vegetables softened in the same pan with the oil, everything stuck to the bottom scraped up.
simmer · 1h 15m walk away
Meat back in with the tomatoes, lid ajar, at a bare bubble until it is thick rather than saucy — a ragù for a lasagna wants to be drier than one for spaghetti, because the tin traps every drop of liquid it goes in with.
fold · 12m
Bechamel: butter melted, flour stirred in and cooked for a full minute until it smells of biscuit, then the milk added a little at a time and whisked smooth before more goes in. Lumps come from milk arriving faster than the whisk can deal with. Nutmeg, salt, and cooked until it coats the spoon.
fold · 12m
Layered: a smear of ragù on the base so the first sheets do not weld to the tin, then sheets, ragù, bechamel, parmesan, and round again. Bechamel and cheese on top, and the sheets never quite dry — anywhere a sheet is uncovered comes out like a crisp.
roast · 45m walk away
At 190°C until the top is blistered and brown and the sides are bubbling slowly rather than fiercely.
rest · 15m walk away
Out of the oven and left completely alone. After fifteen minutes it cuts into squares that hold together; at five it slides onto the plate as a heap.

Worth knowing

Bologna’s chamber of commerce keeps the official ragù recipe in a vault — the city notarised its own dinner.

More from the Italian kitchen

Closest in calories

Osso buco

680 kcal · 40g protein

Spaghetti carbonara

720 kcal · 30g protein

Chicken alfredo

720 kcal · 34g protein

Pasta al forno

640 kcal · 26g protein

Browse macros for every Italian dish Foodakl can log: Italian

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