Here it is everyone. The easiest and finest Beef Lasagna recipe you will EVER come across. And I am not kidding! This recipe has had my catering clients begging for more – and begging for the recipe, which I feel happy to share with you today.
It all started a few years ago when I got hurdled into the wonderful world of cooking as I finally found what was missing in my life far too long. To be able to cook for a living was certainly very scary, but with the help of my loving mother in law, I finally gained some confidence and I continued to honor her legacy by taking over from her at the family bakery. Her very loyal customers were skeptic, but boy, were they in for a big surprise!
Not long, they started to line up at the door to experience a taste of our delicious cooking and of course – our famous Beef Lasagna!
This recipe of Beef Lasagna was passed down from my mother in law, who has been cooking for most of her life. Where she got it from still remains a mystery and she has adapted it through the years to deliver a stunning flavoursome beef lasagna, comfort food at its best!
It consists of perfectly cooked minced beef; with herbs, spices and tomato, smothered in layers of béchamel sauce and pasta sheets and topped with a delicious parmesan and paprika crumble.
Preheat the oven to 180 degrees Celsius.
INGREDIENTS FOR BEEF LASAGNA:
- 15ml olive oil
- 2 cloves of garlic, chopped finely
- 4 carrots, peeled and finely chopped
- 3 sprigs of fresh rosemary, chopped
- 1 onion, peeled and chopped finely
- 100 gr bacon, finely chopped
- 750 gr lean minced beef
- 1 can of chopped tomatoes
- A packet of lasagna pasta sheets
- 125 gr of butter
- ¾ cup of flour
- 1 – 1 ½ liters of milk
- Salt and black pepper
- ½ a cup grated parmesan
- 2 teaspoons of paprika
METHOD FOR BEEF LASAGNA:
- Heat the olive oil in a large pot and sauté the garlic, carrots, herbs, onion and bacon for a few minutes on high heat.
- Add the meat and carefully mix and brown it by using a wooden spoon to mix it through the other ingredients.
- When mixed through (doesn’t have to be browned all the way through) add the can of chopped tomatoes and mix until incorporated.
- Set the stove on medium to low heat, cover and let it cook until the meat is done and the carrots soft. You might want to give it a stir every now and then.
- When the meat is cooked, set aside and make your béchamel sauce.
- Heat the butter on medium to high heat in another saucepan until melted, remove from stove and add the flour, whisk and then add the milk. Give it another whisk through to ensure that there are no lumps. Put it back on the heat and whisk as it heats up, cooks through and thickens to your liking. Add salt and black pepper to taste.
- Use an oven proof dish to construct your lasagna layers.
- First off, drizzle a tablespoon or two of the meat juice from the pot of lasagna meat. There should be quite a lot of juices that cooked up.
- Then slide one or two (depending on the size of your dish) pasta sheets on the bottom of the dish, top with a small layer of meat, a layer of béchamel sauce and another layer of pasta sheets.
- Repeat this step, now the last layer should be the béchamel sauce (depending on how deep your dish is).
- Sprinkle the top of the béchamel layer with grated parmesan cheese and paprika, and bake in the oven for 30 minutes. A knife should easily glide into the baked lasagna when it’s done.
- Serve hot with a side of salads, or healthy veggies!
Although you might think that making lasagna is a lot of work, it really isn’t. Once your meat is cooking away, the only other thing to do is the béchamel sauce. Layering of the lasagna simply takes a minute and in no time, you will have your whole house smelling of this delicious comforting meal. Let me know how it went!