Classic Beef Lasagne
Slow beef ragù, smooth béchamel and lasagne sheets bake into clean, generous layers with a bronzed top.
South African01A reduced ragù keeps layers distinct.
02Béchamel protects pasta from drying.
03Resting gives neat slices.
Cook it calmly.
- 01
Cook the ragù
Brown mince well. Add onion, carrot and tomato paste, then tomatoes. Simmer for 40 minutes until thick.
- 02
Make the béchamel
Cook butter and flour for 1 minute, then whisk in milk gradually. Simmer until smooth and lightly thickened.
- 03
Layer
Alternate ragù, pasta sheets and béchamel in a deep dish. Finish with béchamel and both cheeses.
- 04
Bake and rest
Bake at 190°C for 40 minutes. Rest for 20 minutes before cutting.
Common mistakes
- Layering with watery ragù.
- Leaving sheet corners dry.
- Cutting immediately.
The detail that changes the dish.
Lasagne straight from the oven behaves like a landslide. Give it twenty minutes and it becomes dinner you can actually serve.
Lasagne rewards planning
Good lasagne is a sequence of prepared parts rather than a casserole assembled on hope. Thick ragù, smooth béchamel and properly covered sheets make clean layers.
The rest after baking is part of the recipe. It lets bubbling sauce settle and turns a hot landslide into generous slices.
Two sauces, one balanced bake
Ragù must reduce until spoonable. Béchamel should coat a spoon but remain loose enough to hydrate the pasta sheets.
Lasagne straight from the oven behaves like a landslide. Give it twenty minutes and it becomes dinner you can actually serve.
At the table
Rest 20 minutes and serve with a bitter-leaf salad.
Later, if needed
Refrigerate for 4 days or freeze portions for 3 months. Reheat covered at 180°C.
Be realistic
Freeze whole or in portions for up to 3 months.
Frequently asked questions
Do I need to boil lasagne sheets?+
Check the packet. Oven-ready sheets can go in dry if surrounded by enough sauce.
Why does my lasagne fall apart?+
The sauces may be too wet or the lasagne was cut before resting.
