Lasagna Recipe Australia: Classic Beef and Béchamel

This Australian-style lasagna layers a slow-simmered beef and pork tomato sauce, pasta sheets and creamy béchamel, then bakes until golden and bubbling. It draws on the familiar lasagne al forno tradition, while allowing for the many regional and family versions found in Australia and beyond.

Ingredients

1 tbsp (15 ml) olive oil
1 medium brown onion, finely diced, about 1 cup (150 g)
1 medium carrot, finely diced, about 1 cup (100 g)
2 celery stalks, finely diced, about 1 cup (100 g)
3 garlic cloves, minced, about 1 tbsp (9 g)
1 lb (450 g) ground beef
8 oz (225 g) ground pork
2 tbsp (30 g) tomato paste
1 cup (240 ml) dry red wine, or beef stock as a substitute
1 can crushed tomatoes, 28 oz (800 g)
1 cup (240 ml) beef stock, preferably reduced-sodium
1 dried bay leaf
1 tsp (1 g) dried oregano
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
12 dried lasagna sheets, about 10½ oz (300 g), not oven-ready
4 tbsp (56 g) unsalted butter
⅓ cup (45 g) all-purpose flour
4 cups (960 ml) whole milk, warmed if convenient
¼ tsp (0.5 g) freshly grated nutmeg
¾ tsp (4 g) fine salt for the béchamel
¼ tsp (0.5 g) black pepper for the béchamel
2 cups (200 g) shredded mozzarella
1 cup (90 g) finely grated Parmesan

Instructions

Prepare the sauce base. Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat. Add the onion, carrot and celery and cook for 7–8 minutes, stirring often, until softened but not browned. Stir in the garlic and tomato paste and cook for 1 minute so the paste darkens slightly and loses its raw smell.
Brown the meat and simmer the ragù. Add the ground beef and pork. Break the meat into small pieces and cook for 8–10 minutes, stirring, until no pink patches remain. Check a few thick pieces with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground meat. Pour in the wine, if using, and simmer for 2 minutes; otherwise use the stock in its place. Add the tomatoes, stock, bay leaf, oregano, salt and pepper. Bring to a gentle simmer, then cook uncovered over low heat for 45 minutes, stirring occasionally. The sauce should thicken but remain moist enough to soften the pasta in the oven. Remove the bay leaf and taste; adjust the seasoning if needed.
Cook the pasta while the sauce simmers. Bring a large pot of well-salted water to a boil. Cook the dried sheets in batches according to the packet, stopping about 2 minutes before the stated time so they are flexible but still firm. Lift them out carefully, lay them flat on a lightly oiled tray or clean tea towel, and keep them separate so they do not stick. If your packet specifically says the sheets do not need pre-cooking, follow its directions instead.
Make the béchamel. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Add the milk a little at a time, whisking smooth after each addition. Once all the milk is in, bring the sauce to a gentle simmer and cook for 6–8 minutes, stirring and scraping the corners of the pan, until it coats the back of a spoon. Stir in the nutmeg, salt and pepper. If small lumps form, whisk firmly or briefly blend the sauce until smooth.
Heat the oven and assemble. Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Spread a thin layer of meat sauce over the bottom. Arrange a single layer of pasta sheets on top, trimming or overlapping them slightly to fit. Add about one-third of the remaining meat sauce, one-quarter of the béchamel and a scattering of mozzarella and Parmesan. Repeat to make three pasta layers, finishing with béchamel and the remaining cheeses over the top. Divide the sauce and béchamel evenly as you go; a few small gaps are fine.
Bake until bubbling. Cover the dish loosely with foil, taking care that the foil does not touch the cheese. Bake for 25 minutes, then remove the foil and bake for another 20 minutes, until the edges bubble and the top is golden in places. If the cheese is browning too quickly, replace the foil for the final few minutes.
Rest and portion. Let the lasagna stand for 20 minutes before cutting. This rest allows the layers to settle, making neater portions and reducing the chance of very hot sauce running across the plate. Use a sharp knife and a broad spatula to lift out each serving.

