Beef Lasagne With BéChamel Sauce Recipe

Name: Beef Lasagne With BéChamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/3 pounds beef steak mince; 1 onion chopped; 2 garlic cloves finely chopped; 1 15/16 cups celeriac peeled and cut into small cubes; 1 leek small, chopped; 2 carrots peeled and cut into small cubes; 6 3/8 tablespoons plain flour; 2 tablespoons tomato puree; 2 11/16 cups chopped tomatoes cans; 1 vegetable stock cube; 3 anchovy fillets chopped; 2 teaspoons dried herbs Italian; 1 pinch caster sugar; 2 1/8 cups whole milk; 3 1/2 tablespoons butter; 1 cup Parmesan; 26 lasagne dried, sheets; 1 1/8 cups mozzarella sliced; salad Green, to serve

Servings: persons

2 tablespoons olive oil
1 1/3 pounds beef steak mince
1 onion chopped
2 garlic cloves finely chopped
1 15/16 cups celeriac peeled and cut into small cubes
1 leek small, chopped
2 carrots peeled and cut into small cubes
6 3/8 tablespoons plain flour
2 tablespoons tomato puree
2 11/16 cups chopped tomatoes cans
1 vegetable stock cube
3 anchovy fillets chopped
2 teaspoons dried herbs Italian
1 pinch caster sugar
2 1/8 cups whole milk
3 1/2 tablespoons butter
1 cup Parmesan
26 lasagne dried, sheets
1 1/8 cups mozzarella sliced
salad Green, to serve

1
Preheat the oven to 400u00b0F. Prepare lasagne noodles according to package directions and set aside.
2
Heat the oil in a large deep frying pan, add the beef and cook for 10 mins, breaking into small pieces. Stir in the onion, garlic, celery root, leek, carrot and 1 tbsp of the flour and cook briefly. Stir in the tomato puree and cook for 1 min.
3
Add the chopped tomatoes and crumbled bouillon cube and stir in 1 cup water. Bring to a boil. Stir in the anchovies and herbs.
4
Simmer, covered, for 8-10 mins, stirring occasionally. Add sugar and season to taste.
5
For the bechamel sauce, combine the milk and 2 cups water. Melt the butter in a saucepan, add 1/3 cup of flour and cook for 1 min, stirring constantly. Gradually add the milk mixture, stirring constantly. Bring to a boil, then reduce to a simmer and stir in most of the Parmesan. Season to taste.
6
Spread a thin layer of the bechamel sauce in the base of a large baking dish (approx 12 x 8 x 3 inches). Layer meat sauce, lasagne noodles and bechamel, finishing with a layer of noodles and bechamel.
7
Top with mozzarella and the remaining Parmesan. Bake for 1 hour or until cheese on top is golden brown. Serve with a green salad.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/3 pounds beef steak mince, 1 onion chopped, 2 garlic cloves finely chopped, and more.

Yes, Beef Lasagne With BéChamel Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Lasagne With BéChamel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions