This recipe for a homemade classic beef lasagne is definitely worth the effort. There’s nothing quite like a lasagne made from scratch!
Ooo I love a good lasagne me. You guys know what I’m saying? How you can get a ready made lasagne and it’ll be…ok I guess…but when you’ve gone to the effort of making one from scratch it literally cannot be bad. Tell me, have you ever had a bad homemade lasagne?
I used to be slightly obsessed with those ready meal lasagnes. The kind of gross ones that you get out the fridge bit in supermarkets. They’re all sloppy and anemic looking and you can cook them in two minutes in a microwave. But when I was a kid that was my go to dinner whenever my mum went out and my dad was left to get me dinner. And I loved them, trust me.
Nowadays I’m not really down with those things. I’m exclusively a homemade lasagne type of girl. Which is fine except that it’s kind of a pain to make lasagne from scratch if you’re not totally in the mood. But on a weekend when you’ve got a couple of hours to make something tasty, especially if you’re making it for someone special, then there’s nothing better to make than a homemade classic beef lasagne.
This recipe is completely delicious and you can’t underestimate the sense of accomplishment you get from making a lasagne from scratch. So if you haven’t made one before then give this recipe a go!
Homemade Classic Beef Lasagne
This recipe for a homemade classic beef lasagne is definitely worth the effort. There's nothing quite like a lasagne made from scratch!
- 50 ml Olive Oil
- 1 Large Onion chopped
- 600 g Beef Mince
- 4 rashers Smoked Bacon chopped into 1 inch squares
- 4 cloves Garlic minced
- 2 Carrots chopped
- 125 g Mushrooms chopped
- 250 ml Red Wine
- 2 400g tin Chopped Tomatoes
- Salt and Pepper
- 1 tbsp Dried Oregano
- 2 tsp Dried Basil
- 1 Beef Stock Cube
- 1 pinch Chilli Flakes
- 2 tbsp Tomato Puree
- 50 g Butter
- 50 g Plain Flour
- 750 ml Hot Milk
- 2 tsp Dijon Mustard
- 30 g Parmesan Cheese grated
- Salt and Pepper
- 1/4 tsp Nutmeg
- 50 g Cheddar grated
- Box Dry Lasagne Sheets
- Extra Cheddar grated, for topping
Preheat the oven to 190°C. Heat the olive oil over a medium heat. Add the onion and cook for a few minutes until softened. Add the beef, bacon, garlic, carrots and mushrooms and cook until the beef has browned. Pour in the red wine and bring to a boil before adding the chopped tomatoes, salt and pepper, oregano, basil, stock cube, chilli flakes and tomato puree. Simmer for half an hour.
While the tomato sauce is cooking make the white sauce. Melt the butter over a medium heat and whisk in the flour. Once you have a smooth paste gradually pour in the milk while whisking. Add the mustard, cheeses, nutmeg and a sprinkling of salt and pepper. Cook for 5-10 minutes until thickened. Remove from the heat.
You're now ready to assemble your lasagne. Spread a couple of spoonfuls of meat sauce in the bottom of a baking dish, top with lasagne sheets and a spoonful of white sauce. Repeat the process until you've finished the meat sauce and make sure to finish with a final layer of white sauce. Top the whole thing with grated cheddar and cook for 45 minutes.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING homemade classic beef lasagne?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!