Tips

Keep the ragù moist. It should be thick, not dry. If it becomes pasty during its simmer, stir in a splash of stock or water. A little moisture is useful because the pasta continues to absorb liquid as the lasagna bakes.
Take time with the béchamel. Add milk gradually at first and whisk well to avoid lumps. If the finished sauce seems too thick to spread, whisk in a tablespoon or two of milk; if it is thin, simmer it for another minute or two.
Choose a practical wine substitute. Beef stock works well in place of red wine and gives a milder, less fruity sauce. The dish will still be flavourful; you can add a teaspoon of balsamic vinegar if you want a little of the wine’s acidity.
Let it rest before slicing. Cutting straight from the oven often makes the layers slide apart. The 20-minute rest is part of the recipe, not just a serving preference. For easier handling, use a dish with reasonably straight sides.

Serving Suggestions

Serve a square of lasagna with a crisp green salad dressed with olive oil and vinegar, or with lightly dressed rocket, sliced pear and a little shaved Parmesan. The fresh, sharp flavours balance the rich meat sauce and creamy béchamel. Steamed green beans, broccolini or roasted zucchini are good alternatives when you want a warm vegetable side.

Garlic bread or a crusty loaf is useful for catching any sauce left on the plate, though the pasta bake is filling on its own. For a relaxed meal, cut the lasagna at the table and offer extra grated Parmesan and black pepper. If serving a group, leave it in the baking dish and let people take portions after the resting time.

Variations

For an all-beef version, replace the pork with another 8 oz (225 g) ground beef. The sauce will be a little less soft and sweet, but still works well. For a lighter meat-free filling, use 1 lb (450 g) chopped mushrooms and 1 cup (150 g) cooked brown or green lentils in place of the meat; brown the mushrooms until their liquid has evaporated before adding the tomatoes.

To add vegetables, stir 2 cups (60 g) baby spinach into the hot ragù at the end, or layer 1½ cups (200 g) sautéed, well-drained zucchini between the pasta. Avoid adding watery vegetables raw, as they can make the bake loose. For a stronger cheese flavour, replace up to half the mozzarella with provolone, or add a little extra Parmesan. If using oven-ready sheets, follow the packet’s liquid guidance; some need a slightly looser sauce than the boiled sheets in this recipe.

Storage and Reheating

Refrigerate leftover lasagna within 2 hours of baking, in a covered container or tightly covered in the baking dish. It keeps for 3–4 days in the refrigerator. For easier reheating, store individual portions separately, or cut the chilled lasagna into squares before packing them into airtight containers.

Reheat a portion covered in a 350°F (175°C) oven until hot throughout, usually 20–30 minutes from chilled depending on its size. Add a spoonful of water or stock before covering if the edges look dry. In a microwave, cover the portion loosely and heat in short intervals, turning it if needed. For food safety, leftovers should reach 165°F (74°C) when checked with a food thermometer. Reheat only the portions you plan to eat.

To freeze, cool the lasagna promptly, wrap individual portions well and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating, or heat from frozen in a covered oven-safe dish for longer, checking that the centre reaches 165°F (74°C). You can also freeze the assembled, unbaked dish; thaw it in the refrigerator before baking and allow extra time if it is still cold in the centre.

Frequently Asked Questions

Can I make this lasagna ahead?
Yes. Assemble it up to a day ahead, cover and refrigerate, then bake when needed. Because the dish starts cold, allow roughly 10–15 extra minutes of covered baking and check that the centre is hot before serving. The 20-minute resting time still applies after baking.

Why is my lasagna watery?
Common causes include a sauce that was too thin, vegetables releasing water, or slicing before the dish has rested. Simmer the ragù until it is thick but still moist, cook watery vegetables before layering, and let the baked lasagna stand for 20 minutes. Also drain pre-cooked pasta sheets well.

Do I have to boil the lasagna sheets first?
This recipe uses dried sheets that are briefly boiled until flexible. Some brands are designed to go straight into the dish, so check the packet rather than assuming they are interchangeable. If using no-boil sheets, ensure the sauce is sufficiently moist and follow the manufacturer’s recommended liquid and baking directions.

Can I use only beef, or leave out the wine?
Yes to both. Use 1 lb 8 oz (675 g) ground beef in total if you do not want pork. For a no-wine sauce, replace the wine with the same amount of beef stock; the result will taste slightly less fruity, but the tomato and herbs still make a savoury ragù.

How do I know when the lasagna is done?
The edges should be bubbling, the top should be golden in places, and a knife should pass through the pasta without much resistance. If you are unsure, check the centre after baking; it should be hot throughout. Resting the lasagna after it leaves the oven helps the layers hold together when served.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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