beef lasagna

A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There&#039;s truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.

Lasagne al Forno (Italian Beef Lasagna)

olive oil

carrot (finely chopped (1 large))

stalk celery (finely chopped (1 large))

white onion (finely chopped (1 large))

ground beef (mince) ((500 grams))

lb pork (mince) ((500 grams))

sieved tomatoes tomatoes (passata) ((540 grams))

tomato paste

red wine ((250 milliliters))

beef stock ((1.5 litres))

bay leaves

tsp sea salt flakes and pepper

tbsp butter ((70 grams))

tbsp flour all-purpose ((70 grams))

full fat milk ((1 litre))

tsp nutmeg

parmesan (freshly grated (70 grams))

tsp sea salt salt

lb fresh lasagna pasta sheets ((17 oz/500 grams))

mozzarella ((8 oz/250 grams))

Finely chop the carrot, onion and celery and saute the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the beef and pork mince and cook until browned.

If there is a lot of excess fat in the pan, spoon some out. Add the red wine and reduce by half.

Once the wine has reduced, add the sieved tomatoes, tomato paste, bay leaves, 4 cups of beef stock (1 litre) and a pinch of salt and pepper.

Stir everything together and leave to simmer on a low heat for 2.5-3 hours uncovered. Add the rest of the beef stock half way through.

Ragu

Add the butter to a saucepan and cook until melted and bubbling.

Add the flour to the melted butter and stir to form a paste. Let the flour cook for 1 minute.

Slowly whisk half of the milk into the butter and flour constantly whisking to avoid any lumps. Once it has started to thicken add the rest of the milk, nutmeg, parmesan and a pinch of salt and pepper.

Continue to heat the sauce whilst stirring until thickened enough to coat the back of a wooden spoon. Take off the heat and set aside.

White Sauce

Preheat the oven to 350F (180C).

To assemble the lasagne, spoon a small amount of ragu on the very bottom of the baking dish. Top with and even layer of lasagna pasta sheets (cut the pasta sheets to fit your baking dish).

Add a few more spoons of ragu so the pasta is completely covered followed by 2 ladels of white sauce.

Repeat the layers of pasta, ragu and bechamel sauce until everything is used up making sure to keep enough of bechamel sauce for the very top layer (you should have 4-5 layers of pasta).

Cover the top layer of the lasagne with torn mozzarella and then bake in the oven for 45minutes or until bubbling and golden.

Let it cool slightly for 5-10 minutes before serving.

Assemble the lasagne

https://embed.mediavine.com/videos/eclbpfyu3bpbcmqkw3ut

A classic recipe for homemade Lasagne al Forno (Italian Beef Lasagna) made entirely from scratch. There's truly nothing more comforting than a hot bubbling baked lasagna made with homemade beef ragu, bechamel sauce, silky pasta and topped with melted mozzarella cheese! This traditional Italian recipe will be a comfort food favourite.

Lasagne al Forno

A really simple skillet lasagna recipe that is made in about 30 minutes, start to finish. 8 simple ingredients make up this delicious lasagna recipe!

30 minute Easy Skillet Lasagna

beef

onion

garlic cloves, chopped

tsp salt

jarred marinara

water

dry lasagna noodles (broken up)

cottage cheese

oz mozzarella cheese

In a large skillet (that has a lid), over medium heat start to brown and crumble the ground beef. Stir in the the onions and garlic. Saute until the beef is cooked the onions are translucent, about 5 minutes.Drain any excess grease.

Stir in the 2 cups marinara and 1 1/2 cups water, raise the heat to medium-high and bring to a boil.

Once it boils turn the heat to low, nestle in the broken lasagna noodles.

Pop the lid on and simmer for 10 minutes.

Remove the lid, scrape up any bits that have stuck to the bottom, if the pan is looking dry add another 1/2 cup water (I usually add it). Stir in  the 1 cup cottage cheese and then sprinkle 4 oz shredded mozzarella over top. Cover and simmer an additional 10-12 minutes, until the noodles are tender.

Let sit uncovered to cool for 5-10 minutes before serving!

This classic lasagna is stuffed with perfectly seasoned meat, pasta, flavorful seasoning and gooey cheese.

Instant Pot Lasagna

onion (chopped)

garlic

ricotta cheese

cheese

Italian seasoning (divided)

garlic powder

grounded beef

tbsp salt

marinara sauce

lasagna noodles

mozzarella cheese (shredded)

In a bowl mix ricotta cheese, egg, parmesan cheese, 2 tsp Italian seasoning and garlic powder.

Press saute, add chopped onion and minced garlic and saute for 2 minutes.

Add ground beef, 1 tsp Italian seasoning and salt and saute until brown.

Take another bowl (Oven-safe glass) and spread the marinara sauce on the bottom.

Add the cheese mixture from the first bowl on top.

Add the cooked beef on top of the cheese.

Add Lasagna on top.

Repeat steps 4-6 (Marinara, cheese, beef) to create another layer.

Add mozzarella cheese on top.

Place the bowl inside the Instant Pot and cover with the Air Fryer Lid.

Set the pot to BAKE at 375 F° for 5 minutes.

Open the lid, serve and enjoy :)

https://content.jwplatform.com/videos/HIn56uJ3.mp4

Learn how to make the best Instant Pot Lasagna recipe using this video guide. Full instructions, cooking tips, serving ideas and more for this Air Fryer Lid one-pot meal for holiday.

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Top 3 beef lasagna recipes from across the web

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Top Tags

Lasagne al Forno (Italian Beef Lasa...

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The most viewed beef lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine