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Mediterranean Spiced Beef Lasagna
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Mediterranean Spiced Beef Lasagna

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.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 8 servings
Course: Main Course
Cuisine: Italian

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:
    Cup of Yum
  1. Preheat the oven to 200°C/390°F, at convection mode.
  2. Heat a pot over high heat. Add some olive oil, the minced meat, and cook for 3-4 minutes until until browned
  3. Add the onion, garlic, and carrot, lower the heat to medium, and cook for 4-5 minutes until the vegetables caramelize.
  4. Next, add the tomato paste, cinnamon, cloves, stir with a wooden spoon, and cook for 2-3 minutes.
  5. 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:
  1. 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.
  2. 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:
  1. 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.
  2. Repeat the process to create 5 layers of lasagna. Finish by spreading the remaining minced meat, béchamel, and cheese on top.
  3. Cover the lasagna with aluminum foil and bake for 20 minutes. Uncover and continue baking for an additional 25-30 minutes.
  4. 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.