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One-pan Beef Ragu Lasagne

One-pan Beef Ragu Lasagne

Recipe Book: Favourite Recipes

A rich, one-pan, slow-cooked lasagne with fall-apart beef, without all the usual lasagne-making effort. This recipe features beef chuck roast slow-cooked in a tomato, vegetable, and herb sauce, then shredded and combined with fresh lasagne sheets and mozzarella.

Ingredients

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Cooking for
8 people

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    Beef ragu

    To finish

    To serve

    Preparation


    1

    Step 1

    Preheat the oven to 180°C (350°F).

    2

    Step 2

    Add the onion, carrot, celery, garlic, tomato paste, passata, beef stock, oregano, thyme and bay leaves directly to a large, deep ovenproof casserole dish with a lid. Stir until well combined.

    3

    Step 3

    Season the beef all over with the salt and pepper, then drizzle with the olive oil. Arrange the two pieces of beef on top of the ragu mixture.

    4

    Step 4

    Place a sheet of baking paper over the beef and sauce, then cover with the lid. Bake for 1½ hours. Turn the beef pieces over, replace the baking paper, then cover again with the lid and cook for a further 1½ hours.

    5

    Step 5

    Check whether the beef pulls apart easily with two forks. If it is still firm, cover and continue cooking for another 20–30 minutes at a time until completely fall-apart tender.

    6

    Step 6

    Remove and discard the bay leaves. Shred the beef directly in the casserole dish using two forks, discarding any large pieces of fat, then stir the shredded beef through the vegetables and tomato sauce.

    7

    Step 7

    Add 125 ml (½ cup) of the additional beef stock and stir well. Add more if needed so the ragu is loose and saucy.

    8

    Step 8

    Increase the oven temperature to 200°C (400°F). Tear or cut the fresh lasagne sheets into large pieces, roughly 8–10 cm. Using tongs, tuck the pieces randomly throughout the beef ragu.

    9

    Step 9

    Scatter the mozzarella evenly over the top.

    10

    Step 10

    Bake, uncovered, for 20–25 minutes, or until the lasagne sheets are tender and the mozzarella is bubbling and golden.

    11

    Step 11

    Allow the lasagne to rest for 10 minutes. Finish with the parmesan and fresh basil, then serve.

    Notes

    Beef chuck roast is recommended for its fat and connective tissue, but gravy beef or chuck steak also work.
    If using dried lasagne sheets, break them into pieces and ensure they are fully submerged; bake for 30–35 minutes.
    For a creamy topping, an optional bechamel sauce can be made separately and spread over the top before baking.
    If your casserole dish doesn't have a lid, cover tightly with a double layer of foil.
    The lasagne can be assembled and refrigerated for up to 24 hours before baking.

    • Oven Temp

      180 C
    • Prep Time

      10 min
    • Cook Time

      3 min
    • Serves

      8 people
    • Calories

      530
    Recipe By

    Recipe By

    Nicole

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