Beef Lasagna
A classic layered beef lasagna with a rich bolognese meat sauce, creamy bechamel, and melted cheese. The ragu simmers with red wine, carrots, and celery for deep flavor. Built for portioning so each piece freezes and reheats perfectly. High-protein comfort food at its best.
Nutrition per 100g
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Ingredients
- 1000 g ground beef
- 150 g yellow onion
- 100 g carrot
- 80 g celery
- 800 g crushed tomatoes
- 60 g tomato paste
- 10 g garlic
- 240 g red wine
- 15 g olive oil
- 5 g dried oregano
- 5 g dried basil
- 5 g bay leaves
- 10 g salt
- 5 g black pepper
- 300 g lasagna sheets
- 960 g whole milk
- 60 g butter
- 60 g flour
- 5 g nutmeg
- 400 g mozzarella
- 170 g parmesan
Mise en Place
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Dice the onion, carrot, and celery finely.
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Mince the garlic.
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Grate the mozzarella and parmesan.
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You will need a large pan for the meat sauce, a small pot for the bechamel, and a large baking dish.
Instructions
Heat the olive oil in a large pan over medium-high heat. Add the ground beef and break it apart. Cook for 8 minutes until browned, draining excess fat if needed.
Add the onion, carrot, and celery. Cook for 5 minutes until softened.
Add the garlic and tomato paste. Stir for 1 minute until fragrant.
Pour in the red wine and scrape the bottom of the pan to deglaze. Let it simmer for 2 minutes until reduced by half.
Add the crushed tomatoes, oregano, basil, bay leaves, salt, and pepper. Stir to combine. Simmer on low heat for 30 minutes, stirring occasionally, until the sauce is thick and rich. Remove the bay leaves.
While the meat sauce simmers, make the bechamel. Melt the butter in a pot over medium heat. Add the flour and whisk for 2 minutes until golden.
Slowly pour in the milk while whisking continuously to prevent lumps. Cook for 5-7 minutes, whisking often, until the sauce thickens and coats the back of a spoon. Season with nutmeg, salt, and pepper. The bechamel is now ready, set it aside.
Preheat the oven to 180 degrees Celsius.
Assemble the lasagna. Spread a thin layer of meat sauce on the bottom of the baking dish. Layer lasagna sheets on top. Spread a third of the remaining meat sauce, then a third of the bechamel, and scatter some mozzarella on top. Repeat for two more layers. Finish with a final layer of lasagna sheets topped with the last of the bechamel.
Sprinkle the remaining mozzarella and all the parmesan evenly over the top.
Bake at 180 degrees Celsius for 30 minutes until the top is golden brown and bubbling.
Let the lasagna rest for 15 minutes before cutting into portions.
Let the lasagna cool completely. Cut into individual portions. Place each portion into an airtight food container. Label with date and contents.
Thaw overnight in the refrigerator. Reheat in the oven at 180 degrees Celsius for 15-20 minutes until hot throughout and the cheese is melted. Alternatively, microwave for 3-4 minutes at 600 Watt.