# Lasagne

Recipe by [Elena Popescu](https://fridge.menu/en/u/elenapopescu)

A hearty beef lasagne layered with slow-cooked ragù and a creamy béchamel sauce.

Servings: 4 · Prep 20 min · Cook 40 min · Pasta

Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Lasagne](https://image.fridge.menu/adaptations/5eq5dgu1/7467615c90e6046ba4ba36578ceec5a41e372fe15cfffa296387a727d1ecfcd4.jpg)

## Ingredients

- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 400 g [Beef mince](https://fridge.menu/en/i/ground-beef)
- 2 tsp [Oregano](https://fridge.menu/en/i/oregano) — dried
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 4 pcs [Carrot](https://fridge.menu/en/i/carrot) — coarsely grated
- 5 pcs [Celery sticks](https://fridge.menu/en/i/celery) — coarsely grated
- 1 pcs [Courgette](https://fridge.menu/en/i/zucchini) — coarsely grated
- 50 g [Tomato purée](https://fridge.menu/en/i/tomato-paste)
- 800 g [Tinned chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes)
- 100 ml [Wine](https://fridge.menu/en/i/wine)
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 2 tbsp [Butter](https://fridge.menu/en/i/butter)
- 2 tbsp [Plain flour](https://fridge.menu/en/i/flour)
- 300 ml [Milk](https://fridge.menu/en/i/milk)
- 1 pinch [Nutmeg](https://fridge.menu/en/i/nutmeg) — finely grated
- 125 g [Mozzarella](https://fridge.menu/en/i/mozzarella) — fresh
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 200 g [Lasagne sheets](https://fridge.menu/en/i/lasagna-sheets)
- 125 g [Mozzarella](https://fridge.menu/en/i/mozzarella) — for the top layer, fresh

## Steps

1. Fry the onion and garlic in olive oil until the onion softens.
2. Add the mince and fry on high heat until browned.
3. Reduce the heat and add the remaining ingredients.
4. Let the sauce simmer gently, covered, for 2–6 hours, the longer the better. (240 min)
5. Taste the sauce occasionally and add more spices, tomato purée, chopped tomatoes, salt and pepper to taste as needed.
6. If the sauce seems too dry, add a little vegetable stock, but it's best to do this after it has simmered for about 1 hour. (60 min)
7. Melt the butter in a saucepan, add the flour and whisk until it forms a smooth paste.
8. Gradually pour in the milk in small amounts, whisking until it reaches a sauce-like consistency.
9. Add the cheese and whisk until fully melted.
10. Season with grated nutmeg, salt and pepper.
11. Spread a layer of béchamel sauce in a greased ovenproof dish.
12. Alternate layers of ragù and lasagne sheets, finishing with a layer of sauce.
13. Top with a layer of béchamel sauce and thinly sliced mozzarella.
14. Bake the lasagne in a fan oven preheated to 175°C for about 20–25 minutes, until the lasagne sheets are soft but still slightly firm. (22 min)

Published 2026-10-08

https://fridge.menu/en/r/lasagna-5eq5dgu1

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