How to make classic beef lasagna: Lasagna is a very popular dish. It’s the perfect dish for the whole family and very economic especially when you need to use up some leftovers languishing in the fridge.
This particular recipe for classic beef lasagna is loosely based on the traditional Bolognaise lasagna popular in Bologna situated in the Emilia-Romagna region of Italy.
There are no rules for lasagna fillings and they can be layered with vegetables, fish, meat or a combination of all. We will start with a very classic version of lasagna and if you have any of your own ideas for a recipe, we will be delighted to hear from you!
Ingredients: Serves 8 – 10
- 2 medium onions, diced
- 2 tablespoons olive oil
- 4 medium cloves garlic, peeled, crushed and finely chopped
- 1 lb (500 grams) lean ground beef
- 14 ounces (400 grams) canned, diced tomatoes
- 12 ounces (340 grams)
- 8 fl oz (225 mls) red wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh basil, roughly chopped
- 2 level teaspoon salt
- 1 level teaspoon ground black pepper
- 1 lb (500 grams) lasagna sheets
- 16 ounces (450 grams) ricotta cheese
- 2 large eggs, lightly beaten
- 1/4 cup (60 grams) Parmesan cheese, grated
- 12 ounces (340 grams) mozzarella cheese
- 1 baking pan 13 x 9 inch (33 x 22 cm)
- In a large frying pan over a medium to high heat, sauté the beef and cook for 10 minutes, stirring occasionally, until the beef crumbles and is no longer pink. Drain off the fat.
- Add the onion to the pan with 1 tablespoon of oil and cook for 5 minutes or until the onion has softened. Add the garlic and sauté everything for a further minute.
- Add the bay leaf, oregano and rosemary and stir to combine. Now add the red wine and continue cooking until the sauce has reduced by at least 1/3rd.
- Add the diced tomatoes, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper then bring everything to a boil. Reduce the heat, cover and simmer for up to 30 minutes, stirring occasionally. Discard the bay leaf, stir in the basil then set the sauce aside.
- Cook the lasagna sheets to half of the time suggested on the packaging, lift from the water and set aside on a baking tray. Don’t worry if it’s in a pile.
- In a bowl, mix the ricotta, eggs and Parmesan cheese with the remaining salt and pepper until blended.
- Preheat the oven to 350 F/ 175 C.
- Spoon half of the meat sauce into a lightly greased baking dish and cover with 1 single layer of lasagna sheets. Top the lasagna sheets with half of the cheese mixture and half of the mozzarella. Repeat the layers one more time.
- Cover with aluminium foil and bake in the centre of the oven, for 45 – 55 minutes.
- Uncover and bake for a further 10 – 15 minutes until bubbly and browning.
- Allow your classic beef lasagna to stand for 10 minutes before serving. It won’t go cold!