Spicy Beef Lasagna (Veggie Loaded with Creamy Béchamel)

Step 1
Heat a large pan over medium heat. Add olive oil, then sauté the onion for 2–3 minutes until softened.

Step 2
Add the diced carrot and celery. Sauté for 3–4 minutes until they begin to soften.

Step 3
Stir in the mushrooms and cook until they reduce to half their size. Transfer the vegetables to a bowl and set aside.

Step 4
In the same pan, add a little more oil if needed, then add the beef mince. Cook, breaking it apart, until browned.

Step 5
Add the crushed beef stock cubes, minced garlic, and milk. Stir well and bring to a gentle boil, cooking for 1–2 minutes to allow the milk to absorb.

Step 6
Return the sautéed vegetables to the pan and mix well.

Step 7
Stir in the tomato paste, crushed tomatoes, brown sugar, and all the spices. Mix thoroughly.

Step 8
Reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally, until the sauce thickens and deepens in flavour. Remove the bay leaves before assembling the lasagna.

Step 9
Remove the bay leaves and dried chilli halves before assembling the lasagna.

Bechamel Sauce
Step 10
In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for 1–2 minutes to cook out the raw flour taste.

Step 11
Gradually pour in the milk, whisking constantly to prevent lumps.

Step 12
Continue stirring until the milk heats up and the sauce thickens, reaching a smooth, creamy consistency.

Step 13
Season with salt, pepper, and nutmeg. Remove from heat and set aside.

Assembling The Lasagna
Step 14
Preheat the oven to 180°C (350°F).

Step 15
In a large 12×9 inch baking dish, spread a thin layer of Bolognese sauce at the bottom.

Step 16
Place a layer of pasta sheets over the sauce, slightly overlapping them.

Step 17
Spread 2–3 ladles of Bolognese sauce evenly over the pasta, followed by 2 ladles of Béchamel sauce. Sprinkle with ¼–½ cup of cheese.

Step 18
Repeat the layering process: pasta → Bolognese → Béchamel → cheese, until all ingredients are used.

Step 19
Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the top is golden and bubbling.

Step 20
Let the lasagna rest for 10–15 minutes before slicing and serving.

Meal Prep Friendly Beef Lasagna How To Store And Reheat For Easy Meals
Step 21
Refrigerating: Allow the lasagna to cool completely before storing. Once cooled, cover tightly with foil and refrigerate for up to 3–4 days.

Step 22
Freezing Lasagna: Lasagna freezes well for meal prep. After cooling completely, slice into individual portions and store in an airtight container. It will stay fresh in the freezer for up to 3 months—just make sure to label and date it for easy identification.

Step 23
From the Fridge: Preheat your oven to 180°C (350°F). Place the lasagna on a baking tray, cover with foil, and bake for 20–25 minutes until heated through.

Step 24
From the Freezer: If reheating from frozen, it’s best to defrost overnight in the fridge. Once defrosted, follow the same instructions as from the fridge. If you’re in a rush, you can bake directly from frozen—just increase the baking time to 45–50 minutes, covered with foil.

Step 25
For Individual Serves: If you’re short on time, you can easily reheat individual servings in the microwave. Heat for about 2–3 minutes, then finish off in the air fryer for 3–5 minutes at 180°C (350°F) for a crispy, satisfying finish.