Classic Meat Lasagne
Layers of slow-simmered beef ragu, silky white sauce, pasta and bubbling cheese.
Ingredients
Quantities for 6. Tick things off as you go.
Method
Make the ragu base
Heat the oil in a large pan over medium heat. Cook the onion and carrot for 8 minutes until soft. Add the garlic for 1 minute.
Brown the beef
Raise the heat to high, add the beef and cook for 8 minutes, breaking it up, until browned and cooked through to 71°C (160°F) with no pink left.
Simmer the ragu
Stir in the purée, tomatoes, oregano and half the salt. Simmer gently for 40 minutes, stirring now and then, until thick.
Make the white sauce
Melt the butter in a pan, stir in the flour for 1 minute, then add the milk a splash at a time, whisking, until smooth. Simmer for 5 minutes until it coats a spoon. Add the nutmeg, half the parmesan and the remaining salt.
Heat the oven
Heat the oven to 190°C (170°C fan, 375°F).
Layer
In a 30 x 20 cm dish, spread a thin layer of ragu, then lasagne sheets, ragu, white sauce and a sprinkle of parmesan. Repeat 3 times, finishing with white sauce, the mozzarella and the last of the parmesan.
Bake
Bake for 35 to 40 minutes, until deep golden and bubbling. Rest for 15 minutes so it cuts into neat squares.
Nutrition per serving
615 kcal · protein 34 g · carbs 50 g · fat 31 g · fibre 5 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
Sources
- Safe internal temperatures in the method: Safe minimum internal temperature chart, USDA Food Safety and Inspection Service
