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Classic Beef Lasagne

A rich, comforting lasagne with layers of beef ragù and a generous, creamy béchamel sauce, baked until golden and bubbling. Balanced to stay moist, slice cleanly and deliver deep flavour without long cooking times.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Beef Ragù
  • 450-500 g minced beef
  • 1 onion, finely chopped
  • 1 small carrot, grated
  • 50 g celeriac, finely chopped (or 1/2 celery stalk)
  • 2 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 100 ml beef stock
  • 1 tsp oregano
  • pinch of sugar
  • salt and black pepper
  • olive oil
Béchamel Sauce
  • 60 g lactose free butter
  • 60 g gluten free flour
  • 700 ml lactose free milk
  • salt and black pepper
  • pinch of nutmeg
To Assemble
  • gluten free lasagne sheets (as many as needed)
  • 160 g lactose free parmesan cheese, grated

Equipment

  • 26 × 17 cm baking dish

Method
 

Make the Ragu
  1. Heat olive oil over medium heat. Add onion, carrot and celeriac and cook for 5–8 minutes until soft.
  2. Add garlic and cook for 1 minute.
  3. Add minced beef and brown properly before breaking it up.
  4. Stir in tomato paste and cook for 1–2 minutes.
  5. Add crushed tomatoes, beef stock, Worcestershire sauce, herbs, sugar, salt and pepper.
  6. Simmer uncovered for 25–40 minutes until thick but still slightly saucy.
Make the béchamel
  1. Melt butter in a saucepan. Stir in flour and cook for 1–2 minutes.
  2. Gradually whisk in milk until smooth. Simmer gently until thick and creamy.
  3. Season with salt, pepper and nutmeg. Stir in parmesan if using.
Assemble
  1. In a 26 × 17 cm dish:
    Thin base layer of ragù
    Lasagne sheets
    Ragù
    Béchamel
  2. Repeat for 2–3 layers, finishing with a generous layer of béchamel.
  3. Refrigerate for a few hours before baking for a more structured finish.
  4. Top with grated cheese just before baking.
  5. Bake at 180°C (fan) or 200°C conventional for 45–50 minutes, until golden, bubbling and heated through.
  6. Let stand for 10–15 minutes before slicing.

Notes

  • Ragu should be slightly saucy, not dry before layering.
  • Use enough béchamel, especially for the top layer.
  • Add cheese just before baking for best texture.
  • Rest 10–15 minutes before slicing for clean layers.