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Beef ragu and béchamel lasagna

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Beef ragu and béchamel lasagna


  • In a large bowl, combine the lime juice, soy sauce, Worcestershire sauce, half the garlic, 1 chili pepper, salt and pepper.
  • Add the olive oil in a slow steady stream while whisking, until completely incorporated.
  • Add the pieces of beef and mix thoroughly.
  • Refrigerate and allow the beef to marinate for at least 8 hours.
  • When ready, remove from refrigerator and allow it to come to room temperature.
  • Place a large pot over heat. Add 3 tablespoons olive oil, the onion, bell pepper, stock, canned tomatoes, oregano, remaining garlic, 2 chili peppers, salt, pepper and sugar. Stir until all of the ingredients are combined.
  • Remove the beef from the marinade and add to pot.
  • Cover pot with lid and cook over very low heat for about 4-5 hours, until the meat becomes very soft and can be come apart easily with the push of a fork.
  • When ready, break all of the beef apart by using 2 forks and mix thoroughly.
  • Add the coarsely chopped feta cheese and finely chopped parsley.
  • Lightly stir and set aside until needed.

For the béchamel sauce

  • Heat the milk in a pot. Melt the butter in another pot.
  • Add the flour to the butter. Sauté for a bit and then add the milk, very slowly. Whisk continuously each time you add the milk, so that no lumps are created in the mixture.
  • Continue this process until all the milk has been added and let it cook until the béchamel sauce thickens.
  • Add the grated parmesan cheese and continue to whisk.
  • Remove from heat and add the 2 egg yolks, salt, pepper and ground nutmeg and whisk.

To assemble

  • Preheat oven to 180* C (350* F) Fan.
  • In a 25x30 pyrex or ovenproof baking dish, spread 6 of the lasagna sheets.
  • Add half of the meat and ragu sauce and cover with another 6 lasagna sheets.
  • Spread the remaining meat and sauce over the lasagna.
  • Top with the béchamel sauce and spread it nicely and evenly.
  • Bake for 40 minutes, until golden.
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Nutrition information per portion

Calories (kcal)
50 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
84 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
145 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
19 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
13 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
130 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
12 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
40 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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