Beef Lasagna

Name: Beef Lasagna
Total time: 120 min
Yield: 8
Cuisine: International
Ingredients: For the meat sauce:; 2 tbsp olive oil, 1 onion, chopped, and 3 garlic cloves; 500 g ground beef; 2 tbsp tomato paste and 1 can (700 g) crushed tomatoes; 1 tsp oregano, 1 tsp salt and ½ tsp pepper; For the béchamel:; 60 g butter, 60 g flour and 750 ml milk; Salt, pepper and nutmeg; To assemble:; 250 g lasagna sheets (regular or no-boil); 250 g shredded mozzarella and 50 g Parmesan (vegetarian or halal-certified rennet)

Recipe No.: W-7

InternationalItalian120 minServes 8

Lasagna is a wide flat pasta layered with a filling of meat, cheese or vegetables and baked, from Italian cuisine; its name is linked to an ancient Roman dish called lasanum or lasana. The version with ragù and béchamel is associated with Bologna.

Origin of the dish: Italy (Emilia-Romagna and Naples) — Its origin is disputed between the two regions

Ingredients for Beef Lasagna

For the meat sauce
2 tbspolive oil, 1 onion, chopped, and 3 garlic cloves
500 gground beef
2 tbsptomato paste and 1 can (700 g) crushed tomatoes
1 tsporegano, 1 tsp salt and ½ tsp pepper
For the béchamel
60 gbutter, 60 g flour and 750 ml milk
Salt, pepper and nutmeg
To assemble
250 glasagna sheets (regular or no-boil)
250 gshredded mozzarella and 50 g Parmesan (vegetarian or halal-certified rennet)

Method

For the sauce: cook the onion in the oil until soft, add the garlic and meat and brown, then add the paste, tomatoes and seasonings and simmer 30 minutes.
For the béchamel: melt the butter, stir in the flour for 2 minutes, then whisk in the milk gradually until it boils and thickens, and season.
Heat the oven to 190°C. Spread a thin layer of meat sauce in a 23×33 cm dish.
Layer sheets, meat sauce, béchamel and cheese; repeat 3 times and finish with béchamel and cheese.
Cover with foil and bake 30 minutes, then uncover and bake 15 minutes until golden.
Let it rest 15 minutes before cutting.

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