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Lasagna Recipe with Bechamel

Beef Lasagna with Bechamel

Simple Kitchen Cooking

One of the best lasagna recipes you could make. This is not your ordinary beef lasagna, this is a restaurant quality dish made right in your own home. It is the cheesiest and most flavourful lasagna you will ever have. 

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Prep Time 45 mins
Cook Time 3 hrs
Total Time 3 hrs 45 mins
Course Main Dishes
Cuisine Italian
Servings 8
Calories 997 kcal


For the Ragu:
  • 2 kg of Beef Mince
  • 3 carrots peeled and diced
  • 2 celery stalks diced
  • 3 large white onions sliced or diced
  • 1 head of garlic halved skin
  • small bunch of Rosemary & Sage
  • 300 ml of Red wine
  • 2 Tablespoons off tomato paste
  • 2 jars of Passata & the equivalent of water
  • Salt & Pepper
  • oil for fgrying around 2 tbsp
For the Bechamel:
  • 100 g of Butter
  • 100 g of flour
  • Salt & pepper
  • 1/2 tsp of Nutmeg
  • 600/650 ml of Milk
  • 60/80 g of Freshly grated Parmesan or gruyere
For layering:
  • 2 balls of mozzarella torn up
  • 250 g lasagna pasta sheets
  • extra parmesan


  • Begin by preparing all ingredients, including removing the mince from the fridge so it reaches near enough to room temp ( this prevents the meat from sweating when it hits the pan
  • Lightly season the mince
  • In a large pan /pot heat the oil ( medium heat) and add all of the veg, herbs and season it.
  • Reduce the heat, cover the pot and let the veg sweat until soft..... stir occasionally for around 8 mins
  • Heat a separate non stick pan, leave it dry ( no oil ) and sear the mince until it gets slightly brown on each side do not stir it a lot
  • Tip the mince into the veg and stir to combine let it "get to know each other" for around 4 mins
  • Then turn up heat slightly and pour in wine let it simmer for a few mins before adding the paste
  • Make sure that you give each stage a few minutes to cook before adding the next step
  • Finally adding the passata followed by the water.
  • Bring the pot up to the boil ( stirring continuously) then turn it right down to simmer. Cook it on a low simmer for anywhere between 1 1/2 to 2 hours
  • When the ragu is almost ready you can prepare the bechamel
  • Preparing bechamel: In a large heavy bottomed sauce pan melt your butter on a low heat
  • Stir in the flour and cook for around 1.5 mins
  • Slowly pour in the milk, whisking all the time to prevent lumps. Add in nutmeg and season to your taste
  • Bring it just up to a simmer for around 5 mins then take it off the heat and stir in cheese
  • Keep it in a warm place until you begin the layering process.
  • The layering: Allow the ragu to cool slightly put the pasta sheets in cold water to slightly soften them.*
  • Spread a layer of ragu on the bottom of tray
  • Followed by a layer of bechamel sprinkle some parmesan and torn up mozzarella on each layer of bechamel
  • Then a thin layer of pasta, do not layer pasta sheets on top of one another
  • Continue the process until you have fill the tray, finishing with a thick layer of bechamel and lots of grated Parmesan / mozzarella / gruyere
  • Bake at 180 degrees for 30/40 mins


* Skip this step if you are using fresh lasagna sheets.


Serving: 1gCalories: 997kcalCarbohydrates: 20gProtein: 76gFat: 64gSaturated Fat: 27gPolyunsaturated Fat: 29gTrans Fat: 2gCholesterol: 270mgSodium: 562mgFiber: 2gSugar: 4g
Keyword beef lasagna
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