Classic Beef Lasagne with Garlic Bread
by RecipeFiler
Why some badges are missing
- Not vegan: minced beef → try chestnut mushrooms (or green lentils)
- Not vegetarian: minced beef → try chestnut mushrooms (or green lentils)
- Not gluten-free: lasagne sheets
- Not dairy-free: butter → try dairy-free butter
- Not low-FODMAP: lasagne sheets
- Not low-histamine: tinned chopped tomatoes → try roasted red pepper purée
- Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
- Not kidney-friendly: minced beef
Based on listed ingredients — always check labels for allergies.
About this recipe
A comforting layered pasta bake with savoury beef ragù, creamy béchamel and melted cheese, ideal for family dinners or casual gatherings throughout the week.
Prep
20m
Cook
60m
Serves
Rating
—
Total time · 1h 20m
Ingredients
Kitchen HelpShopping list
500 g minced beef
1 piece onion — finely chopped
1 piece carrot — finely diced
2 clove garlic — crushed
400 g tinned chopped tomatoes
2 tbsp tomato purée
1 tsp dried oregano
9 piece lasagne sheets — dried, no pre-cook needed
50 g butter — for béchamel
50 g plain flour — for béchamel
600 ml whole milk
100 g Cheddar cheese — grated
1 pinch salt and black pepper — to taste
Tools
- · large frying pan
- · wooden spoon
- · saucepan
- · whisk
- · 20 × 30 cm ovenproof dish
- · grater
Instructions
Step by step
- 1
Heat a large frying pan over medium-high heat. Add the minced beef and cook, breaking up with a wooden spoon, until browned all over. Drain any excess fat.
- 2
Add the chopped onion, carrot and garlic to the beef. Cook for 5– until the vegetables soften.
- 3
Stir in the tinned tomatoes, tomato purée and oregano. Season with salt and pepper. Simmer gently for , stirring occasionally, until thickened.
- 4
Meanwhile, make the béchamel: melt the butter in a saucepan over medium heat. Stir in the flour and cook for . Gradually whisk in the milk, a little at a time, until smooth. Simmer, stirring, until thickened (about ). Season lightly.
- 5
Preheat the oven to 180°C (160°C fan).
- 6
Spread a thin layer of meat sauce in the bottom of a 20 × 30 cm ovenproof dish. Top with 3 lasagne sheets, then one-third of the remaining meat sauce and one-third of the béchamel. Repeat twice more, finishing with béchamel.
- 7
Scatter the grated Cheddar evenly over the top.
- 8
Bake for 35– until golden and bubbling. Let stand for before serving.
Per serving
serves 6AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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