This recipe for a homemade classic beef lasagne is definitely worth the effort. There’s nothing quite like a lasagne made from scratch!
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Sometimes you just can’t beat a classic recipe, you know? As much as I love being creative and coming up with exciting recipes occasionally I fancy something a bit more familiar. For me that can mean a sausage and bean stew on a Sunday night, an easy beef stroganoff slowly cooked on a Saturday afternoon or a hearty chicken and vegetable soup to use up leftovers from a roast dinner.
Or it can mean the ultimate in classic, a homemade lasagne (or lasagna if you’re in the US!). Crunchy edges, gooey cheese and rich meaty sauce. It’s so dreamy.
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’m 100% sure the answer is no, never, homemade lasagne is the best!
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.
They actually kind of fall apart when you try to get them out of the plastic tray because the sauce is so thin. 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.
Anyways, you’re probably wondering why I’m grossing you out with the thought of bad lasagne when I’m trying to convince you to make this amazing one!
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 homemade 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.
Ingredients you need to make this homemade classic beef lasagne:
- Olive Oil
- Beef Mince/Ground Beef
- Smoked Bacon
- Red Wine
- Chopped Tomatoes
- Salt and Pepper
- Dried Oregano
- Dried Basil
- Beef Stock Cube
- Chilli Flakes
- Tomato Puree
- Dijon Mustard
- Lasagne Sheets
Keep scrolling to get the full recipe for this 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. When you take it out of the oven and it’s all bubbling and amazing and you bring it to the table ready for people to fight over the crispy corners (#crispylasagnecorners4life).
How to make homemade classic beef lasagne:
- Making a lasagne is all about being organised. The beef sauce needs to simmer for 30 minutes so make that first so that it has time to get all unctuous.
- While the beef cooks then get your cheesy white sauce on the go. This is a great way to add extra flavour so hit it with the mustard, parmesan and a little nutmeg. Make sure you bubble until it thickens a bit to avoid a sloppy lasagne!
- Get your sauces, lasagne sheets and cheese all laid out ready to assemble then you’re ready to make your lasagne.
So if you haven’t made one before then give this recipe a go! Or, if you fancy a vegetarian version then how about this four cheese butternut squash lasagne?
Need more dinner recipes? Get loads here
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!
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 peeled and chopped
- 125 g Mushrooms chopped
- 250 ml Red Wine
- 2 400g tins 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 Milk
- 2 tsp Dijon Mustard
- 30 g Parmesan Cheese grated
- Salt and Pepper
- 1/4 tsp Nutmeg
- 50 g Cheddar grated
- 1 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.
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