Beef Lasagna
It consists of perfectly cooked minced beef; with herbs, spices and tomato, smothered in layers of béchamel sauce and pasta sheets and topped with a delicious parmesan and paprika crumble.
Beef Lasagna It consists of perfectly cooked minced beef; with herbs, spices and tomato, smothered in layers of béchamel sauce and pasta sheets and topped with a delicious parmesan and paprika crumble. |
| Servings | Prep Time |
| 4people | 20min |
| Cook Time |
| 30min |
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Ingredients
- 15ml olive oil
- 2cloves garlicminced
- 4 carrotspeeled and chopped fine
- 3sprigs rosemarychopped
- 1 onionpeeled and chopped fine
- 100gr bacondiced
- 750gr lean beef mince
- 1tin chopped and peeled tomatoes
- 1packet lasagna pasta sheetsyou will use about 8 sheets
- 125gr butter
- 3/4cups flour
- 5cups milk
- salt and black pepperto season
- 1/2cup Parmesan cheesegrated
- 2teaspoons paprika
Instructions
- Heat the olive oil in a large pot and sauté the garlic, carrots, herbs, onion and bacon for a few minutes on high heat.
- Add the meat and carefully mix and brown it by using a wooden spoon to mix it through the other ingredients.
- When mixed through (doesn’t have to be browned all the way through) add the can of chopped tomatoes and mix until incorporated.
- Set the stove on medium to low heat, cover and let it cook until the meat is done and the carrots soft. You might want to give it a stir every now and then.
- When the meat is cooked, set aside and make your béchamel sauce.
- Heat the butter on medium to high heat in another saucepan until melted, remove from stove and add the flour, whisk and then add the milk. Give it another whisk through to ensure that there are no lumps. Put it back on the heat and whisk as it heats up, cooks through and thickens to your liking. Add salt and black pepper to taste.
- Use an oven proof dish to construct your lasagna layers. First off, drizzle a tablespoon or two of the meat juice from the pot of lasagna meat. There should be quite a lot of juices that cooked up.
- Then slide one or two (depending on the size of your dish) pasta sheets on the bottom of the dish, top with a small layer of meat, a layer of béchamel sauce and another layer of pasta sheets.
- Repeat this step, now the last layer should be the béchamel sauce (depending on how deep your dish is).
- Sprinkle the top of the béchamel layer with grated parmesan cheese and paprika, and bake in the oven for 30 minutes. A knife should easily glide into the baked lasagna when it’s done.