Description
Slow cooked beef ragu lasagne is a rich, layered Italian dish made with shredded chuck steak simmered in red wine and tomato, creamy bechamel sauce, and golden melted cheese.
Ingredients
Beef Ragu:
2 tbsp olive oil (extra virgin)
1 kg chuck steak, cut into 3cm cubes
2 onions, sliced
4 garlic cloves, crushed
2 × 400g canned tomatoes
250 ml beef stock
250 ml red wine
1 tbsp tomato paste
2 bay leaves
3 sprigs thyme
Bechamel Sauce:
60g butter
1/3 cup plain flour
750ml full cream milk
200g vintage cheddar cheese
2 heaped tbsp grated parmesan cheese
Sea salt to taste
Black pepper to taste
Lasagna Assembly:
375g lasagna sheets
180g mozzarella cheese
Instructions
1. Preheat oven to 150°C. Sauté onions in olive oil until soft. Add garlic and cook for 1 minute. Remove from pan and set aside.
2. Sear beef in batches until browned. Don’t overcrowd the pan.
3. Return onions and garlic to the pot. Add tomatoes, wine, stock, tomato paste, bay leaves, and thyme. Stir well and bring to a simmer.
4. Cover and slow cook in oven for 3 hours. Then shred beef with a spatula.
5. For bechamel, melt butter and stir in flour over low heat for 5 minutes. Gradually whisk in milk until thick and creamy.
6. Stir in cheddar and parmesan. Season with salt and pepper.
7. Preheat oven to 180°C. Begin lasagna layers: pasta sheets, ragu, pasta sheets, bechamel. Repeat.
8. Top final layer with mozzarella.
9. Bake for 30 minutes until golden and bubbling.
10. Let rest 10–15 minutes before serving.
Notes
Ragu can be made ahead and frozen or refrigerated. Add a few tablespoons of water if reheating to loosen it.
Stir bechamel constantly to prevent burning. Don’t leave the stove.
Follow the packet instructions for lasagna sheets—some need pre-steaming or soaking.
Leftovers freeze beautifully and reheat best in the oven.
- Prep Time: 1 hour
- Cook Time: 3 hours 30 minutes
- Category: Slow Cooker & Instant Pot Bowls
- Method: Slow Cook
- Cuisine: Italian