Mediterranean Spiced Beef Lasagna

What sets this lasagna apart is the balance of familiar comfort and subtle Mediterranean flavor. There’s no need to boil the pasta sheets — they cook perfectly in the oven as they soak up the flavorful sauce.

Topped with plenty of mozzarella and Parmesan, this dish bakes into a golden, bubbling tray of goodness that’s ideal for a relaxed family dinner or a cozy weekend meal. Ready to cook? Follow the steps below to make this comforting lasagna at home.

Ingredients

• 15 lasagna sheets
• 1.2 kg beef mince
• 400 g canned chopped tomatoes
• 200 g mozzarella (grated)
• 200 g Parmesan (grated)
• 2 onions (finely chopped)
• 2 carrots (finely chopped)
• 2 cloves garlic (finely chopped)
• 2 bay leaves
• 2 tbsp tomato paste
• ¼ tsp ground cloves
• ¼ tsp ground cinnamon
• 1.2 l beef broth
• olive oil
• salt
• pepper

For the béchamel

• 100 g butter
• 100 g all-purpose flour
• 1 l full-fat milk
• pinch of nutmeg (optional)

For the ground beef:

• Preheat the oven to 200°C/390°F, at convection mode.
• Heat a pot over high heat. Add some olive oil, the minced meat, and cook for 3-4 minutes until until browned
• Add the onion, garlic, and carrot, lower the heat to medium, and cook for 4-5 minutes until the vegetables caramelize.
• Next, add the tomato paste, cinnamon, cloves, stir with a wooden spoon, and cook for 2-3 minutes.
• Add the bay leaves, chopped tomatoes, broth, salt, and pepper, stir, and simmer for 30 minutes until the until the sauce thickens and flavors develop.

For the béchamel:

• Place a pot over medium heat, add the butter, and let it melt. Add the flour and stir with a whisk. Pour in the milk and stir for 5 minutes until the béchamel thickens.
• Remove the pot from the heat and add 100 g/ ~1 cup of each cheese. Adjust the taste with salt, pepper and a pinch of nutmeg (optionally), and stir until the cheeses melt and the sauce is smooth.

For the assembly:

• In a rectangular baking dish, spread 3 tbsp of minced meat. Place 3 lasagna sheets vertically, spread 3 tbsp of minced meat on top, then add 3 tbsp of béchamel.
• Repeat the process to create 5 layers of lasagna. Finish by spreading the remaining minced meat, béchamel, and cheese on top.
• Cover the lasagna with aluminum foil and bake for 20 minutes. Uncover and continue baking for an additional 25-30 minutes.
• Let the lasagna cool for 10 minutes, then cut into pieces, and serve.