Beef Lasagne


Beef Lasagne


2 tbsp olive oil 

1 medium white onion, chopped 

3 sticks of celery, chopped 

2 carrots, chopped 

4 cloves garlic, peeled and crushed 

Salt and pepper 

3 sausages 

400g minced beef 

1 tsp dried oregano 

200ml red wine 

400g chopped tomatoes 

1 beef stock cube 

10 sheets fresh lasagne 

For the white sauce: 

35g butter 

35g plain flour 

1-pint milk 

4 bay leaves 


Firstly add the oil into a large non-stick saucepan. 

Then add the onions, carrots and celery. 

Season with salt and pepper and cook for 5-10 minutes. 

Cut the sausages out of their skins and place in the pan with the vegetables. 

Use the back of your spoon to break up the sausages before adding the minced beef. 

Stir up the beef and cook until brown and then add in the red wine. 

Cook the red wine until it boils, then add the tinned tomatoes. 

Turn the heat down a little and leave to simmer for 40 minutes.

To make the white sauce, melt the butter and mix in the flour. 

Cook the flour out on medium heat for 1 minute before adding the milk gradually a little at a time until it is fully absorbed. 

Add the bay leaves and cookout until the sauce has thickened. 

When both the white sauce and the beef ragu are ready, you can build up the lasagne alternating between ragu, pasta and white sauce until you have filled your ovenproof dish. 

Top with a little grated cheese and bake in a preheated oven 170°c for 45 minutes. 

Products Used:

MasterClass Lightweight 4 Litre Casserole Dish with Lid - Metallic Blue

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Soft Grip Nylon Cooking Spoon

Chef'n FreshForce™ Garlic Press

Maxwell & Williams Caviar 26cm Square Baker

MasterClass Box Grater with Measurements