Sunday Best Beef Lasagne

Sunday Best Beef Lasagne is a rich, comforting dish layered with savoury beef mince in a herby tomato sauce, silky béchamel, and a trio of cheeses. Perfect for feeding a hungry family or entertaining friends, it’s a satisfying bake that’s even better the next day.

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings Portions

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:

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.

Notes

If you're making Sunday Best Beef Lasagne ahead of time, the lasagne can be assembled and refrigerated a day in advance — just add 5–10 minutes to the baking time.

Sunday Best Beef Lasagne leftovers reheat beautifully and make a wonderful next-day lunch.

Nutrition