Meaty Lasagne is a perfect dish all year round. I serve this Italian recipe as a main dish during the cold months with garlic bread or chips. Also served during the warmer months with salad. The combination of the beef ragu with the white sauce and the soft lasagne sheets is hard to beat when your hungry.

Meaty Lasagne

A simple lasagne recipe that is full of body and flavour. A top pick

4.48 from 117 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Advance, Beef, Dairy, Herbs, Lasagna, Pasta, Sauce

Prep Time: 20

Cook Time: 2 15

Total Time: 2 35

Servings: People

Calories: 532kcal

Ingredients

Lasagna

12 large lasagne sheets Note 1
4 oz cheddar I use mature for the extra flavour

White Sauce

2 oz plain flour
2 oz unsalted butter
2 tsp mustard I use English
1 ¼ pts milk warm
3 oz Parmesan finely grated
salt
ground black pepper

Ragu Sauce

2 lbs beef mince 5% is best
2 cloves garlic peel/minced
¼ pts beef stock or stock cubes
3 tbsp tomato puree
1 tsp caster sugar Note 2
28 oz chopped tomatoes
2 tbsp plain flour
2 large onions peel/chopped finely
1 tbsp mixed herbs dried
2 tbsp olive oil

Instructions

Making the Ragu

Place a large frying pan over a medium high heat and add the olive oil. When hot, add the mince making sure to break up any large pieces. Stir to brown the mince all over.
2 tbsp olive oil, 2 lbs beef mince
Once browned, using a slotted spoon, transfer the mince to a plate for now.
Using the same oil, add the onions, and garlic to the pan and stir well. Cook until they have both softened. Return the mince to the pan and add the 2oz of plain flour.
2 cloves garlic, 2 large onions, 2 oz plain flour
Add the beef stock and bring the pan up to a boil. When boiling add the tomato puree and mixed herbs and stir well.
¼ pts beef stock, 3 tbsp tomato puree, 1 tbsp mixed herbs
Add the chopped tomatoes and sugar and return to a boil. Once boiling reduce the heat to a simmer and cover for 90 minutes until the mince is soft and tender and the ragu has thickened. Once the ragu has about 20 minutes to go, its time to start the sauce.
28 oz chopped tomatoes, 1 tsp caster sugar

Making the white sauce

Place the milk int a small saucepan and warm over a low heat.
1 ¼ pts milk
In a new saucepan, add the unsalted butter. Once melted over a medium heat, add the flour and cook for a minute or two stirring in well so no flour lumps remain.
2 oz unsalted butter, 2 tbsp plain flour
The milk should be lovely and warm by now. Slowly add the milk to the butter and flour mixture whisking all of the time. Continue to whisk until the sauce has thickened and no lumps of flour exist.
Add the mustard and parmesan cheese and season with the salt and pepper.
2 tsp mustard, 3 oz Parmesan, salt, ground black pepper
Time to taste and adjust seasoning if required.

Assembly

When everything is ready to go, place a 12-inch x 8-inch baking dish on a flat surface.
Add one third of the meat ragu over the base spreading it evenly. Add one third of the white sauce over the ragu, don’t mix or stir. Then add a layer of lasagne sheets over the white sauce and ragu and give a little season of pepper and a little salt.
12 large lasagne sheets
Repeat the process with another level of ragu then white sauce and the lasagne sheets and then finally add the last third of the ragu then the white sauce. Do not add any more lasagne sheets.
As the final touch, add the grated cheddar cheese over the top giving a good coverage.
4 oz cheddar
When ready to cook, preheat the oven to 160C/325F/Gas Mark 3.
Once hot, place on the middle shelf for 45 minutes or until the cheese is bubbling and the everything looks lovely and golden brown.
Serve with a salad, chips, garlic bread or on its own.

Notes

Note 1. If you are using fresh lasagne sheets, then its ready to cook straight away. However, if you are using dried pasta sheets from boxes, I would suggest you leave the lasagne to soften and absorb the ragu and white sauce flavour for a couple of hours. At least you can make this in advance ready to pop in the oven.

Note 2. Try adding 1 tablespoon of redcurrant jam to the recipe instead of the caster sugar.