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Beef Lasagna

Beef Lasagna
A HUGE tray of beef lasagna

Beef Lasagna
Dinner: A slice of beef lasagna served with garlic roasted asparagus

Note: There are detailed step by step photos on making the lasagna in this post.

This is my unauthentic way of making lasagna. I’m not sure what’s the authentic way, but I just have a feeling that mine is not authentic heheh … but it doesn’t matter as long as the lasagna tastes great right ;p I made my life much easier by ‘cheating’ whenever I can – for example, I use lasagna sheets that do not require precooking, shredded cheeses, and a bottle of pasta sauce instead of making the tomato paste from scratch. I love cooking shortcuts and not a purist in this sense I guess. I’ve always love lasagna since young so I was pleased that I manage to make it in the kitchen … now I can have lasagna whenever I want. Sometimes when I ordered lasagna at cafes (and also baked rice for that matter), I notice they tend to reheat it over and over again, causing it to be rather dry. If you cook it at home, this won’t be that much of a problem. It was quite a bit of work actually to arrange the pasta sheets & ingredients but it’s worth the effort if you consider that a huge tray like the one I made can feed many people (making it a great party food for potluck).

In fact, B and I took about 2 days to finish the tray by having it for both lunch & dinner because the lasagna is quite filling … I suppose the ingredients are packed pretty densely. This post took a while to prepare as I spent a lot of time taking and sorting photos of the individual steps (especially the arrangement of the ingredients part), hope you will find them helpful if you are trying the recipe ^^


(Serves about 6 people – fills a roasting tray measuring 26cm by 20cm)
Recipe adapted from startcooking.com

Beef Lasagna

– 1 large onion, sliced
– About 500g shredded mozzarella cheese
– 1 small bottle of pasta sauce, 400g
– pasta sheets* (I use about 9 sheets for a 3 layered lasagna) , choose the type that don’t require pre cooking
– 600g minced beef
– 1/2 to 1 cup red cooking wine
– 1 tbsp olive/vegetable oil
– 5 bay leaves (optional)
– a bit of grated parmesan cheese/shredded ricotta cheese (optional)

* I use San Remo’s Instant Lasagna – oven ready lasagna sheets

You also need

– a roasting tray (mine measures 26cm by 20cm) or a disposable aluminum pan


Beef Lasagna
Step 1: Heat some oil in a saucepan or wok, and saute the sliced onions till they are translucent.

Beef Lasagna
Step 2: Fry the minced beef for a while, then add the pasta sauce (reserve a few tablespoons for step 5!), bay leaves and red cooking wine.

Beef Lasagna
Step 3: Mix evenly, cook till beef is browned, bring to a simmer and dry consistency, season with salt & pepper if you like and off the flame.

Beef Lasagna
Step 4: In a roasting tray, first spread a layer of pasta sauce with the back of the spoon at the bottom.

Beef Lasagna
Step 5: Now we can start to layer the ingredients using this order.

First Layer – Noodles, Meat, Cheese
Second Layer – Noodles, Meat, Cheese
Third Layer – Noodles, Cheese

In this step, lay 3 overlapping lasagna sheets over the sauce as shown in the photo above.

Beef Lasagna
Step 6: Add a layer of the previously cooked ground beef (use half the amount). I also sprinkled some chopped parsley as I happen to have some in the fridge.

Beef Lasagna
Step 7: Sprinkle some shredded cheese (slightly less than 1/3) to cover the beef.

Beef Lasagna
Step 8: Lay 3 overlapping sheets on top.

Step 9: Repeat for the second layer (See step 6 & 7 photos) – Add the remaining beef and spread evenly on top of the lasagna sheets, then add another layer of cheese (less than 1/3).

Step 10: Lay another 3 overlapping sheets over, then top with a final layer of remaining shredded mozzarella cheese. You can also add some shredded ricotta or grated parmesan cheese if you like. Bake in preheated oven of 200C for approximately 30 minutes till the top is slightly browned, and the sauce is bubbling.

Beef Lasagna
The final product

66 comments on “Beef Lasagna”

  1. Dee, Jude: thanks ^^

    FAD, thanks for visiting me =)

    Farina, look forward to lasagna recipes on your site =D

  2. Neko Chan the hammy is x.x. nuus. =.= RIP, Neko Chan.

    I’m a college student and this sounds really appealing (heck, anything would after a few semesters of ramen and tv dinners). I don’t know if I am able to get the red cooking wine, since I’m under aged. I don’t want to try checking that out at Wal-Mart. :?

    I’ll browse through your other recipes, too…

    ~ choconya

  3. Hi, this look delicious, but may I know how long is the overall cooking time and preparation time?
    I need it for my f&n coursework, as I’m choosing this recipe.

    • Hi Annabel, the preparation time is approximately 40 minutes and the cooking time is approximately 30 minutes. Hope you like the recipe.

  4. may i know where do u get the pasta sheets!
    thanks ! :D

  5. HI !! mine turned out great !! thanks for the recipe !! gonna try it again soon :P btw the pasta sheet was abit hard at the top.. mayb coz i added alot of grated parmasean cheese with :X mayb next time i’ll leave it in the oven longer coz i took out @ 20 mins but the top was alr sightly brown. THANKS!

    • U’re welcome! Glad u like it :)
      Yes maybe you should increase the cooking time a little longer.

    • i took it out coz i was afraid the cheese will get too burnt :X but i read somewhere that the pasta sheets had to be soaked in warm water before putting it in with the oven. mayb i’ll try it another time ! thanks alot ! :D

  6. Thanks so much for this recipe! I discovered your site while looking for a recipe for baked rice/lasagna and voila! Your recipe with pix is a god-sent for a real noob cook like me. I’m looking forward to trying more of your recipes. Thanks again!

  7. Hi Wiffy

    I am one of your fan ;) Love to browse your website for some simple food receipi whenever I’m free . I tried one or two dishes using your receipi and my husband loves it!!!

    Ok. I just want to ask you whether I can use other cooking wine (non-alcoholic) instead of red cooking wine for the beef lasagna?

    NoobCook Fan

    • Hi Quraishah, thanks for your kind words! I’m really touched hehe You can actually omit the red wine, there is no need to substitute for it I feel. Hope this helps :)

  8. Hi Wiffy

    Thanks for your reply. Guess what??!! i tried the sausage baked rice last weekend and it turns out well. :D

    I shall tried the lasagna next weekend cos my mum in law love it!!!:wink:

    NoobCook Fan

  9. Hi there!
    i tried baking it with your recipe and your step by step photos helps a lot! It taste good however the top layer of my pasta sheet was burnt & uncooked but the rest was fine )):

  10. My husband and the children enjoyed eating my first try baking lasagna. Eating the fillings but not the lasagna sheet. I am a bit disappointed because the lasagna sheet is very hard. I used the same lasagna sheet. Why is it hard? What should I do so that I will have soft lasagna.

    • I don’t know why some readers reported that the top sheet is hard though I never encountered it. Guess I am lucky. How they suggest to counter it: Either soaked in warm water before using the sheets for baking, or pre-cook it a bit (like cooking pasta) in boiling water. Let me know if these tips work if you’re trying it :)

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