Beef lasagne. A classic lasagne with a little help from Loyd Grossman, serve with a crisp salad on the side. Our Birds Eye Lasagna presents to you a much loved Italian classic. This classic lasagna recipe is all about making a quality ragù—it's hard to mess up once you get that right.

The star of this lasagna recipe is the meat sauce. We brown sausage and lean ground beef and stir We love the combination of sausage and beef. By combining the two, the lasagna becomes rich and. You can cook Beef lasagne using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Beef lasagne

Prepare 1 Tbsp of olive oil.
You need 1 of large brown onion, finely chopped.
You need 2 of garlic cloves, crushed.
It's 1 kg of beef mince.
It's 160 ml (2/3 cup) of red wine.
It's 2 of x 700ml btls passata (tomato pasta sauce).
It's 2 Tbsp (30 g) of tomato paste.
You need 1 Tbsp of chopped fresh oregano.
Prepare 1 tsp of chopped fresh thyme leaves.
You need 1 of x 250g pkt dried lasagne sheets.
You need of Béchamel sauce.
It's 125 g of butter, chopped.
You need 115 g (3/4 cup) of plain flour.
It's 1.5 L (6 cups) of milk, warmed.
Prepare g of (1/2 cup) coarsely grated cheddar.
You need 55 g (1/2 cup) of coarsely grated mozzarella.
Prepare 40 g (1/2 cup) of finely grated parmesan.
You need Pinch of ground nutmeg.

I've thrown myself into a full SP week, so decided to put together this lasagne for dinner using Zucchini slices instead of the traditional pasta. The lasagne sheets do not need precooking. Add the minced beef, mix thoroughly and cook until it is browned. Family-friendly beef lasagne cooked on the stovetop!

Beef lasagne step by step

Preheat oven to 180°C. Heat the oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6-7 minutes. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour..
Add the wine. Cook for 4 minutes or until the wine has almost evaporated. Add the passata, tomato paste, oregano and thyme. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens. Season with salt and pepper.
Meanwhile, to make the besciamella, melt the butter in a medium saucepan over medium heat until foaming. Remove from heat. Stir in the flour. Place the pan over medium heat and cook, stirring, for 2 minutes. Remove from heat. Gradually add the milk, whisking constantly, until smooth. Place the milk mixture over medium heat and cook, stirring constantly with a wooden spoon, until the sauce thickens. Remove from heat. Add half the cheddar, half the mozzarella and half the parmesan. Stir until well.
Spread about 2 cups of the mince mixture over the base of a 3L (12-cup) capacity, 5cm-deep, 21 x 32cm (base measurement) ovenproof dish. Arrange 3 lasagne sheets on top. Spread with 2 cups of mince mixture. Pour over 21/2 cups of besciamella. Top with 3 lasagne sheets. Continue layering with remaining mince mixture, lasagne sheets and besciamella..
Bake for 30 minutes. Combine remaining cheddar, mozzarella and parmesan. Sprinkle over the lasagne. Bake for 20 minutes or until tender and golden. Set aside for 15 minutes to stand. Serve..

If you want to save time on making a family friendly lasagne, this stovetop method is perfect. Nothing hits the spot like beef lasagne for a hearty meal with delicious leftovers. To assemble: Place half the lasagne in a greased ovenproof dish. Spread with half the meat mixture and half the cheese sauce. To make up the lasagne, layer up the beef mince, lasagne sheets and white sauce finishing with a layer of white sauce.