Beef Lasagna (Tray Bake)
Singapore-style beef lasagna tray bake with rich beef ragu and creamy béchamel — a family-friendly oven-baked comfort dish perfect for kopitiam-style sharing at home.
About this dish
This Beef Lasagna (Tray Bake) is a hearty oven-baked tray of layered pasta, slow-simmered beef ragu and creamy béchamel — the kind of comfort food that travels well from a Tiong Bahru apartment kitchen to a heartland HDB family dinner. In Singapore it's a popular choice for weekend family meals, potlucks, church gatherings or even festive spreads when you want a no-fuss centrepiece that feeds a crowd.
The flavour profile is classic Italian: savoury minced beef cooked with onions, garlic, tomatoes and herbs, balanced with a touch of sugar to tame acidity, then layered with lasagne sheets and a nutmeg-scented white sauce. The top goes golden and bubbling with mozzarella and parmesan so each slice has a crisp edge and a soft, saucy interior — an easy win for hungry kids and busy parents packing next-day lunchboxes for the CBD lunch crowd.
For a Singapore twist, serve slices alongside a bright achar or cucumber salad to cut the richness, or offer sambal on the side for those who like a chilli bite. Ingredients and shortcuts are easy to source from NTUC FairPrice, Cold Storage or Sheng Siong; use halal minced beef where needed. This tray bake is forgiving — make ahead, freeze, or reheat in the oven for effortless entertaining in any neighbourhood from East Coast to Jurong.
Ingredients
- 500 g minced beef (preferably 80/20) — halal if required
- 2 tbsp olive oil
- 1 medium onion, finely chopped (about 150 g)
- 3 cloves garlic, minced
- 1 medium carrot, finely diced (about 80 g)
- 2 x 400 g cans crushed tomatoes
- 2 tbsp tomato paste
- 100 ml red wine (optional) or 100 ml beef stock
- 1 tsp sugar
- 2 tsp dried oregano
- 1 tsp dried basil or 2 tbsp fresh chopped basil
- 1 bay leaf
- Salt and black pepper to taste
- 9–12 lasagna sheets (no-boil or pre-cooked as per package)
- 50 g unsalted butter
- 50 g plain flour
- 750 ml whole milk, warmed
- Pinch of grated nutmeg
- 150 g ricotta or cottage cheese (optional, for creaminess)
- 200 g mozzarella, grated
- 50 g grated parmesan (plus extra for serving)
- Fresh parsley for garnish
- Optional: pinch of chilli flakes or sambal on the side for a Singapore chilli kick
Step-by-Step Method
- Preheat the oven to 180°C (fan 160°C). Lightly oil a 23 x 33 cm (9 x 13 inch) baking tray and set aside.
- Make the beef ragu: heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the chopped onion and carrot and sauté until soft and translucent, about 6–8 minutes.
- Add the garlic and cook 30 seconds until fragrant, then push vegetables to the side and add the minced beef. Break up with a spatula and brown on medium-high heat until no longer pink and edges start to colour, about 6–8 minutes.
- Stir in tomato paste and cook 1 minute, then add crushed tomatoes, red wine or beef stock, sugar, oregano, basil and bay leaf. Reduce heat to medium-low and simmer gently, uncovered, for 20–25 minutes until thickened. Season with salt and pepper, remove bay leaf and taste — adjust salt or a pinch more sugar if tomatoes are too acidic (a trick familiar to zi char cooks).
- Make the béchamel: in a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux. Gradually whisk in warmed milk to avoid lumps, increase heat to medium-low and cook, stirring, until the sauce thickens to a pourable cream sauce. Stir in nutmeg, 30 g parmesan, and season with salt and white pepper. If using ricotta, fold it into the béchamel off the heat.
- Assemble the tray: spread a thin layer of ragu over the bottom of the tray, then a layer of lasagna sheets (overlap slightly if needed). Spoon over more ragu, then a layer of béchamel, and sprinkle with some mozzarella and parmesan. Repeat to make 3 layers finishing with béchamel and a generous layer of mozzarella and parmesan on top. If using no-boil sheets, ensure there is enough sauce so they can hydrate while baking.
- Cover the tray with foil and bake for 25 minutes at 180°C. Remove foil and bake a further 15–20 minutes until the top is golden and bubbling and the edges are crisp.
- Rest the lasagna for 10–15 minutes out of the oven before slicing — this helps it hold its shape. Garnish with chopped parsley and an extra grind of black pepper.
- To serve Singapore-style: offer sambal or chilli flakes on the side for those who like heat, and a simple cucumber salad or achar to cut through the richness. Leftovers reheat well in a 160°C oven or microwave for lunchbox portions.
Tips & Serving Ideas
- Use halal minced beef available at NTUC FairPrice, Cold Storage or Sheng Siong if required; leaner meat can be mixed with a little oil for juiciness.
- If you only have no-boil lasagna sheets, ensure the ragu is slightly looser so the pasta hydrates while baking; alternatively pre-soak sheets in hot water for a few minutes.
- Cover with foil for the first part of baking to prevent the top from burning, then remove foil for the last 15–20 minutes to get a golden crust.
- Make ahead: assemble the tray, cover tightly and refrigerate for up to 24 hours before baking, or freeze fully assembled for up to 1 month — bake from frozen with extra time and covered until piping hot.
- Rest the lasagna 10–15 minutes before slicing so slices hold together — this is especially useful for potluck transport.
- Adjust seasoning like a zi char cook: taste the ragu and add a pinch of sugar or a dash of soy if you prefer deeper umami (a small dash of kecap manis adds a Southeast Asian sweet-savory note).
- Reheat slices in a 160°C oven for 10–15 minutes or microwave for lunchbox portions; add a splash of water or extra sauce if it feels dry.
You might also like
More recipes to save for later.
