Deep Dish Beef Lasagne Recipe | Abel & Cole

Deep Dish Beef Lasagne

Cooking time
Serves6-8 people
Deep Dish Beef Lasagne

A classic beef lasagne is always a crowd-pleaser, whether it's for a family dinner or a night-in with friends. Our Sam's deep dish version layers sheets of fresh egg pasta with a rich beef ragù and creamy, homemade béchamel sauce. Topped with mozzarella and Parmesan and baked till golden, it's guaranteed to put smiles on faces and leave empty plates.


  • 2 onions
  • 1 carrot
  • 1 celery stick
  • 4 garlic cloves
  • A handful of rosemary, leaves only
  • 1 tbsp olive oil
  • 1.2kg beef mince
  • Sea salt
  • Freshly ground pepper
  • 1 glass of white wine
  • 2 x 400g tins of chopped tomatoes
  • 300ml hot beef stock
  • 900ml whole milk
  • 100g butter
  • 70g plain flour
  • 120g Parmesan cheese
  • 1/2 nutmeg
  • 500g fresh lasagne sheets
  • 2 x 125g mozzarella

Prep: 20 mins | Cook: 100 mins

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1. Peel and finely chop the onions. Peel and finely chop the carrot. Trim and finely chop the celery stick. Peel and thinly slice the garlic. Pick the rosemary leaves off their stems, then roughly chop the rosemary.
2. Pour 1 tbsp oil into a large pan and warm to a high heat. When the pan is hot, add the mince to the pan. Fry for 8-10 mins, stirring occasionally, till the meat is browned all over. Scoop the mince out of the pan into a bowl.
3. Reduce the heat under the pan to medium and slide in the chopped onions, carrot, celery, garlic and rosemary. Add a good pinch of salt and pepper. Fry the veg for 10 mins, stirring occasionally, till starting to soften. Turn the heat up to high and pour in the wine. Allow the wine to bubble for 2 mins, then return the mince to the pan. Pour in the tins of chopped tomatoes, 300ml beef stock and 100ml milk. Stir well to combine. Bring the sauce to a simmer, then cook gently without a lid for 30 mins, till the mince is tender and the sauce has thickened.
4. While the meat sauce is cooking, melt 100g butter in a separate medium pan. Pour in 70g flour and stir well till the flour and the butter combine. Cook for 2 mins. Slowly pour in 800ml milk, stirring frequently, till combined and smooth. Grate in most of the Parmesan cheese (save a little bit for later) and grate in ½ the nutmeg. Sesaon with salt and pepper. This is your béchamel sauce. Pop the sauce to one side.
5. Warm your oven to 200°C/180°C/Gas 6. When both sauces are ready, make your lasagne. Spoon a little of the béchamel sauce into the bottom of a large, deep oven dish. Cover the sauce with a layer of lagane sheets. Spoon over about a third of the meat sauce. Top with more béchamel and a layer of lasagne sheets. Repeat the layering process till you have used up all of the meat sauce. Top the final layer of meat sauce and béchamel with a final layer of lasagne sheets. Spread the remaining béchamel sauce over the top. Tear the mozzarella evenly over the surface and grate over the remaining Parmesan. Sprinkle with a pinch of salt and pepper.
6. Transfer the lasagne to the oven and bake for 40-50 mins, till bubbling and golden brown on top. Allow to cool for a couple of mins, then slice and serve.
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