Beef Lasagna with White Truffle Oil

Lasagna definitely tops the list in our family when we think of comfort food.  It was one of the first dishes I made as a grad student for my friend at our humble pot luck dinner parties, and as a mother I pre-make and freeze my lasagna as back-up dinner options when ever I am not in the mood to cook.  Nothing beats some homemade delicious lasagna with a traditional Iranian salad Shirazi – the collaboration of simple and basic Italian and Iranian food is simply delicious.  I guess that coming from such an eclectic background you couldn’t expect anything less from my kitchen 🙂

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Beef Lasagna with White Truffle Oil

April 4, 2016

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Yields: 6


1 pack of lasagna pasta

500g ground beef

2 stalks of celery, finely chopped

2 carrots, finely chopped

1 large onion, finely chopped

2 cans chopped tomato

3 tbsp. tomato paste

3 - 4 cups of water

½ tsp. sugar

4 cloves of garlic, finely chopped

2 tbsp. oregano



3 tsp. white truffle oil (optional)

Extra virgin Olive Oil

5 tbsp. butter

5 tbsp. flour

5- 6 cups milk

Pinch of nutmeg

4 tsp. salt

1 tsp. white pepper

250g mozzarella cheese


1Tomato Sauce: In a medium size pot add olive oil and sauté celery, carrots, and onions for five minutes. Add the ground meat, and season the meat with salt and pepper. Once meat has slightly browned, add chopped tomato, tomato paste, sugar, garlic and water, and mix. Season with oregano, nutmeg and salt and pepper. For added flavour you can also add white truffle oil. Allow to simmer on low heat for about 20 minutes.

2Béchamel Sauce: In a separate pot, melt butter and mix in flour to make the roux. Continue mixing the roux until it has turned slightly golden brown. It is important to brown the roux to remove the floury flavour from your white béchamel sauce. Add milk and continue mixing to avoid any clumps and anything from sticking to the base. If the sauce is too thick add more milk. Season with salt, white pepper and nutmeg.

3Pre-heat over at 200 degrees Celsius. In largePyrex tray alternatively layer the tomato sauce, béchamel sauce and lasagna pasta at least two to three times depending on the depth of the tray. On final layer pour the remaining tomato sauce, then the béchamel sauce and top with mozzarella cheese and cover with tray with foil paper.

4Bake the lasagna in over for 35 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.