Mediterranean Spiced Beef Lasagna
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Italian
Mediterranean Spiced Beef Lasagna
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Chef Giorgos Tsoulis shares his take on a classic comfort dish — lasagna made with spiced ground beef, tender pasta layers, and a smooth, homemade béchamel. It’s a warm, flavorful meal that’s perfect for cozy dinners or sharing with family and friends.
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Ingredients
- 15 lasagna sheets
- 1.2 kg ground beef
- 400 g chopped tomatoes canned
- 200 g mozzarella cheese grated
- 200 g parmesan (grated)
- 2 onion finely chopped
- 2 carrot finely chopped
- 2 cloves garlic (finely chopped)
- 2 bay leaf
- 2 tbsp tomato paste
- ¼ tsp cloves ground
- ¼ tsp ground cinnamon
- 1.2 l beef broth
- olive oil
- salt
- black pepper
For the béchamel
- 100 g butter
- 100 g all-purpose flour
- 1 l milk full-fat
- nutmeg optional, pinch
Instructions
For the ground beef:
- Preheat the oven to 200°C/390°F, at convection mode.
- Heat a pot over high heat. Add some olive oil, the minced meat, and cook for 3-4 minutes until until browned
- Add the onion, garlic, and carrot, lower the heat to medium, and cook for 4-5 minutes until the vegetables caramelize.
- Next, add the tomato paste, cinnamon, cloves, stir with a wooden spoon, and cook for 2-3 minutes.
- Add the bay leaves, chopped tomatoes, broth, salt, and pepper, stir, and simmer for 30 minutes until the until the sauce thickens and flavors develop.
For the béchamel:
- Place a pot over medium heat, add the butter, and let it melt. Add the flour and stir with a whisk. Pour in the milk and stir for 5 minutes until the béchamel thickens.
- Remove the pot from the heat and add 100 g/ ~1 cup of each cheese. Adjust the taste with salt, pepper and a pinch of nutmeg (optionally), and stir until the cheeses melt and the sauce is smooth.
For the assembly:
- In a rectangular baking dish, spread 3 tbsp of minced meat. Place 3 lasagna sheets vertically, spread 3 tbsp of minced meat on top, then add 3 tbsp of béchamel.
- Repeat the process to create 5 layers of lasagna. Finish by spreading the remaining minced meat, béchamel, and cheese on top.
- Cover the lasagna with aluminum foil and bake for 20 minutes. Uncover and continue baking for an additional 25-30 minutes.
- Let the lasagna cool for 10 minutes, then cut into pieces, and serve.
Notes
- Chef’s tip: There is no need to boil the lasagna sheets as they will cook with the moisture released by the ground beef.
- There is no need to boil the lasagna sheets as they will cook with the moisture released by the ground beef.
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