The weekend project that pays you back twice
A proper lasagne isn't fast food, and I won't pretend otherwise. This one takes the best part of an afternoon — a ragu that simmers away for two hours, a silky béchamel, and layers you build like you mean it. But here's the thing: two packs of grass-fed beef mince become eight serious serves. Dinner tonight, and a tray in the freezer for the Tuesday you can't face cooking. Put the footy on, let the pot blip away, and call it time well spent.
Ingredients
- 960g Your Farmer grass-fed beef mince (2 packs)
- 2 tbsp olive oil
- 1 large brown onion, finely diced
- 2 carrots, finely diced
- 2 sticks celery, finely diced
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 125ml red wine (or extra stock)
- 2 x 400g tins crushed tomatoes
- 250ml beef stock
- 2 bay leaves
- Salt and pepper to season
- 100g butter (for the béchamel)
- 100g plain flour (for the béchamel)
- 1 litre full-cream milk (for the béchamel)
- A good grating of nutmeg (for the béchamel)
- 375g dried lasagne sheets
- 150g grated mozzarella
- 60g finely grated parmesan
Instructions
For the ragu
Heat the olive oil in a large heavy pot over medium heat. Cook the onion, carrot and celery for 8–10 minutes until soft, adding the garlic for the final minute.
2 tbsp olive oil1 onion2 carrots2 sticks celeryTurn the heat up, add the mince in two batches and brown it hard, breaking it up as you go.
960g beef minceStir in the tomato paste and cook for 1 minute, then pour in the wine and let it bubble away almost to nothing.
2 tbsp tomato paste125ml red wineAdd the tomatoes, stock and bay leaves. Simmer uncovered over low heat for 1.5–2 hours, stirring occasionally, until thick enough to hold its shape on a spoon. Season well.
800g crushed tomatoes250ml beef stock2 bay leavesFor the béchamel
While the ragu simmers, melt the butter in a saucepan, stir in the flour and cook for 2 minutes without letting it colour.
100g butter100g plain flourGradually whisk in the milk and simmer, whisking often, until thick enough to coat the back of a spoon. Season with salt and the nutmeg.
1 litre full-cream milkgrating of nutmegTo assemble and bake
Preheat the oven to 180°C fan-forced (200°C conventional).
In a large baking dish, spread a thin layer of ragu, then top with pasta sheets, more ragu and a layer of béchamel. Repeat for 3–4 layers, finishing with béchamel, then scatter over the mozzarella and parmesan.
375g lasagne sheets150g mozzarella60g parmesanBake for 40–45 minutes until deep golden and bubbling at the edges.
Rest for 15 minutes before cutting — the layers need it — then serve squares with a sharp green salad.
Appears in
In every beef share — Mince (480g)
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Why Mince Makes a Proper Ragu
Your Farmer® mince is whole-animal trim from grass-fed cattle, minced and nothing more — and slow cooking is where it shows off. A ragu was never about expensive cuts; it's about time. Two hours of gentle simmering lets the fat carry flavour through the sauce and turns humble mince into something with real depth. The two non-negotiables: brown the mince hard in batches, because grey mince makes grey ragu, and don't rush the simmer — the sauce is ready when it holds its shape on a spoon. On the béchamel, add the milk gradually and keep the whisk moving; if lumps sneak in anyway, a hard whisk off the heat brings it back. A 33 x 23cm dish is the right size — deep enough for four layers without boiling over.
This recipe uses two 480g packs. Set aside a fortnight's worth from our beef subscription, or add an extra pack of grass-fed mince to your next delivery. The freezer maths works out either way, because one lasagne feeds the family twice. And if the slow-simmered sauce is the part you fall for, our Sunday bolognese is its single-pack cousin.
Swaps and Variations
- The sausage trick: replace one pack of mince with sausage meat squeezed from its casings — it arrives already seasoned and brings extra richness to the ragu.
- No wine: use extra stock instead, and add a teaspoon of red wine vinegar at the end for the same lift.
- Fresh pasta sheets: no change to the method — just drop the bake to about 35 minutes.
- Half lamb: one pack of beef, one of lamb mince, plus a pinch of cinnamon in the ragu — a richer, Greek-leaning tray.
Storage and Leftovers
Lasagne is one of the rare dishes that's genuinely better the next day, once the layers have settled into each other. It keeps three days in the fridge, and portions freeze well for three months — wrap them individually so weeknight-you only has to thaw what's needed. Reheat covered at 160°C for about 30 minutes, until piping hot in the centre. A reheated wedge needs nothing beside it but a green salad and a quiet evening.
If a two-hour ragu sounds like your kind of Sunday, reserve your share — the mince turns up in every box, regular as rain.
Frequently asked questions
Can I make this with one 480g pack of mince?
Do I need to pre-cook dried lasagne sheets?
Why does it need to rest for 15 minutes?
Can I assemble it ahead of time?
What's the best way to freeze lasagne?
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Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
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Reserve your share — or try a pack
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Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
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