Mediterranean Spiced Beef Lasagna
Chef Giorgos Tsoulis puts a flavorful spin on classic lasagna with this hearty, homemade version. Layers of pasta are filled with a rich ground beef sauce, simmered gently with onions, carrots, garlic, and warm spices like cinnamon and cloves.
The sauce gets its depth from beef broth and chopped tomatoes, while a creamy béchamel made from butter, flour, and milk adds a smooth, comforting touch to every bite.
What sets this lasagna apart is the balance of familiar comfort and subtle Mediterranean flavor. There’s no need to boil the pasta sheets — they cook perfectly in the oven as they soak up the flavorful sauce. Topped with plenty of mozzarella and Parmesan, this dish bakes into a golden, bubbling tray of goodness that’s ideal for a relaxed family dinner or a cozy weekend meal.
Ready to cook? Follow the steps below to make this comforting lasagna at home.
Mediterranean Spiced Beef Lasagna
Ingredients
- 15 lasagna sheets
- 1.2 kg beef mince
- 400 g canned chopped tomatoes
- 200 g mozzarella (grated)
- 200 g Parmesan (grated)
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
- 2 cloves garlic (finely chopped)
- 2 bay leaves
- 2 tbsp tomato paste
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- 1.2 l beef broth
- olive oil
- salt
- pepper
For the béchamel
- 100 g butter
- 100 g all-purpose flour
- 1 l full-fat milk
- pinch of nutmeg (optional)
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
Related: Pastitsio (Greek Lasagna)
Related: Veggie Pesto & Spinach Lasagna
Related: Pappardelle al Ragù
Related: Fettuccine Carbonara
Related: Baked Spaghetti Carbonara
