Recipe-Beef Lasagna

Prep time: 20 mins | Cook time: 50 mins | Servings: 6-8

Ingredients

Meat Sauce:

• 500g (1 lb) halal lean ground beef (mince)

• 1 tbsp olive oil

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 can (400g / 14 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

Béchamel (White Sauce):

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 2.5 cups warm full-cream milk

• 1/4 tsp ground nutmeg

• Salt and white pepper, to taste

Assembly:

• 12 oven-ready lasagna sheets

• 2 cups (200g) shredded mozzarella cheese

• 1/2 cup (50g) grated parmesan or cheddar cheese (ensure animal rennet-free for halal compliance)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Meat Sauce: Heat olive oil in a large skillet over medium heat. Add the onion and garlic; cook for 3–4 minutes until soft. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat.

2. Simmer Sauce: Stir in tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Reduce heat to low and simmer uncovered for 15–20 minutes until thickened.

3. Make the Béchamel: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste. Gradually whisk in the warm milk to prevent lumps. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon. Season with nutmeg, salt, and white pepper. Remove from heat.

4. Preheat Oven: Preheat your oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish.

5. Assemble Lasagna:

   • Spread a thin layer of meat sauce on the bottom of the dish.

   • Lay 3–4 lasagna sheets over the sauce.

   • Layer meat sauce, béchamel, and a sprinkle of mozzarella.

   • Repeat layers until all ingredients are used, finishing with béchamel and a generous layer of mozzarella and parmesan on top.

6. Bake: Cover loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until the top is golden and bubbling.

7. Serve: Let it rest for 10–15 minutes before slicing. Garnish with fresh parsley and serve warm.