Braised Beef Lasagna

Braised beef lasagna is a beautiful stack of silky and tender beef, soft cheese and a smooth consistency of creamy sauce that’s flavored with a pinch of garlic. The braised beef lasagna recipe is a pure mash up of two different cuisines, combined into one delicious treat for the tummy. Not only is braised beef lasagna cooked with a different technique, it is embellished with many traditions.
Lasagna recipe can also be made in different but similar and unique varieties including, shredded beef lasagna, slow cooked pulled beef lasagna, short rib lasagna, and braised beef ricardo. However, this is the best lasagna recipe which beautifully showcases a homemade mouth-watering delight. Hide

Recommended By Chef

00:20 To Prep

01:30 To Cook

As Desired Servings

4491 Views 0 Comments

Recommended By Chef	00:20 To Prep
01:30 To Cook	As Desired Servings
4491	0

Ingredients

2 Tablespoons vegetable Oil or 30 ml
3 Medium red Onions or 300 g, finely chopped
600 g Beef sirloin s Teak, cut into 5 cm cubes
3 Cloves Garlic, finely chopped
1 Tablespoon Tomato paste
4 Cups Water or 1 liter
½ T Teaspoon ground allsp Ice
1 Teaspoon Sage, dried, ground
1 Teaspoon dried Rosemary
½ Teaspoon dried Ginger powder
½ Teaspoon ground Cinnamon
2 Bay leaves
2 Chicken Cube or 20 g
2 Tablespoons Butter
2 Tablespoons plain flour
4 Cups Milk or 1 liter
1 Sachet Béchamel Mix or 80 g
½ Packet lasagne sheet, dried or 250 g
1 Medium Carrot or 150 g, peeled and cut into 5mm cubes
2 Medium Tomatoes or 200 g, skinned and cut into 1 cm pieces
1 Cup cheese or 90 g

How to make Braised Beef Lasagna

METHOD:

Preheat oven to 175 degrees C and place oven rack to middle position.

In a medium sauce pan, heat Vegetable Oil, add Onions, Beef, Garlic and Tomato Paste and sauté together for 2-3 minutes.

Add Water, all of the Spices and Herbs and Chicken Cube, cover and allow to simmer for 1 hour until beef is fully cooked.

Remove beef and shred to small pieces, discard Bay Leaves and reserve sauce.

In a medium sauce pan melt Butter, add Flour and sauté for 1 minute, add the reserve sauce from beef to form a smooth and slightly thick sauce.

Meanwhile add Milk and Béchamel Mix to a large saucepan. Bring to boil with constant stirring and simmer for 2-3 minutes or until the sauce thickens.

Add a few spoons of the Sauce on the bottom of a baking dish, layer a row of Lasagna Sheets and add 1/3 of the Carrots, Tomatoes and shredded Beef, place another layer of lasagna sheets and repeat with the filling.

Pour remaining sauce over the lasagna sheets and cover the top with Bechamel Sauce. Sprinkle with Cheese and bake in a preheated oven for 30 minutes or until golden on top.

Posted By: Emma, Pistoia

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