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Beef Lasagne with Pesto

Updated: Mar 8, 2021

We love a lasagne in our house, who doesn’t? This time I wanted to make it a little different and add another layer of flavour. To each layer of white sauce I added dots of lovely pesto, which not only looked pretty, but added another depth of deliciousness. Whenever I make lasagne i double up quantities and make one for the freezer for a rainy day. Who’s going to try this one?

Serves 4⠀⠀⠀⠀⠀⠀⠀⠀⠀


400g lean mince beef⠀

300g chestnut mushrooms chopped ⠀

4 red onions finely chopped ⠀

5 cloves crushed garlic ⠀

1 tin tomatoes ⠀

1 glass red wine

2 tablespoons balsamic vinegar

1 tablespoon tomato purée ⠀

lasagne sheets

White Sauce⠀

50g butter⠀

25g plain flour⠀

570ml milk⠀

Salt and pepper ⠀

130g grated cheese - cheddar, Parmesan or jarslberg


1 mozzarella ball drained on kitchen towel and torn into pieces ⠀

4 tablespoons grated Parmesan or Grana Padano⠀

1-2 tablespoons shop bought Pesto or...

Pesto recipe

1 handful fresh basil

2 tablespoons olive oil

1-2 tablespoons Parmesan

1 tablespoon pine nuts

1 garlic clove

Salt & pepper

Whizz together


Bolognese ⠀

Sauté the onions in olive oil,slowly on a low heat for approximately 30 minutes until caramelised, but not burnt. This is worth doing as really adds flavour to the end sauce.⠀

Add the garlic for 2 minutes. Now add the beef, season and turn the heat up slightly. Break up the meat until brown and there are no lumps. Pour in the wine and balsamic and let the alcohol evaporate. Now add the mushrooms, tomatoes and purée. Season and taste. Simmer on a low heat for 2 hours. ⠀

If you think it’s too thin remove the lid to thicken.⠀

Melt the butter in a saucepan over medium-low heat.⠀

Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.⠀

Remove from the heat; seaon with salt and pepper. Add bay leaf for additional flavour.⠀

In a medium-large oven dish, layer the lasagne,⠀

Lasagne sheets, Bolognese, Béchamel, Lasagne sheets, Bolognese. On each layer of bechamel sauce add 4-6 teaspoons of pesto evenly disrupted.

Finishing with béchamel, mozzarella and Parmesan.⠀

Bake in an oven of 210 degrees for 30-40 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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