Beef Lasagna
Chef ItiShare
Beef Lasagna
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Italian
Author:
Chef Iti
Servings
12
Prep Time
15 minutes
Cook Time
1 hour
Lasagna is a popular Italian dish made by layering wide flat pasta sheets with slow cooked tomato and beef sauce, béchamel sauce and mozzarella cheese. The layers are then baked until the pasta sheets are cooked and the cheese is beautifully melted and golden.
When it comes to foods that invoke that warm homely feeling ,lasagna ranks high on the list of my favourites.
I hope enjoy this recipe and bring it into your homes.
Ingredients
Beef Bolognese Ragu
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700g of minced beef
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3 cans of peeled tomatoes (400g each)
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1 onion
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1 carrot
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1 green chilli
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3 cloves of garlic
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½ stalk of celery
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2 tbs of olive oil
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1 tsp of salt
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1 tsp of dried mixed herbs
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½ tsp of dried oregano
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1 tsp of black pepper
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1 tsp of smoked paprika
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1 beef stock cube
Béchamel sauce
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1 cup of all-purpose flour
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125g of butter
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3 cups of whole milk
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A pinch of salt
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A pinch of nutmeg
Assembly
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8 lasagna Sheets
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1 cup mozzarella cheese
Directions
Add olive oil into a saucepan
Sauté diced onions until translucent then introduce the minced garlic followed by the diced green chilli.
Add diced carrots and celery and sauté until they soften
Introduce the minced meat and stir until meat begins to brown.
Add the cracked black pepper, mixed herbs, oregano and smoked paprika. Sauté for 3 minutes before adding the salt and stock cube.
Once the salt and stock cube are well incorporated, add the pureed tomatoes and stir and simmer for 25 minutes.
To reduce tartness simmer for and additional 20 minutes
Soak lasagna sheets for 10 minutes.
Béchamel Sauce
Melt butter in a saucepan.
Prepare the roux by adding a cup of flour into the melted butter. Cook the flour out for 2 minutes.
Remove the saucepan from the stove and add a pinch of nutmeg and salt.
Whisk 2 cups of milk into the roux off the heat.
Heat up the béchamel on low add the remaining cup of milk into the mixture. Whisk vigorously until the béchamel is the consistency of custard.
Soak lasagna sheets for 10 minutes in tap water.
Assembly
Add a scoop of tomato ragu onto the baking dish.
Place first layer of lasagna sheets over the tomato ragu. Followed by another layer of tomato ragu.
Add a layer of béchamel sauce followed by lasagna sheets.
Continue to alternate between tomato ragu, lasagna sheets and béchamel sauce until the layers are complete.
For the last layer spread the remaining béchamel sauce and finish with mozzarella cheese.
Spray some oil onto a sheet of aluminium foil and cover the dish.
Bake the lasagna for 30 minutes covered. After 30 minutes uncover the lasagna to allow the cheese to brown for 3 minutes.
Garnish with chopped parsley and enjoy.