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ground beef lasagne

Ground Beef Lasagne

Few dishes are as cozy and satisfying as a bubbling tray of ground beef lasagne. With layers of tender pasta, slow-simmered beef ragù, creamy cheese sauce, and golden melted mozzarella, this family favorite is comfort food at its very best. Perfect for Sunday dinners, gatherings, or a hearty weeknight meal.
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Prep Time 40 minutes
Cook Time 2 hours 20 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

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 stick celery, finely diced
  • 2 cloves garlic, minced
  • 1 kg ground beef (lean)
  • 800 g canned crushed tomatoes
  • 1/4 cup tomato paste
  • 1 cup beef stock (substitute for red wine if avoiding alcohol)
  • 3 cubes beef bouillon, crumbled
  • 2 leaves bay leaves (fresh or dried)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 tsp Worcestershire sauce
  • 1-2 tsp sugar if needed to balance acidity
  • 1/2 tsp salt and freshly ground black pepper to taste
For the Cheese Sauce (Besciamella)
  • 60 g unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warm
  • 2 cups shredded Gruyère or Colby cheese (or blend)
  • 1 pinch nutmeg freshly grated if possible
  • Salt and pepper to taste
For Assembly
  • 350 g fresh lasagna sheets (or 250 g dried)
  • 1 1/2 cups shredded mozzarella
  • Fresh parsley or basil for garnish, optional

Method
 

  1. Make the Ragù (Meat Sauce): Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Sauté for 8–10 minutes until softened but not browned.
  2. Increase heat, add ground beef, and cook until no longer pink. Stir in crushed tomatoes, tomato paste, beef stock, bouillon, bay leaves, thyme, oregano, and Worcestershire sauce.
  3. Bring to a simmer, cover, and cook 1½–2 hours, stirring occasionally. Uncover and simmer another 25–30 minutes until thickened. Season with salt, pepper, and sugar if needed.
  4. Make the Cheese Sauce: In a saucepan, melt butter over low-medium heat. Whisk in flour, cooking 1 minute. Gradually whisk in warm milk, starting with 1 cup.
  5. Cook over medium-high heat until thickened (5–8 minutes). Remove from heat, stir in cheese, nutmeg, salt, and pepper. If too thick, add a splash of milk.
  6. Assemble the Lasagne: Preheat oven to 180°C / 350°F. Grease a large baking dish. Spread a thin layer of ragù, then pasta sheets, more ragù, and a drizzle of cheese sauce. Repeat layers, finishing with cheese sauce. Top with mozzarella.
  7. Cover with foil and bake 25 minutes. Remove foil and bake another 20 minutes until golden and bubbling. Let rest 10–15 minutes before slicing.

Notes

✔ Wine Substitute: Use extra beef stock instead of wine. ✔ Cheese Tip: Mix Gruyère with cheddar for best flavor. ✔ Gluten-Free: Use GF pasta sheets and cornstarch instead of flour. ✔ Freezer-Friendly: Assemble, freeze, then bake from frozen with 20–25 extra minutes covered.