BEEF LASAGNA

Classic Italian-style beef lasagna with rich tomato meat sauce, layers of mozzarella, and parmesan. A hearty, cheesy baked dish perfect for family gatherings.

TIME: 2 HOURS

DIFFICULTY: MEDIUM

SERVINGS: 8

NUTRITIONAL FACTS

Calories

580

Fats

32 g

Saturates

14 g

Carbs

45 g

Sugars

8 g

Protein

32 g

Fibre

3 g

Salt

1.2 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

INGREDIENTS

For the meat sauce

500 g ground beef, single-pass grind
4 –5 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 medium carrot, finely chopped
1 tbsp tomato paste
1 can whole peeled tomatoes
½ cup red wine
1 ½ cups hot beef stock or water
1 bay leaf
Salt & freshly ground pepper

For the lasagna layers

1 pack lasagna sheets, 500 g
1 cup grated parmesan
4 balls fresh mozzarella

EQUIPMENT

Large pot
Knife & cutting board
Wooden spoon
30×40 cm baking dish
Cheese grater
Parchment paper
Aluminum foil
Oven
Spatula for serving

METHOD

For the meat sauce
Heat the olive oil in a pot and brown the beef for about 6 minutes over high heat without stirring too much.
Reduce to medium heat and create a well in the center. Add a little olive oil, then the onion, garlic, and carrot.
Sauté for about 5 minutes until soft and glossy.
Stir, add the tomato paste, and cook for 2 minutes.
Increase to medium-high heat, add the red wine, and let the alcohol evaporate completely.
Crush the peeled tomatoes by hand or with a spoon and add them to the pot.
Add the stock or water, bring to a boil, then lower to medium heat and cover.
Simmer gently for about 45 minutes.
Season with salt and pepper, cover again, and simmer for another 10 minutes until rich and glossy.
For assembling the lasagna
Preheat the oven to 220°C fan.
Use a 30×40 cm baking dish.
Spread a layer of mozzarella slices and a spoonful of meat sauce on the base.
Add a layer of dry lasagna sheets, then a layer of meat sauce, and a layer of mozzarella.
Sprinkle lightly with parmesan and repeat layering until the dish is full.
Finish with remaining meat sauce and top generously with mozzarella.
Cover with parchment paper and then foil. Bake on the middle rack for 25 minutes.
Uncover and bake for 5 additional minutes to brown the top.
Rest for 10 minutes before slicing.
Serve warm.