
Best-ever beef lasagne
This ultimate beef lasagne is a classic Italian-inspired favourite, loved for its layers of rich, hearty flavours. Whether you’re feeding the family or prepping meals for a busy week, this recipe is simple to make ahead or batch-cook and freeze.* Perfect for anyone wanting to enjoy healthy, homemade food without the stress of cooking from scratch on the day.
Preparation: 25–30 mins
Cooking: 1–1.5 hrs
Serves: 4
Difficulty: easy

Ingredients
For the sugo:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 500g prime minced beef
- 250g chestnut mushrooms, sliced
- 50ml soy sauce
- 50ml Worcestershire sauce
- 1 tsp dried oregano
- ¼ tsp dried thyme
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 2 x 400g tins of chopped tomatoes
- Salt and freshly ground black pepper, to taste
For the béchamel:
- 50g butter
- 50g plain flour
- 600ml milk
- ¼ tsp nutmeg
- 100g Parmesan cheese, grated
- Salt and freshly ground black pepper, to taste
For the layers:
- 200g lasagne sheets
- 125g fresh mozzarella cheese, shredded
Recipe
Start with the sugo:
- Warm the olive oil in a large saucepan over a medium heat.
- Sauté the onion until translucent (about 2–3 minutes), then add the garlic and fry for another minute.
- Add the minced beef and fry until browned, breaking it up with a spoon as it cooks.
- Stir in the mushrooms and sprinkle with salt. Cook for about 5 minutes until the mushrooms are soft.
- Add the soy sauce, Worcestershire sauce, oregano, thyme and balsamic vinegar. Cook for about 2 minutes.
- Stir in the sugar and chopped tomatoes. Season with salt and pepper to taste.
- Reduce the heat and simmer gently for 30–40 minutes, stirring occasionally, until the sauce thickens.
Prepare the béchamel sauce:
- Preheat your oven to 200°C/180°C fan/gas 6.
- In a medium saucepan, melt the butter over a low heat.
- Stir in the flour to form a smooth paste (roux).
- Gradually add the milk, whisking constantly to avoid lumps. Cook over a medium heat until the sauce thickens.
- Stir in the nutmeg and Parmesan cheese. Season with a pinch of salt and some pepper.
Assemble the lasagne:
- Spread a thin layer of meat sauce at the bottom of a baking dish. Cover with a layer of lasagne sheets, followed by a layer of béchamel sauce.
- Repeat the layers, finishing with a generous covering of béchamel sauce. Sprinkle the shredded mozzarella over the top.
- Place the dish in the oven and bake for 30–40 minutes, or until golden and bubbling.
- Let the lasagne rest for 5–10 minutes before serving.
Serve with a side salad and, if you really want to go all out, some freshly prepared garlic bread.
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* Must be completely cooled before freezing. Consume within 3 months.