Hearty Beef Lasagne

Hearty Beef Lasagne

from Donna Hay

I love being able to nourish my loved ones with delicious and wholesome meals. In the colder months, especially, there’s nothing quite like indulging in the comforting embrace of a classic Italian favourite. This mouth-watering lasagne recipe, inspired by one from Donna Hay, has been my trusty go-to for years. Think layers of perfectly cooked lasagne, smothered in a rich tomato sauce infused with aromatic herbs and spices, covered by a velvety béchamel sauce, and topped with a generous sprinkle of gooey melted cheese. This culinary masterpiece is also a feast for the eyes. Served as a midweek staple or at Sunday lunch, it will add cosiness and elegance to your dining table.


2 kg beef shoulder

2 Tbsp. olive oil

1 onion (cut into cubes)

3 garlic cloves

375 ml red wine

500 ml beef broth

1 can diced tomatoes

4 bay leaves

3 rosemary stems

1 tsp. brown sugar


Ground black pepper

1 package lasagne sheets

2 mozzarella balls

120 g butter

75 g flour

1.5 litres milk

160 g Parmesan-style cheese


Preheat the oven to 180°C.

In a pan, heat 1 tablespoon of olive oil, add the meat and brown on all sides. Remove the meat and pour in a second tablespoon of olive oil. Next, add the onion and garlic, and cook while stirring for 4 to 5 minutes.

Put the meat in a casserole. Pour in the red wine and broth, add the canned tomatoes, bay leaves, rosemary, and sugar. Season with salt and pepper. Cover and cook in the oven for 3 to 3,5 hours. The meat should be tender. Using two forks, separate the meat into small pieces and leave it in the cooking sauce.

Prepare the cheese sauce by melting the butter in a saucepan, mix in the flour, then gradually stir in the milk. Mix until the sauce thickens, finally adding 120 grams of cheese, salt, and pepper. Set aside.

Preheat your oven to 200°C.

Cut the mozzarella into thin slices.

In an oiled dish, place a layer of lasagne, cover with the meat/tomato mixture, arrange half of the mozzarella, and a third of the cheese sauce. Cover with another layer of lasagne, then add a layer of the meat/tomato mixture, mozzarella and another third of the cheese sauce. Finish with a final layer of lasagne and cheese sauce.

Add the remaining grated cheese. Bake for 25 to 30 minutes until the lasagne is golden.

Dig in!

I love to serve this dish with a crisp salad and if you are feeling very indulgent, a slice of toasted ciabatta bread.

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