Ground Beef Lasagne Recipe

Few dishes are as cozy and satisfying as a bubbling tray of ground beef lasagne. With layers of tender pasta, rich beef ragù, creamy cheese sauce, and golden melted mozzarella, this classic comfort food is the definition of a family favorite. Whether you’re planning Sunday dinner, hosting guests, or simply craving something hearty after a long day, this recipe will show you how to build lasagne from scratch—full of flavor, texture, and love.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Rich and Flavorful: A slow-simmered ragù that’s deeply savory, thanks to red wine, herbs, and fresh veggies.
• Creamy and Comforting: A silky cheese sauce that balances the richness of the meat.
• Crowd-Pleaser: Perfect for feeding a big family, potlucks, or holiday dinners.
• Make-Ahead Friendly: Assemble in advance and bake when ready for an easy meal.
• Restaurant-Quality at Home: Impress your guests with layers of flavor that rival an Italian trattoria.

This lasagne stands out because of the extra time given to the ragù—it transforms simple ground beef into something rich and luxurious. Combined with a velvety cheese sauce, the result is comfort food at its very best.

Ingredients Needed

Here’s everything you’ll need, grouped by component for easy prep:

For the Ragù (Meat Sauce)

• 1 tbsp olive oil
• 1 medium onion, finely chopped (yellow, white, or brown)
• 1 carrot, peeled and diced extra fine
• 1 celery stick, finely diced
• 2 garlic cloves, minced
• 1 kg / 2 lb ground beef (lean works best)
• 800 g / 28 oz canned crushed tomatoes
• ¼ cup tomato paste
• 1 cup dry red wine (Pinot Noir or similar)
• 3 beef bouillon cubes, crumbled
• 2 bay leaves (fresh or dried)
• ½ tsp dried thyme
• ½ tsp dried oregano
• 2 tsp Worcestershire sauce
• 1–2 tsp sugar (only if needed, to balance acidity)
• ½ tsp salt and freshly ground black pepper

For the Cheese Sauce (Besciamella)

• 60 g / 4 tbsp unsalted butter
• ½ cup all-purpose flour
• 4 cups whole milk (warm, for quicker thickening)
• 2 cups shredded Gruyère or Colby cheese (or cheddar, Monterey Jack, or Parmesan blend)
• Pinch of nutmeg (freshly grated, if possible)
• Salt and pepper, to taste

For Assembly

• 350 g / 12 oz fresh lasagna sheets (or 250 g / 8 oz dried pasta sheets)
• 1 ½ cups shredded mozzarella (packed)
• Fresh parsley or basil, finely chopped, for garnish (optional)

How to Make Ground Beef Lasagne

Follow these steps for the perfect homemade lasagne:

1. Make the Ragù (Meat Sauce)

1. Heat the olive oil in a large, heavy pot over medium heat.
2. Add onion, carrot, celery, and garlic. Sauté for about 8–10 minutes, stirring often, until softened and fragrant. (Tip: don’t let them brown—this keeps the sauce sweet rather than bitter.)
3. Increase the heat slightly and add the ground beef. Break it apart with a spoon and cook until it’s no longer pink.
4. Stir in crushed tomatoes, tomato paste, red wine, bouillon cubes, bay leaves, thyme, oregano, and Worcestershire sauce.
5. Bring to a gentle simmer, cover with a lid, and cook for 1½–2 hours, stirring occasionally. This slow cooking develops deep flavor and tender meat.
6. Remove the lid and simmer for another 25–30 minutes, allowing the sauce to reduce and thicken. Adjust seasoning with salt, pepper, and sugar if needed.

2. Make the Cheese Sauce

1. In a medium saucepan, melt the butter over low-medium heat.
2. Whisk in the flour and cook for about 1 minute, stirring constantly (this cooks out the raw flour taste).
3. Gradually pour in the warm milk, whisking to avoid lumps. Start with 1 cup, mix until smooth, then add the rest.
4. Increase heat to medium-high and stir often until the sauce thickens to the consistency of heavy cream (about 5–8 minutes). It should coat the back of a spoon.
5. Remove from the heat and stir in the shredded cheese, nutmeg, salt, and pepper. Mix until melted and smooth. If too thick, add a splash of milk.

3. Assemble the Lasagne

1. Preheat oven to 180°C / 350°F.
2. Grease a large baking dish lightly with oil or butter.
3. Spread a thin layer of ragù on the bottom of the dish.
4. Layer pasta sheets on top, followed by more ragù, then a drizzle of cheese sauce. Repeat until all ingredients are used, finishing with cheese sauce.
5. Sprinkle mozzarella evenly over the top.

4. Bake

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake another 20 minutes, or until golden and bubbling on top.
3. Let rest for 10–15 minutes before slicing (this helps the layers set).

Serving and Storage Tips

• Serve with a fresh green salad and crusty garlic bread for balance.
• Garnish with fresh basil or parsley for color and brightness.
• Leftovers: Store covered in the fridge for up to 4 days.
• Freezer: Assemble and freeze before baking for up to 2 months. Bake from frozen, adding an extra 20–25 minutes covered in foil.
• Reheat: Warm slices in the oven at 160°C / 320°F until heated through.

Helpful Notes

• Wine Substitute: If you prefer not to use wine, replace it with extra beef stock.
• Cheese Choices: Gruyère adds nuttiness, while cheddar brings sharpness—mix cheeses for best flavor.
• Pasta Tip: If using dried pasta sheets, make sure they are oven-ready, or boil them until slightly undercooked.
• Ragù Depth: The longer you simmer, the richer the sauce. Patience makes all the difference.

Conclusion

This ground beef lasagne is a labor of love that pays off with every delicious bite. Between the slow-cooked ragù, the creamy cheese sauce, and the bubbly golden top, it’s the kind of meal that brings everyone running to the table. Whether you’re cooking for family or entertaining friends, this lasagne promises comfort, flavor, and plenty of compliments.

If you try this recipe, please leave a ⭐️ rating and a comment below—I’d love to hear how yours turned out! And don’t forget to share your masterpiece on Pinterest or Facebook to inspire others.

👉 What’s your favorite twist on lasagne—extra cheese, spinach layers, or maybe a spicy kick? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use pork or a beef-pork mix instead of just ground beef?

Yes! A beef-pork blend adds extra richness and tenderness to the ragù.

How do I make this gluten-free?

Use gluten-free lasagna sheets and substitute the flour in the cheese sauce with cornstarch or a gluten-free flour blend.

Why did my cheese sauce split?

This usually happens if the heat is too high or the milk was added too quickly. Keep the heat moderate and whisk steadily to prevent curdling.

Is this recipe freezer-friendly?

Absolutely. Assemble the lasagne, wrap it tightly, and freeze before baking. It reheats beautifully when baked straight from frozen.

How thick should the ragù and cheese sauce be?

The ragù should be rich and spoonable, not watery. The cheese sauce should coat the back of a spoon—thick but pourable, so it spreads easily when layering.