Beef Lasagne

Debbie Brammer


This is my families favourite lasagna, they don't like shop brought ones because they say it doesn't taste like mine. And everyone that has tried it says it's the best they have ever had. It takes work and patience to make it so I don't make it as often as I used to.. I'd like to hand this recipe down to my daughter when she's old enough to learn how to cook

pinch tips: How to Use a Meat Thermometer




1 Hr 30 Min


45 Min


5 Tbsp
unsalted butter + 2 tablespoons for lasagne
1/2 c
all purpose flour
4 c
whole milk
1 pinch
freshly grated nutmeg
2 Tbsp
olive oil
1/2 medium
onion finely chopped
1 small
carrot grated
1 small
celery stalk finely chopped including leaves
2 Tbsp
fresh parsley
1 clove
garlic minced
2 Tbsp
chopped basil
1 3/4 lb
fresh tomatoes peeled, chopped and seeded
1 tsp
tomato paste, italian
salt and pepper
1 lb
ground chuck beef
1 1/2 lb
ricotta cheese
3 large
1 lb
lasagna noodles, no boil
2 c
heavy whipping cream
1/2 c
1/2 c
gruyere cheese grated
1/2 c
mozzarella cheese shredded
1/2 c
provolone cheese
1/2 c
romano cheese, grated
3 c
mozzarella cheese shredded
1/4 c
grated parmesan cheese

Directions Step-By-Step

Tomato sauce


1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery, parsley and ground chuck beef seasoned with salt and pepper. Stir to coat. brown beef until no longer pink.Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

basic tomato sauce

2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency.

Makes 2 1/2 cups of sauce.
Four Cheese sauce

In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
Serve immediately, sauce will thicken upon standing.

Bechamel sauce

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of lasagna sheets Spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with four cheese sauce, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

About this Recipe

Course/Dish: Beef
Hashtags: #cheese, #lasagna, #four