There’s something deeply comforting about a bubbling tray of lasagne fresh out the oven, the cheese golden and blistered at the edges, the layers gently settling into one another like old friends. My Sunday Best Beef Lasagne has become a much-anticipated dish in our house — a kind of edible tradition that says, Slow down, you’re home now.
The name came about one lazy Sunday when the roast chicken plan went sideways, and I reached for the mince instead. The result was so hearty, so warming, that the kids insisted we make it a weekly thing. And so, “Sunday Best Beef Lasagne” was born — not because we save it only for Sundays, but because it brings that same comforting, end-of-week joy you get from a proper Sunday dinner. You can also prepare Sunday Best Beef Lasagne the day before so with the boys soccer matches etc. it’s lovely to get home and the meal is ready to pop in the oven.
What I love most about this lasagne is how it brings everyone to the table. The rich beefy filling, slowly simmered with onions, garlic, a generous glug of red wine, and a dash of herbs, is layered generously with silky béchamel and tender pasta sheets. Each layer is a labour of love, and when you dig in, it really does feel like all that effort has paid off.
Now, let’s talk layers. I’m not shy with them. I go full height – five or six if I can manage it. I use fresh lasagne sheets when I’ve got them, but dried works just fine too (especially if you give them a little soak first). The meat sauce is always thick and flavour-packed — none of that runny nonsense that causes your lasagne to collapse into a soup on the plate. I like mine to stand proud, slice clean, and hold its shape.
And then there’s the cheese. Oh, the cheese. I go for a mix — a little mozzarella for the stretch, mature cheddar for sharpness and Parmesan for that glorious golden topping. The final result is a bubbling tray of joy that fills the whole house with an aroma that guarantees everyone will start loitering in the kitchen long before it’s ready.
What do I serve it with? Well, Sunday Best Beef Lasagne doesn’t need a lot to go alongside it, but there are a few things that really elevate the whole affair. A simple green salad dressed with lemon and olive oil is always welcome — it cuts through the richness and gives the plate a bit of lift. Garlic bread is a must in our house — the kind with a good crust and a fluffy inside, perfect for mopping up those saucy corners.
Roasted vegetables are another lovely companion. Think courgettes, red peppers, and red onions tossed in a bit of balsamic vinegar and thyme. Their sweet, caramelised edges go so well with the savouriness of the lasagne. And if I’m feeling fancy (or feeding a crowd), I’ll whip up a little antipasti board with olives, pickled artichokes, and cured meats for nibbling while the lasagne cools.
One thing I’ve learned over the years is that Sunday Best Beef Lasagne tastes even better the next day. Something about the resting time allows the flavours to mingle more deeply. So I always make a bit extra — leftovers are perfect for lunchboxes or even just a cheeky midnight snack.
To me, Sunday Best Beef Lasagne is about more than just food. It’s about slowing down, gathering in, and enjoying something that’s been made with care. There’s nothing rushed about a proper lasagne. It’s a meal that says, take your time, enjoy each bite, and have another slice if you fancy.
So next time you’re in need of something warm, familiar, and utterly satisfying, give “Sunday Best Beef Lasagne” a go. Serve it with a crisp salad, a wedge of garlic bread, and a table full of people who appreciate a good home-cooked meal. Trust me — you won’t regret it.
Sunday Best Beef Lasagne
Ingredients
For the meat sauce:
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 500 g beef mince
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 tbsp tomato purée
- 400 g chopped tomatoes
- 150 ml red wine beef stock
- salt to taste
- black pepper to taste
For the béchamel sauce:
- 50 g unsalted butter
- 50 g plain flour
- 500 ml whole milk
- 1 pinch nutmeg
- salt to taste
- pepper to taste
For layering:
- 200 g lasagne sheets dried or fresh
- 100 g mature cheddar grated
- 125 g mozzarella shredded or torn
- 50 g Parmesan grated
Instructions
- Heat olive oil in a large pan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute.2 tbsp olive oil, 1 large onion, 2 cloves garlic
- Add the beef mince and cook until browned all over, breaking it up with a spoon.500 g beef mince
- Stir in the oregano, basil and tomato purée. Cook for 2 minutes, then pour in the chopped tomatoes and red wine. Season with salt and pepper.1 tsp dried oregano, ½ tsp dried basil, 1 tbsp tomato purée, 400 g chopped tomatoes, 150 ml red wine, salt, black pepper
- Reduce the heat and simmer gently for 25–30 minutes until thickened.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1–2 minutes. Gradually add the milk, whisking continuously until smooth.50 g unsalted butter, 50 g plain flour, 500 ml whole milk
- Season with salt, pepper, and a pinch of nutmeg.1 pinch nutmeg, salt, pepper
- Cook for 5–7 minutes until thickened.
- Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
- In a large ovenproof dish, spread a spoonful of meat sauce over the base.
- Add a layer of lasagne sheets, followed by more meat sauce and a layer of béchamel.200 g lasagne sheets
- Repeat the layers until everything is used up, finishing with béchamel on top.
- Sprinkle over the cheddar, mozzarella, and Parmesan.100 g mature cheddar, 125 g mozzarella, 50 g Parmesan
- Place the dish on a baking tray (to catch any drips) and bake for 40–45 minutes until golden and bubbling.
- Let the lasagne sit for 10 minutes before slicing.
- Serve Sunday Best Beef Lasagne with a fresh green salad and garlic bread for a classic combo.
19 comments
Absolutely Gorgeous
A super recipe for a classic dish. Loved the combination of cheeses
This dish reminded me of meals we used to have growing up — proper layers, real flavours, and that lovely crisp top.
The combination of three cheeses really made this feel indulgent without being over the top.
I followed this to the letter and ended up with a gorgeous, golden lasagne that sliced beautifully.
Served it with garlic bread and roasted veggies — not a single bite was left.
I loved how the recipe kept things classic but still felt a bit special.
Made far too much and let me say, it tastes even better the next day!
The red wine in the sauce gives it that real depth. Proper comfort food!
I swapped the beef for a meat-free mince and it still worked beautifully. The béchamel and the layering method make all the difference.
I made this for a small dinner party and it was a total hit.
I made this for my in-laws and they were genuinely impressed. Got a big thumbs up from my father-in-law which is no small thing after 23 years.
Took a bit of time but worth every minute — layered up thick and generous just the way I like it.
Tastes just like the lasagne my gran used to make — rich, cheesy, and full of flavour.
The béchamel was so creamy and the layers held together perfectly. My family asked if I could make it every week!!!!
What a winner! Even my picky eater of a son went back for seconds — unheard of in this house.
This is hands-down the best lasagne I’ve ever made.
The mozzarella and Parmesan topping is chef’s kiss. Will definitely be doing this again.
So comforting and satisfying.