Beef Ragù Lasagna
Layers of lasagna sheets with a rich tomato-meat ragù and creamy béchamel sauce, baked until bubbly and topped with melted cheese.
- Time
- 1 h 10 min
- Serving
- 946 kcal
- Ingredients
- ≈ $3.31
- Protein
- 46 g
Ingredients
- 1 Lasagna sheetspack 500 g ≈ $3.00 80 g
- 2 Ground beefpack 500 g ≈ $7.45 120 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Canned tomatoespack 400 g ≈ $1.30 100 g
- 5 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
- 6 Wheat flour 12 g
- 7 Butterpack 180 g ≈ $1.58 12 g
- 8 Hard cheesepack 200 g ≈ $2.70 30 g
- 9 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Dice the onion3 into 0.5 cm cubes and grate the cheese. Preheat oven to 350°F (180°C) and grease a 20×30 cm baking dish with oil.
Brown the ground2 beef with the onion3 over medium heat for 8–10 minutes until deeply colored.
Add the crushed tomatoes, mash with a fork, and simmer for 15 minutes until the sauce thickens. Season with salt.
For the béchamel, melt the butter7 in a saucepan, stir in the flour, and cook for 1–2 minutes. Gradually whisk in the milk5, stirring constantly, until thickened (3–4 minutes). Season with salt.
Spread a layer of meat sauce in the dish, top with lasagna1 sheets, and brush with béchamel. Repeat layers, ending with béchamel, then sprinkle with cheese.
Cover with foil and bake at 350°F (180°C) for 35 minutes. Remove foil and bake another 5–10 minutes until golden. Let rest 10 minutes before serving.
Tips
- Why it works
- Brown the beef fully to remove moisture and prevent a soggy lasagna; stop when it’s no longer pink inside. Overcooking turns it dry, so aim for 8–10 minutes at medium heat.
- Substitutions
- Use 100g ground pork instead of beef for a milder taste, or swap 100g canned crushed tomatoes for the fresh ones if needed. Replace hard cheese with 30g grated mozzarella for extra melt.
- Common mistakes
- If the top layer stays pale after baking, the oven isn’t hot enough or the foil was left on too long; the cheese should turn golden in the last 5–10 minutes uncovered.
- Storing and reheating
- Keeps 3 days in the fridge; reheat covered in the oven at 160°C for 15 minutes until hot through. Freeze for up to 2 months by wrapping tightly in foil before baking.
- Serve with
- Pair with a simple green salad and crusty bread to cut through the richness. Serve leftovers for lunch the next day with a side of steamed carrots.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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