Classic beef lasagne
Layers of rich beef ragù, silky white sauce and pasta sheets, baked until golden and bubbling.
- Prep
- 40 mins
- Cook
- 1 hr 50 mins
- Total
- 2 hrs 30 mins
- Serves
- 6
- Difficulty
- Medium
- Cost
- Moderate
Recipe: Classic beef lasagne
Classic beef lasagne
Ingredients
For the ragù
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 cloves garlic, crushed
- 750g beef mince
- 2 tbsp tomato purée
- 2 cans chopped tomatoes, 400g each
- 200ml beef stock, check label for gluten
- 1 tsp dried oregano
- salt and black pepper, to taste
For the white sauce
- 60g butter
- 60g plain flour
- 750ml whole milk
- nutmeg, a grating
- 50g parmesan, finely grated, or a vegetarian hard cheese
To assemble
- 250g dried lasagne sheets, about 12
- 125g mozzarella, torn
- 25g parmesan, grated
Kitchen kit
- Ovenproof dish, about 25 x 30cm and 6cm deep Search Amazon for deep lasagne dish
- Large saucepan Search Amazon for large saucepan
- Balloon whisk Search Amazon for balloon whisk
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Make the ragù
Heat the oil in a large pan and soften the onion, carrot and celery for 10 minutes. Add the garlic for 1 minute, then the mince and brown for 8–10 minutes with no pink remaining. Stir in the tomato purée, tomatoes, stock and oregano. Simmer, partly covered, for 45 minutes until thick. Season.
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Step 2: Make the white sauce
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Off the heat, gradually whisk in the milk until smooth. Return to the heat and stir constantly until thick and bubbling, then simmer for 2 minutes. Stir in the nutmeg and parmesan and season.
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Step 3: Layer
Heat the oven to 190°C / 170°C fan / gas 5. Spread a third of the ragù in the dish, top with a layer of pasta sheets, then a quarter of the white sauce. Repeat twice more, finishing with pasta. Spread the remaining white sauce over the top and scatter with the mozzarella and parmesan.
-
Step 4: Bake
Bake for 40–45 minutes until the pasta is tender when pierced with a knife, the top is golden and the lasagne is piping hot in the centre.
-
Step 5: Rest
Leave to stand for 10–15 minutes before cutting so the layers hold together.
Tips
- Make sure the ragù is fairly loose – the dried pasta absorbs liquid as it bakes.
- Check your lasagne sheets: some need pre-cooking, most don't.
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.
Freezing
Freeze, baked or unbaked, for up to 3 months. Defrost in the fridge overnight, then bake for 50–60 minutes until steaming hot throughout.
Variations
- Vegetarian: replace the mince with a mix of lentils and roasted vegetables, using vegetable stock and vegetarian cheese.
- Add a layer of wilted spinach.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/classic-beef-lasagne/ · Checked 17 October 2026
Questions people ask
Why is my lasagne runny?
It needs a thick ragù and a good rest after baking. Cutting it straight from the oven makes it slump.
Can I make it the day before?
Yes. Assemble, cool quickly, cover and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Food: How to make lasagne (proportions and timings cross-check) (bbc.co.uk)
- BBC Good Food: Classic lasagne (proportions and timings cross-check) (bbcgoodfood.com)
- FSA: Cooking your food (safety: cooking temperatures, checking meat, leftovers) (gov.uk)
- FSA: How to chill, freeze and defrost food safely (safety) (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
