Ultimate Beef Lasagna
A flavour-packed homemade lasagna layered with garlicky spiced beef, creamy garlic bechamel sauce, and plenty of melted cheese for the ultimate comfort food meal.
Ingredients
For the Beef-Veggie Sauce:
- 500 g Ground beef
- 3 tbsp Olive oil (or butter)
- 6–8 Finely chopped cloves of garlic
- 1 tsp Ginger paste
- 1 Medium onion (diced)
- 1 Small carrot (finely diced)
- 1 Small bell pepper (red or green, diced)
- 1 ½ cups Tomato purée (or crushed tomatoes)
- 2 tbsp Tomato paste
- ¼ cup Water (as needed)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Black pepper
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ½ tsp MSG (optional, for umami)
- 1.5 tsp Sugar
- Salt to taste (start with ¾ tsp, adjust later)
- 1 tbsp Soy sauce
- 1 tsp White vinegar (or apple cider)
- ¼ cup Fresh basil leaves (or 1 tsp dried)
For the Garlic Bechamel Sauce:
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Warm milk
- ½ cup Cream (optional for richness)
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¾ tsp Black pepper
- ½ tsp Chicken powder (adjust salt accordingly)
- Salt to taste (start with ¼ tsp)
- ⅓ cup Freshly grated Parmesan (or cheddar/mozzarella mix)
For Assembly:
- 9–12 Lasagna sheets (about 250 g, cooked per package instructions)
- 1 ½ –2 cups Shredded cheddar
- 1 ½ cups Shredded mozzarella
- Fresh cilantro and basil for garnish
Instructions
- Heat olive oil in a large pan over medium-high heat and sauté the chopped garlic until fragrant. Add ginger paste and ground beef, breaking it apart and cooking until it is browned and most of the liquid has evaporated.
- Add diced onion, carrot, and bell pepper, then cook for 3–4 minutes until slightly softened. Stir in tomato purée, tomato paste, water, cumin, coriander, black pepper, onion powder, garlic powder, sugar, MSG (if using), and salt. Mix well, cover, and simmer for 10–15 minutes.
- Uncover the pan and add soy sauce, vinegar, and basil. Cook for another 3–5 minutes until the sauce becomes thick, rich, and glossy. Set aside.
- In a separate saucepan, melt butter over medium heat and whisk in flour. Cook for about 1 minute, then slowly add warm milk while whisking continuously to avoid lumps.
- Add cream, garlic powder, onion powder, black pepper, chicken powder, and salt. Simmer until the sauce thickens enough to coat the back of a spoon, then stir in Parmesan cheese until smooth and creamy.
- Preheat oven to 190°C (375°F) and lightly grease a 9x13-inch baking dish. Spread a thin layer of beef sauce at the bottom, then add a layer of lasagna sheets.
- Continue layering with beef sauce, bechamel sauce, and shredded cheese, repeating until all ingredients are used. Finish with pasta sheets topped generously with bechamel and cheese.
- Bake uncovered for 25–30 minutes until the top is golden, bubbling, and fully cooked through.
- Remove from oven and let the lasagna rest for 10 minutes so the layers set properly and are easier to slice.
- Garnish with fresh cilantro and basil, then slice and serve warm.