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Lasagna with Ground Beef

Mediterranean Spiced Beef Lasagna

Giorgos Tsoulis
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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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Italian
Servings 8 servings

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

Chef’s tip: There is no need to boil the lasagna sheets as they will cook with the moisture released by the ground beef.
Mediterranean Spiced Beef Lasagna
Mediterranean Spiced Beef Lasagna
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