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classic beef Lasagna

Mom's Classic Lasagna

Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes


For the Bolognese

  • 2 tbsp Olive Oil
  • 1 Large Onion - Diced
  • 2 Large Carrots - Diced
  • 500 g Beef Mince (or beef and pork mince mixed)
  • 2 Sprigs of Rosemary
  • 1/2 cup Red Wine
  • 140 g Tomato Paste

Boiling water to top up

  • 1 tsp Cayenne Pepper (or one small whole chilli)

Salt and pepper to taste

For the Bechamel

  • 500 ml Milk
  • 50 g Butter
  • 40 g All-Purpose Flour

A pinch of salt, pepper and nutmeg

For the Lasagna

  • 1 box Lasagna Pasta Sheets

Lots of grated Parmigiano


  1. First, make the Bolognese. Heat 2 tablespoons of olive oil in a pot. Add in the diced carrots and onions (most Italian recipes have diced celery as well so feel free to add it if you would like). Cook at a medium/high temperature until the carrots soften.

  2. Then add in the beef mince and sprigs of rosemary (I add it in with the stalks and remove them before serving). Cook until the mince has browned. 

  3. Next, add in the wine. Cook until the alcohol as cooked out (about 2 or 3 min).

  4. Now add in the tomato paste and mix it into the mince. Top up the sauce with boiling water, until the mince has basically just been covered. Add in small whole chilli or a teaspoon of Cayenne Pepper and salt. Let it cook for at least an hour, stirring every now and then.

  5. When the Bolognese is almost cooked, start with the Béchamel. Simply melt the butter in a medium-sized pot at medium heat. One it is bubbling, add in the flour and whisk.

  6. When this mixture is bubbling, which will be quite soon, add in the milk and nutmeg. Lower the heat a little bit and mix until the mixture is thick. This may take a bit of time (5-10 min). Season with a pinch of salt and pepper. Set aside.

  7. Now, here is where my Moms recipe differs to others. We add the Béchamel sauce into the Bolognese sauce and mix it together. Other more traditional recipes add the layers separately when assembling the Lasagna. But for this recipe, mix them together and set aside off the heat. 

  8. Now we can start with the Lasagna. We prepare a pot of boiling salt water, and parboil the Lasagna pasta sheets (for max 3 min), then lay them on a dishcloth.

  9. To assemble, add a small ladle full of sauce at the bottom of your Lasagna dish and spread it around. This is to stop the Lasagna sheets from sticking to the dish. 

  10. Then you start to layer. Lasagna sheets first, then some sauce (NOT TOO MUCH, we want to be able to serve the Lasagna easily without sauce going everywhere), then some Parmigiano, then start again. The last layer should be a thin layer of sauce with A LOT of cheese! 

  11. You can then cover the Lasagna with foil and put into the fridge until ready to cook or freeze it.

  12. Heat the oven to 180 degrees Celsius. Cook the lasagne with the foil on for 30 min. Then remove the foil, and cook for another 15 – 20 min – until golden and crispy on the top.

    classic beef Lasagna